SLOW-COOKER CITRUS CARROTS
These carrots are yummy and so simple. The recipe is from my mom, who tweaked it a bit to suit her tastes. You can make this dish a day in advance and refrigerate until needed. Then just reheat it in the slow cooker right before the party. -Julie Puderbaugh, Berwick, PA
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.
Nutrition Facts : Calories 136 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 5g fiber), Protein 1g protein.
CITRUS-GLAZED CARROTS
Provided by Lora Zarubin
Categories Side Thanksgiving Low Fat Vegetarian Low Cal High Fiber Dinner Lime Orange Carrot Fall Family Reunion Healthy Potluck Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
- Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.
SPICED GLAZED CARROTS WITH SHERRY & CITRUS
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Provided by Susan Spungen
Categories Citrus Side Thanksgiving Low Fat Vegetarian Dinner Carrot Sherry Fall Clove Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
- Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
- Transfer to a serving plate. Garnish with tarragon and clementine zest.
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
CITRUS RAINBOW CARROTS
I grow lots of carrots and I'm always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.
Nutrition Facts : Calories 132 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 445mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 4g fiber), Protein 2g protein.
SLOW COOKER CINNAMON CARROTS
a great slow cooker dish, that can go real well with a pot roast, or a steak dinner. Got it from a friend.
Provided by weekend cooker
Categories Vegetable
Time 3h15m
Yield 1 dish, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Put carrots in 3 to 4 quart slow cooker sprayed with vetable cooking spray.
- Ina large bowl, combine brown sugar, honey, orange juice, butter, and cinnamon, and mix well.
- Pour overcarrots and mix so that sugar-cinnamon mixture coats carrots.
- Cover and cook on low for 31/2 to 4 hours and stir throughly each hour during cooking time.
- About 15-20 minutes before serving transfer carrots with a slotted spoon to serving dish and cover to keep warm.
- Pour liquid from cooker into a saucepan, then boil for several minutes until liquid is reduced in half.
- Spoon over carrots in serving dish.
Nutrition Facts : Calories 382.3, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.4, Sodium 248.8, Carbohydrate 79.9, Fiber 4.4, Sugar 70.5, Protein 1.8
CITRUS CARROTS
Carrots really lend themselves to the fresh tangy taste of orange juice, and this recipe couldn't be simpler to prepare.
Provided by TasteTester
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
- Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.
SLOW COOKER CHINESE CARROTS
A simple side dish with bold flavor. I made a huge tray for a friend's fancy party and it was gone in no time. Everyone asked me for the recipe, but I had made it up! Serve with your favorite Chinese food.
Provided by Aliza Finley
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the baby carrots, orange juice concentrate, tamari sauce, garlic, ginger, orange zest, toasted sesame oil, and honey into a slow cooker, and mix well. Set the cooker to Low, cover, and cook for 8 hours. Turn setting to High, and cook for 30 minutes.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.5 g, Fat 2.7 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 0.4 g, Sodium 770.4 mg, Sugar 19.1 g
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