Buttered Chantenay Carrots Recipes

BUTTERED CARROTS

Buttered carrots image

Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness

Provided by Jeremy Lee

Time 30m

Number Of Ingredients 3

Ingredients

800g new-season carrot with green tops attached
2 tsp caster sugar
knob of butter

Steps:

Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

BUTTERED CHANTENAY CARROTS RECIPE

Buttered Chantenay carrots recipe image

These carrots are delicious and sweet with a thick glaze. Perfect for your Christmas dinner or a special roast, the glaze brings an extra depth of flavour to your meal

Provided by GoodtoKnow

Categories Dinner, Lunch

Time 25m

Yield Serves: 6-8

Number Of Ingredients 4

Ingredients

1 level tsp vegetable stock powder
30g (1oz) caster sugar
30g (1oz) butter
500g (1lb) Chantenay carrots

Steps:

Pour 300ml (½ pint) water into a pan and add the vegetable stock powder, sugar and butter. Bring to the boil, then add the carrots. Cover the pan and simmer them for 10 mins.
Remove the pan lid and then boil rapidly until most of the liquid has evaporated, leaving the carrots with a thick glaze. Shake the pan occasionally, so that they don't burn. Keep carrots hot until you need them.

Nutrition Facts : @context https, Calories 65 Kcal, Fat 3 g, SaturatedFat 2 g

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Baked Carrots With Cumin, Thyme, Butter and Chardonnay image

From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch.

Provided by swissms

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb baby carrots
1/2 teaspoon cumin seed, crushed
1 handful fresh thyme leave
4 tablespoons butter
salt, to taste
fresh ground black pepper, to taste
5 ounces Chardonnay wine

Steps:

Preheat oven to 425°F.
Tear off about 5 feet of aluminum foil and fold it in half.
Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
Cook for 45 minutes or until the carrots are tender.

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