Divinecarrots Recipes
DIVINE CARROTS
Make and share this Divine Carrots recipe from Food.com.
Provided by Millereg
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix carrots, croutons and cheese.
- Put in 1½-quart buttered casserole dish.
- Mix remaining ingredients.
- Pour over carrot mixture.
- Bake, uncovered, at 400°F for 20 minutes.
Nutrition Facts : Calories 235.3, Fat 16.6, SaturatedFat 9.7, Cholesterol 112, Sodium 249.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.6, Protein 8.8
DIVINE CARROTS
Make and share this Divine Carrots recipe from Food.com.
Provided by Millereg
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix carrots, croutons and cheese.
- Put in 1½-quart buttered casserole dish.
- Mix remaining ingredients.
- Pour over carrot mixture.
- Bake, uncovered, at 400°F for 20 minutes.
Nutrition Facts : Calories 235.3, Fat 16.6, SaturatedFat 9.7, Cholesterol 112, Sodium 249.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.6, Protein 8.8
EASTER CARROTS
Provided by Damaris Phillips
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
- Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
- Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
- Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.
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