BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
BUTTERED BABY CARROTS
There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists
Provided by Miriam Nice
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.
Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GLAZED CARROTS WITH CARAWAY SEEDS
Caraway seeds are very popular in Austria and feature in many recipes, mostly in root vegetables, cabbage and bread. The fragrant seeds blend wonderfully with the sweetness of the carrots and make an excellent side dish to roasts, turkey and game birds. Turnips, parsnips and rutabagas can be prepared and glazed in the same way, adjusting the cooking time as necessary.
Provided by gemini08
Categories Vegetable
Time 25m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the carrots on the bias into 1/4 inch coins.
- In a large, dry frying pan, toast the caraway seeds for a few minutes.
- Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
- Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
- Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
- Taste for seasonings, sprinkle with chopped parsley and serve at once.
Nutrition Facts : Calories 172.3, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 193.7, Carbohydrate 22.9, Fiber 5, Sugar 14.4, Protein 1.8
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ROASTED CARROTS WITH CARAWAY AND CORIANDER RECIPE
From foodandwine.com
5/5 (1)Total Time 1 hr
- Preheat the oven to 350°. In a small skillet, toast the ground caraway and coriander over low heat, stirring, until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
- In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the toasted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
- Spread the carrots on a large baking sheet and season with salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
- Pour the buttermilk dressing onto a platter in a thin layer. Arrange the carrots on the dressing and top with the sprouted beans, sunflower seeds and cilantro. Serve with lime wedges.
ROASTED CARAWAY CARROTS - BETTER HOMES & GARDENS
From bhg.com
Servings 6Total Time 30 minsSodium 672mg 29%Calories 95 per serving
- Preheat oven to 425°F. Place carrots and fennel in a 15x10-inch baking pan. Drizzle with 2 Tbsp. olive oil and sprinkle with the salt, coriander, ground caraway, and caraway seeds. Toss to combine; spread evenly in pan.
- Bake 20 minutes or until carrots are crisp-tender and starting to brown, stirring once. If you want to brown the carrots a little more, preheat broiler and broil 4 inches from the heat for 2 minutes. Serve warm or at room temperature with Fennel Aioli, if desired. Serves 6.
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