(No this isn’t a political blog and I really am hoping not to alienate any readers by making a few comments here).
But holy. what?!. just. happened. Mostly what I’m hoping to convey to you is that Dave and I are still recovering emotionally and spiritually from a seriously rough week. And to top it all off Michigan lost it’s first game of the season on Saturday.
….And all I have for you is a post about vegetables. (You can hate me a little. I hate me a little.)
But despite the events in politics recently, most of us still need to put together a Thanksgiving dinner for our families and hope against hope that everyone can remain civil. And here is my annual contribution to the Thanksgiving recipe suggestion box.Despite being almost entirely made of vegetables, this dish is incredibly comforting. This is a dish that my mom has prepared numerous times for numerous family holidays.
Rainbow Carrots Lyonnaise is a fancy way of saying carrots braised in chicken stock and onions. I chose to use multi-colored carrots and didn’t consider the thought that the purple carrots would turn the broth purple. I think it looks pretty, but if it weirds you out to have purple sauce, I’d go with just orange, yellow, and white carrot varieties.
The original recipe is actually made in the crock pot, and I’ll include that alternative in the recipe below. One of the things my mom really loves about making this dish for a holiday meal is avoiding anything extra that needs to go in the oven. But if you don’t have a crock pot, or you’re like The Gourmet Gourmand, you might prefer to make it in a braising dish.The flavor of these carrots is perfect- the sauce is mellow and rich and the onions are fall-apart tender. Everything is buttery and rich.
It is really the perfect holiday accompaniment.
And, for me, the perfect food to comfort all the emotions from this past week.
- 6 tablespoons butter
- 2 large sweet onions, sliced
- 2 tablespoons flour
- 3 lbs carrots, peeled and sliced to uniform thickness (I kept some of the thinner carrots whole)
- 2 ½ cups low sodium chicken stock
- 1 teaspoon salt
- Pepper, to taste
- Parsley to garnish
- Preheat the oven to 350 degrees.
- In a large oven-safe stock pot melt butter over medium heat.
- Add onions and saute for 3-4 minutes or until wilted.
- Add flour and saute until the flour is moistened.
- Add carrots, chicken stock, salt, and pepper and stir to incorporate. (The carrots should be mostly submerged in liquid, but don’t worry if they are not completely covered).
- Bake for 1 hour or until carrots are easily pierced with fork.
Crock pot alternative- Prepare steps 1-4 as directed. Pour onion mixture into your crock pot. Add carrots, chicken stock, salt, and pepper. Stir briefly to combine. Cook on high for 1 hour, then reduce heat to low to keep warm for up to 6 hours.