SLOW-COOKED CARROTS
Steps:
- Fold a 10" square piece of parchment paper in half, then into quarters.
- With the openings at the top and right sides, fold the bottom right corner to the top left corner.
- Make another smaller narrow triangle by folding the right side over the left.
- Cut off 1/4 inch at the bottom (narrow portion) to create a hole. Cut the top off at around 4 inches from the hole (for a 10" skillet).
- Bring the water, butter, thyme and salt to a simmer in a 10-inch skillet over high heat. Remove from heat and place the carrots in the pan in a single layer, alternating ends for a better fit. Place the parchment paper over the carrots, then cover the pan with a lid or a sheet pan and let stand for 20 minutes .
- Remove lid from the skillet (leaving parchment in place) and bring to a simmer over high heat. Reduce heat and simmer until there is almost no liquid remaining, which should take about 45 minutes. Remove and discard the parchment lid and continue to cook on high heat until a glaze forms from the remaining liquid, just a few minutes longer.
- Season to taste and garnish with fresh herbs.
SLOW COOKER HONEY-DIJON GLAZED CARROTS
Put your slow cooker to work during the holidays and make these Honey-Dijon Glazed Carrots! This is a blissfully hands-off side dish when you're busy doing other things in the kitchen.
Provided by Marta Rivera
Categories Side Dish Make-ahead Slow Cooker
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Slow cook the carrots: Place the carrots into your slow cooker. Add the water and 1 teaspoon of kosher salt. Cover and cook the carrots on low for 4 to 6 hours, or until tender when pierced with a fork. Drain the water from the carrots and return them to the slow cooker.
- Add the glaze: In a separate bowl, whisk together the remaining salt, butter, honey, Dijon mustard, sage, and black pepper until they are blended well. Pour the honey-Dijon mustard glaze over the carrots. Toss the carrots in the glaze to coat evenly. Season with more salt and pepper to taste.
- Serve: Reduce the slow cooker's temperature to warm. The carrots are now ready to serve, or you can cover them and hold on warm anywhere from 1 to 2 hours.
Nutrition Facts : Calories 163 kcal, Carbohydrate 31 g, Cholesterol 10 mg, Fiber 7 g, Protein 2 g, SaturatedFat 2 g, Sodium 824 mg, Sugar 20 g, Fat 5 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREAMED CARROTS
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 297mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 3g protein.
SLOW COOKED CREAMY CARROTS
This came from Easy & Healthy Crock Pot Cookbook. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Fruit
Time 2h15m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine carrots, water, and salt in crock pot.
- Cover and cook on HIGH 2-3 hours or until the carrots are done.
- Drain well; stir in remaining ingredients.
- Cover and cook on HIGH 20-30 minutes.
Nutrition Facts : Calories 161.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 18.3, Sodium 239.7, Carbohydrate 16.1, Fiber 2.8, Sugar 11.1, Protein 1.3
SLOW-COOKED WHOLE CARROTS (COOK'S ILLUSTRATED)
This cooking method creates "persistent firmness", so that the carrots do not overcook at the thinner ends - so says CI.
Provided by duonyte
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut a 12 inch circle from the parchment paper. Cut a small circle in the center Choose carrots that measure 3/4 to 1 1/4 in across the thickest end.
- Bring water, butter and salt to a simmer in a 12-inch skillet over high heat.
- Remove from heat, add carrots in a single layer, and place parchment round on top of the carrots. Cover skillet with lid and let stand for 20 minutes.
- Remove lid from skillet, leaving the parchment round in place, and bring to a simmer over high heat.
- Reduce heat to medium-low and simmer until almost all water has evaporated and carrots are very tender, about 45 minutes. Discard parchment round.
- Increase heat to medium-high, and continue to cook caarrots, shaking pan frequently, until they are lightly glazed and no water remains in skillet, 2 to 4 minutes longer. Transfer to platter and serve.
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