Braised Carrots With Crisp Sage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED AND GLAZED CARROTS



Braised and Glazed Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 4

1 pound carrots, peeled and cut in wedges
1 cup chicken broth, low sodium
3 tablespoons unsalted butter, divided
1 tablespoon brown sugar

Steps:

  • Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

BRAISED CARROTS WITH CRISP SAGE



Braised Carrots with Crisp Sage image

Provided by Lynne Rossetto Kasper

Categories     Herb     Onion     Vegetable     Side     Braise     Fry     Quick & Easy     Carrot     Spring     Sage     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
20 fresh sage leaves, rinsed and thoroughly dried
2 lb carrots, cut diagonally into 1 1/2-inch-long pieces
1 cup chicken stock or reduced-sodium chicken broth
1 cup water
1/4 cup minced onion (1 small)
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.

MAPLE-BRAISED CARROTS



Maple-Braised Carrots image

Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

STOVETOP-BRAISED CARROTS AND PARSNIPS



Stovetop-Braised Carrots and Parsnips image

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Provided by Mark Bittman And Sam Sifton

Categories     easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper
Freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
  • Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

BRAISED CARROTS



Braised Carrots image

Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.

Provided by Inge 1505

Categories     Vegetable

Time 29m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs carrots, peeled
1 tablespoon butter
1/2 teaspoon sugar
1/4 teaspoon salt
1/4-3/4 cup hot water
2 tablespoons parsley or 2 tablespoons chervil, chopped

Steps:

  • Cut carrots into 1/8 in rounds or 1/4 in dice.
  • In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
  • Add, sugar and cook another minute.
  • Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
  • I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
  • When done serve sprinkled with a little parsley or chervil (which is nice with fish).

Nutrition Facts : Calories 28.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 171.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.1

HERB BRAISED CARROTS



Herb Braised Carrots image

Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.

Provided by Shyla Lane

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 pound baby carrots
1 shallot, chopped
2 tablespoons vegetable stock
½ teaspoon thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground sumac
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
salt and ground white pepper to taste

Steps:

  • Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
  • Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
  • Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g

QUICK-BRAISED CARROTS WITH BUTTER



Quick-Braised Carrots With Butter image

I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

Provided by Velouria

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots
1 tablespoon canola oil or 1 tablespoon vegetable oil
1/4 cup water
1 tablespoon maple syrup or 1 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
1 -2 tablespoon minced fresh parsley or 1 -2 tablespoon mint, for garnish

Steps:

  • Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
  • Turn heat to medium-low and cook for 5 minutes.
  • Uncover saucepan and raise the heat a little.
  • Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
  • Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
  • Taste and adjust salt and pepper if necessary.
  • Garnish with the fresh parsley or mint and enjoy!

NO-PEEL BRAISED CARROTS



No-peel braised carrots image

Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish

Provided by Esther Clark

Categories     Side dish

Time 35m

Yield Serves 6-8

Number Of Ingredients 5

300ml vegetable stock
300g baby topped carrots
2 tbsp butter
1 tsp caster sugar
1 tsp fennel seeds , crushed

Steps:

  • Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
  • Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CARROTS AND TURNIPS WITH FRIED SAGE LEAVES



Carrots and Turnips With Fried Sage Leaves image

Provided by Moira Hodgson

Categories     side dish

Time 30m

Yield 8 - 10 servings

Number Of Ingredients 8

20 fresh sage leaves
3 tablespoons olive oil
6 carrots, peeled
1 1/2 pounds turnips, peeled
1/2 cup water
3 tablespoons unsalted butter
4 teaspoons molasses
Coarse sea salt and freshly ground pepper to taste

Steps:

  • Fry the sage leaves in the olive oil until they are crisp. Drain them on paper towels and set aside.
  • Peel and dice the carrots and turnips. Put them in a large cast-iron saucepan or casserole with the remaining ingredients.
  • Bring the vegetables to a boil, cover them and turn the heat down to medium low. Simmer gently for 10 to 15 minutes, stirring from time to time, until they are tender and glazed. Sprinkle with crisp, fried sage leaves before serving.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 302 milligrams, Sugar 6 grams, TransFat 0 grams

CARROTS WITH SHALLOTS, SAGE, AND THYME



Carrots with Shallots, Sage, and Thyme image

Provided by Ian Knauer

Categories     Side     Braise     Christmas     Thanksgiving     Quick & Easy     Dinner     Root Vegetable     Carrot     Sage     Thyme     Christmas Eve     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds carrots, peeled
1 cup chicken stock or reduced-sodium chicken broth
1/2 pound shallots, thinly sliced
1/2 stick unsalted butter
1/4 cup chopped sage
1 tablespoon finely chopped thyme
1/4 teaspoon grated nutmeg

Steps:

  • Cut carrots into 3-by 1/2-inch sticks.
  • Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
  • Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
  • Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
  • Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
  • Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BRAISED CABBAGE & CARROTS



Braised cabbage & carrots image

A simple, healthy vegetable side dish that can be left to slow cook as you prepare your main dish

Provided by Good Food team

Categories     Lunch, Side dish

Time 45m

Number Of Ingredients 4

small knob butter
2 carrots, cut into batons
1 Savoy cabbage, cut into 8 wedges attached at the core
100ml chicken stock

Steps:

  • Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.

