Sauteed Carrots Recipes
SAUTEED PARSNIPS AND CARROTS
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
- Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.
SAUTEED CARROTS
This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots on the diagonal in about 1/4 inch slices.
- In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
- Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
- Add dill or parsley. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5
SAUTEED CARROTS
My aunt passed this recipe down to me. It's requested often by family.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.
Nutrition Facts :
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
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.
SAUTEED CARROTS WITH ROSEMARY AND LEMON
Categories Herb Vegetable Side Sauté Rosemary Carrot Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cook carrots in pot of boiling salted water until crisp-tender. Drain. Rinse under cold water and drain. Melt butter in heavy large skillet over medium heat. Add garlic and sauté 1 minute. Mix in rosemary and lemon peel. Add carrots and toss to heat through. Season to taste with lemon juice, salt and pepper. Spoon onto plates and serve.
SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Provided by Molly Stevens
Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Carrot Side Dishes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
SAUTEED CARROTS WITH BORAGE
This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.
Provided by Olenka
Categories Side Dish Vegetables Carrots
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
- Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 7.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 83.2 mg, Sugar 3.6 g
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SAUTEED CARROTS - HOW TO SAUTE CARROTS - 5 SIMPLE STEPS
From homecookbasics.com
- Wash the carrots. You always want to make sure that you wash your carrots first thing! Organic or not they most likely have some chemicals on them from the farm or the transport.
- Peel carrots. Peeling your carrots is important for the taste factor. Truth is unpeeled carrots are completely safe to eat as long as you wash them first but some say they are more bitter if you do no peel them.
- Cut up the carrots. You can cut your carrots whichever way you want but I like to Julianne mine. Julianne (AKA matchstick) cut is when you cut the carrots into strips that are about 1/8th inch thick and 3 inches long.
SAUTEED CARROTS - FOOD NETWORK
Place the carrots, 85ml water, the salt, and pepper in a large saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to …
From foodnetwork.co.uk
Cuisine AmericanCategory Side-DishServings 6
From foodnetwork.co.uk
Cuisine AmericanCategory Side-DishServings 6
SAUTEED CARROTS {EASY, HEALTHY COOKING METHOD ...
From wellplated.com
5/5 (14)Total Time 20 minsCategory Side DishPublished 2020-04-17
- In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don’t let them turn mushy).
- Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
SWEET SAUTEED CARROTS - FOOD FLAVORZ
From foodflavorz.com
- Wash the carrots, cut the ends off and cook for about 25 minutes on medium-high heat. Chill in the cold water for few minutes before peeling and dicing.
- Transfer the carrots back to the pot, add 1/2 glass of water, butter, brown sugar, bay leaves, all spice, white vinegar, sage, rosemary, black pepper, and vegeta. Cook on low heat for about 30 minutes.Serve while hot!
EASY MAPLE GLAZED SAUTéED CARROTS - EATING BY ELAINE
From eatingbyelaine.com
- Heat the olive oil in a large skillet over medium high heat. Add the carrots, olive oil, maple syrup, salt and pepper. Stir well to evenly coat the carrots.
- Sauté over medium heat for 15 minutes until the carrots are fork tender and the outside is slightly caramelized and golden brown. Be sure to stir occasionally to ensure the carrots get evenly browned (every five minutes or so). After each stir spread the carrots into one even layer across the entire bottom of the skillet to ensure they all are getting browned. Do not let them cook in a small skillet in a big pile or they will not caramelize and cook evenly.
- Serve immediately. Or, store once they have fully cooled in an airtight container in the refrigerator for up to four days.
SAUTéED HONEY CARROTS - THE WHOLE COOK
From thewholecook.com
- Peel the carrots. Slice them diagonally so they're about 1/4 inch thick. They'll look a bit like ovals. Add them to a large skillet (10" to 12") with ghee or olive oil and salt. Stir. Sauté on medium high heat for 8 to 10 minutes, stirring occasionally. Carrots will be darker in color and you'll see a bit of browning on some of them. They will be softer but not completely tender yet.
- Reduce heat to medium-low. Stir in the honey. Cover and gently simmer for 5 minutes or until carrots are tender.
