Carrots With Cognac Recipes

Steps:

• 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.

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.

Steps:

• 1. Preheat oven to 400F degrees.
• 2. Tear a large sheet of aluminum foil.
• 3. Place carrots on foil and sprinkle with remaining ingredients.
• 4. Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
• 5. This recipe yields 6 servings; serving size: 1/2 cup. Exchanges Per Serving: 2 Vegetable 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.

Steps:

• Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
• If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
• Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
• Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
• Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

Steps:

• 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.