WHY ARE CARROTS ORANGE RECIPES
ORANGE-GLAZED CARROTS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
Provided by Food Network Kitchen
Categories side-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut a 1-inch chunk off one end of a carrot at an angle. Roll the carrot a quarter turn and cut another 1-inch chunk at an angle. Continue rolling and cutting all of the carrots into 1-inch chunks. Combine the carrots and orange juice in a large saucepan. Add enough water to just cover the carrots. Add the butter and 1/4 teaspoon each salt and pepper.
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
Nutrition Facts : Calories 100 calorie, FatContent 3 grams, SaturatedFatContent 2 grams, CholesterolContent 8 milligrams, SodiumContent 199 milligrams, CarbohydrateContent 17 grams, FiberContent 3 grams, ProteinContent 2 grams, SugarContent 11 grams
CARROTS WITH ORANGE SAUCE RECIPE - FOOD.COM
Make and share this Carrots With Orange Sauce recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots until just tender.
- In separate saucepan, measure in the next 5 ingredients.
- Heat until thick, stirring constantly.
- Add parsley.
- If you think it's too sweet, you can add some lemon juice.
- Pour orange sauce over drained carrots.
- Serve.
- Reheats well.
Nutrition Facts : Calories 163.6, FatContent 8.8, SaturatedFatContent 5.5, CholesterolContent 22.9, SodiumContent 77.1, CarbohydrateContent 21.6, FiberContent 0.2, SugarContent 17.8, ProteinContent 0.5
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A particularly attractive dish for the holiday table.
From americastestkitchen.com
Reviews 5.0
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ORANGE-GLAZED CARROTS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Rich in vitamins C and A, this nutritional powerhouse doesn't taste like a diet dish. The carrots absorb and become glazed with the buttery juice and dill adds a surprising fresh note at the end.
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category side-dish
Calories 100 calorie per serving
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category side-dish
Calories 100 calorie per serving
- Bring to a boil, and then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are tender and the liquid has reduced to a glaze, about 20 minutes. Top with the dill and serve.
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GLAZED CARROTS WITH ORANGE & CRANBERRIES | AMERICA'S TEST ...
A particularly attractive dish for the holiday table.
From americastestkitchen.com
Reviews 5.0
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Reviews 5.0
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CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders.
My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 102 calories per serving
- Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
- Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
- Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
- Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
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