How To Cook Canned Carrots Recipes

BELGIAN CARROTS

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!

Provided by Sydney Mike

Categories Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Belgian Carrots image

Steps:

In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
Drain water from pan & toss carrots with remaining ingredients.
Over low heat, stir carrots until sauce is heated through & serve.

Nutrition Facts : Calories 238.8, Fat 17.9, SaturatedFat 11.1, Cholesterol 56.5, Sodium 318.7, Carbohydrate 19.4, Fiber 4.7, Sugar 10.6, Protein 2.2

Ingredients

8 carrots, sliced crosswise into 1/4-inch pieces
1/3 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper

KAHLUA CARROTS

Yes, this uses canned carrots, you could make with fresh, but why bother? This is my favorite way serve carrots, and I am often asked to make it.

Provided by Deborah1

Categories Vegetable

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 4

Kahlua Carrots image

Steps:

Melt butter in medium saucepan.
Add brown sugar and Kahlua, stirring over medium heat to dissolve the brown sugar.
Add the carrots and stir to coat.
Cover and continue to cook over medium heat, stirring occasionally, until heated through, about 5 minutes.

Ingredients

1 (15 ounce) can sliced carrots, drained and rinsed
1 tablespoon butter
1 tablespoon brown sugar
1/4 cup Kahlua

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