Peggis Butter Fried Carrots Recipes

BUTTERED CARROTS

Buttered Carrots image

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

Ingredients

8 large carrots
3 tablespoons butter
1 tablespoon sugar
Salt and freshly ground pepper

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.

GARLICKY, BUTTERED CARROTS

Garlicky, Buttered Carrots image

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.

Provided by Alison Roman

Categories easy, quick, vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/4 cup chicken fat, olive oil or unsalted butter
1/4 cup olive oil
Pinch of red-pepper flakes (optional)
2 bunches carrots, topped removed (about 1 pound), thinly sliced into rounds
Kosher salt and freshly ground black pepper
1 garlic clove, finely chopped or grated

Steps:

Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

BUTTERY COOKED CARROTS

Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Steps:

Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

PEGGI'S BUTTER FRIED CARROTS

PEGGI'S BUTTER FRIED CARROTS image

This may be a fairly simple recipe, but to someone just starting to cook, it could mean the difference between an ok first dinner party where you might serve carrots heated up in water & an ALRIGHT dinner party that people really like eating. Any small thing you can do to a meal to enhance the flavor will be much more...

Provided by Peggi Anne Tebben

Categories Vegetables

Time 25m

Number Of Ingredients 4

Ingredients

1 pt or can sliced carrots canned in water or the equivalent of fresh ones, sliced 1/2"- 3/4" thick
2 Tbsp real butter, don't substitute
1/8 tsp sugar
salt & pepper to taste

Steps:

1. DRAIN CARROTS WELL, IF USING CANNED CARROTS. IF USING FRESH, SLICE.
2. MELT THE BUTTER IN SMALL CAST IRON SKILLET, IF YOU HAVE ONE.
3. IF USING CANNED CARROTS: PLACE CARROTS IN SKILLET ON MEDIUM HEAT & ADD A SMIDGEN OF SUGAR, ABOUT 1/8 tsp. DON'T MEASURE, JUST GUESS. SALT & PEPPER.
4. CONTINUE COOKING & STIRRING UNTIL BUTTER IS ALMOST GONE. THEY WILL START BROWNING. THIS IS GOOD. IF THEY AREN'T BROWN, COOK A LITTLE LONGER. DON'T OVER STIR AS THEY WILL MUSH.
5. IF USING FRESH CARROTS, DO STEPS 1, 2, 3 ABOVE, EXCEPT PLACE LID ON SKILLET TO STEAM THE CARROTS FOR THE FIRST 10 MINUTES. COOKING TIME WILL TAKE LONGER FOR FRESH. CONTINUE WITH STEP 4. WAIT TO ADD YOUR SEASONINGS TO CARROTS UNTIL THEY SOFTEN UP SOME, OR IT WILL JUST FALL OFF CARROTS & NOT ADHERE TO THEM.

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