Lemon Glazed Carrots And Rutabagas Recipes

GLAZED RUTABAGAS

Steps:

• Melt butter in a large skillet over low heat; add brown sugar and cook and stir until brown sugar has dissolved. Stir water and soy sauce into butter mixture, increase heat to medium-high, and bring mixture to a boil. Stir in chopped rutabaga and return to boil.
• Reduce heat to low and simmer, uncovered, stirring frequently, until liquid is absorbed, about 45 minutes.

LEMON GLAZED CARROTS AND RUTABAGAS

Steps:

• Cut carrots and rutabaga into 3-inch x 1/4-inch strips.
• Place into saucepan; add broth.
• bring to boil.
• Reduce heat;cover and cook for 13 to 15 minutes or until tender.
• Do Not Drain.
• Meanwhile, in a small saucepan, combine remaining ingredients; cook and stir for 3 minutes.
• Add to vegetables; cook, uncovered, 3 to 4 minutes longer or until vegetables are glazed, stirring gently.
• Serve.

LEMON GLAZED CARROTS

Steps:

• Steam or boil carrots 35-45 minutes.
• Melt butter and mix in pepper, sugar and lemon zest.
• Keep warm and stir 3-5 minutes or until sugar dissolves.
• Pour over carrots and serve.

LEMON GLAZED BABY CARROTS

Steps:

• Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
• Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
• Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
• Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

Steps:

• Cook rutabaga in large pot of boiling water 2 minutes.
• Add carrots and cook until vegetables are tender, about 6 minutes; drain.
• Melt butter in large saucepan over medium-high heat and add lemon juice, honey and lemon peel; bring to a boil.
• Add vegetables and cook until glazed, stirring occasionally, about 6 minutes.
• Season with salt and pepper, remove from heat, and mix in fresh chives.

LEMON-GLAZED CARROTS

Steps:

• Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.

CARROTS AND RUTABAGAS WITH LEMON AND HONEY

Steps:

• Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.
• Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

LEMON-GLAZED CARROTS AND RUTABAGA

Steps:

• Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain. , Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.