Gingery Sauteed Carrots Recipes

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

CARROTS WITH GINGER AND HONEY

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

GINGERY SAUTÉED CARROTS

Steps:

• 1. Combine the maple syrup, lime juice, and 1 tablespoon water in a small dish and set near the stove. Set a shallow serving dish near the stove also. 2. In a 10 inch straight-sided sauté pan, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 teaspoon salt. Toss with tongs to coat well. 3. Cook, gently tossing at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6-9 minutes. If the carrots are not fully tender but look like they are burning, reduce the heat to medium. 4. Reduce the heat to low, add the remaining 1 tablespoon butter and the ginger and cook, stirring and scraping the bottom of the pan with a rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds. 5. Carefully add the maple syrup mixture and cook, stirring until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds. 6. Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit, five to ten minutes which helps improve the flavor and serve.

BABY CARROTS WITH SWEET GINGER BUTTER

Steps:

• In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
• In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

GINGERY SAUTEED CARROTS

Steps:

• Combine the maple syrup, lime juice, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
• In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the carrots and season with 3/4 teaspoons salt. Toss with tongs to coat well. Cook, gently tossing occasionally at first and then more frequently, until most of the carrots are well browned and tender when pierced with a fork, 6 to 9 minutes (if the carrots aren't fully tender but look like they're burning, reduce the heat to medium).
• Reduce the heat to low, add the remaining 1 Tbs. butter and the ginger and cook, stirring and scraping the bottom of the pan with a heatproof rubber spatula, until the butter has melted and the ginger is fragrant, 15 to 20 seconds. Carefully add the maple syrup mixture and cook, stirring, until the liquid reduces to a glazey consistency that coats the carrots, 15 to 20 seconds.
• Immediately transfer the carrots to the serving dish, scraping the pan with the spatula to get all of the gingery sauce. Let sit for a few minutes and then serve warm.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

GINGER-GLAZED CARROTS

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.

GINGER SAUTEED CARROT AND POTATO SLIVERS

Steps:

• julienne potato and carrots with a julienne peeler, in the lengthwise direction. use only the outer layer of the carrot, the meat of the carrot as the chinese call it, because the inner circulatory portion is useless and fibrous.
• heat up enough vegetable oil to cover the bottom of the pan and heat until very hot.
• saute carrot and potato slivers with the white part of the green onion. salt to taste, add ginger and cover.
• cook on medium, stirring ocasionally until both are soft.
• remove from heat and add green onion tops and drizzle with ponzu. mix well and cover until serving.

GINGERED CARROTS 'N' ONIONS

Steps:

• Cut carrots in half lengthwise; thinly slice. Place in a large nonstick skillet; cover with water. Bring to a boil; cook for 9 minutes or until crisp-tender. Drain and keep warm. , In the same skillet, saute onions in oil until tender. Stir in the carrots, salt, ginger and pepper.