Combine brown sugar, margarine and honey in saucepan and stir until melted. Place carrots in ovenproof casserole with cover. Pour honey mixture over carrots and toss. Bake at 400\u00b0 for 1 hour for baby carrots; bake at 400\u00b0 for 30 minutes for regular carrots. Stir occasionally to coat carrots with honey mixture.
o a rapid boil. Add carrots and boil 5-7 minutes
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.
Heat oil and butter in skillet over medium-high heat.
Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
Remove from heat, discard thyme.
Stir in salt and pepper.
Transfer to serving bowl and serve warm.
This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
Add honey and dill; stir until coated.
Drain off any excess water; stir in butter to coat.
*Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
1 cup honey called for in recipe:
use.
1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe).
OR.
1 cup molasses.
OR.
1 cup light or dark corn syrup.
OR.
1 cup pure maple syrup.
servings is suggested only.
yield is aprox.
% you can set aside for a garnish. Cut the chicken
nions and broth.
Microwave for about 2-3 minutes.
In a large saucepan bring salted water to a boil.
Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
Wash and trim carrots.
Cook in a small amount of boiling salted water for 15 minutes or until tender.
Drain.
Melt margarine in a skillet or saucepan.
Add sugar, honey and carrots. Cook over low heat, turning carrots frequently until well glazed. Serve immediately.
Wash and trim carrots.
Cook in small amount of boiling salted water for 15 minutes or until tender.
Drain.
Melt margarine in a skillet or saucepan.
Add sugar, honey and carrots.
Cook over low heat, turning carrots frequently until each is well glazed. Sprinkle with chopped parsley or mint and serve immediately.
Wash and trim carrots.
Cook in a small amount of boiling salt water for 15 minutes or until tender; drain.
Melt margarine in a skillet or saucepan; add sugar, honey and carrots.
Cook over low heat, turning carrots frequently until well glazed.
Sprinkle with chopped parsley and serve immediately.
Makes 4 servings.
Each equals 1 starch, 1 bread and 1/2 teaspoon fat.
Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.
Cook carrots in small amount of boiling water for 5 to 10 minutes or until crisp-tender.
Drain; reserve 1/4 cup of carrot liquid.
Combine reserved liquid, honey, butter and brown sugar. Stir well and pour over carrots.
Cook over low heat until heated thoroughly.
Serves 6.
Thinly slice carrots diagnolly.
Place in a large frying pan or pot.
Stir in orange juice, honey and shallots.
Cover and bring to a boil, then reduce heat to medium low.
Simmer, stirring occasionally, for 10 min., then remove lid.
Continue simmering, stirring frequently, until carrots are as tender as you like, and orange juice is reduced to a glaze, 15 to 25 minutes.
Stir often as glaze thickens.
Add salt and pepper to taste.
For the potatoes, heat 4 tbsp
For the meatballs, mix the beef,
Heat 1 inch salted water to boiling.
Add carrots.
Heat to boiling.
Reduce heat.
Cover and cook for 15 minutes or until tender.
Drain.
Cook and stir the remaining ingredients in 10 inch skillet until bubbly.
Add carrots.
Cook uncovered over low heat, stirring occasionally, until carrots are glazed.
Wash and scrape carrots.
Cook in 1-inch boiling water until tender-crisp, about 15 to 20 minutes, then drain.
Blend salt, melted butter, honey and grated peels.
Pour over cooked carrots. Place over low heat until carrots are thoroughly glazed.