Delicious Saucy Carrots Recipes

Steps:

• Melt butter in a medium skillet over medium heat.
• Add onions and cook, stirring often, until soft and transparent.
• If butter begins to brown, reduce heat to medium-low.
• Add carrots and cook, stirring often, until tender, about 5 minutes for crisp-tender.
• Season with a dash of nutmeg and salt & pepper to taste.

Steps:

• In large sauce pan put carrots, water, chicken cube, salt and sugar.
• Cover and bring to boil. When starts to boil lower the heat and let it simmer until carrots is soft but still has a shape about 25min.
• When carrots is almost cooked make your roux.
• In a small sauce pan melt butter add flour and cook for 2-3min. don't let it brown. Stir with wooden spoon all the time. Slowly add this flour mixture - roux to cooked simmering carrots. Stir well.
• Let it cook for another 5min. Turn of the heat add vinegar it will bring out more flavor.
• Taste if needs more salt or sugar.
• Serve as a side dish with boiled potatoes or pasta and meat of your choice.

Steps:

• Slice carrot into rounds or chunks.
• Cover with salted water in saucepan, bring to a boil.
• Simmer 10 minutes or until tender.
• Drain.
• Meanwhile, combine remaining ingredients in small saucepan.
• Heat over medium, stirring constantly until blended.
• Pour sauce over carrots and gently toss.

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Saute or steam carrots until they are cooked to your desired texture and transfer to serving bowl.
• Meanwhile, melt butter and mix in the honey, cinnamon and cardamom. Drizzle mixture over warm carrots. Sprinkle with chopped parsley or cilantro, if desired.
• Season with salt and pepper if desired. Enjoy.

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.

Steps:

• Juice the carrots through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat. Whisk in cubes of cold butter one at a time until all are incorporated.
• Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper. Just before serving, add the fine herbs. This sauce is best made minutes before serving.