Delicious Saucy Carrots Recipes

Steps:

• In large sauce pan put carrots, water, chicken cube, salt and sugar.
• Cover and bring to boil. When starts to boil lower the heat and let it simmer until carrots is soft but still has a shape about 25min.
• When carrots is almost cooked make your roux.
• In a small sauce pan melt butter add flour and cook for 2-3min. don't let it brown. Stir with wooden spoon all the time. Slowly add this flour mixture - roux to cooked simmering carrots. Stir well.
• Let it cook for another 5min. Turn of the heat add vinegar it will bring out more flavor.
• Taste if needs more salt or sugar.
• Serve as a side dish with boiled potatoes or pasta and meat of your choice.

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Steps:

• Melt butter in a medium skillet over medium heat.
• Add onions and cook, stirring often, until soft and transparent.
• If butter begins to brown, reduce heat to medium-low.
• Add carrots and cook, stirring often, until tender, about 5 minutes for crisp-tender.
• Season with a dash of nutmeg and salt & pepper to taste.