Baby Carrots With Lemon And Parsley Recipes

Steps:

• Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
• Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

Steps:

• Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.
• Return water to boil; cook 6 to 8 min. or until water is reduced by half. Add broth, Neufchatel and zest; stir. Simmer on low heat 2 to 3 min. or until Neufchatel is melted and sauce is well blended, stirring frequently. Stir in parsley.
• Add carrots; toss to coat.

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss bread cubes with 3 tablespoons oil and the Parmesan. In another large bowl, toss carrots with 2 tablespoons oil; season with salt and pepper.
• Lay carrots and bread on a baking sheet in 1 layer, with carrots on 1 side and bread on the other, and bake for 25 minutes. Remove croutons when crisp and golden, about 25 minutes. Spread out carrots, and cook until caramelized and slightly charred, about 25 minutes more.
• Assemble the salad: Toss parsley, carrots, lemon juice, and the remaining 2 tablespoons oil. Add croutons and Parmesan shavings, and season with salt and pepper. Serve immediately.

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

Steps:

• Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
• Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
• Drain carrots. Serve topped with cream cheese sauce.

Steps:

• Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
• In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

Steps:

• Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
• Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
• Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
• Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

Steps:

• Put carrots in pan and cover with water.
• Add the sugar and cook just til soft.
• Drain& return to the pan.
• Stir in butter, lemon juice and parsley.
• Salt and pepper to taste.