ooking time.
Put the carrots in a pan with the
Cut up carrot and boil in water until it's almost soft.
Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.
Scrape carrots with vegetable parer.
Cut into penny slices. Place carrots in saucepan; cover with cold water.
Add salt. Cover saucepan and cook over medium-high heat until water starts to boil.
Turn heat down to low; cook 15 minutes longer.
When carrots are tender, pour contents of saucepan into colander in sink.
Shake to drain water.
Put carrots back in saucepan.
Stir butter and brown sugar; cook over low heat for 2 minutes, stirring a few times.
Carrots should be shiny and glazed.
In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
Serve.
Cut carrots into slices and cook in about 1 cup water and margarine until crisp-tender.
Do not overcook!
Be sure to watch and stir them often.
I cook them part of the time covered and then uncover them and cook until all the liquid has evaporated. They will start to turn a light brown.
This is what makes them naturally sweet.
ring to a simmer the carrots with the sugar, milk, cardamom
Use 2 carrots per person.
Peel and cut carrots into 3/8-inch thick \"wheels.\"
Place in a small boiler and add sugar and butter. Cover with water and boil until tender (approximately 10 to 15 minutes).
Cut carrots in 1/4-inch rounds, approximately 2 x 1/4-inch strips.
Place carrots in heavy casserole dish with cover.
Dot with butter.
Sprinkle with basil, salt and pepper.
Drizzle with maple syrup.
Peel and cut carrots into 1-inch pieces.
Place in saucepan of water.
Cook until almost tender.
Pour off water.
Add butter and sugar to carrots.
Place over medium heat.
Stir constantly until carrots are glazed.
Serve immediately.
Peel and slice carrots.
Cook until tender.
Pour maple syrup over the carrots; stir in chopped walnuts.
Steam carrots in microwave to the consistency you prefer. Toss with lemon juice, Equal, brown sugar and cinnamon.
Place carrots in a covered microwave dish.
Put in about 2 Tablespoons water.
Cover and microwave on high about 3 to 5 minutes.
Drain water.
Add the brown sugar, butter, vinegar and salt.
Toss until butter is melted and carrots are coated.
Peel carrots, cut on the diagonal, steam until tender, about 8 minutes.
At the end of 8 minutes, add raisins and pepper, Steam additional 2 minutes.
Lift out carrot mix and pour into frying pan with melted butter, sugar, salt, and lemon juice.
Stir constantly until hot and shiny.
Serve immediately.
Kids love these sweet carrots!!
ver medium. Add the onions, carrots and salt and cook 5
Heat oil in a medium skillet on medium heat. Add carrots and garlic and cook and stir for 25 mins or until just tender. Cool for 20 mins.
Process cashews in food processor until coarsely chopped. Add carrot mixture, ricotta and sweet chili sauce. Process until almost smooth. Season with salt and pepper.
Spoon mixture into a serving bowl. Drizzle dip with additional chili sauce. Serve with crackers.
ot until warm. Add carrots and sweet potatoes and saute on medium
ake.
Peel the sweet potatoes and carrots and grate by hand
nd poultry seasoning.
Place sweet potatoes in a pot, cover
Coarsely chop onion, carrots, celery. Place in large stockpot. (Can be sauteed in a little oil for deeper flavor.).
Peel and chop sweet potato. Add potato and broth to veggies. Simmer for about 1 hour until veggies are tender.
Add rice and chicken. Stir and cook for 30 minutes or until rice is done.
Add salt and pepper to taste.