Baby Carrots with Cumin & Mint
INGREDIENTS:
1
lb Baby carrots with tops
3 tb Olive oil
2 ts Cumin seeds
1/8 ts Crushed red pepper
1 ts Sugar
1 tb Lemon juice
1/4 ts Salt
1/4 ts Ground black pepper
2 tb Chopped fresh mint leaves
Fresh mint sprigs
PREPARATION:
1.
Scrub carrots and trim tops, leaving about
3/4"
of
each stem. In large skillet, heat oil over
medium-low
heat. Add carrots and cook, stirring
frequently,
10 minutes. Add cumin and red pepper;
cook
10 to 15 minutes longer or until carrots are
tender
and lightly browned.
2.
Add sugar and cook 2 minutes, stirring to coat
carrots.
Remove from heat and stir in lemon juice,
salt
and pepper. Just before serving, add chopped
mint.
Divide carrots among individual serving
plates, and garnish with mint sprigs.
Yield: 4 Servings
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Glazed Carrots With Onions
INGREDIENTS:
2
tablespoons butter
8
carrots, cut in 1/4-inch slices on the diagonal
2
medium onions, quartered and sliced about
1/4-inch thick
1/4
teaspoon ground ginger
1/4
cup orange juice
1/4
cup currant jelly
1/4
teaspoon salt
fresh
chopped parsley for garnish
PREPARATION:
In
a medium skillet, melt butter over medium-low
heat. Add carrots, onions, and ginger. Cover and
cook, stirring, for about 7 to 10 minutes, until
just tender. Stir in the orange juice, jelly,
and salt. Cook, uncovered, for about 4 minutes,
stirring frequently, until vegetables are tender
and nicely glazed with the jelly and orange
juice mixture. Sprinkle with fresh chopped
parsley just before serving.
Serves 4.
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Apricot
Carrots
INGREDIENTS:
4 tbsp butter
4 green onions, cut into julienne
12 carrots, peeled, cut into julienne
4 ounces apricots, dried, cut into julienne
1 tbsp honey
1 tbsp white wine vinegar
1/2 cup water
Salt and pepper to taste
PREPARATION:
Melt the butter in a large saute pan over medium
heat. Add the onions and carrots and saute for 3
to 4 minutes, until the onions are translucent.
Add the apricots, honey, vinegar and water and
cook covered for 4 to 5 minutes. Remove from the
heat and season with salt and pepper. Serve hot.
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Rosé Carrots
INGREDIENTS:
·
1 lb. package of baby carrots
·
1 cup dry rosé wine
·
1 small sprig of fresh rosemary
·
1 Tablespoon unsalted butter
PREPARATION:
1.
Put the carrots in a saucepan and cover with
water. Cook, covered over medium high heat for
10 to 15 minutes. (To make this recipe even
quicker, I microwave the carrots on high for
about 3-5 minutes.)
2. Drain the carrots and return to pan. Add the
rest of the ingredients.
3. Lower the heat to low and coninue cooking
until they are done to your taste.
4. When almost ready to serve, add the butter.
Turn the burner to high and cook the carrots
until the wine is almost gone. Watch carefully
to make sure the carrots do not brown.
5. Stir gently to glaze the carrots in the
sauce. Serve hot.
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