BRAISED CARROTS
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
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
BUTTERED CARROTS WITH PARSLEY
Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
- In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.
BRAISED CARROTS WITH ITALIAN PARSLEY
Provided by Florence Fabricant
Categories side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a heavy saucepan, melt 1 tablespoon of the butter. Add carrots, nutmeg and cinnamon, season with pepper and toss, coating carrots with butter. Continue cooking for a couple of minutes, then add water. Simmer uncovered for about 10 minutes. Carrot slices should be tender and the water evaporated.
- Whisk in remaining butter and lemon juice. Fold in the parsley leaves and serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 56 milligrams, Sugar 4 grams, TransFat 0 grams
BRAISED CARROTS WITH PARMESAN CHEESE
This is one of those simple yet impossibly delicious recipes. Slowly cooking the carrots brings out a wonderful caramelized flavour. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, where she prefaces the recipe with, "I know of no other preparation in the Italian repertory, or in other cuisines for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot". You can do the first 2 steps ahead of time, and then just rewarm in a pan with the Parmesan before serving. The recipe is supposed to serve 6, but they are so yummy, you may only get 3 servings. Enjoy!
Provided by blucoat
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the carrots, wash them in cold water, and slice them into 3/8 inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ¼ inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.
- Cook until the water has evaporated, then add salt and the ¼ teaspoon of sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1½ hours, during which time you much watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end. In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.
- When done - they should be very tender - add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once.
Nutrition Facts : Calories 126, Fat 8.7, SaturatedFat 5.3, Cholesterol 22.6, Sodium 171.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.4, Protein 2.1
GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
HERB BRAISED CARROTS
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
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
BRANDY GLAZED CARROTS
This is a quick and easy vegetable side dish that looks and tastes great. Best of all, it can be prepared one or two days in advance!
Provided by Joanne Marie
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 7 to 8 minutes. Transfer to a 9x13-inch baking dish.
- Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved; add brandy, orange juice, and cornstarch. Stirring constantly, bring sauce to a boil, reduce heat to low, and simmer until thick, about 1 minute. Pour sauce over carrots in baking dish. Season with salt and pepper.
- Bake in the preheated oven until bubbling, about 30 minutes. Garnish with parsley.
Nutrition Facts : Calories 119.9 calories, Carbohydrate 18.6 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 132.6 mg, Sugar 10.5 g
CARROTS BRAISED IN MARSALA WINE
Steps:
- Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
- Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
- Variations
- Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
- Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.
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