FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
Provided by Jennifer Segal
Categories Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Shred the carrots in a food processor. Set aside.
- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg
STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE
These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.
LEMON HONEY GLAZED CARROTS
Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.
Provided by VVMYRSS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
- Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g
HONEY MUSTARD CARROTS
After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.
QUICK & EASY HONEY/LEMON BABY CARROTS
Make and share this Quick & Easy Honey/Lemon Baby Carrots recipe from Food.com.
Provided by tamibic
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place Carrots and water in microwave-safe bowl and cover~ cook 4 minutes In saute pan melt butter, add lemon juice, zest and ginger and cook over low heat for 5 minutes Add carrots and continue to cook for 3-5 minutes longer.
Nutrition Facts : Calories 125.1, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 139.8, Carbohydrate 18.7, Fiber 3.4, Sugar 14.2, Protein 0.9
HONEY MUSTARD CARROTS
Categories Mustard Side Steam Vegetarian Quick & Easy Carrot Summer Honey Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Cut carrots into 1/4-inch-thick matchsticks and in a steamer steam over boiling water, covered, until tender, 4 to 5 minutes. In a bowl stir together remaining ingredients and salt and pepper to taste and toss with hot carrots.
EASY HONEY MUSTARD CARROTS
Wonderful color and flavor make fresh carrots a standout side dish. Trisha Kruse - Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain and set aside., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Pour over carrots; heat through.
Nutrition Facts : Calories 125 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 259mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MUSTARD-GLAZED BABY CARROTS
Provided by Melissa Roberts
Categories Mustard Side Vegetarian Quick & Easy Carrot Fall Winter Boil Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Cook carrots in a pot of boiling salted water (2 teaspoons salt for 4 quarts water) until just tender, about 8 minutes. Drain.
- Melt butter in pot over medium heat, then stir in sugar. Add mustard and carrots and stir to coat. Season with salt and pepper.
LEMON-HONEY BABY CARROTS
Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.
Provided by Allrecipes Magazine
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
- Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 18.5 g, Cholesterol 30.5 mg, Fat 14.1 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 7.5 g, Sodium 173.2 mg, Sugar 14.1 g
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