BAKED SHREDDED CARROTS
Everyone who samples this crisp and tender carrot dish loves it. I make it often when we have fresh produce from our garden. Its bright orange color of the shredded carrots looks so pretty on our Thanksgiving table. -Carole Hartwig, Horicon, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, combine carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter., Cover and bake 45-50 minutes or until carrots are crisp-tender.
Nutrition Facts : Calories 135 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 438mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 4g fiber), Protein 1g protein.
SHERRIED CARROTS
I don't remember where this recipe came from. I love to do vege's a bit different for dinner parties, and this one looks and tastes good.
Provided by Tansy1308
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice carrots.
- Melt butter with chicken stock and sherry.
- Add carrots and sultanas.
- Simmer approximately 10 minutes.
- Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
- Season to taste.
- Sprinkle with chopped parsley before serving.
SHERRIED CARROT SOUP
Make and share this Sherried Carrot Soup recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
- Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
- Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
- In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.
Nutrition Facts : Calories 294.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 56, Sodium 652.3, Carbohydrate 15.4, Fiber 3.1, Sugar 6.5, Protein 5.5
CARROTS WITH GINGER
Steps:
- Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.
SHERRIED CARROT SOUP
The sunshiny color of the smoothly pureed soup will bring smiles to evryone. If you wish the soup can be made ahead up to the point of adding cream , covered and refrigerate until you are ready to heart and serve it. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in butter in a 2-quart saucepan until soft but not browned. Mix in carrots, sal, ginger, cinnamon, pepper and broth.
- Bring to boiling,. Reduce heat. Cover, and simmer utnil carrots are tender, about 20 minute.
- Whirl mixture in blender, about half at a time, until smooth.
- Return to cooking pan. Add cream,. Reheat to serving temperature. Taste, add salt, if needed. Stir in sherry. Serve steaming hot.
- If desired sprinkle each bowl with chopped parsley.
- For an elegant finishing touch when you serve this oup as they first course, spoon a dollop of lightly salted whipped cream over each serving in an oven proof bowl. Slip under broiler utnil lightly browned.
Nutrition Facts : Calories 239.2, Fat 18.1, SaturatedFat 10.8, Cholesterol 56, Sodium 968.8, Carbohydrate 12.2, Fiber 2.8, Sugar 5.5, Protein 5.5
SHERRIED CHICKEN
Make and share this Sherried Chicken recipe from Food.com.
Provided by Chef TraceyMae
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degees.
- Shake chicken pieces with salt, pepper, and paprika in a bag.
- Brown in half the butter.
- Remove to casserole and add remaining butter to the pan.
- Add mushrooms and cook until tender.
- Sprinkle flour over mushrooms.
- Stir in chicken, broth, sherry and rosemary.
- Pour this mixture over chicken and bake for 45 minutes.
- Serve with wild rice.
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