Instead of steaming my carrots I would like to saute them..any good recipes please?

Question

All suggestions sound yummy and seems unfair that I cannot give you are all a measely 10 points but thats life. Thanks you all so much and can I wish you happy holidays. Nettie T

Answer 1

Honey Glazed Carrots

1/2 onion, chopped
2 tablespoons vegetable oil
3 tablespoons butter
1 pound baby carrots preferably fresh/but canned will do
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
2 teaspoons garlic powder
3 tablespoons honey

Preheat oven to 325 degrees F

Lightly grease the bottom of a 9x13 inch baking dish.

Toss carrots with onion,add Worcestershire sauce,oregano, garlic powder, and salt and pepper to taste.

Bake for 30-45 minutes, or until tender.

Turn oven off and add honey and butter, mixing thoroughly.

Cool slightly and serve.

Answer 2

I make "candied" carrots, but I start by boiling them in a small amount of un-salted water for a short while until the thick (1/4 inch) coins are tender;

Pour the carrots and cooking liquor into a high-sided, non-stick saute pan. With the flame set to medium, add a good sized knob of butter and bring to a boil. As the cooking water reduces, all the carrot flavor in it will intensify. When it has reduced by half, add 1/4 cup dark brown sugar and a pinch of mace - a slightly darker flavoured spice which matches well with the intensity and sweetness of the carrot. Keep the pan moving about as the water boils away completely and the glaze begins to form. Be sure to turn the carrot discs so they all have equal time to "candy". Serve immediately.

Cheers

Answer 3

Try this cos it means you can cook them in advance and they wont loose colour. Prep them to shape, size you want, put in 2in deep roasting tray so they just fit, using butter, honey, a little water, salt & pepper. What your making is a sweet poaching liquer, so you'll need enough finished liquid to just cover the veg. Cover with foil and roast for 30mins approx( the size of veg will alter cooking time) Let them cool in the liquid, they absorb a bit of the honey and butter and it will take 2mins in a pan on the day and you will have perfectly glazed an tasty veg. The liquid can be reused 3 times if refrigerated. This works really well with parsnip, take out the honey and works for potatoes too. Add fresh green herbs for fresh looking finish

Answer 4

Not a recipe as such but I always find adding a spoonful of golden sugar to my carrots when I steam them makes them much tastier. I think I my try saute too this year though. Not sure how to do that though I must admit!

Answer 5

It would take forever to saute them.

I would steam them until they are almost done and then finish in the skillet.

Or if you really want flavor roast them. They are much better roasted with some butter and finished with some brown sugar.

Answer 6

"Glazed Carrot Coins" - 4 servings

2 tbsp. butter
2 tbsp. brown sugar
2 tbsp. orange juice
1/4 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
6 medium carrots; cut into 1/2" slices

In small saucepan, melt butter over medium heat. Stir in brown sugar, orange juice, salt, ginger and cinnamon. Add carrots; cover and cook 20-25 minutes or until tender, stirring occasionally.

Answer 7

I have a recipe on sauteed carrots, similiar to glazed but kicked up a few notches as Emeril says. If you would like the recipe email me at [e-mail]

Answer 8

Slice thinly and saute in a little butter. Season with brown sugar and a little ginger.

Answer 9

blanch them for 1 minute
then saute in butter
add salt, pepper & orange zest
(optional) at the very end add just a pinch of light brown sugar and nut meg ***

Answer 10

You can saute the carrots, Either whole, sliced or julienned (Did I spell that right?) A little Peanut oil and medium heat. Keep them moving so they don't scorch....................The more I look at that word I know it is not right!!!