RECIPE FOR GINGER CARROTS RECIPES

Name: Glazed Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick; 1 ounce (2 tablespoons) unsalted butter; Heavy pinch kosher salt; 1 cup good-quality ginger ale; 1/2 teaspoon chili powder; 1 tablespoon chopped fresh parsley leaves

GLAZED CARROTS RECIPE | ALTON BROWN | FOOD NETWORK

Glazed Carrots Recipe | Alton Brown | Food Network image

Braised in ginger ale and seasoned with chili powder and parsley, Alton Brown's Glazed Carrots from Good Eats on Food Network couldn't be easier.

Provided by Alton Brown

Categories side-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

Steps:

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

CARROT GINGER SOUP RECIPE | ALLRECIPES

Carrot Ginger Soup Recipe | Allrecipes image

This is the perfect soup for a cleanse or battling a cold! What it lacks in carbs, it makes up for in flavor. Great hot or cold.

Provided by Emily Ott

Categories Carrot Soup

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

¾ stick unsalted butter
1 large yellow onion, chopped
½ cup chopped fresh ginger
5 cloves garlic, minced
7 cups low-sodium chicken broth
1 ½ pounds carrots, peeled and cut into 1/2-inch pieces
1 cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper, or more to taste
⅛ teaspoon curry powder
1 tablespoon snipped fresh chives, or to taste

Steps:

Melt butter in a large pot over medium heat. Add onion, ginger, and garlic; saute until softened, 15 to 20 minutes. Add broth, carrots, and wine. Bring to a boil. Reduce heat to medium and simmer, uncovered, until carrots are tender, about 45 minutes.
Puree with an immersion blender until carrots are no longer chunky and soup has a thick consistency. Add lemon juice, salt, pepper, and curry powder. Serve in large mugs with chives and fresh black pepper.

Nutrition Facts : Calories 227.9 calories, CarbohydrateContent 18.1 g, CholesterolContent 35.2 mg, FatContent 12.4 g, FiberContent 3.9 g, ProteinContent 5.6 g, SaturatedFatContent 7.8 g, SodiumContent 603.7 mg, SugarContent 8.1 g

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In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

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