Carrots With Cognac Recipes
CARROTS WITH COGNAC
This dish will liven up any meal! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Carrots
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon.
- Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
Nutrition Facts : Calories 81 calories, Carbohydrate 7.9 g, Fat 2.4 g, Fiber 2.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 52.5 mg, Sugar 5.2 g
CARROTS WITH COGNAC
Make and share this Carrots With Cognac recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Tear a large sheet of aluminum foil.
- Place carrots on foil and sprinkle with remaining ingredients.
- Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
- This recipe yields 6 servings; serving size: 1/2 cup.
- Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
- Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
Nutrition Facts : Calories 50.5, Fat 2.4, SaturatedFat 0.2, Sodium 50.1, Carbohydrate 7.5, Fiber 2.1, Sugar 5, Protein 0.4
BRANDY-GLAZED CARROTS
Carrots sport a light brandy sauce for a beautiful side with mass appeal. -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.
Nutrition Facts : Calories 153 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 242mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
BAKED BRANDY CARROTS
I love side dishes that can be prepared ahead and need no last minute fuss. This delicious carrot dish looks as good as it tastes.
Provided by Lorac
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F degrees.
- Slice carrots in to 1/4" wide by 2 1/2" long strips.
- Mix together, butter, brandy, sugar, salt and black pepper.
- Place in a 8x8x2" baking dish.
- Cover and bake 40 minutes.
- Sprinkle with chives before serving.
CARROTS WITH PESTO AND RICOTTA
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
CARROT CONFITURE
Provided by Food Network
Categories appetizer
Time 1h10m
Yield about 2 cups/500 ml
Number Of Ingredients 7
Steps:
- Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.
Nutrition Facts : Calories 119, Sodium 20 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Sugar 27 grams
CARROTS WITH COGNAC RECIPE
Provided by á-170456
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with remaining ingredients. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat. Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
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DIJON AND COGNAC BEEF STEW - GFCHOW
From gfchow.com
- Place 2 tablespoons butter and 1 tablespoon olive oil in Dutch oven or large pot over low heat, and cook until butter is melted and bubbly. Then raise heat to medium and add onions and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- If necessary, add more olive oil to the pan. Toss beef cubes with flour and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, approx. 10 minutes per batch. Transfer beef cubes to the bowl with onions. Repeat with remaining beef.
- Add Cognac to the empty pot and cook, stirring, until the bottom is deglazed and the crust comes loose, approx 1-2 minutes. Add stock, Dijon, and grainy mustards. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until beef is very tender, about 45 minutes.
BRANDY GLAZED CARROTS - JO COOKS
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- Cook carrots: In a large skillet, bring ½ inch of water to a boil. Add carrots, cover and cook until carrots are crisp-tender, about 7 to 9 minutes. Drain and set aside.
- Make the glaze: In the same skillet, cook butter and honey over medium heat until butter is melted. Stir in the brandy and bring to a boil. Cook until the liquid is reduced to about ½ cup.
- Add carrots and finish dish: Add the carrots, parsley and season with salt and pepper. Heath through and serve.
ROASTED CARROTS WITH THYME - A FOODCENTRIC LIFE
From afoodcentriclife.com
- Trim tops and bottoms off the carrots and peel. Depending on the size, cut carrots in half or thirds across the width into about 2 ½” – 3” sections. Cut each piece in half lengthwise, then half again (quarters). If the carrots are really big, you may need to cut the pieces into thirds. The goal is long, thin strips, but not too thin or they may burn.
- Pre-heat oven to 425 degrees. Cover a half sheet rimmed baking pan with foil. Toss carrots with oil, salt, pepper and thyme. Spread evenly on the baking sheet in mostly a single layer.
- Roast until carrots are starting to turn brown at the edges; add minced garlic and roast just 2-3 minutes longer. In my convection oven, my carrots take about 20-25 minutes. Taste one and decide for yourself if you want them to roast a little longer, but don’t let them get shriveled up or burned.
THE CARROT CAKE AND COGNAC MYSTERIES (THE GLOVED LADY BOOK ...
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From amazon.ca
Author Oscar CrawfordFormat Kindle Edition
From amazon.ca
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CARROTS WITH COGNAC RECIPE
Carrots with cognac recipe. Learn how to cook great Carrots with cognac . Crecipe.com deliver fine selection of quality Carrots with cognac recipes equipped with ratings, reviews and mixing tips. Get one of our Carrots with cognac recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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Side dish recipe for Carrots With Cognac - Preheat oven to 400 degrees. Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with remaining ingredients.Wrap up tightly and roast for 25 to 35 minutes until carrots are tender,...
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Recipe - Carrots with CognacINGREDIENTS: 3 cups baby carrots 1 tablespoon walnut oil 1/4 cup brandy 2 teaspoons honey 1 teaspoon ground cinnamon
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Carrots with Cognac. This dish will liven up any meal! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Active Time 0 mins. Total Time 0 mins. Yield 6 servings/ serving size: 1/2 cup. Tags alcoholanythingwithalcoholinit aluminumfoil beverages carrot cinnamon diabetic dinner extract …
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Carrots with Cognac. This dish will liven up any meal! Preparation time: 5 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. 81 calories; protein 0.5g; carbohydrates 7.9g; fat 2.4g; sodium 52.5mg. Servings:6 . Yield:6 servings/ serving size: 1/2 cup. Ingredients. 3 cups baby carrots; 1 tablespoon walnut …
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CARROTS WITH COGNAC - YUM TASTE
3 cups baby carrots 1 tablespoon walnut oil 1/4 cup brandy 2 teaspoons honey 1 teaspoon ground cinnamon. Directions. Preheat oven to 400 degrees F (200 degrees C). Tear a large sheet of aluminum foil. Place carrots on foil and sprinkle with walnut oil, cognac, honey, and cinnamon. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet …
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #5-ingredients-or-less #side-dishes #vegetables #easy #diabetic #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #carrots
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