Divinecarrots Recipes

DIVINE CARROTS

Divine Carrots image

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

Ingredients

4 cups sliced carrots, parboiled
1 1/2 cups croutons
1 cup grated cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 cup unsalted butter, melted
1 1/2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon morton lite salt

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

Divine Carrots image

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

Ingredients

4 cups sliced carrots, parboiled
1 1/2 cups croutons
1 cup grated cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 cup unsalted butter, melted
1 1/2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon morton lite salt

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

Easter Carrots image

Provided by Damaris Phillips

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

12 ounces (about 3 medium) carrots, peeled
2 to 4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
1/3 cup Greek yogurt
1/2 cup toasted walnuts, chopped
Parsley leaves, for serving

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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