Easter Carrots Recipes

EASTER CARROTS

Steps:

• Cut the carrots into 3-inch logs and then divide each log into halves or fourths, depending on the width of the carrots. This should make spears that have at least one flat side.
• Heat 2 tablespoons of the oil in a cast-iron skillet over medium heat. When it is hot, place half of the carrots into the oil flat-side down and cook without turning until tender, 6 to 8 minutes. Sprinkle with salt. The cut sides will be very, very dark. Some may even call it burnt. Don't worry--it tastes great! Stir and let cook until the carrots are tender on the other side, 1 to 2 minutes more. Transfer the carrots to a plate. Repeat the steps to cook the remaining carrots, adding the additional 2 tablespoons oil if needed. Season and cool to room temperature.
• Meanwhile, mix together the yogurt, 1/2 teaspoon pepper and a pinch of salt in a small bowl.
• Spread the yogurt on the bottom of a serving plate, add the carrots and sprinkle with the walnuts and parsley.

HONEY GLAZED CARROTS

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

EASY EASTER CARROTS (PETER RABBIT'S CARROTS)

Steps:

• Fill each clear bag 2/3full with cheese puffs.
• Push tissue paperdown into top with tips sticking out the top.
• Tie ribbon around top nearest where the cheese puffs and tissue meet.
• Curl ends of ribbon.
• Display in basket until passing out to children.