Peel the carrots, wash them in cold water,
Cut carrots into 1/8 in rounds
until liquid has evaporated and carrots are cooking in butter or
Place the carrots in a saucepan with the salt and 1 inch of boiling water.
Cook, covered, until almost tender, about 6 minutes.
Drain if there is any water remaining, then set aside. In a small skillet, saute the onion rings in butter until limp. Stir the flour into the carrots, then add to this the onion rings. Cook until the carrots begin to brown, then add bouillon, salt and pepper.
Cook slowly until carrots are tender, not more than 10 minutes.
Add chopped parsley.
Serves 4 to 5.
Scrape and slice carrots.
Cook until tender; drain and cool. Mix other ingredients in larger bowl and pour over carrots. Refrigerate 12 hours.
(Keeps well in refrigerator.)
Place the carrots and butter or margarin into a 2-quart medium-sized saucepan. Heat on medium-high heat for 2--3 minutes, stirring once or twice.
Turn the heat down to medium-low and add the wine. Let cook, covered, for about 7 to 10 minutes, until the larger carrot pieces are fork tender.
Now add the sugar and spices. Stir to mix well. Cook on low heat for another 2--3 minutes.
Serve hot with meat, poultry, or pork. These will go with nearly anything.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
Braised Short Ribs:
Preheat the
hese Baked Latkes by Chia Recipe #48494 with scallion-flavored sour
nch saute pan. Add the carrots and cook over high heat
Core Cabbage and chop into 2-inch pieces.
In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp.
Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste.
Smash Seasoning:.
Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
asserole with the meat and carrots and onions. Add enough beef
s needed.
Add onions, carrots, and garlic to Dutch oven
late.
Add onion, celery, carrots, and mushrooms to Dutch oven
kim off fat.
(Note: Recipe can be prepared to this
ver medium heat. Cook onion, carrots and celery, covered, for 10
ven, then add the onion, carrots, and celery and saute for
oasting pan and place the carrots and 4 onions cut in
auce in small bowl. Add carrots and tomato sauce mixture to
emaining oil and the onion, carrots and garlic. Fry for 5