FROGHOPPER'S CANDIED GINGER CARROTS
Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!
Provided by FROGHOPPER
Categories Side Dish Vegetables Carrots
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.
Nutrition Facts : Calories 133.9 calories, Carbohydrate 14.1 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 5.5 g, Sodium 276.1 mg, Sugar 10.6 g
GINGER HONEY GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
GINGER-GLAZED CARROTS
A 4-star veggie side dish that takes only 20 minutes to make!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan; add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain and set aside.
- Cook sugar, butter and ginger in same saucpan over low heat, stirring constantlly, until bubbly; add carrots. Cook over low heat 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.
Nutrition Facts : Calories 90, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg
CARROTS WITH GINGER AND HONEY
This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
- Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
- Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.
STIR-FRIED BALSAMIC GINGER CARROTS
The carrots need to be cut as uniformly as possible so that all the vegetables cook in the same amount of time. If the carrots are skinny (about 1/2 to 3/4 inch in diameter), simply cut them into 2-inch pieces; if they're medium (about 1 inch in diameter), cut lengthwise in half before cutting into 2-inch pieces; if they're large (about 1 1/2 to 2 inches in diameter), quarter lengthwise before cutting into 2-inch pieces. Blanching the carrots reduces the amount of oil necessary to stir-fry. Mince the ginger by hand; if you use a grater or microplane, the ginger will be too wet and will spatter in the oil.
Provided by Tara Parker-Pope
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 3-quart saucepan, bring 1 1/2 quarts water to a boil over high heat. Add 1/2 teaspoon of the salt and the carrots and return to a full boil, about 5 minutes. Boil for 2 additional minutes. Drain the carrots in a colander, shaking well to remove excess water. Combine the vinegar, sherry and soy sauce in a cup. Combine the sugar, pepper and the remaining 3/4 teaspoon salt in a small dish.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the ginger and stir-fry no more than 10 seconds, until the ginger is fragrant. Add the carrots and stir-fry for 1 minute, until the carrots are well coated in oil and ginger. Swirl the vinegar mixture into the wok, sprinkle with the sugar mixture, and stir-fry for 1 minute, until the carrots are crisp-tender. Immediately transfer to a serving bowl and sprinkle with chives.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 226 milligrams, Sugar 5 grams, TransFat 0 grams
MAPLE-GINGER GLAZED CARROTS
I first made this dish for my family and friends one Thanksgiving. Not only are the carrots lovely on the table, they taste terrific, too! -Jeannette Sabo, Lexington Park, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer., Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 168mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
CARROTS WITH GINGER
Steps:
- Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
GLAZED GINGER CARROTS
My recipe differs from the others posted due to the soy sauce and OJ. No honey here but there is brown sugar. I found this smudged recipe card in my box and remember it from long ago! I'm glad to post this and now that I am thinking about it, I think my kids will like it.
Provided by Oolala
Categories Oranges
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in boiling salted water for 2 minutes; drain and set aside.
- In a large skillet, cream the butter with the brown sugar and ginger.
- Cook over medium heat until mixture melts and begins to bubble slightly.
- Add drained carrots and stir well.
- Saute 2 minutes, stirring occasionally.
- Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GINGERED CARROTS
A different and sweet way to serve carrots that everyone enjoys. Recipe source: Bon Appetit (May, 1980)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Boil carrots for 8-10 minutes until crisp-tender.
- Drain.
- Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
- Reduce heat to low.
- Add carrots and toss well until coated.
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