CHIVE CARROTS
Chive Carrots have such rich garden-fresh flavor, you'd never guess how inexpensive this dish is to prepare. Relates Dorothy Pritchett, field editor from Wills Point, Texas, "My husband and I both love the garlic in this colorful side dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CHIVE BUTTERED CARROTS
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. -Opan Snell, Jamestown, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 134 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 1g protein.
SAUTEED CARROTS
Steps:
- Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.
BABY CARROTS WITH SWEET GINGER BUTTER
Steps:
- In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
- In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.
CHIVE BUTTERED CARROTS
I really love carrots--raw, steamed, baked, you name it. And if you add butter, all the better. This little side dish is easy as can be and comes from: tasteofhome.com and the photo as well.
Provided by Ellen Bales
Categories Vegetables
Time 25m
Number Of Ingredients 5
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.
BUTTERED CARROTS
Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
- Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
- Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
CHIVE CARROTS
I really hate most cooked carrots, but these are actually good, even really good. Try them... This goes well with Country Fried Steak and Chive Carrots (or anything else).
Provided by Toby Jermain
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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- Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.
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