Citrus Peach Carrots Recipes

CITRUS PEACH CARROTS

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until crisp-tender; drain., In another microwave-safe bowl, combine the preserves, butter, orange juice, lemon zest and pepper. Cook, uncovered, on high for 30-45 seconds or until butter is melted. Pour over carrots; sprinkle with almonds and toss to coat.

SPICED GLAZED CARROTS WITH SHERRY & CITRUS

Steps:

• Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
• Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
• Transfer to a serving plate. Garnish with tarragon and clementine zest.

CITRUS RAINBOW CARROTS

Steps:

• Place carrots and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain; return to pan., Add remaining ingredients. Cook over medium-high heat until carrots are glazed, 2-3 minutes, stirring occasionally.

CITRUS-GLAZED CARROTS

Steps:

• Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
• Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

CITRUS CARROT JUICE

Steps:

• 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 1 minute or until desired consistency is reached.

CITRUS CARROTS

Steps:

• Place water and carrots into a saucepan. Heat to boiling, cover pan, and simmer on medium for about 7-8 minutes, or until carrots are tender-crisp. Drain carrots and transfer to a nonstick skillet.
• Heat the butter on medium heat for one minute. Add the carrots and cook 2 minutes, stirring occasionally. Add the thawed orange juice concentrate, salt and pepper. Cook 1 to 2 minutes or until tender. Toss with the chives. Serve.

CITRUS CARROT SALAD

Steps:

• Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
• Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

HONEY CITRUS CARROTS

Steps:

• Cook the carrots in apprx 1" of water for 10 minutes, they should still be slightly crisp so the time depends on the size/thickness of the carrots. Drain. While the carrots are cooking, mix together the melted butter, honey & grated citrus peel. Pour over the drained carrots and warm the carrots through over low heat until the carrots are glazed. Sprinkle with chopped parsley (optional).

CARROT CITRUS SALAD

Steps:

• Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
• Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.