BABY CARROTS WITH TARRAGON
Categories Vegetable Side Vegetarian Quick & Easy Low Sodium Carrot Spring Summer Healthy Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
BABY CARROTS WITH TARRAGON
A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
- Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6
BABY CARROTS WITH TARRAGON
Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)
Provided by MA HIKER
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
- Reduce heat to medium-low; cover and cook 3 minutes.
- Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
- Remove skillet from heat; toss carrots with tarragon.
Nutrition Facts : Calories 90.6, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 129.4, Carbohydrate 9.4, Fiber 2, Sugar 5.4, Protein 0.8
ROASTED CARROTS WITH CARROT TOP PESTO
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
- In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
- Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.
BABY CARROT BARS
My mother would make these when we were young! They are very moist! The secret is in the baby food!
Provided by Star Pooley
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
- Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
- To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 25.3 g, Cholesterol 33.9 mg, Fat 14.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 186.7 mg, Sugar 20.2 g
CARROT BABY FOOD
Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
- Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g
APRICOT AND TARRAGON BABY CARROTS
Make and share this Apricot and Tarragon Baby Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam or boil carrots until fork-tender (about 10-12 minutes). Drain and place hot cooked carrots in a large bowl.
- In a seperate small bowl, combine remaining ingredients and mix well. Pour over hot carrots and gently toss to coat.
Nutrition Facts : Calories 105.3, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 238.5, Carbohydrate 20.1, Fiber 2.1, Sugar 13.4, Protein 0.8
TARRAGON CARROTS
Make and share this Tarragon Carrots recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in salted water until tender, drain.
- Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
- Place carrots in a serving dish, pour butter over them and toss.
CARROT-APPLE BABY FOOD
Homemade baby food is a smart choice, as you know exactly what you're giving your sweet little baby. Once you've introduced carrots and apples to your baby separately, you can combine them into one puree for a delicious meal your baby is sure to enjoy.
Provided by Anonymous
Categories Everyday Cooking
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
- Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 27.2 calories, Carbohydrate 6.4 g, Cholesterol 0.6 mg, Fat 0.3 g, Fiber 1.3 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 17.8 mg, Sugar 4.3 g
APRICOT CARROTS
Make and share this Apricot Carrots recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
- Drain thoroughly, return to saucepan.
- Combine butter, jam, lemon juice, salt and mace.
- Pour over cooked carrots.
- Cook, stirring constantly until carrots are evenly glazed and heated through.
Nutrition Facts : Calories 163.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 125.2, Carbohydrate 35.5, Fiber 2.2, Sugar 20.2, Protein 1.1
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