julienne peeler, julienne the carrots. I hold the large part
In a saucepan, combine all ingredients.
Bring to a boil. Reduce heat, cover and simmer until carrots are tender-crisp, about 10 minutes.
Makes 3 servings.
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.
Sprinkle on onion, cucumbers, and carrots. Top with sliced steak, drizzle
op with single layer of julienned carrots (thin shavings using julienne peeler
arlic powder.
Add the julienned carrots, broccoli and handful of snow
ornstarch and water, cayenne pepper, carrots and green onions.) in a
r wok.
Add julienned (or splintered) carrots, stir-fry for 3
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
hrough. Stir in chicken broth, carrots, honey, mustard, parsley, salt and
br>Meanwhile, to make the carrots, toast the sesame seeds in
Steam carrots and leeks in large saucepan.<
Put the julienned carrots, daikon, and cucumber in a
Fill a medium-sized pot 2/3-full of water. Over high heat, bring to a rolling boil.
While waiting for water to come to a boil, peel carrots and parsnips. Then julienne (cut into 2\" long x 1/4\" wide strips) and place into boiling water.
Boil for 10-12 minutes or until fork-tender. Drain and place in a serving bowl.
Return empty pot to stovetop over low heat. Melt the butter and then stir in the brown sugar and cinnamon.
Drizzle over carrots and parsnips, toss until coated, serve and enjoy!
In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
Bring to boiling; reduce heat to medium.
Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
Stir pears, pecans, brown sugar, and butter into mixture in skillet.
Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Combine water, vinegar, sugar, and salt in a bowl. Stir until salt and sugar have dissolved.
Place carrots and daikon in a sterile jar. Pour vinegar mixture on top until vegetables are completely covered. Seal jar and refrigerate for at least 1 day, ideally 3 days.
Boil or steam carrots, reserving carrot water.
I
Coat a large, nonstick skillet with vegetable cooking spray. Add the oil.
Place over medium-high heat until hot.
Add broccoli, cauliflower, carrots, zucchini and garlic; saute 4 minutes.
Stir in sugar peas and McKay's broth.
Cover and reduce heat.
Cook 6 minutes.
Stir in blanched tomatoes and cook 3 minutes.
In a large skillet over medium-high heat, cook and stir carrots, peppers and Italian seasoning in margarine until vegetables are tender-crisp.
Add zucchini.
Cook and stir until tender, about 1 minute.
Carefully cut or pierce tops of potatoes lengthwise and push ends to open.
In a small bowl, whisk together everything from orange juice to orange rind.
In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.