Nippy Carrots Recipes

Steps:

• Cut carrots diagonally into thin slices. In a 12-inch skillet over medium heat, in hot oil, cook garlic and chopped onion until tender, about 5 minutes; add carrots and vinegar. Loosely tie pickling spice in a square of cheesecloth; add to carrots with salt, dry mustard and pepper.
• Simmer, covered, 5 minutes until carrots and crunchy and crips; discard spice bag. Pour mixture into shallow dish; top with sliced onion. Cover and refrigerate, tossing occasionally.

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Steps:

• Combine carrots through horseradish with 2 Tbs water and place in a tightly covered baking dish.
• Bake at 350°F 1½ hrs or until carrots are tender.
• Stir gently and sprinkle with dill just before serving.

Steps:

• Boil or steam carrots, reserving carrot water.
• I always steam them to preserve the carrot flavor.
• Place cooked carrots in a shallow casserole.
• Combine the rest of the ingredients, pour over carrots and mix.
• I use alot of horseradish because we like it.
• You can use less if you want.
• Note: The original recipe calls for bread crumbs mixed with the butter on top.
• I didn't care for it and I always omit this.
• If you want to try it, melt the butter, mix with breadcrumbs and sprinkle on top.
• Bake at 375 F.
• for 30 minutes or until horseradish sauce is bubbly.

Steps:

• In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
• In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
• Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Steps:

• In a medium saucepan, cook carrots in a small amount of salted water until tender; drain. Add remaining ingredients and stir gently over low heat for about 5 minutes, until glazed. Delight your family with a few of Grandma's best recipes...tuck recipe cards into a vintage pastry blender.