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.
mound of hot crispy matchstick potatoes and frizzled leeks.
peel and julienne the carrots Cut them into matchstick size). Saute the carrot sticks in butter for 2 minutes. Add the rest of the ingredients, and cook for 5 more minutes. Serve.
br>Add the sliced carrots (not the matchstick carrots) and ginger and sautee
Melt the butter in a nonstick pan over medium heat.
Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.
Mix in water, brown sugar, salt and mace.
Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp).
Remove cover and cook for 2 minutes.
Whisk egg yolks and cream until well blended and frothy.
Stir unto carrots.
Season with lemon juice and serve.
n a large skillet. Add carrots in a single layer and
nd dry. Cut the carrots into matchstick strips.
Heat the butter
Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.
br>Prepare vegetables.
Peel carrots and parsnips.
Cut into
ogether in a bowl; add carrots and radish and stir until
Cook rutabaga in large pot of boiling water 2 minutes.
Add carrots and cook until vegetables are tender, about 6 minutes; drain.
Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
Season with salt and pepper, remove from heat, and mix in fresh chives.
one, add broccoli slaw and matchstick carrots (along with any other veggies
ay the snow peas and carrots in the center of each
In a large, heavy frypan, melt butter over medium heat.
Add carrots, raisins, broth and sugar.
Bring to a boil; reduce heat. Cover and simmer until carrots are crisp-tender, about 10 minutes. Uncover and boil over high heat until liquid has evaporated, shaking pan often and gently lifting and turning carrots.
Season with salt and pepper.
Serves 4 to 6.
Boil or steam carrots, reserving carrot water.
I
Peel carrots and slice into 1/2
Arrange carrots in single layer in heavy
Scrub carrots and cut into matchstick size pieces.
Place in oven proof dish with lid.
Pour butter-lemon mixture over carrots. Cover and bake at 350\u00b0 for approximately 45 minutes.
Cut
celery
hearts
and
carrots in matchstick pieces. Melt butter in a large, heavy skillet or saucepan.
Add celery and carrots.
Stir
to\tcombine
and
coat
with
butter.
Add chicken broth,
salt
and
pepper.\tCover and cook over medium heat about 20 to 25 minutes or until vegetables can be pierced with a\tfork. Carefully
turn
celery hearts and carrots once during cooking. Remove
vegetables to a warm serving platter. Sprinkle with parsley.
Serves 2.
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.