Carrot Granny Smith And Ginger Juice Recipes

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CARROT JUICE RECIPE WITH ORANGE & GINGER



Carrot Juice Recipe with Orange & Ginger image

Here's a delicious homemade Carrot Juice Recipe that is full of vitamin C. This recipe uses carrots, oranges, lemon, and ginger for the ultimate healthy fresh juice. Make this recipe using a juicer or a blender.

Provided by Carrie Forrest, MPH in Nutrition

Categories     Juice

Time 15m

Yield 2

Number Of Ingredients 4

1 bunch carrots, scrubbed and rinsed (about 1 pound: 4 large carrots or 6-7 medium carrots)
2 naval oranges, skins removed and cut into slices
1 lemon, skin removed and cut into quarters
1 1-inch piece of fresh ginger, skin removed

Steps:

  • Feed the carrots, orange slices, lemon pieces, and ginger through a masticating juicer, alternating hard and soft ingredients for the optimal efficiency.
  • Divide the juice between two glasses and serve immediately.

Nutrition Facts : Calories 91 calories, Sugar 12.4 g, Sodium 79 mg, Fat 0.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 21.6 g, Fiber 1.2 g, Protein 1.8 g, Cholesterol 0 mg

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon 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 saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
  • Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

CARROTS WITH GINGER AND HONEY



Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

CARROT, GRANNY SMITH, AND GINGER JUICE



Carrot, Granny Smith, and Ginger Juice image

Not all juicers are created equal - the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

Yield Makes about 6 1/2 cups

Number Of Ingredients 4

4 to 5 pounds Granny Smith apples
3 to 4 pounds carrots, peeled and trimmed
1 (6-inch) piece peeled fresh ginger
a juicer (see cooks' note, below)

Steps:

  • Slice apples. Process enough slices in juicer, skimming and discarding any foam, to measure 4 cups juice, then transfer juice to a pitcher. Process enough carrots, skimming and discarding any foam, to measure 3 1/2 cups juice, then add to pitcher with apple juice. Process ginger, then stir 2 1/2 tablespoons ginger juice into pitcher. Chill until cold, about 2 hours.
  • Serve over ice, if desired.

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