Food Term of the Week 6/11
Lyonnais
Definition: a dish seasoned with onions and parsley
Recipe using Lyonnais:
Potatoes Lyonnais
Potatoes Lyonnais is a simple, straightforward dish that
yields satisfying results and offers a deliciously filling countenance. Pair with
baked fish or roasted chicken for a quick weekday meal. But really, any dinner
meat will easily compliment this side dish. Add a bit of rosemary or tarragon
for some added flavor!
Ingredients:
2 POUNDS RUSSET POTATOES
4 ONIONS, THINLY SLICED
1/2 CUP BUTTER
SALT TO TASTE
GROUND WHITE PEPPER,
TO TASTE
1 TABLESPOON FINELY
MINCED FRESH PARSLEY
Directions:
Preheat oven to 400
degrees F (200 degrees C).
Peel potatoes and cut
into 1/2 inch slices. Place sliced potatoes in a pot and cover with water.
Bring to a boil. Allow to boil 2 minutes, then drain and set aside.
Heat a large ovenproof
skillet over medium-high heat. Pour in olive oil, then add onions. Saute until
lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are
deep brown and garlic is soft. Transfer mixture to a bowl.
Place skillet back on
stove over low heat. Melt butter, then cover bottom of pan with 1/3 of
potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion
mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper.
Spread with the rest of onion mixture. Cover with remaining potatoes, and
season with more salt and pepper.
Bake in preheated oven
for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove
from oven and use a spatula to carefully transfer potatoes to a serving platter.
Sprinkle with chopped parsley just before serving.
*Recipe & Photo Credited to Michele O'Sullivan of
Allrecipes.com*
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