GLAZED PARSLEY CARROTS
This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams
EASY MARINATED CARROTS
This is a great vinaigrette recipe for carrots.
Provided by revjoecool
Categories Side Dish Vegetables Carrots
Time 8h40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
- Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
- Cover the container and refrigerate vegetables, 8 hours to overnight.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 44.5 g, Fat 14.8 g, Fiber 4.1 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 370.8 mg, Sugar 34.6 g
MARINATED CARROTS
-Shannon Emmanuel, Charlotte, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 180 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 2g protein.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
FRENCH MARINATED CARROTS
Steps:
- Peel carrots and slice off tips and stem ends. Cut in about 2 1/2-inch lengths. The thickest lengths can be ct into 8 sticks, the middle ones in 4, and the slinder just cut in half. Don't worry much about this, you want to have sticks approximately all the same size and length, but that's it. Place in a saucepan with all ingredients except mustard. Bring to a boil and cook, uncovered, 15-20 minutes over medium-high heat. After 15 minutesw bit into one and see. They should still have some bite to them, not limp. Let them sit in the marinade until cool, then lift with a slotted spoon into a bowl. Discard bay leaf, parsley and thyme sprigs and garlic. Whisk mustard into the marinade and pour over carrots. Seve chilled or at room temperature.
FRENCH GLAZED CARROTS
My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes.
Provided by Dancer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut carrots cross-wise to make 1/4 inch slices.
- Heat butter in a cooking pan.
- Add carrots, sugar, and water or chicken stock.
- Bring to a boil and cover.
- Simmer until tender.
- Remove carrots and reduce liquid until syrup-like consistency is reached.
- Return carrots and coat in syrup.
- Season with salt if desired.
- Garnish with lemon slices and parsley.
Nutrition Facts : Calories 105.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 120.6, Carbohydrate 13, Fiber 3.2, Sugar 7.3, Protein 1.1
MARINATED CARROTS
This is a nice snack to have on hand for all ages. You can increase the heat by adding dried pepper flakes, sliced jalapenos, or hot sauce.
Provided by Penny Stettinius
Categories Vegetable
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Parboil the carrots until just tender, about 5 minutes.
- Drain well and place in a deep serving dish.
- Mix the garlic, oregano, salt and pepper and red wine and pour over the carrots.
- Then pour the olive oil over the carrots to cover.
- Wrap with plastic and chill for 2-3 hours before serving.
Nutrition Facts : Calories 21.2, Fat 0.1, Sodium 44.4, Carbohydrate 5, Fiber 1.1, Sugar 2.7, Protein 0.4
MARINATED CARROTS
Make and share this Marinated Carrots recipe from Food.com.
Provided by sherri2090
Categories Vegetable
Time 40m
Yield 4 Medium size bottles
Number Of Ingredients 11
Steps:
- After cooking and draining your carrots, add your sauce mix and simmer for 10 minutes on low heat.
- Pour into bottles, and can as usual.
- Great recipe.
- I always serve with roast beef and rice.
Nutrition Facts : Calories 569.3, Fat 28.5, SaturatedFat 3.9, Sodium 1320.1, Carbohydrate 78.5, Fiber 8.8, Sugar 58.4, Protein 4.4
MARINATED CARROTS
This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!
Provided by Normaone
Categories Onions
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots until crisp tender in salted water.
- Drain Well.
- Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
- Pour over carrots.
- Add onion and green pepper.
- Combine well.
- Refrigerate at least 24 to 48 hours.
Nutrition Facts : Calories 179.6, Fat 3.9, SaturatedFat 0.6, Sodium 300.5, Carbohydrate 36, Fiber 1.3, Sugar 30.9, Protein 1.3
MARINATED CARROTS
This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!
Provided by QUIRKYIQ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
- While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.
Nutrition Facts : Calories 106 calories, Carbohydrate 18.1 g, Fat 3.9 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 145.2 mg, Sugar 13.7 g
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