Cooked Carrot Recipes

The new vegetarian: braised carrots with sprouted-seed gremolata and sweetcorn ...

Heat the oil in a medium casserole dish with a lid. Add the onions, pan-fry fiercely for 30 seconds then cook very slowly, uncovered, for 10 minutes until just golden. Add the celery and carrots, cover and cook over a medium heat for 15 minutes. Check and stir occasionally. Add the Noilly Prat or wine and let it bubble away completely, stirring once or twice. Add the tomato, maple syrup and sage. Bring to a simmer, cover and cook over a low heat for 30 minutes. The sauce should be fairly thick. If it's too thin, uncover and cook for 10 more minutes.

Place the alfalfa and parsley in a glass and finely chop with scissors. Mix in the garlic and zest.

About 20 minutes before the carrots are ready, cover the frozen sweetcorn with boiling water, then drain and place in a food processor. Whizz to form a chunky cream. Melt the butter in a pan, add the corn and cook for two minutes until it resembles scrambled eggs. Whisk in 900ml (1 pint 12fl oz) water, then the polenta. Bring to the boil, stirring all the time, and cook over a low heat for five minutes, still stirring. It is ready when it easily comes away from the edge of the pan.

Serve the carrots and polenta topped with the gremolata.

Good and easy carrot recipes. . .besides carrot cake??? | Amount Of ...

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Today I locate Carrot Cake Recipes that may well be beneficial for you, when I visited a internet site I located a question like this: Cook carrots and celery in medium saucepan in little amount of water about 8 minutes or until tender. Drain set aside.

Add sufficient water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring regularly. Add butter, drained pineapple, and onions. Continue stirring till all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal®. In a skillet, melt three-four tbsp. butter. Drain carrots and add to skillet.

Add granulated brown sugar as desired. Stir together until fully coated.

Saute in skillet about 5 minutes. Butter and sugar will caramelize and coat the carrots.

Serve steaming hot.

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