Sweetandsourcarrots Recipes

SWEET-AND-SOUR CARROTS

Steps:

• Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.

SWEET AND SOUR CARROTS

Steps:

• Boil sliced carrots until crips-tender; drain and remove from pan.
• In the same pan combine all other ingredients, cook over medium until bubbly.
• Add carrots back into the pan, stir and cook until heated through.

SWEET & SOUR CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.

SWEET AND SOUR CARROTS

Steps:

• Add carrots to a saucepan filled with water and bring to a boil. Cook for about 9 minutes or until carrots are tender. Reserve 1/4 cup carrot water. Drain and set aside.
• In another saucepan, melt butter. Add cornstarch, sugar, lemon juice and carrot water. Cook over medium heat until slightly thickened.
• Pour sauce over carrots and serve hot.

SWEET AND SOUR CARROTS

Steps:

• Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

SWEET 'N' SOUR CARROTS

Steps:

• Peel or scrape carrots slice thinly. In medium saucepan melt butter (or margarine) add carrots and salt cover pan turn heat to low. Cook until carrots are crisp-tender, 15 to 20 minutes. Add lemon juice and honey stir until all carrots are coated. Serve hot, garnished with chopped parsley.

SWEET & SOUR CARROTS AND PEAS

Steps:

• Peel and slice carrots very thinly.
• In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
• Simmer until very soft.
• Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
• When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
• Drain peas and return to the pot. Drain carrots and add them to the peas.
• Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
• Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
• Keep covered until served. It will remain hot.

SWEET BABY CARROTS

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

SWEET 'N' TANGY CARROTS

Steps:

• Place 1 in. of water, carrots and salt in a large saucepan; bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain., Return carrots to pan; add the brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.

SWEET-AND-SOUR BABY CARROTS

Steps:

• Preheat the oven to 425°F.
• Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
• Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.

SWEET AND SOUR CARROTS

Steps:

• In a covered 2-quart saucepan, cook carrots in boiling salted water for 15 to 20 minutes or until tender. Add green pepper and cook 3 minutes longer. Drain and set aside.Drain pineapple juice into a measuring cup add water to measure 1/3 cup liquid. Reserve pineapple.In a small saucepan, combine sugar, cornstarch and salt. Stir in pineapple liquid, vinegar and soy sauce until smooth. Stirring over medium heat, bring to a boil and boil 1 to 2 minutes or until thickened. Pour over carrots and green pepper. Stir in pineapple. Heat through to serve hot as a side dish or cool and serve at room temperature as a salad. Garnish with watercress if desired.