MOLASSES GLAZED CARROTS
This recipe produces fabulous sweet & sour carrots. The molasses lends a real depth and complexity of flavour. Recipe is from Bon Appétit Magazine (December 2008). I think it would work really well with parsnips too.
Provided by blucoat
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons vinegar and enough water to almost cover carrots (about 3-4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
BROWN SUGARED CARROTS
I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
- After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.
Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams
GLAZED CARROTS WITH MOLASSES AND MARJORAM
Categories Citrus Herb Vegetable Side Thanksgiving Vegetarian Carrot Fall Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Remove leaves from marjoram sprigs. Chop enough leaves to measure 2 teaspoons; reserve stems. Melt butter with oil in large skillet over medium-high heat. Add carrots; season with salt and pepper. Toss with tongs until evenly coated and sizzling, about 4 minutes. Add orange juice, 1/2 cup water, molasses, and marjoram stems. Reduce heat to medium-low. Cover and simmer until carrots are almost tender, about 12 minutes. Uncover; increase heat to high and boil until juices are reduced to syrup and carrots are tender, about 5 minutes. Discard marjoram stems. Add parsley and chopped marjoram; toss to coat. Season to taste with salt and pepper.
CANDIED CARROTS WITH MOLASSES SAUCE
Make and share this Candied Carrots With Molasses Sauce recipe from Food.com.
Provided by Charmie777
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
- Melt butter in large skillet; stir in remaining ingredients.
- Heat, stirring constantly, to the boiling boil.
- Add carrots, stirring well to coat.
- Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.
Nutrition Facts : Calories 140.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213.6, Carbohydrate 22.4, Fiber 2.2, Sugar 16.1, Protein 0.6
SHERRY VINEGAR AND MOLASSES GLAZED CARROTS
Provided by Bruce Aidells
Categories Side Sauté Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Carrot Christmas Eve Molasses Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
BROWN-SUGARED CARROTS
A buttery, slightly sweet glaze-thanks to some brown sugar and molasses-transforms carrots into an easy yet elegant side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning.
- Meanwhile, heat grapeseed oil in a small skillet over medium-high heat. Add reserved carrot tops and cook until crisp. Transfer to a paper towel-lined plate and set aside.
- Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.
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SHERRY VINEGAR- AND MOLASSES-GLAZED CARROTS RECIPE
From bonappetit.com
- Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.
- Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.
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