Carrots Anderson Recipe Foodcom

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BUTTERY CARROTS 'N' ONIONS



Buttery Carrots 'n' Onions image

My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 pound carrots, cut into 1/4-inch slices
1-1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced and separated into rings
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash pepper

Steps:

  • In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.

HONEY GLAZED CARROTS



Honey Glazed Carrots image

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Provided by Sunny Anderson

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

Steps:

  • In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

CARROT SOUFFLE



Carrot Souffle image

A great way to get your kids to eat their vegetables. My son requested this today for Thanksgiving.

Provided by invictus

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, sliced to 1/2 inch
1/4 cup butter, melted
2 eggs
3 tablespoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup white sugar
1/4 cup brown sugar

Steps:

  • Preheat oven to 350 degrees and prepare an 8 inch casserole dish.
  • In a large pot bring water to a boil and add carrots. Cook carrots until tender, about 15 minutes. Drain.
  • In a blender or food processor add butter, egg, flour, baking powder, salt, and sugars. Add one quarter of the carrots and puree. Slowly add remaining carrots, pureeing after each addition.
  • Transfer to prepared baking dish and bake for 45 minutes.

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