BUTTERED CARROTS
Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
- Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
- Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.
FRIED CARROTS
Make and share this Fried Carrots recipe from Food.com.
Provided by Marlene.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean,peel and slice carrots.
- Slice onion.
- Using cooking spray, spray fry pan and heat to medium.
- Add carrots and onions, salt and pepper to taste.
- Cover pan.
- When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
GARLICKY, BUTTERED CARROTS
This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.
Provided by Alison Roman
Categories easy, quick, vegetables, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
- Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.
PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER
For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
- Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.
More about "peggis butter fried carrots recipes"
PERFECT ROASTED CARROTS RECIPE (THREE WAYS!) - COOKIE …
From cookieandkate.com
SIMPLE FRIED CARROTS - RACHEL'S REAL FOOD KITCHEN
From rachelsrealfoodkitchen.com
ROASTED CARROTS RECIPE (WITH HONEY-GARLIC BUTTER)
From thekitchn.com
PERFECT SAUTEED CARROTS - A COUPLE COOKS
From acouplecooks.com
GLAZED STOVETOP CARROTS | RECIPETIN EATS
From recipetineats.com
FRYING CARROTS RECIPE - THE WORLD RECIPE
From theworldrecipe.com
SKILLET BROWN SUGAR GLAZED CARROTS - BAKE IT WITH LOVE
From bakeitwithlove.com
HONEY GARLIC BUTTER ROASTED CARROTS - CAFE DELITES
From cafedelites.com
PEGGIS BUTTER FRIED CARROTS RECIPES
From tfrecipes.com
$2 SIDE: PAN FRIED, BUTTERY CARROTS - THE NOURISHING GOURMET
From thenourishinggourmet.com
PEGGI'S BUTTER FRIED CARROTS | REBECCA SCHOONMAKER | COPY ME THAT
From copymethat.com
PEGGIS BUTTER FRIED CARROTS RECIPES- WIKIFOODHUB
From wikifoodhub.com
SIDE DISH - HOW TO SEASON CARROTS IN A CAN RECIPES
From recipehomemade.com
GOLDEN FRIED CARROTS, QUICK AND EASY VEGETABLE RECIPES.
From thymeforcookingkitchen.com
CARROTS, BROCCOLINI AND RHUBARB: YOTAM OTTOLENGHI’S GRILLED …
From theguardian.com
BEST PEGGIS BUTTER FRIED CARROTS RECIPES - RECIPERT.COM
From recipert.com
You'll also love