Candied Carrots With Apples Recipes

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

APPLE-BROWN SUGAR GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.

CARROT AND APPLE JUICE

Steps:

• Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA

Steps:

• For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
• For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
• To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.

HONEY APPLE GLAZED CARROTS

Steps:

• Melt butter in a nonstick skillet over medium-high heat.
• Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes.
• Add apple juice and honey and bring to a boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes.
• Season to taste with salt and pepper.

HONEY-BAKED CARROTS AND APPLES

Steps:

• Preheat oven to 350.
• Lightly oil a 1-quart baking dish or spray with non-stick cooking spray.
• In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon.
• For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine.
• Bake, uncovered, 40 minutes.
• Serve hot.

APPLE-GLAZED CARROTS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.