Carrot Bundles Paula Deen Recipes

CARROT BUNDLES (PAULA DEEN)

Steps:

• Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
• Stack carrots into 8 bundles, and tie with a blanched chive.
• In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.

HONEY LEMON CARROTS

Steps:

• Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients. Salt and pepper to taste.
• Paula's grandmother's note: Omit the cilantro and lemon zest and place in a blender to puree for a great baby food!

GLAZED BABY CARROTS

Steps:

• In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add half of the carrots and cook, stirring occasionally, until the carrots are lightly browned, about 3 minutes. Remove from the pan and set aside. Repeat with 2 more tablespoons of the butter and the remaining carrots.
• Stir the apple juice into the pan, scraping any browned bits from the bottom of the pan with a wooden spoon. Cook over medium heat until the liquid is reduced by half, about 6 minutes. Stir in the sugar, mustard, salt, paprika and the remaining 4 tablespoons butter. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth, about 3 minutes.
• Add the carrots to the sugar mixture, turning to coat. Bring to a low boil, and cook until the carrots are tender, about 15 minutes.