QUICK-BRAISED CARROTS WITH BUTTER
I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.
Provided by Velouria
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
- Turn heat to medium-low and cook for 5 minutes.
- Uncover saucepan and raise the heat a little.
- Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
- Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
- Taste and adjust salt and pepper if necessary.
- Garnish with the fresh parsley or mint and enjoy!
BUTTERED CARROTS
Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
- Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
- Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
CHUCK'S CARROT BUTTER
Steps:
- For the Carrot Butter: Melt the butter.
- In a medium saucepan on medium-high heat, let the carrot juice reduce by half. It will take approximately 25 minutes.
- Once it's reduced, transfer the reduced juice to a tall, hand blender friendly container.
- Slowly pour in the butter, and blend to create an emulsion. Basically, you want a uniform color a sure sign that the butter and juice have come together. Add salt and pepper to taste.
- You can store it in an airtight container in your fridge, but you need to reheat it before using again as the butter will harden, and give it another buzz.
- For the scallops: Score the scallops with a checkerboard pattern and season with salt and pepper.
- In a pan on high heat, add a splash of canola oil. Add the scallops and cook 2 minutes per side. Plate him or her on a simple white dish. Drizzle a generous amount of the carrot butter over each scallop and garnish with a handful of micro arugula.
BUTTER BAKED CARROTS
If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender., Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.
Nutrition Facts : Calories 179 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
BROWNED BUTTER CARROTS
Come home to this delicious carrots side dish that's ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
- Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.
Nutrition Facts : Calories 118, Carbohydrate 17 g, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 322 mg
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BUTTER-ROASTED CARROTS
I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!
Provided by elisechristiane
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.
Nutrition Facts : Calories 62, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 178.6, Carbohydrate 6.2, Fiber 1.8, Sugar 3, Protein 0.6
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