Kemps Cinderella Carrots Recipes

MOROCCAN CARROTS

Steps:

• 1. Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1/16 inch thick and put them in a bowl.
• 2. Put the cumin, paprika, cinnamon and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
• 3. Serve at room temperature, with harissa, or refrigerate until ready to serve.

SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA

Steps:

• For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
• For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
• To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.

CRACKER BARREL COPYCAT BABY CARROTS

Steps:

• Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
• Cover carrots and bring to a boil over medium heat.
• Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
• When carrots are tender pour off half to three fourths of the water.
• Stir in the rest of the ingredients.

KEMP’S CINDERELLA CARROTS

Steps:

• * Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it's fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots). * Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn't evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes. * Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.

KEMP’S CINDERELLA CARROTS

Steps:

• Tightly pack carrots in a 10-inch cast-iron skillet or a 12-inch heavy skillet (it's fine if some carrots rest on top of others) and add oil, water, and 1/2 teaspoon salt (water will not cover carrots). Bring to a boil, covered, then reduce heat and briskly simmer, covered, until just tender, 12 to 15 minutes (check periodically to make sure all of water hasn't evaporated and add more if needed). Remove lid, then boil over medium-high heat until remaining water has evaporated (keep carrots in skillet). Continue to cook carrots, turning once, until lightly browned, 2 to 3 minutes. Transfer carrots to a platter and squeeze lemon half over them, then sprinkle with herbs and sea salt and drizzle with additional oil.

JEFF'S CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 10 to 15 minutes. Place carrots to a large bowl and mash. Stir melted butter, eggs, sugar, vanilla extract, allspice, nutmeg, ginger, salt, and black pepper into carrots. Transfer carrots into prepared casserole dish.
• Bake in the preheated oven until set, about 40 minutes.