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.
Cook carrots in boiling water for 10 mins until just tender. Drain.
Melt the butter in a large skillet on high heat. Add the drained carrots and cook for 1 min. Add the brown sugar and cook for a further 2-3 mins, stirring, until bubbling.
Add orange peel and chopped parsley, tossing to coat the carrots. Serve warm in a heated dish.
eat. Lightly coat with oil. Cook chicken for 3 mins per
Cook pearl onions following package directions. Add lemon juice and nutmeg. Set aside.
In a saucepan, cook carrots in chicken stock until tender, about 8 mins. Drain.
In a frying pan, saute shallots in olive oil until softened. Add garlic and cook for 30 seconds. Add carrots and parsley and toss to combine. Add onions and toss to combine.
Cook carrots in salted boiling water until very tender; drain and mash.
Add onion and butter.
Separate eggs; beat yolks and add to the mixture.
Mix thoroughly.
Add crumbs and milk.
Season to taste with salt and pepper.
Fold in stiffly beaten egg whites and pour into a buttered baking dish.
Bake in a moderate oven, 325\u00b0 to 350\u00b0, for 45 to 60 minutes.
This recipe serves 8.
aute onion, celery & garlic.
Cook carrots in a bit of water
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.
Cook carrots and cool.
Put onion in bottom of bowl.
Add green peppers, then place carrots on top of peppers.
Combine oil, vinegar, sugar, tomato soup, salt and pepper and cook well.
Pour heated sauce over the top.
Cover bowl and refrigerate 24 hours. When serving, mix all together and serve cold.
arge skillet on medium heat. Cook lamb 3-5 mins each
In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
Add honey and dill; stir until coated.
Drain off any excess water; stir in butter to coat.
*Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
Peel, slice and cook carrots; remove from heat and drain. Process in a food processor till smooth. Beat eggs and set aside. Mix carrots with remaining ingredients; slowly add beaten eggs. Mix until well blended. Pour into a 12 x 18 baking pan sprayed with Pam. Bake for 1 hour or until center is set at 350\u00b0. If using convection oven, reduce heat to between 300\u00b0 and 325\u00b0. Check often so that it doesn't brown too quickly. Serves 30 good size servings.
Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
Stir in parsley and season with salt and pepper.
Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk orange juice, honey and 1 teaspoon salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in herbs and season with salt and pepper.
Cook carrots in boiling salted water until just tender.
Melt butter in a medium-sized saucepan over medium heat.
Add salt, pepper and cumin seeds. Stir until seeds begin to sizzle and pop.
Add carrots, stir until carrots are thoroughly coated with mixture and are heated through.
Serve.
Cook carrots in boiling salted water for 10 mins, until just tender. Drain. Return to pan along with honey. Toss over low heat for 2 mins, until carrots are well coated. Season. Top with almonds to serve.
Cook carrots until fork tender, drain.
Add remaining ingredients.
Put croutons on top.
Bake at 325\u00b0 for 30 to 45 minutes, until croutons are browned.
In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
Bring to a boil.
Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
Return the carrots to the saucepan.
Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
Transfer glazed carrots to a warmed bowl and serve.
Cook carrots in boiling salted water to
In a medium saucepan of boiling water, cook carrots for 8 to 10 minutes, until just tender; drain.
In a large nonstick skillet, melt margarine.
Add onion; cook, stirring frequently, for 8 to 10 minutes, until golden.
Add carrots, sugar and syrup; stir to coat.
Cover and simmer for 5 to 10 minutes, until glazed. Stir apples, cinnamon and nutmeg into skillet.
Cover and cook 5 minutes longer, until apples and carrots are tender.
Makes 8 servings.
Cook carrots until tender.
Drain.
In a medium skillet, melt butter.
Stir in mustard and brown sugar.
Cook and stir until sugar is dissolved.
Add carrots.
Cook and stir until carrots are glazed and reheat if they have cooled.
Stir in snipped parsley if desired.
Makes 8 servings.