HIBACHI SWEET CARROTS
Super easy sweet carrots that go perfectly as a side dish to your favorite homemade hibachi dinner!
Provided by Lindsay
Time 15m
Number Of Ingredients 4
Steps:
- Place the carrots in a small pot with 1 cup of water (approximately), enough water to cover the carrots by about half. Add the sugar and salt to the water.
- Bring the carrots to a boil and let boil uncovered for 5-7 minutes, testing after 5 minutes, until tender.
- Drain any remaining water and return the carrots to the hot pot. Add the butter and swirl to coat and melt.
- Serve as a small side dish to your favorite dinner. enjoy!
PICKLED CARROTS AND DAIKON
Steps:
- Julienne the carrots and daikon. How you cut them affects the pickles' texture, so see the section on cutting root vegetables in the headnotes above.
- Sprinkle the daikon and carrots with the salt and toss to distribute evenly. Set this aside for at least 15 minutes to allow the excess water to come out of the vegetables.
- Add the vinegar, sugar, and konbu to a small non-reactive saucepan and bring the mixture to a boil. Turn off the heat and let it cool down to room temperature. Leave the konbu in the vinegar until it has cooled, and then remove and discard.
- When the carrots and daikon are limp, drain off all of the excess liquid from the vegetables and add the cooled vinegar mixture. Stir to combine.
- Grate some yuzu zest into the Namasu. This can be served immediately but will keep for up to a week in the refrigerator.
Nutrition Facts : Calories 55 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 615 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
JAPANESE-STYLE CARROT STICKS
Categories Low Fat Vegetarian Low Cal Carrot Gourmet
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- In a saucepan cook vinegar, sugar, and salt over moderately high heat, stirring occasionally, until sugar is dissolved and mixture is hot. Put carrots in a heatproof ceramic or glass dish and pour vinegar mixture over them. Marinate carrots, covered and shilled, at least 4 hours and up to 1 day.
ASIAN PICKLED GREEN BEANS AND CARROT STICKS
Make and share this Asian Pickled Green Beans and Carrot Sticks recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 1h
Yield 4 24 ounce jars, 20 serving(s)
Number Of Ingredients 13
Steps:
- Trim beans to fit jar and slice carrots to match the beans.
- Cook carrots and beans in hot water for 3 minutes then drain.
- Pack them into hot sterilized jars.
- In a pot heat remaining ingredients and simmer 5 minutes.
- Pour over carrots and beans being sure to distribute the goodness in the vinegar mixture among the jars equally.
- Wipe rims adjust rings and process for 15 minute in hot water covering jars by 1-2 inches.
- Check sealing after 12 hours. remove rings and wipe jars,Label and store a week before enjoying.
JAPANESE STYLE SWEET CARROTS
Make and share this Japanese Style Sweet Carrots recipe from Food.com.
Provided by Stacey Stallings
Categories Vegetable
Time 17m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Cut up carrot and boil in water until it's almost soft.
- Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
- They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.
Nutrition Facts : Calories 66.5, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 8.4, Sugar 8.4
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