Maple Glazed Julienned Carrots With Steamed Asparagus Recipes

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

Steps:

• In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

Steps:

• Using a julienne peeler, julienne the carrots. I hold the large part of the carrot, and pull the peeler down the length of the carrot. Just keep peeling/julienning the carrots until you can't hold the carrot any more. The carrots will be long and spaghetti like. You will have a chunk left, just grate that for other uses, or discard.
• Prepare the asparagus: Trim the ends of the asparagus and wash. Peel the bottoms if they are tough.
• Bring some salted water to a boil in an asparagus steamer, or 12" saute pan with a lid.
• Cook the asparagus, covered, until tender crisp, about 3-5 minutes. Drain, and season with salt and pepper, and 1 teaspoon of the butter.
• Meanwhile, bring some salted water to a boil in a large saucepan.
• Add the carrots, and cook, covered, for 4-6 minutes, or until just tender crisp.
• Drain, and set aside. Melt the remaining butter in the saucepan, add the maple syrup, 1/4 teaspoon of salt and a pinch of white pepper. Add the carrots and toss.
• To serve: put a pile of the carrots on the plate, and lay 3 to 5 asparagus spears over the top.

Steps:

• Preheat the oven to 425 degrees F.
• Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
• Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
• In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

Steps:

• Peel carrots; cut into sticks.
• Pour the orange juice into a 4 cup microwave safe dish.
• Heat 1 minute at high .
• Add the carrots and the orange rind.
• Stir to coat the carrots with the orange juice.
• Cover and microwave 8 to 9 minutes at high.
• Stir again, then add the remianing ingredients.
• Microwave, uncovered 2 minutes at high.
• Stir then check for doneness.
• If necessary, cook another 1 minute at High.

Steps:

• Trim carrot tops to 1/8 inch and diagonally cut asparagus into 4-inch lengths. In a large saucepan of boiling salted water cook carrots until crisp-tender, about 4 minutes, and transfer with a slotted spoon to a colander to drain. Return water to a boil and cook asparagus until crisp-tender, about 2 minutes. Drain asparagus in colander with carrots and in a bowl toss vegetables with butter and salt and pepper to taste.