Cut carrots 1/8-inch thick.
Melt butter in large skillet. Add water and carrots; cover tightly.
Cook 5 to 10 minutes and test for doneness.
Add sugar, salt, pepper and parsley.
Toss and cook for 1 to 2 minutes more.
Pare carrots; slice paper-thin, horizontally.
Place in medium saucepan with 1/4 cup water, butter and salt.
Cook over low heat, tightly covered, 20 minutes or until carrots are tender and all liquid evaporated.
Serves 3.
Slice carrots into coins. Combine water, butter, sugar, salt & pepper in a medium saucepan.
Add the carrots and bring to a boil; then cover pan with a lid, reduce heat and simmer for 20 minutes.
To glaze the carrots remove cover and continue cooking for about 10 minutes more, stirring occasionally, until carrots are tender crisp & the liquid has reduced to a syrupy glaze.
Serve the glazed carrots sprinkled with snipped fresh parsley. Enjoy!
Combine water, butter, salt, nutmeg, pepper and sugar with carrots.
Simmer, covered, 8 to 10 minutes, or until tender-crisp. Stir in lemon juice and parsley before serving.
Place carrots in boiling water with sugar and salt.
Cover the pot with tight cover and cook until water evaporates.
Brown carrots in butter.
Sprinkle with parsley.
In a wide frying pan, lay carrots flat and add water to cover. Bring to a boil over high heat and then reduce heat to simmer and cover.
Cook until carrots are tender when pierced, about 15 to 20 minutes.
Drain.
Slice and cook carrots with salt, water and butter until tender.
Add sugar and marjoram and toss well.
Stir in cream. Sprinkle with parsley.
Serve hot.
Combine sliced carrots and grated onion.
Slightly cover with water and cook until tender and about half of the water is boiled out.
Stir in remaining ingredients, cooking and stirring until thickened.
This makes an attractive side dish with beef or pork slices.
Serves 3 or 4.
Place all ingredients in saucepan except the chives/parsley.
Cook the carrots/parsnips over medium heat until the water evaporates.
Permit them to brown in the butter.
Serve them sprinkled with either chopped chives or parsley.
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.
Clean the carrots and cut into thin strips.
Cook until tender in salted water, about 10 minutes.
Mix together grated onion, horseradish, mayonnaise, salt, pepper and water.
Pour over carrots.
Sprinkle with bread crumbs.
Bake about 15 minutes at 375\u00b0.
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
Just cover with water and simmer on medium flame until no water is left.
Add heaping tablespoonful margarine or butter; stir and serve.
Spray large saucepan with cooking spray; heat over medium until hot.
Saute onions until tender and lightly browned, about 8 minutes, stirring frequently.
Stir in carrots, water, sugar and butter. Heat to boiling; reduce heat and simmer, covered, for 10 minutes, or until carrots are tender.
Season to taste with salt and pepper. Serve sprinkled with parsley.
Cook carrots, butter, sugar and fresh parsley in saucepan with just enough water to cover the carrots.
Cover and simmer.
When water is just about evaporated, carrots should be done, approximately 20 minutes.
(Good side dish.)
Makes 4 servings.
In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
br>Add the onions and carrots to the pot and sweat
Boil or steam carrots, reserving carrot water.
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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.
et aside.
Julienne the carrots into thin slices. See a