Peel carrots; wash.
Remove ends.
Cook carrots until crisp tender; drain, cool and cut into strips or coins.
Melt butter; add sugar and mint leaves.
Cook carrots in this mixture until tender and glazed.
Cook peas lightly; drain and season with butter, salt and pepper.
Turn peas into hot serving dish and surround with glazed carrots.
inutes each side).
Cut carrots into thin slices and toss
Butter can turn boiled carrots into delicious glazed carrots.
ender. Add the celery and carrots and saute for another 10
ot and add the celery, carrots, and noodles. Simmer uncovered for
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
egetables. Scatter the onion slices, carrots, potatoes and olive oil around
In a 4 quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, half pound split peas, and chicken stock.
Bring to a boil, then simmer uncovered for 40 minutes.
Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom. Taste for salt or pepper. Serve hot.
br>Add the celery and carrots and saute for 10 more
Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.
nions are translucent. Add the carrots, celery, garlic, 1 tablespoon of
ream. Add the cubed chicken, carrots, peas, onions and parsley. Mix
ranslucent.
Add the celery, carrots, potatoes, thyme, salt and pepper
o 400 degrees F. Place carrots, oil, salt, and pepper on
o package instructions. Cook the carrots in boiling salted water for
Boil carrots for about 15 minutes or until tender.
Drain and set aside.
Cook bacon until crisp drain on paper towels, reserving 1 tablespoon of drippings in the pan, crumble and set aside.
Saute onions in the pan with the drippings until clear.
Stir in brown sugar, pepper, and carrots cook stirring often until heated through and glazed about five minutes.
Place in serving dish and sprinkle with bacon.
Prep and cooking times are estimated.
In large nonstick skillet over medium-high heat melt butter. Add shallots and ginger; cook until just tender, 2 minutes.
Stir in carrots; cook 3 minutes. Stir in honey, orange juice, salt and chile pepper. Increase heat to high; bring to boil.
Reduce heat to medium-low; cover. Simmer, stirring once, 15 minutes.
Uncover. Increase heat to medium; cook until carrots are glazed and tender, 5 minutes. Transfer to serving dish. Sprinkle with parsley.
Place the carrots, water, wine, butter and ground ginger in a 10-inch skillet.
Bring to a boil and cook over medium heat for 12 to 15 minutes, stirring occasionally, until liquid has evaporated.
Reduce heat to medium-low, add lemon juice and brown sugar.
Cook an additional 5 minutes, stirring occasionally until carrots are glazed.
Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
Place into saucepan; add broth.
bring to boil.
Reduce heat;cover and cook for 13 to 15 minutes or until tender.
Do Not Drain.
Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
Serve.