Heat margarine in skillet.
Saute onion until yellow.
Add shredded carrots; stir and saute with onion until carrots soften, about 20 minutes on medium-low heat.
(You may add about 1/4 cup water if ingredients get too dry in pan while cooking.)
Saute until water evaporates.
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
Season with the salt and pepper.
Melt butter over low heat in a medium saucepan. Add carrots, onions, brown sugar, salt and pepper to taste. Cover pan tightly and cook over low heat for 15 - 25 minutes. Add basil, cover pan tightly again and continue cooking until onions and carrots are fork tender.
Note that the carrots will secrete its own moisture, therefore adding liquid is not necessary. But if you're pan is not tightly sealed and the moisture escapes, add 1 tablespoon of water to replace the moisture lost. Enjoy!
Slice carrots on the diagonal in about 1/4 inch slices.
In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
Add dill or parsley. Season with salt and pepper to taste and serve.
In a large skillet heat the pan on medium heat.
Add the butter and melt. Be careful not to burn the butter.
Next add the oil.
Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
Do not allow the skillet to turn dry- adding a little apple juice if necessary.
When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.
Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
Sprinkle with sage and serve.
Cook carrots in boiling salted water until tender (about 3 minutes).
Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
Add carrots to leeks, season and serve hot.
Cut zucchini into
2 x 1/2-inch strips.
Cut carrots into matchstick strips.
Cut green onions into 2-inch pieces.
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.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
Boil the potatoes and carrots together for about 15 minutes,(
ides, set aside. Add the carrots, coarsely chopped onion and garlic
In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
repare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
asserole with the meat and carrots and onions. Add enough beef
In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).
aute briefly.
For the carrots and peas, melt the butter
Melt 1 tablespoon butter in heavy Dutch oven over medium heat. Add ham; cook 5 minutes, stirring occasionally.
Add 6 cups stock, lentils, chili and savory.
Cover and bring to a boil. Reduce heat and simmer until lentils are tender, but firm to bite, stirring occasionally, for about 30 minutes.
Heat oil in heavy large skillet over medium heat.
Add onions, carrots and bell pepper; stir until vegetables begin to soften, about 5 minutes. Add garlic; cook 2 minutes.
Stir mixture into soup; add enough stock to cover.
Boil or steam carrots, reserving carrot water.
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