Carrots In Champagne And Dill Recipes

Steps:

• Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
• Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
• Roast vegetables until soft, stirring halfway through, about for 30 minutes.

Steps:

• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6-8 minutes.
• Cook uncovered, over high, tossing often until tender and a nice browned glaze has formed about 3-5 more minutes. Season with pepper and sprinkle with dill.

Steps:

• Melt the butter in a heavy saucepan.
• Sauté the carrots for a few minutes over medium heat until they begin to brown.
• Add the beef broth and champagne and cover.
• Cook until barely tender but still a bit firm.
• Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.

Steps:

• Melt butter in heavy large skillet over medium heat. Add carrots and sauté until crisp-tender, about 3 minutes. Add bell pepper and water. Cover and cook until vegetables are tender, 5 minutes. Add dill. Season with salt and pepper.

Steps:

• In a roasting pan, toss carrots with enough olive oil to coat. Top with butter, kosher salt, and pepper. Roast in a 425°F oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle fresh dill over carrots.

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.

Steps:

• Heat a frying pan and add the carrots and butter. Sauté until they just begin to brown.
• Add the vermouth and simmer for 5 minutes, uncovered. Stir them often.
• Adjust to taste with salt and pepper. Garnish with parsley.

Steps:

• Melt the butter in a heavy saucepan. Saute the carrots for a few minutes over medium heat until they begin to brown. Add the beef stock and champagne and cover.
• Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill weed and serve.

Steps:

• Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
• combine vinegar, water and salt in a nonreactive Dutch oven.
• Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
• Pack carrot sticks into jars and place a.
• second head of dill on top.
• Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
• bubbles with a narrow rubber spatula or plastic knife.
• Add additional pickling liquid, if required, to maintain headspace.
• Wipe jar rims thoroughly with a clean damp cloth. Seal.

Steps:

• Place carrots in a greased 15x10x1-in. baking pan. Drizzle with butter and sprinkle with dill, salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-18 minutes or until carrots are tender, stirring once.

Steps:

• Scrape and trim the carrots and quarter them lengthwise. Simmer them in the dill pickle juice until they can be easily pierced with a fork, about 20 to 25 minutes. They will not soften, but will stay pleasantly crunchy. Chill overnight in the pickle juice.
• To serve, drain off the liquid and sprinkle the herbs on the carrots. Pass the sour cream in a separate bowl. Dill-Spiced Carrots should not be served on lettuce, but used as a salad garnish for cold chicken or a platter of cold cuts.