Carrots With Chives Recipes

GLAZED CARROTS AND PARSNIPS WITH CHIVES

Steps:

• Melt butter in a large skillet over medium heat.
• Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
• Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
• Season with more salt and black pepper if needed; sprinkle with chives.

CHIVE BUTTERED CARROTS

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

CHIVE CARROTS

Steps:

• In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.

CHIVE CARROTS

Steps:

• In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
• Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
• Toss with chives, and serve immediately.

CHIVE BUTTERED CARROTS

Steps:

• 1. Place 1 inch of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
• 2. In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

CARROTS WITH CHIVE CREAM

Steps:

• Cut the carrots into matchsticks (one-fourth inch by 1-inch).
• Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.
• Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.
• When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.
• Gently stir the lemon juice into the carrots and bring to a boil.
• Gently stir in the cream and boil a minute or so, just until the carrots are glazed.
• Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.

CARROTS WITH CHIVES

Steps:

• Cook butter and oil in large skillet on medium heat until butter is melted. Add carrots and garlic; cook and stir 1 min. or until garlic is fragrant.
• Cover; simmer on medium-low heat 10 min. or until carrots are crisp-tender, stirring after 5 min.
• Stir in dressing; sprinkle with chives.