Curried Carrots Amandine Recipes

Steps:

• Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
• Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Steps:

• Place the carrots in a heavy large saucepan and add cold water to cover.
• Cook over medium high heat just until tender, about 15 minutes.
• Drain and return to pan.
• Mix the butter, curry powder, salt and pepper and add to the carrots.
• Heat over very low heat, tossing to coat the carrots with the butter mixture.
• Add the lemon juice and brown sugar.
• Heat, tossing occasionally, until the carrots are glazed.
• Sprinkle with chopped pecans.
• Serve immediately.

Steps:

• In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

Steps:

• Heat oven to 350F.
• Spray 2-quart shallow casserole with nonstick cooking spray.
• Cook carrots in large saucepan of boiling salted water just until tender.
• Meanwhile, melt butter in large skillet over medium-high heat.
• Add apples and raisins; sauté until apples are soft but still maintain their shape.
• Sprinkle with curry powder, celery seeds and nutmeg.
• Drain carrots; return to saucepan.
• Gently stir in apple mixture and wine.
• Spoon carrot mixture into casserole.
• Sprinkle with almonds.
• Bake about 20 minutes or until mixture is hot and almonds are lightly toasted.