What's your favourite way to serve carrots at Christmas?

Answer 1

On the plate next to the sprouts

Answer 2

I got this asmazing recipe from the food + wine magazine that I've made a couple times and I plan to make it again for christmas- It's guiness glazed carrots. Super easy just take a couple guiness add a little honey and put it in a sauce pan and boil for a sec then turn down and let it simmer until it's reduced by about half (you can always let it go less or more time depending on how thick you want it) and while it's reducing just boil your carrots (cut in quarters lengthwise) until they're done to your liking and then toss the carrots and the guiness glaze together in a sautee pan until the carrots are coated! Hope you love it as much as I do!

Answer 3

Buy the smallest carrots available. Leave the green part on, wash them gently. Steam them, then, just before serving, pop them in a normal pan with a generous amount of butter, season with salt and freshly ground black pepper, toss quickly in the butter and arrange on the plate. (You can toss the carrots in the butter while the man of the house is dismembering - sorry, carving - the turkey).

Answer 4

Par boil baby carrots. Do not cook them all the way. Once they are a little tender. put them in a preheated oven (350 degrees) with buttter, brown sugar, and a tablespoon or so of clear corn syrup(KARO). Bake until tender.

Answer 5

Carrot/pineapple/raisin salad. Shred carrots then add pineapple in natural juices and raisins. Looks festive, can be made ahead and it doesn't take up vital space on the stove!

Answer 6

I slice them very thinly and just cover with water add teaspoon sugar pinch salt touch of garlic and knob of butter cook until the water is away and sprinkle fresh parsley through

Answer 7

Roast them in olive oil with parsnips, onions and panchetta. Throw in some rosemary just before they come out of the oven. Yummy!

Or, mash them with swede, mustard, loads of pepper and creme fraiche.

Mostly, I do both!

Answer 8

I steam, or boil them until they are almost done!! I then drain the water, put back into pot and add a tablespoon of butter and a tablespoon of sugar. I cook until all sticky and slightly brown!

Answer 9

Yuck

Answer 10

Roasted Carrots with Crispy Shallots

1 1/2 pounds medium or thin carrots
3 or 4 shallots
2 tablespoons extra-virgin olive oil
Salt and pepper
Sugar

Peel carrots. Trim green tops to 1 inch. Cut carrots in half lengthwise; leave small carrots (less than 1/2 inch thick) whole. If carrots are more than 11/2 inches thick, quarter them.

Scatter carrots in shallow roasting pan. Peel shallots and thinly slice crosswise into disks; scatter over carrots. Drizzle with oil and toss vegetables to coat well. Sprinkle with salt, pepper and sugar, and toss again. Roast at 350 degrees until tender, about 35 to 40 minutes.
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Carrots With Maple-Pecan Sauce

5 cups sliced carrots
1/4 cup finely chopped pecans
1 tablespoon finely chopped onion
2 teaspoons butter or margarine, melted
1/3 cup maple-flavored syrup

Place carrots in large saucepan; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 10 to 12 minutes or until tender. Drain.

Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.

In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender. Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.
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Carrot Souffle (Orange Liqueur)
Serves 4-6

6 medium-sized carrots, cleaned
1/4 cup GranGala Orange Liqueur
1 cup 2% milk
3 1/2 tbsp. flour
1/2 cup sugar
1/2 tsp. cinnamon
4 eggs
1 stick sweet butter, melted

Cut carrots into sticks. Steam until soft, about 20 minutes. Drain.
Place all ingredients in a blender or food processor, in batches, if necessary. Puree.

Pour into a buttered 1 1/2 quart ovenproof casserole and bake at 350 degrees for 45 - 55 minutes, or until edges are brown and center is firm to the touch. Serve immediately.

http://www.cocktailtimes.com/maindish/grangala_carrot.shtml

Answer 11

Cooked, and then mixed in butter & honey! YUM! Honey Carrots!