How To Cook Canned Carrots Recipes

HOW TO COOK CANNED CARROTS

Steps:

• Drain the carrots of the water that they come packed in.
• In a medium sized saucepan on the stove top over medium heat, place all of the ingredients listed.
• Heat over medium heat until heated through a bubbling. Stir frequently

HOW TO COOK CANNED CARROTS

Steps:

• Preheat oven to 375 degrees F.
• Heat butter over medium heat until melted in a small skillet. Add brown sugar and cinnamon; stir until well combined.
• Spread carrots in an even layer on a baking sheet. Drizzle with butter mixture; toss to coat.
• Bake for 15-20 minutes or until tender and lightly browned.
• Serve immediately.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

BELGIAN CARROTS

Steps:

• In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
• Drain water from pan & toss carrots with remaining ingredients.
• Over low heat, stir carrots until sauce is heated through & serve.

GLAZED (OR CANDIED) CARROTS

Steps:

• In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
• Bring to a boil.
• Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
• Return the carrots to the saucepan.
• Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
• Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
• Transfer glazed carrots to a warmed bowl and serve.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.