- Uncover and simmer for 2 to 3 minutes to reduce the liquid a bit. Taste and add more salt if desired. Stir in chopped fresh basil (optional) before serving.
EASY SAUTéED CARROTS - 5 INGREDIENTS! L SPOONFUL OF FLAVOR
From spoonfulofflavor.com
- Place the carrots, water, salt, and pepper in a large skillet or saute pan set over medium-high heat. Bring to a boil, then reduce to medium-low, cover, and cook for 7-8 minutes until the carrots are just cooked through.
- Add the butter and oil and saute for 1 minute, until the water evaporates and the carrots are coated.
*PERFECT* PERFECT SAUTEED CARROTS (FAST & EASY!) – A ...
From acouplecooks.com
- Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
- Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
SAUTEED CARROTS WITH SCALLIONS AND THYME - THE COOKIE ROOKIE®
From thecookierookie.com
- Peel, trim and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.
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From thefoodcharlatan.com
- Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.Chop off the ends of the shallots.
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From kitchendivas.com
- In a large skillet preheat your oil until it shimmers or a drop of water flicked in it dances, over medium to medium high heat.
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SAUTéED CARROT GREENS ⋆ YES, CARROT TOPS ARE EDIBLE...AND ...
From forkintheroad.co
- Prepare carrot greens: First cut carrot greens from the carrot root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge carrot stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).
- Remove carrot green stems and chop garlic: When greens are dry, remove stiff stems and finely chop the garlic cloves.
- Sautee the greens: To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the carrot greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.
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From tastycraze.com
- Only choose fresh carrots that are hard and with a bright orange color. Its good to peel them before heat treatment.
- Cut the carrots into round slices or strips and braise them on a moderate stove for 3-4 min. They need to soften a little but remain crunchy.
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From electricbluefood.com
- Set the skillet on medium-high heat and melt 40 g (3 tbsp) of butter. When melted, add the carrots. Cook for 5 of minutes moving them around the pan to evenly distribute the heat and steam around.
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- Bring to a boil and cover the pan. Reduce the heat to medium low and cook for 7-8 minutes until the carrots are crisp tender and can be just pierced with a fork.
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- Place a medium skillet over medium heat. Melt the butter (or warm the oil). Add the carrots and stir to coat.
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- Sauté on medium-low for 3-4 minutes, stirring occasionally until the carrots begin get a little brown and slightly tender.
SAUTéED CARROTS WITH LEMON AND MARJORAM - FOOD & WINE
From foodandwine.com
- In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.
- Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
- Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.
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- Wash and peel the carrots and slice them through the thickness into fourths. Cut them lengthwise into 2 to 3-inch pieces.
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Traditional: Place baby carrots in a microwave-safe bowl with a 1-2 Tablespoons of water. Cover and microwave on high for about 3 minutes to soften the carrots. The exact time will vary depending upon the size and amount of carrots. Alternatively, boil the carrots for 2 …
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Directions. Cut peeled carrots into 1/4-inch-thick, 2-inch-long sticks. Warm 2 tablespoons olive oil in a large skillet over medium-high heat and cook carrots, stirring often, until just tender and beginning to brown in spots, about 7 minutes. Toss carrots with lemon juice and zest and chopped fresh mint. Season with salt and pepper.
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Add the carrots and cover. Cook for 4 minutes without stirring. Remove the lid, stir, and add the ¼ teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
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Wash and peel carrots. Slice carrots on the diagonal into 1/4-inch-thick rounds. Heat oil in a large skillet over medium-high heat. Once hot, add the carrots and toss them around to coat them in the oil a bit. Spread the carrots out in an even layer in your skillet. Cover and cook for 5-6 minutes (no peeking!).
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Method. Peel gobo and carrot; cut into 1-1/2- x 1/8-inch (4 cm x 3 mm) matchsticks, submerging in cold water to prevent gobo from browning. Drain well in colander. In large skillet, heat vegetable oil over medium-high heat; sauté chili for …
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#course #main-ingredient #side-dishes #vegetables #carrots
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