Clean and cut carrots in julienne strips.
Cover with water and cook only crisp-tender.
Drain.
Cook butter, sugar, orange juice, nutmeg and cinnamon 4 minutes, stirring constantly.
Add Mandarin oranges.
Baste frequently until oranges are heated through.
Serves 12 to 16.
Serve hot or cold.
an bake those for a side dish as you bake the shrimp
In the same pot that you cooked the pasta, add olive oil, butter, garlic and parsley.
Heat on low until butter melts.
Add bread crumbs slowly until a thick paste forms.
Add cooked spahetti and toss well to coat.
If it is a little too dry you can add a little pasta water.
If you like, add a little of the hot pepper flakes.
Serve as a side for just about anything.
This is a fast, easy, different side dish.
br>Add onions, garlic and carrots to skillet, and let brown
inely chop the rutabagas and carrots. Add to the pot.
Put carrots in 3 to 4 quart
ore if used as a side dish.
Pick through dried pulses
oconut milk, soy sauce, lentils, carrots and water to the pot
etting.
Grease an oven dish of roughly 8 x 8
oil the carrots until just tender. Put in a serving dish, cover
In a 1 1/2-quart casserole, combine carrots, onion, water, salt, garlic powder and pepper.
Cook on High for 6 to 8 minutes (10 to 12 minutes in low wattage ovens) or until carrots are crisp-tender, stirring once.
Add margarine and toss to coat. Yields 4 servings.
Clean and scrape carrots.
Slice carrots in 1/2-inch lengths. Cook until very tender.
After carrots are tender, add brown sugar.
Let carrots stand for about 1 hour.
Drain sugar off carrots.
Melt butter in skillet; saute carrots.
Makes a great side dish for fried rice.
Cook rice as in basic recipe (washed and boiled for 45 minutes).
Fry bacon crisp and drain.
Saute onions and celery in butter, add mushrooms and seasonings.
When cooked, mix with wild rice and serve as side dish.
This is ample serving for 4.
bitter after-taste.
Carrots: Skinny carrots are the younger roots
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.
Peel carrots and slice in rounds.
Cook until tender, but still crunchy; set aside.
Simmer remaining ingredients until sugar dissolves.
Mix carrots with 1 small, chopped onion and 1 small, chopped green pepper.
Add sauce; mix all and refrigerate for 2 to 3 days.
Will keep for 1 to 2 weeks, covered.
Cook carrots about 10 minutes.
They should be crunchy.
Mix oil, sugar and vinegar.
Heat until sugar dissolves.
Mix other ingredients.
Pour over carrots.
Marinate several days if possible.
Good side dish.
Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
Preheat barbecue to medium heat.
Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
Remove from heat and serve.
Put stock in medium sized pot and bring to a rapid boil.
Add the carrots and the celery to the pot.
Boil for about 10 to 12 minutes or until the carrots are tender.
Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Cook carrots until almost tender; drain.
Mix all other ingredients in a pan; bring to a boil.
Reduce to simmer; add carrots.
Cool and store in refrigerator.
Serve chilled as a side dish.