Cook carrots, butter, sugar and fresh parsley in saucepan with just enough water to cover the carrots.
Cover and simmer.
When water is just about evaporated, carrots should be done, approximately 20 minutes.
(Good side dish.)
Makes 4 servings.
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.
Just cover with water and simmer on medium flame until no water is left.
Add heaping tablespoonful margarine or butter; stir and serve.
Cut carrots 1/8-inch thick.
Melt butter in large skillet. Add water and carrots; cover tightly.
Cook 5 to 10 minutes and test for doneness.
Add sugar, salt, pepper and parsley.
Toss and cook for 1 to 2 minutes more.
Pare carrots; slice paper-thin, horizontally.
Place in medium saucepan with 1/4 cup water, butter and salt.
Cook over low heat, tightly covered, 20 minutes or until carrots are tender and all liquid evaporated.
Serves 3.
Slice carrots into coins. Combine water, butter, sugar, salt & pepper in a medium saucepan.
Add the carrots and bring to a boil; then cover pan with a lid, reduce heat and simmer for 20 minutes.
To glaze the carrots remove cover and continue cooking for about 10 minutes more, stirring occasionally, until carrots are tender crisp & the liquid has reduced to a syrupy glaze.
Serve the glazed carrots sprinkled with snipped fresh parsley. Enjoy!
Combine water, butter, salt, nutmeg, pepper and sugar with carrots.
Simmer, covered, 8 to 10 minutes, or until tender-crisp. Stir in lemon juice and parsley before serving.
Place carrots in boiling water with sugar and salt.
Cover the pot with tight cover and cook until water evaporates.
Brown carrots in butter.
Sprinkle with parsley.
In a wide frying pan, lay carrots flat and add water to cover. Bring to a boil over high heat and then reduce heat to simmer and cover.
Cook until carrots are tender when pierced, about 15 to 20 minutes.
Drain.
In a medium, shallow saucepan, add carrots, sugar, butter, salt and enough water to cover. Bring to a boil.
Reduce heat and simmer uncovered for 8 to 12 minutes, or until carrots are almost tender.
Turn up heat to boil rapidly until all the liquid has evaporated to form a shiny glaze. Toward the end of cooking time, watch carefully so sugar does not caramelize. Taste for seasoning.
Just before serving, add chopped mint or parsley; toss. Spoon into a serving dish.
Slice and cook carrots with salt, water and butter until tender.
Add sugar and marjoram and toss well.
Stir in cream. Sprinkle with parsley.
Serve hot.
Combine sliced carrots and grated onion.
Slightly cover with water and cook until tender and about half of the water is boiled out.
Stir in remaining ingredients, cooking and stirring until thickened.
This makes an attractive side dish with beef or pork slices.
Serves 3 or 4.
Place all ingredients in saucepan except the chives/parsley.
Cook the carrots/parsnips over medium heat until the water evaporates.
Permit them to brown in the butter.
Serve them sprinkled with either chopped chives or parsley.
br>Add the onions and carrots to the pot and sweat
Put carrots into saucepan with water to cover add half of the butter the salt and the lemon.
Cover,simmer gently for 15-20 minutes or until tender and liquid has evaporated.
Stir in remaining butter and sprinkle with parsley to serve.
Boil or steam carrots, reserving carrot water.
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Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
et aside.
Julienne the carrots into thin slices. See a
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
o a boil. Add broccoli, carrots, and noodles. Cover and cook