Julienned Carrots N Onion Recipes

GLAZED JULIENNED CARROTS

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

JULIENNED CARROTS 'N' ONION

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

JULIENNED CARROTS 'N' ONION

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
• Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

RICE WITH JULIENNED CARROTS

Steps:

• Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
• Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
• Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.

JULIENNE OF CARROTS IN HONEY GLAZE

Steps:

• Using vegetable peeler or food processor, shred carrots into long strands.
• In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
• Drain and refresh under cold running water and drain again.
• In skillet, melt butter over medium heat.
• Stir in honey and lemon juice and mix well.
• Add carrots.
• Stir and toss 2-3 minutes or until carrots are heated through and well coated.
• Season with pepper and nutmeg to taste.

JULIENNED CARROTS 'N' ONION

Steps:

• In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender.
• Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

JULIENNE OF SESAME CARROTS AND CELERY ROOT

Steps:

• Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.