Parsley And Carrot Drink Recipes

BUTTERED CARROTS WITH PARSLEY

Serve these rich and flavorful carrots with our Salt-Roasted Red Snapper.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Buttered Carrots with Parsley image

Steps:

Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

Ingredients

1 1/2 pounds (6 or 7 medium) carrots, scrubbed and peeled
Coarse salt
2 tablespoons unsalted butter
2 tablespoons roughly chopped flat-leaf parsley
Freshly ground pepper

PARSLEY AND CARROT DRINK

This is a healthy drink, especially for the blood. Try to use organic produce. I read somewhere some time ago that organically grown carrots contain 60% !! more beta-carotene than commercially grown!

Provided by PetsRus

Categories Beverages

Time 5m

Yield 1 glass

Number Of Ingredients 3

Parsley and Carrot Drink image

Steps:

Make a bundle of the parsley and push this through the juicer together with the carrots and apple.

Ingredients

1 cup parsley, washed
4 -5 carrots, no tops they are toxic
1 small apple, piths removed

CARROT-CELERY-PARSLEY-GARLIC JUICE

Provided by Food Network

Number Of Ingredients 4

Carrot-Celery-Parsley-Garlic Juice image

Steps:

Trim the carrots and cut them into 2 to 3-inch pieces. Cut the celery into 2 to 3-inch pieces. Beginning with the garlic, process the vegetables in the juicer.

Ingredients

6 carrots
2 stalks celery
Handful parsley
2 cloves garlic

CARROTS IN LEMON-PARSLEY BUTTER

THIS simple dish has a surprise in flavor with the touch of lemon and a fresh taste with the addition of parsley. The great color makes any entree pleasing to the eye.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 5

Carrots in Lemon-Parsley Butter image

Steps:

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

Nutrition Facts : Calories 117 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.

Ingredients

1-1/2 pounds fresh carrots, sliced
1/4 cup butter, cubed
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/4 teaspoon salt

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

Glazed Parsley Carrots image

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

Ingredients

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

PARSLEY CARROTS

Make and share this Parsley Carrots recipe from Food.com.

Provided by invictus

Categories Vegetable

Time 17m

Yield 3-4 serving(s)

Number Of Ingredients 5

Parsley Carrots image

Steps:

In a medium saucepan cook carrots in chicken stock until almost tender.
Add butter and parsley. May add salt and pepper if needed.

Nutrition Facts : Calories 138.6, Fat 8.3, SaturatedFat 5, Cholesterol 20.9, Sodium 189.8, Carbohydrate 15.5, Fiber 4.4, Sugar 7.2, Protein 2.1

Ingredients

1 lb carrot, sliced into bite sized pieces (I often use baby carrots)
1/4 cup chicken stock
2 tablespoons butter
3 tablespoons flat leaf parsley, chopped
salt and pepper

CARROT SALAD WITH PARSLEY AND SPRING ONIONS

It is best to make this salad an hour ahead so the flavors come together.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h30m

Number Of Ingredients 7

Carrot Salad with Parsley and Spring Onions image

Steps:

Combine carrots, onions, and parsley in a large bowl; toss well.
Whisk together oil and vinegar, and season with salt and pepper. Let sit 1 hour.
Before serving, squeeze lemon over the top.

Ingredients

1 pound carrots, cut into 2-inch-long matchsticks (4 cups)
1 cup thinly sliced spring onions or scallions (white and pale-green parts only)
1 cup fresh flat-leaf parsley leaves, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/2 lemon

CARROT AND PARSLEY SALAD

Provided by Trish Hall

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

Carrot and Parsley Salad image

Steps:

Peel and wash the carrots. Using a grater, grate them into threads.
Pick the leaves off the parsley. Wash, dry and chop the leaves.
Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
Stir in the carrots and parsley. Season with salt, and mix well.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

3 large carrots
1/3 cup chopped parsley
1/2 small clove garlic
2 teaspoons red wine vinegar
2 tablespoons vegetable oil
Salt to taste

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