Carrots Sauted In Bay Leaf Recipes

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MARINARA SAUCE



Marinara Sauce image

Make classic marinara sauce at home with this easy recipe by Giada De Laurentiis from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Time 1h20m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

CARROTS SAUTéED IN BAY LEAF



Carrots Sautéed in Bay Leaf image

These carrots are easy to make, make variations of, and you control the calories and not to mention they are healthy!

Provided by Tylers Cook

Categories     High Fiber

Time 18m

Yield 1-2 serving(s)

Number Of Ingredients 6

1 cup diagonally sliced carrot
1 tablespoon extra virgin olive oil
6 dried bay leaves or 3 -4 fresh bay leaves
2 tablespoons water
salt (light hand)
cracked black pepper

Steps:

  • Add oil to large non stick skillet. Swirl to coat.
  • Add Bay Leaves to infuse the oil.
  • Add carrots and water.
  • Partially cover the pan and cook for 10 minutes until carrots are almost tender
  • Add salt and pepper to taste, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned.
  • Stir frequently.
  • These directions are so easy, they can be adjusted for time, amount of bay leaves, etc.
  • I have also used with sage and rosemary. All variations are delicious!
  • If you like a softer carrot, cook longer, shorter time for more crunch.

Nutrition Facts : Calories 2049.8, Fat 64, SaturatedFat 15.6, Sodium 227.5, Carbohydrate 462.1, Fiber 161.4, Sugar 6.1, Protein 46.9

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Top Asked Questions

How to cook carrot leaves?
Start heating a pot of water over medium-high heat. While waiting for the water to boil, prepare the carrot leaves. First cut off the leaves from the carrots, then discard the long stem parts 2 and chop the carrot leaves into 1-inch (~2.5 cm) pieces. Set the carrots aside (you can use them in my other recipes). Wash the carrot leaves.
How to make sushi with carrot leaves?
Wash the carrot leaves. Remove the ones that have wilted. When the water starts boiling, add the carrot leaves and blanch for 2 minutes. The leaves are very delicate so make sure not to overcook them. Squeeze out the extra water and let cool for 5 minutes. Add the 1 tablespoon of light soy sauce, 1 teaspoon of sugar, and 1 tablespoon of sesame oil.
How to cook carrots for carrot soup?
Start heating a pot of water over medium-high heat. While waiting for the water to boil, prepare the carrot leaves. First cut off the leaves from the carrots, then discard the long stem parts 2 and chop the carrot leaves into 1-inch (~2.5 cm) pieces. Set the carrots aside (you can use them in my other recipes).
How to cook carrots in a pan with salt?
Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through.

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