CARROTS AND CELERY TARRAGON
Make and share this Carrots and Celery Tarragon recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter over medium heat.
- Add all remaining ingredients.
- Reduce heat to medium-low; cover and cook (stirring occassionally) for about 20 minutes or until veggies are to your desired tenderness.
SAUTEED CARROTS AND CELERY ROOT (SAUTE DE CAROTTES ET CELERI-RAV
Recipe courtesy of The French Culinary Institute's Salute to Healthy Cooking. Found on Food Network, posting for ZWT.
Provided by AZPARZYCH
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
- Add the celery root (add more water if the mixture is dry). Cook for 5 minutes, or until the celery root is just tender.
- Season with the salt and pepper.
ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
SAUTEED CARROTS
My aunt passed this recipe down to me. It's requested often by family.-Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute carrots in oil for 3 minutes. Add the broth and pepper. Cover and cook for 5-6 minutes or until carrots are crisp-tender., Combine the brown sugar, butter, lemon juice and zest; pour over carrots. Cook until sugar is dissolved and liquid is thickened. Sprinkle with parsley.
Nutrition Facts :
SAUTEED CARROTS WITH SAGE-COOKING LIGHT
Make and share this Sauteed Carrots With Sage-Cooking Light recipe from Food.com.
Provided by Chef by Chance
Categories Vegetable
Time 24m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
- Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
- Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
- Sprinkle with sage and serve.
SAUTEED BABY CARROTS
Make and share this Sauteed Baby Carrots recipe from Food.com.
Provided by Kate in Ontario
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
SAUTEED CARROTS
This adapated from Barefoot Contessa Family cookbook. This is one of our family favorites and very easy to prepare. Buy fresh carrots with tops.
Provided by TXOLDHAM
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice carrots on the diagonal in about 1/4 inch slices.
- In 1/4 cup salted water, add carrots with black pepper in a saute pan and cook until just cooked through (Careful to not over-cook).
- Add the butter and saute for another minute. (Water should evaporate and carrots are coated with the butter.
- Add dill or parsley. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 96.4, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 492.9, Carbohydrate 14.6, Fiber 4.3, Sugar 6.9, Protein 1.5
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- Sautee: Melt butter in a large skillet over medium high heat. Add oil and swirl to combine. Add celery root and cook, stirring occasionally until the celery root is browned in spots, 5 to 6 minutes.
- Steam: Add water and immediately cover with the lid. Cook the celery root, covered, until tender, about 5 minutes.
- Finish with Herbs: Remove lid and sprinkle on thyme, rosemary salt and pepper. Cook, stirring often until the celery root is tender and the water is completely evaporated, about 2 minutes. Remove from the heat and stir in parsley.
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