Creamy Mint Carrots Recipes

Steps:

• Place a rimmed baking sheet on the lowest rack of oven, and preheat oven to 450 degrees. Drizzle hot sheet with 1 teaspoon oil. Carefully arrange carrots in a single layer on sheet, and drizzle with remaining 2 teaspoons oil. Sprinkle with salt and pepper, shaking sheet to coat carrots. Bake, stirring every 5 minutes, until tender and deep golden brown, 18 to 20 minutes. Sprinkle mint over carrots, and serve immediately.

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minutes or until carrots are tender and evenly coated.

Steps:

• Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.

Steps:

• Scrape the carrots. Cut off and discard the stem ends.
• Put the carrots in a saucepan and add salt and water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain thoroughly and return the carrots to the saucepan.
• Add the cream and mint, and cook until the cream is reduced almost by half. Add pepper and, if desired, salt. Stir the carrots in the cream to be sure they are coated with sauce, and serve.

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
• Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Steps:

• For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
• For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don¿t have a thermometer a cube of bread will brown in about 3 minutes.)
• Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
• Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
• Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.

Steps:

• Trim off the ends of each carrot and scrape the sides.
• Cut the carrots crosswise into rounds, each about 1/8 inch thick.
• There should be about 4 cups.
• Put the carrot rounds in a saucepan and add the butter, broth, salt and pepper. Bring to the boil. Cover and simmer about 5 minutes or until crisp-tender. Do not overcook. Remove from the heat.
• Add the mint and cumin and stir to blend. Serve.

Steps:

• In a saucepan, bring water and salt to a boil. Add carrots and cook for approximately 8 minutes until crisp-tender. Drain and set carrots aside.
• In the same saucepan, melt butter, stir in sugar and mint until well blended.
• Return carrots to the pan. Cook and stir for 2-3 minutes until carrots are tender and evenly coated.
• Serve warm.