Nutrition Facts : Calories 57 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

More about "braised carrots with crisp sage recipes"

BRAISED CARROTS WITH LEEKS | KAREN'S KITCHEN STORIES
braised-carrots-with-leeks-karens-kitchen-stories image
Web 2013-07-14 Heat 2 T of the oil in a large skillet over medium heat. Add the leeks and a bit of the salt and cook over low heat for about 5 minutes. Add the garlic and cook for another 30 seconds. Add the carrots, water, and …
From karenskitchenstories.com


GLAZED CARROTS WITH SAGE RECIPE FROM MJ'S KITCHEN
glazed-carrots-with-sage-recipe-from-mjs-kitchen image
Web 4 large carrots, diagonally sliced into 1/4″ slices 2 -3 tsp. fresh sage leaves, coarsely chopped or 1 -2 tsp. dried crumbled sage A sprinkle of sea salt Instructions Heat olive oil and butter in wide skillet over medium heat. …
From mjskitchen.com


BRAISED CARROTS WITH CRISP SAGE – ORACIBO
braised-carrots-with-crisp-sage-oracibo image
Web 2012-08-23 Add the carrots to the oil in the skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients & simmer, 10 – 15 minutes. Remove lid & boil, stirrirng …
From oracibo.com


BRAISED CARROTS AND PARSNIPS WITH CRISPY SAGE
Web Directions: For crispy sage: Heat oil in a 12-inch straight-sided heavy skillet OR large dutch oven (I used this) over moderate heat until hot but not smoking, then fry sage leaves, …
From classicalkitchen.com
Estimated Reading Time 1 min


RAINBOW CARROTS WITH BROWNED BUTTER AND SAGE • EASY AND HEALTHY!
Web 2018-11-05 Drain. Heat the butter in a large skillet until sizzling, then add the sage. Cook over medium heat, stirring, until the butter turns a golden brown. Add the drained carrots …
From theviewfromgreatisland.com


ORANGE BRAISED CARROTS SIDE DISH RECIPE - SUGAR AND SOUL
Web 2017-10-23 Instructions. In a large wide and shallow pan, add the butter, shallots, pepper, and turmeric and cook until the shallots are tender and translucent, about 5 minutes. Add …
From sugarandsoul.co


SIMPLE ROASTED CARROTS WITH SAGE SIDE DISH - ALL WE EAT
Web Steps. Preheat the oven to 425F. Line baking sheet with parchment paper. Wash and peel the carrot. Cut into ½ inch thick sticks. Very small carrots can be left whole or cut in two. …
From allweeat.com


CRISPY SAGE LEAVES - THIS HEALTHY TABLE
Web 2021-11-03 Instructions. Heat the oil in a medium frying pan over medium-high heat. Once it's hot add the sage leaves. Fry the leaves for one minute, then flip them and fry for an …
From thishealthytable.com


BRAISED CARROTS WITH ORANGE AND ROSEMARY RECIPE - LEITE'S CULINARIA
Web 2021-03-27 Heat the olive oil and butter in a large sauté pan over medium heat until the butter melts. Add the carrots and cook, stirring from time to time, for about 8 minutes, …
From leitesculinaria.com


RECIPE: PAN-ROASTED CARROTS WITH CRISPY SAGE - DEBBIE KOENIG
Web 2009-10-30 Pan-Roasted Carrots with Crispy Sage Serves 2, but doubles easily. 1 tablespoon olive oil 1 tablespoon butter 10 small or 5 large fresh sage leaves, slivered 4 …
From debbiekoenig.com


WINE-BRAISED RAINBOW CARROTS WITH SAGE - THE MISSING LOKNESS
Web 2016-09-28 Add 10 sage leaves. Season with salt and pepper. Lightly fry them until crisp on both sides, about 1 minute total. Transfer the sages to the prepared plate. Set aside. …
From themissinglokness.com


BRAISED CARROTS WITH CRISP SAGE RECIPE - FRIENDSEAT.COM
Web Directions Step 1Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. …
From friendseat.com


SAUTéED CARROTS WITH SAGE RECIPE | MYRECIPES
Web Step 1 Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until …
From myrecipes.com


BRAISED CARROTS WITH CRISP SAGE RECIPE | EAT YOUR BOOKS
Web Braised carrots with crisp sage from Gourmet Magazine, April 2006 (page 132) Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) …
From eatyourbooks.com


BEST BRAISED CARROTS RECIPE - HOW TO MAKE SIMPLE BRAISED CARROTS
Web 2015-03-28 Directions Slice your carrots in half and put the smaller ends aside. Slice the larger (stem) ends in half lengthwise. Add the oil to your cast-iron pan or a large …
From food52.com


SIMPLE ROASTED CARROTS WITH SAGE - MY LIFE IN AN APRON
Web 2 lbs small or petite carrots washed, dried, Peeling is optional 2 tbsp olive oil salt pepper garlic powder 2 large sprigs of fresh sage leaves removed from stems Instructions …
From mylifeinanaprn.com


