3 cups peeled and sliced carrots
1/2 cup water
1 medium onion - chopped
1 tbs vegetable oil
1 tbs butter
3 cups chicken stock
1 tsp peeled and grated fresh ginger or you can use 1 tbs finely minced fresh dill
3/4 tsp salt
1/4 tsp white pepper
1 cup plain yogurt
dill sprigs for garnish
Cook carrots in water just until tender. Saute onion in butter and oil in a small skillet over medium heat.
Pour half of the carrots and all the onions into blender with 1 cup of the chicken stock. Puree until smooth. Transfer puree into a large bowl and cover. Pour remaining carrots, 1 cup chicken stock, ginger root, salt, pepper, and ginger root or dill, blend till puree. Combine the batches and mix well.
Stir in the remaining chicken stock and yogurt into the soup and allow it to chill for at least 2 hours. Serve each with a sprig of dill for garnish.
8 servings.
4 medium carrots - peeled and shredded
1/4 cup fresh parsley - chopped
1/4 finely chopped walnuts
Walnut Vinaigrette
2 tbs white wine vinegar
1 tbp dijon mustard
1/4 tsp salt
1/4 tsp sugar
1 clove of garlic - finely minced
1/4 cup peanut oil
2 tbs walnut oil
Place carrots and parsley in medium sized bowl.
To make vinaigrette: combine vinegar, mustard, salt, sugar, and garlic. Slowly whisk in oils until mixture is well blended. Pour over carrots and parsley. Sprinkle walnuts on top, cover and refrigerate for approx 1-2 hours.
I sometimes like adding some raisins to this recipe for an extra sweetness.
6 large carrots, peeled and sliced about 1/8-inch thick
1/4 cup chopped fresh mint
Mustard Vinaigrette:
1/4 cup lemon vinegar or lemon juice
2 tbs olive oil
2 tbs vegetable oil
1 tbs dijon mustard
1/4 tsp white teaspoon
1/4 tsp tsp salt
Steam the carrots for 10 minutes or until tender crisp. Drain and allow to cool some while making vinaigrette.
To make mustard vinaigrette:Mix oils, vinegar, salt and pepper, and mustard. Pour over carrots, cover and refrigerate about 30 minutes so they continute to cool. Sprinkle mint on to cooled carrots. Best served at room temperature.
2 lbs carrots
1 cup butter
1 cup sugar
1 tsp salt
2 tsp cinnamon
1 cup water
Wash and peel carrots. Cut into 4-inch sticks. Place carrots in deep baking dish. In saucepan melt butter and sugar together. Add salt and cinnamon; Stir; add water. Heat mixture until it starts to bubble. Pour over carrots. Bake 1 1/2 hours uncovered at 350 degrees.
Four ingredients is all it takes to get this quick but tasty carrot dish ready to serve. Even my picky vegetable haters like this one.
Not Just Another Honey-Glazed Carrot
1 1/2 cups baby carrots
3 Tbsp honey
2 Tbsp brown sugar, packed
1 teaspoon lemon juice
In a medium saucepan, place carrots and approximately 1 inch of water. Bring to a boil then reduce heat, cover and simmer for 9-10 minutes or just until crisp-tender. Drain well; set aside. Using the same saucepan, combine honey, sugar and juice and cook over medium heat until it begins to bubble, stirring constantly. Remove from heat and add carrots, stirring well to ensure an even coating.
2 lb. baby carrots
1/4 cup Kraft Catalina dressing
1/4 cup Carey,s Lite maple-flavored pancake syrup
1 Tbsp. butter
1/2 cup pecan pieces, toasted
Cook carrots in saucepan, in enough boiling water to cover, 12 to 14 minutes or until tender, drain and set aside.
Mix dressing and syrup in saucepan, cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots, cook until glazed is thickened to desired consistency, stirring frequently.
Add butter, stir until melted, Stir in pecan pieces.
