Sweetlemonadecarrots Recipes

Steps:

• Bring all ingredients to boil in heavy large skillet. Reduce heat to medium; cover and simmer until carrots are crisp-tender, about 8 minutes. Uncover; cook until juices are reduced to glaze, about 5 minutes. Season with salt and pepper.

Steps:

• For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
• For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

Steps:

• Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until tender, 5-8 minutes. Transfer carrots to a large bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.

Steps:

• In a large nonstick frying pan, heat oil over medium heat. Add carrots, cover and cook, stirring once or twice until tender, 10-15 minutes. Reduce heat if carrots begin to brown.
• Reduce heat to low. Add garlic, cumin, paprika, cinnamon, salt, and lemon juice. Cook uncovered, stirring occasionally to blend, 4-5 minutes.
• Transfer carrots to a serving bowl and sprinkle with olives and parsley.

Steps:

• Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender.
• Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
• Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.
• Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
• Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.