GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
STOVETOP-BRAISED CARROTS AND PARSNIPS
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Provided by Mark Bittman And Sam Sifton
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
- Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
GINGER CARROT PARSNIP SOUP
Make and share this Ginger Carrot Parsnip Soup recipe from Food.com.
Provided by Noodles
Categories Vegetable
Time 1h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes).
- Add garlic and ginger, sautee for another minute.
- Add spices and stir to coat.
- Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes).
- Puree mixture in a blender or food processor.
- Return to saucepan and slowly stir in coconut milk over medium heat.
- Add lemon juice, salt, and pepper to taste.
GINGERED CARROTS & PARSNIPS
"Ginger adds a marvelous taste to these root vegetables." The flavorful side will be a hit on any buffet table. Marie Rizzio - Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a small saucepan; add parsnips. Bring to a boil. Reduce heat; cover and simmer for 1 minute. Stir in carrots; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. Drain and set aside., In the same pan, combine the honey, butter, ginger and salt. Stir in vegetables; heat through. Sprinkle with pecans.
Nutrition Facts : Calories 173 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 121mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
GINGERED CARROTS 'N' PARSNIPS
Guests at my holiday table are surprised to hear that this tasty side dish has just five ingredients.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place carrots and parsnips in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 15-20 minutes or until crisp-tender. , In a large skillet, saute 1 tablespoon ginger in butter for 1 minute. Add the carrots, parsnips and salt; toss to coat. Sprinkle with remaining ginger.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 2g protein.
ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
GLAZED PARSNIPS AND CARROTS
I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
- Bring to boiling; reduce heat to medium.
- Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
- Stir pears, pecans, brown sugar, and butter into mixture in skillet.
- Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9
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