GINGER CARROTS RECIPES

Name: Glazed Carrots With Orange and Ginger
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks; 2 tablespoons butter or extra virgin olive oil; Salt and freshly ground black pepper; 1 tablespoon minced or grated peeled fresh ginger; 1/3 cup freshly squeezed orange juice; 1 teaspoon freshly squeezed lemon juice; Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

GLAZED CARROTS WITH ORANGE AND GINGER RECIPE - NYT COOKING

Glazed Carrots With Orange and Ginger Recipe - NYT Cooking image

When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http//schema.org, Calories 118, UnsaturatedFatContent 6 grams, CarbohydrateContent 14 grams, FatContent 7 grams, FiberContent 3 grams, ProteinContent 1 gram, SaturatedFatContent 1 gram, SodiumContent 335 milligrams, SugarContent 7 grams

BABY CARROTS RECIPE | RACHAEL RAY | FOOD NETWORK

Baby Carrots Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Steps:

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

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HONEY GLAZED CARROTS: FOOD NETWORK RECIPE | SUNNY ANDERS…

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.
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Reviews 4.6
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In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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HONEY GLAZED CARROTS: FOOD NETWORK RECIPE | SUNNY ANDERS…

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

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GLAZED CARROTS WITH ORANGE AND GINGER RECIPE - NYT COOKING

When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Calories 118 per serving

Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

See details

BABY CARROTS RECIPE | RACHAEL RAY | FOOD NETWORK

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