When cool, degrease, either by using a degreasing pitcher or by
about 3 minutes. Add the carrots, parsnips and potatoes and cook
ver medium. Add the onions, carrots and salt and cook 5
hat if you have been using unsalted butter, and/or unsalted
Cut the carrots diagonally in 1\" thick slices.
Using a julienne peeler, julienne the carrots. I hold the large part
Cut the carrots into even chunks that will
If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
or 210 C)
If using carrots and or potatoes, parboil for
ny excess fat from cavity using kitchen shears.
Pat capon
/4 cups iced water. Using a fork, stir until just
Place the carrots, celeriac and onion in a pan of boiling, salted water and simmer for 15-18 mins, until tender.
Drain the vegetables then mix in the cream and butter. Mash using a potato masher until smooth. Stir in the nutmeg and season. Sprinkle with parsley then serve.
b>using whole sausage remove meat from skins.
Grate/shred the carrots
about 8 minutes.
Add carrots and stir 2 minutes.
Preheat oven to 350\u00b0.
In 1-quart casserole, arrange carrots. Mix all remaining ingredients, except parsley.
Pour over carrots and toss well to coat.
(If using dried parsley, sprinkle carrots before baking.)
Cover casserole and bake until carrots are tender, 20 to 30 minutes.
(If using fresh parsley, sprinkle just before serving.)
Saute the carrots in butter with optional rosemary,
o a boil. Add the carrots and simmer until crisp-tender
lack pepper to taste (if using).
Pour HALF of the
nd add the onion, carrots and ginger if using. Sprinkle with salt
Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
Serve.