MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
MARINATED CARROTS
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
MARINATED CARROTS
This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!
Provided by Normaone
Categories Onions
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots until crisp tender in salted water.
- Drain Well.
- Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
- Pour over carrots.
- Add onion and green pepper.
- Combine well.
- Refrigerate at least 24 to 48 hours.
Nutrition Facts : Calories 179.6, Fat 3.9, SaturatedFat 0.6, Sodium 300.5, Carbohydrate 36, Fiber 1.3, Sugar 30.9, Protein 1.3
FRENCH GLAZED CARROTS
My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut carrots cross-wise to make 1/4 inch slices.
- Heat butter in a cooking pan.
- Add carrots, sugar, and water or chicken stock.
- Bring to a boil and cover.
- Simmer until tender.
- Remove carrots and reduce liquid until syrup-like consistency is reached.
- Return carrots and coat in syrup.
- Season with salt if desired.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 105.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 120.6, Carbohydrate 13, Fiber 3.2, Sugar 7.3, Protein 1.1
FRENCH GRATED CARROT SALAD
Want to work more carrots into your diet? Make up a batch of grated carrot salad every week. Standard fare in French cafes and charcuteries, this salad keeps well. If you have it handy, you'll be eating carrots every day. This classic version is made with a salad oil rather than stronger-tasting olive oil. You have a choice here, as extra-virgin olive oil has health benefits that canola oil may not. Still, choose a mild-tasting olive oil rather than a strong green one. For a twist on this version, try it curried, bolstered with capers, cumin and curry powder.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 227 milligrams, Sugar 4 grams, TransFat 0 grams
CAROTTES NOUVELLES A LA FRANCAISE - FRENCH CARROTS
An excellent way to serve carrots. Very fresh taste ! Originally from "French Cooking - Eileen Reece".
Provided by Derf2440
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole.
- When chopped very finely the green stems can be used in place of the chives.
- Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters.
- Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
- Add the heart, onions and salt.
- Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan.
- Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water.
- Cover closely and place the pan over a low heat for 3 to 4 minutes.
- As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally.
- By this time the carrots should be tender but still faintly crisp.
- Replace the lid and cook for a further 3 to 5 minutes if necessary.
- Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives.
- Serve immediately.
FRENCH MARINATED CARROTS
Steps:
- Peel carrots and slice off tips and stem ends. Cut in about 2 1/2-inch lengths. The thickest lengths can be ct into 8 sticks, the middle ones in 4, and the slinder just cut in half. Don't worry much about this, you want to have sticks approximately all the same size and length, but that's it. Place in a saucepan with all ingredients except mustard. Bring to a boil and cook, uncovered, 15-20 minutes over medium-high heat. After 15 minutesw bit into one and see. They should still have some bite to them, not limp. Let them sit in the marinade until cool, then lift with a slotted spoon into a bowl. Discard bay leaf, parsley and thyme sprigs and garlic. Whisk mustard into the marinade and pour over carrots. Seve chilled or at room temperature.
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CLASSIC MARINATED CARROTS - FRUGAL HAUSFRAU
From frugalhausfrau.com
Reviews 14Estimated Reading Time 5 minsServings 12Total Time 459517 hrs 59 mins
- Place the carrots and 1 teaspoon salt in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 5 to 10 minutes or just until the carrots are your desired tenderness. Drain and place carrots in a large dish and arrange peppers and onions on top.
- In another bowl, mix the soup, oil, sugar, vinegar, Worcestershire, mustard, salt and pepper. Pour over the carrot mixture.
- Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold. Keeps for 4 weeks.
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