CARROT AND SAGE SOUP | CARRIE'S EXPERIMENTAL KITCHEN
Web 2017-10-01 Start by h eating the oil in a medium saucepan and add the carrots, onion and sage. Saute for 2 minutes over medium heat then stir in the flour. Gradually whisk in the …
From carriesexperimentalkitchen.com


MAPLE BRAISED CARROTS (WITH VIDEO) | HOW TO FEED A LOON
Web 2020-04-08 Instructions. Heat the butter over medium heat in a large skillet with a tight-fitting lid. Add the shallots and cook, stirring often, until soft, about 4 minutes. Add the …
From howtofeedaloon.com


QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS RECIPE - THE …
Web 2022-03-01 Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and …
From thespruceeats.com


WINE-BRAISED CARROTS WITH FRIED SAGE LEAVES - THE SPLENDID TABLE
Web 2009-11-24 25 large fresh sage leaves . Salt and fresh-ground black pepper. 2 1/2 pounds carrots, peeled and cut on the diagonal into 1/4-inch-thick pieces . 1 medium onion, …
From splendidtable.org


BRAISED CARROTS WITH THYME RECIPE - DANIEL BOULUD - FOOD & WINE
Web 2017-03-08 Directions Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and …
From foodandwine.com


BRAISED CARROTS WITH CRISP SAGE RECIPE | KEEPRECIPES: …
Web 20 fresh sage leaves, rinsed and thoroughly dried 2 lb carrots, cut diagonally into 1 1/2-inch-long pieces 1 cup chicken stock or reduced-sodium chicken broth 1 cup water 1/4 …
From keeprecipes.com


EASY BROWN BUTTER SAGE ROASTED CARROTS RECIPE - CUISINE AND TRAVEL
Web 2019-12-27 Once your carrots are finished roasting, in a separate saucer, you’re going to melt 2 tablespoons of butter. For brown butter sauce, you’re going to let the butter …
From cuisineandtravel.com


ZESTY BRAISED CARROTS - EVERYDAY HEALTHY RECIPES
Web 2016-06-28 1. Heat up the oil and add the carrots. Cook over a medium heat for 10 minutes (until the carrots start changing colour) stirring often. 2. Add the lime juice, …
From everydayhealthyrecipes.com


ROASTED CARROTS WITH CRISPY SAGE LEAVES | DAILY MAIL ONLINE
Web 2020-05-03 Serves 6. 1kg carrots. vegetable or extra virgin olive oil. sea salt, black pepper. 50g unsalted butter. a large handful of sage leaves. Preheat the oven to …
From dailymail.co.uk


BRAISED CARROTS RECIPE - THE WORLD RECIPE
Web 2022-09-20 1 lb carrots, peeled and cut into 1/4 inch-thick slices or 1 lb baby carrots: 1 tablespoon canola oil or 1 tablespoon vegetable oil
From theworldrecipe.com


BRAISED CARROTS WITH CRISP SAGE - CHEW NIBBLE NOSH
Web 2015-03-26 2 lbs. carrots, peeled and cut, diagonally, into 1 1/2 inch pieces 1 cup chicken broth 1 cup water 1/4 cup minced onion 3/4 tsp. salt 1/4 tsp. pepper Instructions Heat the …
From chewnibblenosh.com


BRAISED SAFFRON CARROTS | LEITE'S CULINARIA
Web 2020-03-06 Add the carrots and cook gently, turning occasionally, for 3 minutes. Add the saffron and sherry vinegar and cook for 2 minutes, turning the carrots once or twice. …
From leitesculinaria.com


BRAISED PURPLE CARROTS - CECELIA'S GOOD STUFF
Web Slice carrots at a bias (cutting at an angle) and set aside. In a medium skillet over medium heat add oil. Add shallots. Cook shallots over medium heat for 3 - 5 minutes. Continue to …
From ceceliasgoodstuff.com


LANCASTER FARM FRESH CSA RECIPE GROUP: BRAISED CARROTS WITH CRISP …
Web 2010-10-22 ¾ teaspoon salt ¼ teaspoon black pepper Directions Heat oil in a skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 …
From lffccsarecipegroup.blogspot.com


WEST AFRICAN-SPICED CHICKEN, CURRY LEAF CARROTS: OTTOLENGHI’S …
Web 2022-12-03 If you want to get ahead, make the carrots the day before, chill and reheat just before serving; keep the chillies and crisp curry leaves at room temperature, though. …
From theguardian.com


BRAISED CARROTS WITH CRISP SAGE, ROASTED POTATOES AND BBQ STEAK
Web Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a …
From helpmeinthekitchen.blogspot.com


BRAISED CARROTS: THE BEST SIDE DISH FOR GRILLED MEATS! | I'D RATHER BE ...
Web 2 LBS Carrots, Multi Colored Carrots Peeled and Roll Cut (see above for more info on Roll Cut) 3 tablespoon Butter 1 tablespoon Olive Oil 3 Sprigs Fresh Thyme 2-3 Pinches Salt 1 …
From idratherbeachef.com


Related Search