Orange Ginger Pickled Baby Carrots Recipes
ORANGE-GLAZED CARROTS
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
GLAZED CARROTS WITH ORANGE AND GINGER
When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
- Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
GINGER & ORANGE-GLAZED BABY CARROTS
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
- In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
- Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
INSTANT PICKLED CARROT WITH GINGER
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, vegetables, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients; toss thoroughly.
- Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger
Yield Makes about 2 qt
Number Of Ingredients 7
Steps:
- Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
- Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
- Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
PICKLED BABY CARROTS
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
GLAZED CARROTS WITH ORANGE AND GINGER
Dress up carrots with an orange and ginger glaze for an extra-tasty side dish that enhances any menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
- Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Fiber 4 g, Protein 2 g
ORANGE GINGER CARROTS
This is the best glazed carrot recipe. I came across it in my grandmother's receipts. It will intensify the flavor if you use frozen orange juice and make it strong. It's sweet, tart, and buttery.
Provided by robinjoy
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain.
- Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots.
- Cook for 3 to 4 minutes stirring constantly until thickened.
- Add 2 tablespoons butter and toss.
Nutrition Facts : Calories 94, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 249.3, Carbohydrate 16.3, Fiber 3.2, Sugar 9.8, Protein 1.2
ORANGE GINGER CARROTS
--Adopted Recipe-- Changes from Original: Increased the ginger from 1/4 teaspoon to 1/2 teaspoon, so the orange flavor would not overpower the ginger; substituted baby cut carrots for the whole carrots; changed yield from six to four servings to allow for more generous servings. Preparation time includes slicing carrots, and cooking the sauce on top of the stove, and "cooking time" is standing time at the end.
Provided by GrandmaIsCooking
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
- While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
- Cook over medium heat, stirring constantly, until sauce thickens.
- Cook 1 minute, then remove from heat and stir in butter.
- If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
- Cover and let stand 4 to 5 minutes before serving.
Nutrition Facts : Calories 64.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 76.8, Carbohydrate 12.5, Fiber 1.6, Sugar 8.5, Protein 0.7
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CHINESE PICKLED CARROTS RECIPE RECIPE - GOOD FOOD
Method. 1. To make the pickling liquid, combine vinegar and sugar in a heavy-based saucepan and stir over high heat until sugar dissolves. Bring …
From goodfood.com.au
Servings 2.5Total Time 45 minsCategory Side Dish
From goodfood.com.au
Servings 2.5Total Time 45 minsCategory Side Dish
- 1. To make the pickling liquid, combine vinegar and sugar in a heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, then reduce to a simmer and cook, uncovered and without stirring, for about 30 minutes or until reduced by one-third and slightly syrupy. Set aside to cool, then refrigerate overnight.
- 2. Meanwhile, peel each carrot and cut in half crossways. Cut each piece into slices two millimetres thick, then into matchsticks. Place in a bowl, sprinkle with salt and mix well to combine. Cover and refrigerate overnight.
- 3. The next day, drain the liquid from the carrots, squeezing well with your hands. Place carrots in a 1 litre capacity airtight jar or container, pour pickling liquid over to cover, add ginger, star anise and peppercorns. Refrigerate for one day to allow flavours to develop before using. The pickled carrot will keep for up to two weeks in the fridge.
GINGER PICKLED CARROTS - HEALTHY SEASONAL RECIPES
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From healthyseasonalrecipes.com
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- Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼-inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
- In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
- Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
- Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.
GINGER PICKLED CARROTS RECIPE - EATINGWELL
Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over …
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From eatingwell.com
Category Healthy Vegan Vegetable Side Dish RecipesCalories 22 per servingTotal Time 2 hrs 40 mins
- Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
- Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
- Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.
RAW PICKLED GINGER CARROTS - FERMENTED FOOD LAB
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CARROT QUICK PICKLE WITH GINGER RECIPE - CHOCOLATE & …
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SIMPLE ROASTED GINGER-ORANGE CARROTS RECIPE | COOKING LIGHT
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ORANGE-GINGER-GLAZED CARROTS RECIPE | MYRECIPES
1 (1-lb.) package baby carrots, thoroughly washed ; 1 teaspoon grated orange rind ; ¼ cup fresh orange juice ; 2 teaspoons butter ; 2 teaspoons honey ; 1 to 3 tsp. freshly grated …
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ORANGE GINGER GLAZED CARROTS - MEATLOAF AND MELODRAMA
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From prettyprudent.com
4.7/5 (6)Estimated Reading Time 2 minsServings 0.5Total Time 1 hr 5 mins
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From mastercook.com
ORANGE-GINGER PICKLED BABY CARROTS | RECIPE | FOOD ...
Dec 12, 2018 - Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
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