BRAISED SHORT RIBS AND CARROTS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
- For the short ribs and carrots: Preheat the oven to 300 degrees F.
- Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
- Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.
BUTTER-BRAISED CARROTS AND LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
- Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
- Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.
BRAISED CARROTS WITH PARMESAN CHEESE
This is one of those simple yet impossibly delicious recipes. Slowly cooking the carrots brings out a wonderful caramelized flavour. The recipe is from Marcella Hazan's Essentials of Classic Italian Cooking, where she prefaces the recipe with, "I know of no other preparation in the Italian repertory, or in other cuisines for that matter, more successful than this one in freeing the rich flavor that is locked inside the carrot". You can do the first 2 steps ahead of time, and then just rewarm in a pan with the Parmesan before serving. The recipe is supposed to serve 6, but they are so yummy, you may only get 3 servings. Enjoy!
Provided by blucoat
Categories Cheese
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the carrots, wash them in cold water, and slice them into 3/8 inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ¼ inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.
- Cook until the water has evaporated, then add salt and the ¼ teaspoon of sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1½ hours, during which time you much watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end. In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.
- When done - they should be very tender - add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once.
Nutrition Facts : Calories 126, Fat 8.7, SaturatedFat 5.3, Cholesterol 22.6, Sodium 171.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.4, Protein 2.1
STOVETOP-BRAISED CARROTS AND PARSNIPS
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Provided by Mark Bittman And Sam Sifton
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
- Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
BRAISED AND GLAZED CARROTS
Steps:
- Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.
MAPLE-BRAISED CARROTS
Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.
BRAISED CABBAGE AND CARROTS
Make and share this Braised Cabbage and Carrots recipe from Food.com.
Provided by Grannydragon
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core Cabbage and chop into 2-inch pieces.
- In large pot over medium heat, cook bacon halfway through. It will release the fat and be lightly browned, but still not crisp.
- Add Cabbage, water and Smash Seasoning. Cover and reduce to simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper to taste.
- Smash Seasoning:.
- Mix ingredients throughly and keep in a tightly sealed container for up to 6 months.
Nutrition Facts : Calories 150.9, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 182.2, Carbohydrate 26.2, Fiber 10.2, Sugar 13.5, Protein 5.9
BRAISED CARROTS
Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.
Provided by Inge 1505
Categories Vegetable
Time 29m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut carrots into 1/8 in rounds or 1/4 in dice.
- In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
- Add, sugar and cook another minute.
- Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
- I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
- When done serve sprinkled with a little parsley or chervil (which is nice with fish).
Nutrition Facts : Calories 28.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 171.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5, Protein 0.1
QUICK-BRAISED CARROTS WITH BUTTER
I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.
Provided by Velouria
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
- Turn heat to medium-low and cook for 5 minutes.
- Uncover saucepan and raise the heat a little.
- Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
- Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
- Taste and adjust salt and pepper if necessary.
- Garnish with the fresh parsley or mint and enjoy!
HERB BRAISED CARROTS
Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.
Provided by Shyla Lane
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
- Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g
More about "braised carrots recipes"
BRAISED PORK AND BEEF RAGU WITH PAPPARDELLE RECIPE | FOOD …
From foodnetwork.com
Steps 6
MAPLE GLAZED CARROTS RECIPE - VEGAN IN THE FREEZER
From veganinthefreezer.com
ORANGE BRAISED CARROTS | RICARDO
From ricardocuisine.com
BRAISED CARROTS WITH THYME RECIPE - DANIEL BOULUD - FOOD …
From foodandwine.com
BRAISED CARROTS: THE BEST SIDE DISH FOR GRILLED MEATS! | I'D …
From idratherbeachef.com
AIP BRAISED CARROTS | THE HONEST SPOONFUL
From thehonestspoonful.com
BRAISED & CHARRED GLAZED CARROTS RECIPE | BON APPéTIT
From bonappetit.com
BEST BRAISED CARROTS RECIPE - HOW TO MAKE SIMPLE BRAISED CARROTS
From food52.com
BRAISED CARROTS WITH ORANGE AND ROSEMARY RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
20+ LOW-CARB, HIGH-PROTEIN WINTER RECIPES | EATINGWELL
From eatingwell.com
BRAISED CARROTS - IDDSI LEVEL 4 - OAK HOUSE KITCHEN
From oakhouse-kitchen.com
ORANGE BRAISED CARROTS SIDE DISH RECIPE - SUGAR AND SOUL
From sugarandsoul.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #vegetables #german #easy #european #kid-friendly #dietary #comfort-food #carrots #taste-mood
You'll also love