GINGERED BABY CARROTS
Ginger, salt and pepper team up to coat tender carrots in a butter glaze. This vegetable is a nice accompaniment to a variety of meals.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots and water in a microwave-safe dish. Cover and microwave on high for 7-9 minutes or until tender, stirring twice; drain. Stir in butter, ginger, salt and pepper.
Nutrition Facts : Calories 101 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 316mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein.
BABY CARROT-AND-GINGER PUREE
This comes from the American Baby Magazine, March 2011 issue. It is recommended for ages 8+ months. My baby is not old enough yet so putting it here for safekeeping in the meantime. It will make a nice addition to my other baby recipes.
Provided by Queen Puff
Categories Vegetable
Time 30m
Yield 3 cups, 32 serving(s)
Number Of Ingredients 3
Steps:
- Pour the water into a 4-quart pot and set over high heat. Wash and peel the carrots. Cut off the stems and discard. Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
- Add the carrots and ginger to the boiling water and cook 6 to 8 minutes. The carrots should be tender but not mushy. Puree both the water and the veggies in a blender in small batches.
- Pour mixture into two ice cube trays; allow to cool. Wrap, freeze, and defrost as needed.
Nutrition Facts : Calories 8.9, Fat 0.1, Sodium 15.3, Carbohydrate 2.1, Fiber 0.6, Sugar 1, Protein 0.2
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
CARROT PURéE WITH GINGER AND ORANGE
Categories Food Processor Ginger Vegetable Side Thanksgiving Vegetarian High Fiber Orange Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Cook carrots and 3 tablespoons sugar in large pot of boiling salted water until carrots are very tender, about 25 minutes. Drain well. Return carrots to same pot; stir over medium heat until any excess moisture evaporates.
- Meanwhile, bring orange juice to simmer in heavy, small saucepan over medium heat. Add butter, ginger and orange peel; whisk until butter melts. Whisk in lemon juice and remaining 1 tablespoon sugar.
- Purée half of carrots and half of juice mixture in processor until smooth. Transfer to large bowl. Repeat with remaining carrots and juice mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm carrots in microwave oven on high about 4 minutes or rewarm in saucepan over medium-low heat, stirring frequently.)
BABY CARROT PUREE
Buying baby food is as simple as picking the cans and containers off the grocery-store shelf, but making it at home can be just as quick and easy. If the puree is too thick, you can thin it with breast milk, formula, or boiled water.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 3 cups or about 30 cubes
Number Of Ingredients 1
Steps:
- Arrange carrots on a steamer rack in a large pan over 1 inch of water. Cover, and bring to a boil. Reduce heat. Steam until tender, about 12 minutes. Plunge carrots into cold water to stop cooking. Pulse in a food processor, or pass though a food mill fitted with a medium disk. Add formula, breast milk, or boiled and cooled water as needed. Fill 1/4-cup plastic containers or ice-cube trays with puree.
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CARROT-GINGER PUREE RECIPE | MYRECIPES
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5/5 (3)Total Time 55 minsServings 6-8
- Bring carrots and milk to a boil in a medium saucepan over medium heat. Reduce heat to low, and stir in sugar and next 3 ingredients. Simmer, stirring often, 25 minutes or until carrots are tender.
- Transfer mixture to a blender, reserving 1/2 cup cooking liquid. Add butter and orange zest to carrot mixture, and process until smooth, stopping to scrape down sides as needed. Add reserved cooking liquid, if necessary, 1 Tbsp. at a time, and process to desired consistency. Serve immediately or chilled. Refrigerate in an airtight container up to 3 days.
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