Company Carrot Sticks Recipes

COMPANY CARROTS

Steps:

• Place the carrots in an ungreased 9-in. square baking dish. Add water; dot with butter. Sprinkle with oregano and salt. Cover and bake at 325° for 1-1/4 hours or until tender.

COMPANY CARROTS

Steps:

• Cook whole carrots in salted water until tender, saving 1/4 cup cooking liquid.
• Cut lengthwise in narrow strips.
• Arrange in 9 x 9 baking dish.
• Set aside.
• Combine reserved carrot liquid with mayonnaise, onion, horseradish, salt and pepper.
• To serve, pour sauce over carrots.
• Sprinkle cracker crumbs on top.
• Dot with butter.
• Sprinkle with parsley and paprika.
• Bake at 375° for 20 minutes.

DILLED CARROT STICKS

Steps:

• Peel the carrots and cut into 2" long sticks. (Use a fancy cutter if you have one.) Cook in boiling water until crisp and almost tender and drain. Place 2 sprigs of dill on the bottom of each of 6 hot, sterilized pint-size preserving jars. Put 1 whole clove garlic in each jar. Place pickling spices and remaining dill on top. Heat salt, vinegar and water to boiling point. Fill each jar to overflowing, cover and seal. Keep in a cool place for at least 3 weeks before using.

PICKLED CARROT STICKS (GOURMET MAGAZINE)

Steps:

• Blanch carrots in a 4-quart nonreactive saucepan of boiling salted water 1 minute, then drain in a colander and rinse under cold water to stop cooking. Transfer carrots to a heatproof bowl.
• Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop.

COMPANY CARROT STICKS

Steps:

• In a medium saucepan over high heat, bring carrots and water to a boil reduce heat to low, cover and simmer until tender. Drain, reserving 1 tablespoon of the liquid. Cover carrots and keep warm.In a small saucepan, mix brown sugar, butter or margarine, mustard, horseradish, salt, paprika, curry powder and reserved carrot liquid. Stirring over low heat, bring to a boil. Pour over carrots. Garnish with parsley and serve.

SUNNY CARROT STICKS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

JAPANESE-STYLE CARROT STICKS

Steps:

• In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.