GLAZED DIJON CARROTS
Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes.
Provided by Lesley Carol
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
- Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 18.3 g, Cholesterol 22.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 5.5 g, Sodium 380.6 mg, Sugar 11.9 g
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
DIJON CREAMED CARROTS
Make and share this Dijon Creamed Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
- While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
- Whisk in the flour until flour lumps are gone.
- Stir in the Dijon and the cloves.
- Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
- Remove from heat. Stir in salt and pepper.
- Pour sauce over hot cooked carrots; toss a bit and serve.
Nutrition Facts : Calories 152.4, Fat 9.5, SaturatedFat 5.7, Cholesterol 28.5, Sodium 286.1, Carbohydrate 16.8, Fiber 2.9, Sugar 9.9, Protein 1.6
DIJON GLAZED CARROTS
Make and share this Dijon Glazed Carrots recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a covered medium saucepan, cook carrots in small amount of boiling water for 8 to 10 minutes or until tender-crisp.
- Drain.
- Remove from pan; keep warm.
- In same saucepan, over medium heat, melt butter.
- Stir in brown sugar and mustard until combined.
- Stir in carrots.
- Cook and stir for 2 minutes or until carrots are glazed.
- Sprinkle with parsley.
Nutrition Facts : Calories 115.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 212.6, Carbohydrate 15.1, Fiber 3, Sugar 11.3, Protein 1
CREAMY DILLED CARROTS
I'm not sure where my love of cooking comes from, but I speculate it's because I like to eat! This recipe from a treasured cookbook is a wonderfully different way to serve carrots. They do with most any meal and add nice color to the table.-Howard Koch, Lima, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, combine carrots, water, butter, salt, sugar and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.
Nutrition Facts :
DIJON-CRUSTED PORK TENDERLOIN HONEY-GLAZED CARROTS RECIPE BY TASTY
Here's what you need: dijon mustard, fresh thyme, fresh rosemary, kosher salt, ground black pepper, pork tenderloin, olive oil, broccolini, medium carrots, honey, lemon, fresh parsley
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190˚C).
- In a small bowl, stir together the mustard, thyme, rosemary, salt, and pepper.
- Dry the pork tenderloin thoroughly with paper towels, then season with salt and pepper.
- Heat 2 tablespoons of olive oil in a square pan over medium-high heat. Add the tenderloin and cook, rotating 90˚ every 3-4 minutes, until golden brown all over (the tenderloin will not be cooked through at this point), about 12 minutes total. Remove the pan from the heat and use tongs to transfer the tenderloin to a cutting board.
- Brush the mustard mixture evenly over the top and sides of the tenderloin.
- Add the broccolini to the pan, and toss with the oil until coated evenly. Push the broccolini to the sides of the pan, just enough to make room for the tenderloin, then return the pork to the pan.
- Transfer the pan to the oven and roast, tossing the broccolini halfway through cooking, until an instant-read thermometer inserted in the thickest part of the pork reads 160°F (70˚C) and the broccolini is tender, 23-25 minutes.
- While the pork cooks, heat the remaining tablespoon of olive oil in a medium skillet over medium-high heat. Add the carrots, season with salt and pepper, and cook, tossing, until barely tender, about 6 minutes.
- Drizzle with the honey and continue cooking, tossing often, until the honey is reduced to a thick glaze and the carrots are tender, 2 to 4 minutes more. Remove the skillet from the heat.
- Transfer the square pan to a rack and let the pork and broccolini rest for 10 minutes. Place the tenderloin on a cutting board and cut into ½-inch (1-cm) thick slices.
- Divide the pork and vegetables among 4 serving plates. Serve each with a lemon wedge and sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 32 grams, Fat 15 grams, Fiber 8 grams, Protein 33 grams, Sugar 17 grams
CARROTS IN CREAM AND MUSTARD SAUCE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
- Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 269 milligrams, Sugar 5 grams, TransFat 0 grams
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