In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
Peel carrots and quarter them. In a saucepan, cook carrots in boiling saltwater until tender. Drain thoroughly and allow to stand a few minutes to dry. In a skillet, heat the butter and honey; add carrots and simmer slowly, turning frequently until browned and glazed. Serves 4.
Cut the carrots diagonally in 1\" thick slices.
o a rapid boil. Add carrots and boil 5-7 minutes
Peel carrots and cut in half crosswise.
Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).
Do not overcook.
Drain and place carrots in a greased baking dish.
Drizzle with honey.
Sprinkle shredded cheese over carrots.
Bake at 400 degrees for 10 minutes, or broil until cheese melts.
Enjoy!
Melt butter in a 12-inch skillet over medium heat. Cook leek until soft, about 5 mins. Add carrots, broth and honey. Cook, covered, for 8 mins, or until carrots are just tender. Remove lid and cook until liquid is almost completely evaporated and coats carrots. Serve sprinkled with parsley.
Peel carrots and cut evenly into coins.
Combine carrots, butter, honey and 1/2 cup water in a large skillet over medium heat.
Bring to a simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes.
Season to taste with salt and pepper. Sprinkle mint on carrots and toss well before serving.
Blanch carrots in boiling salted water for 2 mins. Add sugar snap peas and cook for 2 mins, or until just tender. Shock in ice water until cool then drain and pat dry.
In a large frying pan, melt butter over medium-high heat. Cook shallot for 1 min, until tender. Add honey, carrots, snap peas, lemon zest and lemon juice. Cover and simmer for 2 mins, or until heated through and glossy. Season. Garnish with parsley.
In a bowl, mix the carrots, honey and 2 tbsp oil. Transfer
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.
5 mins.
Meanwhile, cook carrots in boiling water in medium
Melt butter or margarine in skillet.
Blend in honey.
Add carrots, heating slowly.
Turn occasionally until carrots are nicely glazed.
Cook carrots in boiling water about 10 minutes or until tender.
Drain.
In a skillet, melt margarine and add sugar and honey.
Simmer this for 2 minutes.
Add carrots and cook over low heat, turning until well glazed (about 5 minutes).
Cook carrots in small amount of boiling, salted water about 10 minutes or until tender.
Drain.
In a skillet, melt butter; add sugar and honey.
Simmer mixture for 2 minutes.
Add carrots and cook over low heat, turning until well glazed, about 5 minutes. Serves 6.
1. Slice carrots.
2. Cook carrots in small amount of boiling, salted water for 15 minutes or until tender.
3. Melt butter; add sugar, honey, orange rind and drained carrots.
4. Cook over low heat, turning carrots until well glazed.
5. Remove from pan and sprinkle carrots with parsley (or roll carrots in parsley).
Steam the carrots until tender.
Cook the remaining ingredients in a large non-stick frying pan stirring constantly until boiling and bubbly.
Add the carrots and cook over low heat for several minutes stirring as required until carrots are glazed.
Cook carrots in salt water until tender and drain.
Melt butter in skillet.
Add honey, orange juice, sugar and carrots.
Cook on medium head until carrots are glazed.
Rinse carrots under cold water and put
Wash, scrape and slice carrots.
Cook in boiling water until tender.
Melt butter in skillet.
Stir in mint leaves; let stand. Add carrots, salt, brown sugar and honey.
Cook until well glazed. Turn often.
In large skillet, combine soup, honey, cornstarch, grated orange peel and nutmeg.
Over medium heat, cook until thickened, stirring constantly.
Add carrots.
Over low heat, cook 10 minutes or until vegetable is glazed, basting frequently.
Turn into serving bowl; garnish with raisins.
Serves 8.