Minty Chewy Carrots Recipes

MINTED CARROTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
• Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

BUTTERY MINT CARROTS

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.

MINTED CARROTS

Steps:

• Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.

CARROTS WITH MINT

Steps:

• Trim off the ends of each carrot and scrape the sides.
• Cut the carrots crosswise into rounds, each about 1/8 inch thick.
• There should be about 4 cups.
• Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
• Add the mint and cumin and stir to blend. Serve.

DILLED CARROTS

Steps:

• Cook carrots in water in a covered skillet until barely tender. Salt and pepper to taste.
• Uncover and add sugar, orange juice and butter. Add dill.
• Cook over high heat until most of the water has evaporated and carrots are lightly glazed. Taste for seasoning.

MINTED BABY CARROTS

Steps:

• Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain.
• In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency.
• Stir in mint and cinnamon.
• Pour sauce over carrots and toss to coat.

STEAMED CARROTS AND MINT

Steps:

• Place mint sprigs in bottom of large saucepan; place steamer rack in pan. Add just enough water to touch bottom of steamer rack; place carrots on rack. Cover pan and steam over high heat until carrots are just tender, 8 to 10 minutes, depending on size. Transfer carrots to bowl; toss with butter and chopped mint. Sprinkle with fleur de sel and pepper and serve.

BUTTERY MINT CARROTS

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside.
• In the same saucepan, melt butter, stir in sugar and mint until well blended.
• Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
• Serve warm.

MEXICAN CHEESE SOUP

Steps:

• Saute pepper and onion in butter in a large saucepan over a medium heat for 3 - 4 or until tender.
• Add flour, cook stiring constantly for 2 minutes.
• Gradually add broth; cook, stiring constantly for around 4 minutes or until thicknened.
• Reduce heat, stir in the cheese and next 4 ingredients.
• Simmer, stir often for 10 minutes. Stir in sour cream stir to mix and until heated.

MINTY CHEWY CARROTS

Steps:

• slice the carrots on the extreme diagonal into large oval-shaped pieces & set aside.
• melt the butter in a large frying pan over medium heat & saute the onion for about 5 minuites or until soft.
• add the ginger and cook for 2 minuites.
• add the carrots to the pan along with the water maple syrup.
• stir gently to mix and cook uncovered for 30 minuites stirring occansionally until the carrots are crisp-tender.
• sprinkle with mint.
• increase the heat to high & cook for 1-2 minuites stirring gently.
• serve hot.