What is a good way to prepare carrots?

Question

I have a bag of baby carrots that I need to cook. What is a good, easy way to prepare carrots that doesn't involve maple syrup or brown sugar or anything else sweet. I'm looking for a savory side dish.

Answer 1

Garlic Carrots

INGREDIENTS:
1 pound baby carrots
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper

DIRECTIONS:
In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

Answer 2

Blue Ribbon Carrot Cake

I actually won a Blue Ribbon with this.

Make your own self-rising flour: For each cup of all - purpose flour add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt


Ingredients

For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
3 cups grated carrots
1/2 cup golden raisins
1/2 cup chopped pitted dates
1/4 cup currants

For the cream cheese frosting:
1 [8 ounce] package cream cheese
1/2 cup unsalted butter, softened
1 pound confectioners' sugar
2 teaspoons pure vanilla extract

Method
Preheat the oven to 350.
Grease two 9 inch round cake pans.

In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots, raisins, dates, and currants. Divide the batter evenly between the two prepared pans.

Bake for 25 to 30 minutes in the preheated oven. A toothpick inserted into the cake should come out clean. Cool cakes on wire racks before removing from pans.

To make the frosting, use the second set of ingredients. In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the vanilla. Use to fill and frost the cooled cake layers.

Answer 3

MARINATED CARROTS

3 lbs. carrots, cleaned and cut
1 green pepper, cut in squares, not too small
1 onion, cut in squares, not too small
3/4 cup vinegar
1 can tomato soup
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard

Cook clean and sliced carrots (you can use small carrots, but still cut in half) and cook in microwave until "almost done" -crunchy, not mushy. About 5-7 minutes.
In saucepan, bring to boil, Tomato Soup Vinegar Vegetable Oil Worcestershire Sauce dry mustard

Once cooked through, cool and add carrots to tomato sauce mix. It is a marinade, so it tastes best after 2 or 3 days in the fridge. Serve Cold.

This is a great recipe for people who like marinated carrots, but do not like it too sweet. The longer you marinate, the better these carrots are.

Answer 4

Baby Carrots with Dill Butter

INGREDIENTS
1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Answer 5

I cook baby carrots in a bit of olive oil with garlic and ginger, S&P, until they are just tender.

Answer 6

Another good way is to stir fry them in a bit of oil, then add a bit of water + 1 tbspoon of balsamic vinegar, S&P, cover with the lid and cook until they're semi-tender (I personally prefer them when they're cooked but still ... a bit crunchy).

Answer 7

hmm, interesting. you could do maybe a soup, or some sort of puree such as carrot/parsnip or carrot/ginger. those would be tasty. hell, I'm sure you could probably even do some sort of foam/froth if you really wanted. a carrot/ginger foam depending on what you're making. just a few quick thoughts.

Answer 8

I reduce bourbon and butter and orange juice and pour it over blanched baby carrots. I also toss in a handfull of pecans. It is very southern and very tasty

Answer 9

Just steam them and toss w/ butter and kosher salt. They are also good w/ garlic.

We also like them this way (a bit sweet): steam and toss w/ butter, salt, a splash of OJ and nutmeg.