Make Ahead Citrus Carrots Recipes

SLOW-COOKER CITRUS CARROTS

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender., In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. Garnish with fresh parsley, if desired.

ORANGE-HONEY GLAZED CARROTS

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

CITRUS-GLAZED CARROTS

Steps:

• Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8 to 9 minutes. Using slotted spoon, transfer carrots to medium bowl; cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. DO AHEAD: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.
• Bring reserved cooking liquid to boil in large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

MAKE AHEAD CITRUS CARROTS

Steps:

• Cook carrots in boiling water until tender but still crisp (10 to 12 minutes).
• While carrots cook, combine other ingredients in a microwave bowl and microwave on high for one minute.
• Once carrots cook drain and place in a microwaveable casserole dish with lid.
• Pour marmalade mixture over carrots and stir until marmalade mixture coats the carrots.
• Cover and refrigerate overnight (8-24 hours).
• Before reheating, stir.
• Microwave on high for 4-5 minutes stirring every few minutes.

MAKE-AHEAD BAKED CARROTS

Steps:

• If not making ahead of time, preheat oven to 350 degrees.
• Grease a 1 1/2 qt baking dish.
• Peel and slice carrots. Cover with salted water and bring to a boil, cook for 15 minutes or until tender. Drain and place in baking dish.
• Meanwhile, saute onion in butter over medium heat until translucent.
• Add flour to onions, stirring to incorporate. Then slowly add milk, stirring as you go. Add salt, sugar and dry mustard and stir again.
• Pour white sauce over carrots. Combine bread crumbs and melted butter, sprinkle over top of casserole.
• If making ahead, cover casserole and put in fridge until needed. Remove 1/2 hour before coooking and preheat oven to 350 degrees.
• Bake for 25-30 minutes or until heated through.