LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
GLAZED RUTABAGAS
This is an excellent recipe for an often overlooked and unpopular root vegetable. Even folks who dislike Rutabagas love this delicious dish. Added bonus is this is a great way to introduce this vegetable to kids. A Southern staple with a sweet Asian twist!
Provided by Michele Etling
Categories Side Dish Vegetables
Time 55m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
- Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 50 g, Cholesterol 40.7 mg, Fat 15.9 g, Fiber 6.7 g, Protein 5.3 g, SaturatedFat 9.8 g, Sodium 1974.2 mg, Sugar 41.3 g
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
CARROTS AND RUTABAGAS WITH LEMON AND HONEY
Categories Side Thanksgiving Vegetarian Carrot Fall Honey Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
- Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.
LEMON GLAZED CARROTS AND RUTABAGAS
Make and share this Lemon Glazed Carrots and Rutabagas recipe from Food.com.
Provided by Barb G.
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
- Place into saucepan; add broth.
- bring to boil.
- Reduce heat;cover and cook for 13 to 15 minutes or until tender.
- Do Not Drain.
- Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
- Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
- Serve.
Nutrition Facts : Calories 90.6, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 170.5, Carbohydrate 12.6, Fiber 3.1, Sugar 8.4, Protein 1.7
CARROTS AND RUTABAGAS WITH LEMON AND HONEY
Make and share this Carrots and Rutabagas With Lemon and Honey recipe from Food.com.
Provided by WI Cheesehead
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rutabaga in large pot of boiling water 2 minutes.
- Add carrots and cook until vegetables are tender, about 6 minutes; drain.
- Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
- Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
- Season with salt and pepper, remove from heat, and mix in fresh chives.
LEMON-GLAZED CARROTS
These lovely tangy carrots are a super vegetable side dish.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
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BEEF RIB ROAST WITH LEMON GLAZED CARROTS & RUTABAGAS
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Cuisine AmericanCategory EntréeServings 10Total Time 2 hrs 45 mins
- Heat oven to 350°F. Place beef Ribeye Roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Season with salt and pepper, as desired. Roast 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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- Add butter mixture to vegetables; continue cooking, uncovered, 3 to 4 minutes or until vegetables are glazed, stirring occasionally.
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