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.
Boil or steam carrots, reserving carrot water.
I
he same time, chop the carrots, potatoes, squash, peppers, shallot as
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
he foil-lined pan. Place carrots and red potatoes in a
et aside.
Julienne the carrots into thin slices. See a
/3\" strips.
Scrub carrots and cut into large matchsticks
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
o a boil. Add broccoli, carrots, and noodles. Cover and cook
or around 2 minutes. Add carrots and cook for additional 2
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
inutes.
Meanwhile, place the carrots, bell pepper & beans in a
Arrange the fish in a single layer in heat- proof platter or shallow baking pan. In small saucepan combine lemon juice, butter, onion, brown, sugar, dry mustard, salt and pepper. Heat, stirring, till blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from the flame, basting 2 or 3 times with sauce till fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. Arrange cooked baby carrots and asparagus spears around edge of platter and serve. Makes 6 servings.
peel and julienne the carrots Cut them into matchstick size). Saute the carrot sticks in butter for 2 minutes. Add the rest of the ingredients, and cook for 5 more minutes. Serve.
vernight.
Chop onions and carrots, place on the bottom of
o 400 degrees F. Place carrots, oil, salt, and pepper on
br>Wash and peel the carrots and cut into pieces the
Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.
ones to a plate. (The recipe can be made ahead to
Slice and steam carrots for 10 to 15 minutes; do not overcook. Mix soup, sugar, oil, vinegar, mustard and catsup in a boiler. Heat until thickened (10 to 15 minutes).
Add remaining ingredients to carrots.
Pour soup mixture over vegetables.
Chill for several hours before serving.
This recipe keeps for about 1 week if refrigerated in a tightly covered container.
Makes 24 servings with each serving containing 123 calories.