Saucy Carrots Recipes

Steps:

• Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
• Variation:
• Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

Steps:

• In a large pot combine chicken stock and sugar together and bring to a boil.
• Let cook for 5 minutes.
• Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
• Add the butter off heat and whisk it inches.
• Add Parsley.
• Pour over steamed carrots.
• (Note: i use a mandoline to cut my carrots).

Steps:

• Slice carrot into rounds or chunks.
• Cover with salted water in saucepan, bring to a boil.
• Simmer 10 minutes or until tender.
• Drain.
• Meanwhile, combine remaining ingredients in small saucepan.
• Heat over medium, stirring constantly until blended.
• Pour sauce over carrots and gently toss.

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.