Orangegingerglazedcarrots Recipes

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.

Steps:

• In a large skillet, bring carrots, 1/2 cup water, butter, and 1/2 teaspoon salt to a boil. Reduce heat to a simmer; cover, and cook until almost tender, about 6 minutes.
• Add orange juice. Cook (uncovered) over high, tossing frequently, until carrots are tender and glazed, 5 to 8 minutes. Serve immediately.

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.

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.

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.

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.

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.

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling. Add carrots; return to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes, stirring occasionally, until tender.
• Meanwhile, in 8-inch nonstick skillet, spread almonds in single layer; cook over medium-high heat 4 to 7 minutes, stirring constantly, until lightly browned.
• Drain carrots; return to saucepan. Stir in marmalade and raisins. Cook over low heat 1 minute, stirring constantly, until marmalade is melted. Gently stir in almonds.

Steps:

• In a 1-1/2-qt. microwave-safe dish, combine carrots and 1/4 cup orange juice. Cover and microwave on high for 5-6 minutes or until carrots are crisp-tender., Combine the sugar, cornstarch, salt and remaining orange juice until smooth; stir into carrots. Microwave, uncovered, on high for 2-3 minutes or until sauce has come to a boil and is thickened, stirring twice. Let stand for 5 minutes before serving.

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

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.

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.

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.

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.