Carrots With Chives Recipes

CHIVE BUTTERED CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

CARROT FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
• Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
• Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
• Enjoy!

CHIVE CARROTS

Steps:

• In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.

CARROTS WITH CHIVES

Steps:

• Cook butter and oil in large skillet on medium heat until butter is melted. Add carrots and garlic; cook and stir 1 min. or until garlic is fragrant.
• Cover; simmer on medium-low heat 10 min. or until carrots are crisp-tender, stirring after 5 min.
• Stir in dressing; sprinkle with chives.

CHIVE CARROTS

Steps:

• In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
• Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
• Toss with chives, and serve immediately.

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet over medium heat.
• Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
• Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
• Season with more salt and black pepper if needed; sprinkle with chives.

CARROTS WITH CHIVE CREAM

Steps:

• Cut the carrots into matchsticks (one-fourth inch by 1-inch).
• Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.
• Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.
• When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.
• Gently stir the lemon juice into the carrots and bring to a boil.
• Gently stir in the cream and boil a minute or so, just until the carrots are glazed.
• Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.

GLAZED SPRING CARROTS WITH TARRAGON & CHIVES

Steps:

• Scrub the small spring carrots or large carrots, quartered, and trim the tops. Tip them into a wide, shallow pan with 600ml water to barely cover and add the white sugar, butter and salt. Cover with a tight lid and simmer until just tender, about 15-20 mins.
• Uncover, increase the heat and boil rapidly to reduce the liquid, shaking the pan now and then. Allow to colour slightly here and there. Add the chopped tarragon and chives, toss and serve.