Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Lyonnaise Carrots

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-017 (Lyonnaise Carrots), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card contains no gluten ingredients, so nothing was converted.

Sliced carrots tossed with onions sautéed in butter and a pinch of sugar, finished with fresh parsley — the onion is what makes them Lyonnaise.

Category: SidesServes: 6Time: 25 minComplexity: 2/5

Why this complexity: Carrots and onions cook separately, then combine; No gluten conversion needed.

Ingredients

  • 490 g sliced carrots (fresh or frozen)
  • 15 g butter (1 tbsp)
  • 110 g onion, sliced
  • Pinch of ground black pepper
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2 tsp chopped fresh parsley

Method

  1. Cook the carrots in boiling lightly salted water about 10 minutes, until just tender; drain.
  2. Meanwhile, melt the butter and sauté the onion with the pepper about 10 minutes, until soft and starting to colour.
  3. Add the sugar, salt and drained carrots to the onions and cook 5 minutes, tossing gently.
  4. Scatter with the parsley and serve hot, heated through to 63°C (145°F).

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