CIDER-GLAZED CARROTS
To make your preparation time quicker, use packaged shredded carrots. Simply place all of the ingredients in the skillet and bring to a boil. Cover and simmer for 10 minutes. Uncover and cook for 3 minutes or until sauce is thickened.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved. , Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.
Nutrition Facts : Calories 119 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein.
GLAZED CARROTS WITH CIDER
Make and share this Glazed Carrots with Cider recipe from Food.com.
Provided by Missy Wombat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the tops and bottoms of the carrots.
- Peel or scrape them and then cut them into julienne strips.
- Melt the butter in a frying pan, add the carrots and saute for 4-5 minutes, stirring frequently.
- Sprinkle over the sugar and cook, stirring for 1 minute or until the sugar has dissolved.
- Add the cider and stock, bring to the boil and stir in the Dijon mustard.
- Partly cover the pan and simmer for about 10-12 minutes until the carrots are just tender.
- Remove the lid and continue cooking until the liquid has reduced to a thick sauce.
- Remove from the heat, stir in the parsley and spoon into a warmed serving dish.
APPLE CIDER GLAZED CARROTS
Make and share this Apple Cider Glazed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan over medium-high heat.
- Add carrots and sauté until carrots begin to brown slightly, about 5 minutes.
- Add apple cider, brown sugar, and tarragon and bring to boil.
- Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 77.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 244.9, Carbohydrate 12.1, Fiber 3.2, Sugar 6.3, Protein 1.1
CRISPY BLACK CHICKEN WITH APPLE CIDER VINEGAR SAUCE AND ROASTED GARLIC, DIRTY RICE AND HEIRLOOM GLAZED CARROTS
Steps:
- For the chicken: Preheat the oven to 350 degrees F. Spread the garlic cloves onto a sheet tray and roast, 20 minutes.
- Set up a deep fryer with canola oil and heat to 350 degrees F. Fry the brussels sprouts until crispy, 3 to 4 minutes. Remove to a paper towel-lined plate. Season with salt.
- Lower the temperature on the fryer to 275 degrees F.
- Combine the cornstarch, baking powder and salt to taste in a wide shallow dish. Dredge the chicken halves in the cornstarch mixture and shake off any excess. Deep-fry the chicken for 10 minutes, then remove from the oil onto a paper towel-lined tray.
- Increase the temperature on the fryer to 400 degrees F. Place the chicken back into the fryer to crisp for 5 minutes, or until it reaches an internal temperature of 165 degrees F.
- Add 1/4 cup each of the apple cider and apple cider vinegar to a large saute pan placed over medium-high heat. Allow to reduce by half, about 5 minutes. Add half the chicken stock and salt to taste. Reduce by half, about 5 minutes, then add the remaining chicken stock. Add the roasted garlic and allow the sauce to reduce, 5 to 7 minutes. Finish the sauce with the remaining 2 tablespoons each apple cider and apple cider vinegar and the butter.
- For the dirty rice: Add the onion, salt to taste and 2 tablespoons of the extra-virgin olive oil to a medium saucepan and turn the heat to medium high. Sweat the onion until translucent, 5 to 7 minutes. Add the rice and stir to coat. Toast for 2 to 3 minutes. Add the chicken stock, bay leaves and salt to taste. Bring to a boil, cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork and set aside.
- Heat a large saute pan with the remaining 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shallot and salt to taste. Saute until translucent, 5 minutes. Add the chicken livers and blood sausage and brown until cooked through, 4 to 5 minutes. Add the cooked rice to the pan and stir to combine, tossing to thoroughly coat the rice in the chicken livers and blood sausage. Remove the pan from the heat, add the brandy and ignite with a click lighter. Put the pan back on the heat and cook for 2 to 3 minutes until the alcohol has cooked off. Turn off the heat and stir in the scallions.
- For the glazed carrots: Season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the carrots to the boiling water and cook for 2 to 3 minutes until tender but still slightly crisp. Remove the carrots and immediately plunge into the ice bath. Set aside.
- Melt the butter, brown sugar and cayenne together in a large saute pan over medium-high heat. Add the chicken stock and the blanched carrots. Toss to coat the carrots, then allow the liquid to reduce until the glaze has thickened, 5 minutes. If the mixture needs to be thinned out, you can add a bit more chicken stock.
- To plate: Place a scoop of dirty rice onto the plate. Top with the glazed carrots, followed by the chicken. Spoon the sauce over the chicken, making sure to include the roasted garlic cloves. Garnish with the crispy Brussels sprouts and micro radish.
STICKY MULLED CIDER CARROTS
Do something different with carrots and take them to new levels of flavour with these sticky mulled cider carrots. They make a special side dish at Christmas
Provided by Tom Kerridge
Categories Side dish
Time 1h15m
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Heat the oil in a large flameproof casserole over a low heat and cook the carrots with some salt for about 15 mins, tossing occasionally until browned all over. Add the butter and cook until foaming, then add the cider, apple juice, spices and sugar.
- Bring to a simmer and cook for 20-25 mins until the carrots are tender and the liquid has reduced and is sticky. Serve, or leave to cool, then reheat in the glaze when ready.
Nutrition Facts : Calories 153 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
GLAZED CARROTS
I love carrots. If I remember correctly, this one came from or was adapted from the 1970s cookbook The Vegetarian Epicure. It has sort of a sweet-and-sour taste.
Provided by echo echo
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus ¾ cup water.
- Simmer over medium-low heat, covered, 20 minutes.
- Remove cover and raise heat to high.
- Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates.
- Add the remaining 1 Tbs butter plus the vinegar through nutmeg.
- Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots.
- Serve immediately.
Nutrition Facts : Calories 145.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 124.3, Carbohydrate 23.3, Fiber 3.2, Sugar 17.1, Protein 1.1
GLAZED CARROTS
Make and share this Glazed Carrots recipe from Food.com.
Provided by mermaidmagic
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Cut carrots in half crosswise, then lengthwise into 2 or 3 sticks.
- Simmer, covered, in a small amount of boiling salted water for about 10 minutes or until crisp-tender.
- Drain.
- Melt the butter.
- Stir in brown sugar until dissolved.
- Add carrots.
- Cook over medium-low heat about 10 minutes, turning often.
Nutrition Facts : Calories 111.4, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 89.4, Carbohydrate 19.2, Fiber 2.1, Sugar 15.4, Protein 0.8
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
CIDER-GLAZED CARROTS
Provided by Melissa Roberts
Categories Fruit Juice Side Thanksgiving Vegetarian Apple Carrot Fall Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.
- Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner.
- Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
CIDER-GLAZED PORK CHOPS WITH CARROTS
Treat the family to a new pork chop dinner that will please them so much, they'll think you took culinary classes. They'll never guess this simple main dish cost about $2 a serving! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 897mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 3g fiber), Protein 28g protein.
HONEY-GLAZED ROAST CARROTS
Roasting carrots intensifies their flavour and the honey and vinegar make them deliciously sweet and sour
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/170C fan/gas 5. Tip the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins.
- Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins.
Nutrition Facts : Calories 85 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GLAZED CARROTS
No idea where I got this recipe... Let me just say that this is outstanding. When my kids were little, many many moons ago, they loved carrots this way and consumed plenty... My grandchildren love them too. A great way to get veggies in the little ones! (Recipe serves two... but I always triple it at least.)
Provided by Impera_Magna
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place cooked carrots in 9" pie pan, set aside.
- In small saucepan over moderate heat, melt butter; add onion and cook until lightly browned, remove from heat.
- Stir in brown sugar and mustard; blend and spoon over carrots.
- Bake uncovered for 15 minutes or til lightly glazed.
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