Quicksteamedcarrots Recipes

EASY STEAMED CARROTS

Steps:

• Add 1.5 inches of water to a saucepan and bring the water to a boil over high heat.
• Peel the carrots, cut off the ends, cut them in half crosswise and then cut the fat halves in half lengthwise, as shown in the video below. Your goal is to achieve fairly equal-sized chunks of carrot. Place the prepared carrots in the steamer basket.
• When the water boils, carefully place the steamer basket in the saucepan, cover, and steam the carrots until just tender - check with a fork, and start checking after 10 minutes. Also, keep an eye on the water to make sure they don't completely evaporate.
• Remove the carrots from the steamer onto a serving plate. Drizzle them with melted butter and sprinkle them with salt and pepper. Serve immediately.

QUICK STEAMED CARROTS

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

SIMPLE STEAMED CARROTS WITH BUTTER

Steps:

• Gather the ingredients.
• Scrub the carrots and peel them. Cut off and discard the stem end and slice into thin coins on the diagonal.
• Put the sliced carrots in a medium saucepan. Add the water, salt and sugar.
• Place the pan over medium-high heat and bring to a boil.
• Reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the carrots are tender.
• Drain the carrots and toss with 2 tablespoons butter and chopped parsley, if desired.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

QUICK CARROTS

Steps:

• In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley.

QUICK GLAZED CARROTS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine carrots, brown sugar, butter, cornstarch and salt. Seal bag and shake gently to combine ingredients. Pat carrots into a single layer. Place in microwave oven., Cook on full power for 6 minutes for crisp-tender carrots. If needed, continue microwaving at 30-second intervals until carrots have reached desired level of tenderness. Allow bag to stand 1 minute before handling. Shake gently to coat carrots with glaze. Carefully open bag. Garnish with parsley if desired.

STEAMED CARROTS WITH GARLIC-GINGER BUTTER (WEIGHT WATCHER FRIEND

Steps:

• Prepare garlic; let stand 10 minutes.
• Steam carrots, covered, 10 minutes or until tender.
• Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

BUTTERY COOKED CARROTS

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.

QUICK PICKLED CARROTS

Steps:

• In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.