Recipes Using Julienne Carrots

JULIENNE CARROT SALAD

Julienne Carrot Salad image

Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It's not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.

Provided by David Tanis

Categories quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3/4 pound medium carrots
1 small shallot, finely diced
2 tablespoons lemon juice
1/2 teaspoon finely grated garlic
3 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons thinly sliced chives

Steps:

Peel carrots and cut into fine julienne. Place in a medium bowl.
Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 5 grams

GLAZED JULIENNED CARROTS

Glazed Julienned Carrots image

There's just enough butter and sugar in this glazed julienned carrots recipe to bring out its natural sweetness. With just five ingredients, this recipe is ready to serve in minutes. -Mary Lou Boyce, Wilmington, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds carrots, julienned
1/3 cup butter, cubed
1/4 cup sugar
1/4 cup water
1/2 teaspoon salt
Fresh thyme sprigs, optional

Steps:

In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.

Nutrition Facts : Calories 140 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 264mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

JULIENNED CARROTS 'N' ONION

Julienned Carrots 'N' Onion image

From Shirley Saeger, this slightly sweet combination of glazed carrots and sliced onion makes a tasty change of pace. "It's popular everytime I serve it," she notes from her kitchen in Wisconsin Rapids, Wisconsin.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/3 cup water
2 medium carrots, julienned
1/2 medium onion, sliced
4 teaspoons butter
1 teaspoon sugar
1/4 teaspoon chicken bouillon granules
1 teaspoon cornstarch
1 tablespoon cold water

Steps:

In a saucepan, bring water to a boil Add the carrots, onion, butter, sugar and bouillon. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Combine cornstarch and cold water until smooth; stir into carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 122 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 205mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

JULIENNE OF CARROTS IN HONEY GLAZE

Julienne of Carrots in Honey Glaze image

Carrots make a colourful accompaniment to any broil or baked meat. This recipe cookes very quickly because the carrots are shredded into long strands.

Provided by Bluenoser

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb carrot
2 tablespoons unsalted butter
1 1/2 teaspoons liquid honey
1 teaspoon lemon juice
pepper
nutmeg

Steps:

Using vegetable peeler or food processor, shred carrots into long strands.
In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
Drain and refresh under cold running water and drain again.
In skillet, melt butter over medium heat.
Stir in honey and lemon juice and mix well.
Add carrots.
Stir and toss 2-3 minutes or until carrots are heated through and well coated.
Season with pepper and nutmeg to taste.

Nutrition Facts : Calories 105.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 79.4, Carbohydrate 13.2, Fiber 3.2, Sugar 7.3, Protein 1.1

HONEYED CARROTS AND ZUCCHINI JULIENNE

Honeyed Carrots and Zucchini Julienne image

A very simple side dish that looks colourful on your plate and will impress guests when they come over for dinner.

Provided by Susie T

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 medium carrots
2 -3 zucchini (use 3 if they are small)
3 tablespoons honey
black pepper
1 tablespoon butter

Steps:

Slice carrot and zucchini into long thin strips.
Heat butter in a pan and saute the vegetables until soft being careful not to burn.
Add honey and pepper, gently heat through and serve.

Nutrition Facts : Calories 114, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 73, Carbohydrate 22.1, Fiber 2.8, Sugar 17.4, Protein 1.8

JULIENNE OF SESAME CARROTS AND CELERY ROOT

Julienne of Sesame Carrots and Celery Root image

Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Carrot Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) butter
1 pound celery root, peeled, cut into matchstick-size strips
1 pound carrots, peeled, cut into matchstick-size strips
1 tablespoon black sesame seeds
1 tablespoon toasted white sesame seeds
1 tablespoon oriental sesame oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Steps:

Cook butter in heavy large deep skillet over medium heat until golden brown, about 2 minutes. Add celery root and carrots; toss to coat with butter. Reduce heat to medium-low and cook until carrots and celery root are crisp-tender, stirring occasionally, about 10 minutes. Add all sesame seeds, sesame oil, lemon juice, and salt; toss to coat. Cook 2 minutes longer to blend flavors. Transfer to bowl.

JULIENNE OF CARROTS WITH SNOW PEAS

Julienne of Carrots With Snow Peas image

Provided by Pierre Franey

Categories side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound carrots, peeled and trimmed
1/2 pound snow peas, trimmed
1 tablespoon olive oil
1/2 teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons chopped scallions
Freshly ground pepper to taste

Steps:

Slice the carrots into julienne strips about 1 1/2 inches long.
Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 5 grams

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