Buttery Caraway Carrots Recipes

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Steps:

• Cut the carrots on the bias into 1/4 inch coins.
• In a large, dry frying pan, toast the caraway seeds for a few minutes.
• Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
• Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
• Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
• Taste for seasonings, sprinkle with chopped parsley and serve at once.

Steps:

• Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
• Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

Steps:

• In a large saucepan over medium heat, cook carrots and brussels sprouts in boiling water for 8-10 minutes or until tender; drain., In a small saucepan, melt butter. Add ginger; cook for 2 minutes. Add the lemon juice, zest, sugar, salt and pepper; pour over vegetables. Sprinkle with parsley if desired.

Steps:

• Cut the carrots into very thin slices. Place them in a small skillet and add salt, pepper, sugar, water and butter.
• Cover the pan and cook over medium heat, shaking the skillet occasionally. Cook about 8 minutes until the carrots are tender, the liquid has disappeared and the carrots are slightly glazed. Take care they do not burn. Sprinkle the parsley over them and serve.