CARROTS – COOKING FRESH CARROTS
Cook covered in 1″ boiling salted water.
Can add 1/2 t sugar per pound of carrots.
Whole – 20 min.
Cut – 10-15 min
Shredded – 4-5 min.
HONEY GLAZED CARROTS
Cook carrots covered in one inch of boiling salted water, and drain.
Cut pieces will cook in 10-15 minutes.
Whole carrots will cook in 20 minutes.
NOTE: Green Giant baby carrots from the fresh produce section are great!
We like to slice them in half lengthwise.
Melt 2 T butter or oleo in skillet
Add 2 T honey
Toss cooked carrots in this syrup
Sprinkle with 1 t lemon juice.
(Uses twice as much honey as butter)
GINGER CARROTS 1/12/03 CHESS LOVES!
1 lb baby carrots
¼ t ginger
¼ t mace
¼ t cinnamon
¼ t salt (up to ½ t)
3 T butter
Melt butter in micro in baking dish. Add carrots.
Mix spices together.
Sprinkle spices over carrots, stirring well to mix butter and spices throughout.
Cook 7 min., stirring halfway through cooking time.
CARROTS AU GRATIN (Esther Beaber Austin)
2 c sliced carrots
1/4c fresh chopped onions
½ c water
1 t salt
¼ t pepper
2 c corn flakes or crushed ritz crackers
3 T oleo, melted
¼ c oleo
¼ c flour
1-1/2 c milk
1 to 2 cup grated cheese
1 T parsley
Simmer carrots and onions in water, seasoned with salt and pepper until tender. Drain.
Melt oleo; stir in flour. Add milk gradually, stirring constantly til thickened.
Remove from heat-add cheese, parsley and carrots.
Pour into greased casserole dish.
Combine corn flakes and oleo. Sprinkle over carrots. Bake at 350° for 30 min.
2 lbs carrots, sliced
1 small onion, coarsely chopped
1 green pepper, coarsely chopped
1 can tomato soup
¾ c or 1 c sugar
¾ c vinegar
1 t mustard, prepared or dry
¼ t dill weed
1 t pepper; 1 t salt
Boil carrot slices 12-15 minutes, til tender.
Mix all ingredients and refrigerate 24 hours before serving.
Keeps 6 weeks or so in refrigerator (vinegar preserves it)
NOTE: Another recipe called for: ½ c each oil, sugar and vinegar
CANDY-COATED CARROTS (modified Tabasco Recipe)
Makes 4-6 servings
Tabasco says good cooks have been us¬ing their recipe for over four generations.
1 pound carrots, pared and sliced
2T syrup and 2 T butter
1/4 teaspoon Tabasco Pepper Sauce
1/8 teaspoon salt
1 teaspoon lemon juice
In a large saucepan, bring about 1 inch of water to boiling.
Add carrots. Cook, covered for 5 minutes or until carrots are just tender. Drain.
Add syrup, butter, Tabasco Pepper Sauce, salt and lemon juice.
Add hot, drained carrots; toss gently until coated evenly. Serve.
CARROTs (Linda Dunlavy) EXCEPTIONALLY GOOD!!!
l lb carrots, peeled and cut diagonally into 1/8″ slices
2 dried red chili peppers
2 T vegetable oil
1/4 c Kikkoman Teriyaki Baste & Glaze Sauce
Heat oil in large skillet or wok over highest heat.
Add peppers and stir fry til darkened or black.
Remove pepper and discard.
Be sure carrots are DRY–then add carrots to oil.
Reduce heat to medium. Stirfry 4 min. or til tender crisp.
Add Baste & Glaze. Stir til carrots are well coated.
ORANGE GLAZED CARROTS (Bon Appetit)
1 lb fresh carrots, peeled and cut into 2-3″ pieces
1-1/2 c orange juice
1/2c brown sugar
¼ t salt
1-1/2 T oleo
1 T cornstarch dissolved in 1/4c cold water
Pinch ground ginger
Steam carrots til tender. Transfer to serving bowl and keep warm.
Combine orange juice, sugar, salt and oleo in saucepan and heat til almost boiling.
Stir in dissolved cornstarch and cook til clear and thick. Add ginger.
Pour over carrots and toss to coat.
Garnish with mint.
ORANGE CARROTS (Martha)
Smuckers Orange Marmalade (sugar free works also).
Fresh Carrots, sliced into rounds
In a covered pan, cook carrot rounds in 1″ boiling salted water for 10-15 min. Drain off water.
Stir in about 1 T butter and 2 T orange marmalade–depending on the quantity of carrots cooked.