MOHRENGEMUSE (GERMAN CARROT SIDE DISH)
A hot German carrot side dish translated from the classic German cookbook "Koch vergnugen wie noch nie." Not very healthy, but very tasty.
Provided by HeatherFeather
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel carrots, then cut them into thick sticks.
- Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
- Add the carrot sticks to the caramel mixture and stir to coat.
- Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
- Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
- Serve warm.
JAMAICAN CARROTS
Make and share this Jamaican Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, add the carrots and cover with water; bring to a boil over medium-high heat. Cook, stirring occasionally, for 10 minutes, or until the carrots are fork-tender; drain and place in a bowl; set aside.
- In the same saucepan, over medium heat, melt butter. Add the brown sugar, hot pepper sauce, lemon juice, orange juice (or pineapple juice), cumin, garlic, and chili powder.
- Cook, stirring, for 2 to 3 minutes, or until the sugar bubbles and the spices are fragrant.
- Add the cooked, drained carrots; toss to coat the carrots with the sauce.
- Season to taste with salt; serve.
CLASSIC GERMAN SIDE SALAD
This salad is served in most restaurants in Germany as a side salad ("kleiner gruener Salat"). It's a mixture of leafy greens with a simple cream dressing.
Provided by Alois
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 16h20m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare the dressing the day before serving by combining cream, lemon juice, sugar, salt, white pepper, and marjoram in a small bowl. Mix well, making sure salt and sugar are dissolved. Cover and store in the refrigerator for 16 hours.
- Arrange 2 endive stalks from the center to the edge of 4 small salad plates and sprinkle stems with orange juice. Combine red leaf lettuce, butter lettuce, and green leaf lettuce in a bowl and set a handful of the mixture on top of the endive stalks on each plate.
- Mix dressing and drizzle about 3 tablespoons over each salad. Garnish with garden cress.
Nutrition Facts : Calories 240 calories, Carbohydrate 10.4 g, Cholesterol 77.8 mg, Fat 21.5 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 652.9 mg, Sugar 2.5 g
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