CARROT STICKS MATH RECIPES

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CREAMY MATCHSTICK CARROTS RECIPE - FOOD.COM



Creamy Matchstick Carrots Recipe - Food.com image

Make and share this Creamy Matchstick Carrots recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 9

1 kg carrot
75 g butter
1 onion, finely chopped
1 chicken stock cubes or 1 vegetable bouillon cube
125 ml hot water
1 bay leaf
salt and pepper
2 tablespoons cream
2 bay leaves, extra (optional)

Steps:

  • Top and tail the carrots wash, scrape and dry. Cut the carrots into matchstick strips.
  • Heat the butter in a deep pan over a medium heat. Add the finely chopped onion and cook until a golden colour. Add the carrots and stir well.
  • Dissolve the stock cube in 125ml hot water, add to the pan with the bay leaf.
  • Reduce the heat and simmer until the carrots are tender, stirring frequently.
  • Season with salt and pepper, remove bay leaf and stir in the cream just before serving.
  • Garnish with extra bay leafs if desired.
  • For Vegetarian use Vegetable broth.

Nutrition Facts : Calories 271.4, FatContent 18.1, SaturatedFatContent 11.1, CholesterolContent 48.5, SodiumContent 598.2, CarbohydrateContent 27, FiberContent 7.5, SugarContent 13, ProteinContent 3.1

SUNNY CARROT STICKS RECIPE: HOW TO MAKE IT



Sunny Carrot Sticks Recipe: How to Make It image

Place 1 in. of water and carrots in a (large / small) skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender.—Wendy Masters, Grand Valley, Ontario

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 5

1 pound carrots, julienned
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup orange juice
2 tablespoons butter

Steps:

  • Place 1 in. of water and carrots in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, in another saucepan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; drizzle with orange juice mixture; toss to coat.

Nutrition Facts : Calories 121 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 99mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 1g protein.

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