CARROTS SUGAR RECIPES

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GLAZED CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Glazed Carrots Recipe: How to Make It - Taste of Home image

"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 4

9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter, cubed
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Steps:

  • Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

INDIAN BEEF KEEMA WITH CARROTS & POTATOES - BBC GOOD FOOD



Indian beef keema with carrots & potatoes - BBC Good Food image

Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture

Provided by Jennifer Joyce

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

1 tbsp vegetable oil
500g pack lean minced beef
1 large onion, finely chopped
2 garlic cloves, chopped
1 tbsp finely chopped ginger
2 tbsp hot curry powder
1 large potato, cut into 3cm chunks
2 carrots, cut into 3cm chunks
1 tbsp tomato purée
500ml vegetable stock (optional)
basmati rice, fresh coriander and mango or lime chutney, to serve

Steps:

  • Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
  • Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

Nutrition Facts : Calories 351 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.7 milligram of sodium

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GLAZED CARROTS RECIPE: HOW TO MAKE IT - TASTE OF HOME
"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"
From tasteofhome.com
Total Time 25 minutes
Category Side Dishes
Calories per serving
  • Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.
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