Coriander Glazed Carrots Recipes

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

CORIANDER GLAZED CARROTS

Steps:

• With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
• Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
• Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
• Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
• Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
• Transfer to your serving dish and garnish with fresh coriander.

CORIANDER ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

CARROTS IN CORIANDER GLAZE

Steps:

• Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
• Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

CORIANDER GLAZED CARROTS

Steps:

• Put all ingredients in a sauce pan and bring to a boil over medium high heat.
• Simmer, covered for about 15 minutes until carrots are tender.
• Removed lid and turn heat up until the sauce is thickened.
• Add a little cornstarch mixed with cold water if the glaze is too thin.

CARROT SALAD WITH CUMIN AND CORIANDER

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

HOT DRESSED CARROTS WITH CORIANDER

Steps:

• Boil the carrots for 4 mins or until just tender, then drain well. Mix together the olive oil, coriander and lemon juice in a large bowl or serving dish, then toss with the carrots. Season to taste. Serve hot or warm with lamb, chicken or fish.