Sauteed Carrots With Borage Recipes

SAUTEED CARROTS

Sauteed Carrots image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

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.

CARROT RECIPE

Carrot Recipe image

This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.

Provided by JAYALAKSHMI VISWANATHAN

Categories World Cuisine Recipes Asian Indian

Time 17m

Yield 4

Number Of Ingredients 7

Ingredients

4 cups grated carrots
2 cups milk
1 cup white sugar
1 tablespoon butter
½ cup cashew halves
½ cup raisins
1 pinch ground cardamom

Steps:

In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

Nutrition Facts : Calories 485.8 calories, Carbohydrate 88.3 g, Cholesterol 17.4 mg, Fat 13.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 258.3 mg, Sugar 73.9 g

SAUTEED CARROTS WITH BORAGE

Sauteed Carrots with Borage image

This is how I ate carrots as a child. You can use any type of herbs instead of borage, like parsley or basil.

Provided by Olenka

Categories Side Dish Vegetables Carrots

Time 30m

Yield 3

Number Of Ingredients 5

Ingredients

1 tablespoon butter
½ pound carrots, sliced
⅓ cup water, or more as needed
salt
2 teaspoons borage leaves, finely chopped

Steps:

Melt butter in a pot over low heat. Add carrots and stir they are well coated in butter.
Season with salt and add as much water to cover the bottom of the pot by 1/4 inch. Cover and cook until carrots are soft, 20 to 30 minutes. Keep checking to make sure there is always a little water in the pot--add more to avoid burning the carrots. Garnish with borage and serve.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 7.4 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 83.2 mg, Sugar 3.6 g

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