o a rapid boil. Add carrots and boil 5-7 minutes
To cook carrots, heat 1 inch lightly salted
except oil). Let them sit for about 30 minutes to absorb
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.
Butter can turn boiled carrots into delicious glazed carrots.
Add all ingredients in a nonstick skillet.
Heat until bubbly. Add carrots and simmer until tender-crisp (about 5 minutes for frozen carrots).
aucepan and saute the shallot for 2 mins. Add the curry
Cut the carrots diagonally in 1\" thick slices.
ter. Add onions, chopped carrots, tomatoes, bay leaves,
asting pan and roast for 15 mins. Add
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.
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.
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.
about 3 minutes. Add the carrots, parsnips and potatoes and cook
o the oven and cook for 15 mins to brown.
Cook carrots in boiling water for 10 mins until just tender. Drain.
Melt the butter in a large skillet on high heat. Add the drained carrots and cook for 1 min. Add the brown sugar and cook for a further 2-3 mins, stirring, until bubbling.
Add orange peel and chopped parsley, tossing to coat the carrots. Serve warm in a heated dish.
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.
n a large skillet. Add carrots in a single layer and
simmer, and stir constantly for 5-10 mins. Spoon onto