Milky Carrots Recipes
QUICK STEAMED CARROTS
Make and share this Quick Steamed Carrots recipe from Food.com.
Provided by BusyBeeHoneyBee
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put baby carrots in an open glass container with the water.
- Microwave on high for 3 to 5 minutes until tender.
- Drain and toss with orange juice, honey and ginger.
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
MILKY CARROTS
Make and share this Milky Carrots recipe from Food.com.
Provided by Maiumlteacute G.
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Glaze the onion in butter.
- Add the carrots, the milk and some pepper (to taste).
- Leave to simmer on medium heat for 15 minutes, stirring from time to time.
CARROTS IN MILK
Make and share this Carrots in Milk recipe from Food.com.
Provided by Happy Harry 2
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place carrots in a buttered 11/2-qt. casserole.
- Mix milk, sugar, salt, and pepper together. Pour over carrots. Dot with butter and sprinkle parsley over the top.
- Cover the casserole tightly and cook in a 350 degree oven for about 1 hour or until carrots are fork tender.
Nutrition Facts : Calories 102.9, Fat 5.6, SaturatedFat 3.4, Cholesterol 15.9, Sodium 501.8, Carbohydrate 12, Fiber 2.8, Sugar 5.1, Protein 2.3
MINTED CARROTS
The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!
Provided by Marlys Davis
Categories Side Dish Vegetables Carrots
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
- Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.
Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
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- Take a deep-bottomed bowl and add boiling water to it. Add carrots to the boiling water and let them stay in it for about 5 minutes till the raw smell goes away. Next, put a deep-bottomed pan on medium flame and add tomatoes to it along with enough water to soak them. Boil the tomatoes for about 5 minutes and when done, drain the water and take out the tomatoes. Peel their skin and remove their seeds.
- Now, take a food processor and add the tomatoes, carrots (soaked in boiling water) and garlic in a blender jar, blend together to make a thick paste. Keep a large pan on medium flame and melt butter in it. Once the butter is melted, add the carrot and tomato puree in it and cook for about 3 minutes on low flame.
- Then, add in milk to the pan and let the puree cook for another 10-15 minutes. Switch off the burner and season with black pepper powder, garam masala, and salt. Stir to mix all the masalas and garnish with mint leaves. Serve hot with your choice of bread.
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