I need a Glazed Carrots recipe ASAP....?

Question

I have one out of Betty Crocker cookbook but it calls for julienne strips of carrots....do I have to cut them like that and do you have a recipe you can share with me for glazed carrots....need to make them for tomorrow's dinner at Mom's?

Answer 1

No, you can slice them too. Or leave them whole...or use baby carrots. Recipes are meant to be versatile and adjust to your tastes.
Here are a couple of nice glazed carrots recipe:

Apricot Glazed Carrots

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min

INGREDIENTS:
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish

DIRECTIONS:
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

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Brown Sugar-Glazed Carrots Recipe

Serves 6

Ingredients:
2 pounds carrots
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup margarine or butter
1 teaspoon grated orange peel
1/2 teaspoon salt

Directions:
Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if desired. Add the carrot slices. Cover and heat to boiling again. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 mins or until carrots are tender when pierced with a fork. While carrots are cooking, heat the brown sugar, margarine, orange peel and 1/2 teaspoon salt in the skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove the skillet from the heat.

Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Hope you enjoy!!

Answer 2

Here you go. Simple but delicious.

Glazed Carrot Recipe
Preparation Time: 15 minutes. Servings: 4-6

Ingredients:
1 pound carrots, peeled & sliced or julienne
3 tablespoons butter
2 tablespoons sugar
1/2 teaspoon paprika
Juice of half a lemon
Salt and pepper, if needed

Instructions:
Cook carrots until tender
Mix in a skillet the butter, sugar, lemon juice and paprika
Add carrots and sauté 10 minutes

That's it! Delicious glazed carrots!

Answer 3

I make them just with butter and maple syrup, and no, I don't julienne them.
You can use baby carrots or regular-sized ones cut crosswise into 1/2 inch coins.
Steam the carrots by putting 1/2 inch water into a large saucepan and boil. Once it's boiling, add the carrots, bring to boil again, reduce heat to medium-low and let them cook for 5 to 7 minutes, or until the water is almost gone. Salt to taste (I never use salt-- I find what's in the butter is enough for me).
For each cup of raw carrots, I add 2 tsp butter and 2 tsps of maple syrup. Add after water is drained.
It's essential you use real maple syrup for the best flavor.
Have a great holiday season!

Answer 4

julienne means to cut it like matchsticks

VICHY CARROTS

8 medium-size carrots, thinly sliced.
2 tablespoon butter
1 teaspoon sugar
1 teaspoon lemon juice
1 tablespoon chopped parsley

Put carrots into saucepan with water to cover add half of the butter the salt and the lemon.
Cover,simmer gently for 15-20 minutes or until tender and liquid has evaporated.
Stir in remaining butter and sprinkle with parsley to serve.

Answer 5

Julienned carrots would be cut to matchstick size... you could do this but you can also cut them anyway you want, you'll just need to adjust the cooking time.

Another great way to make sweet glazed carrots is the simplest of all. Cut carrots into coins (circles) and simmer in gingerale. Test them periodically with a fork to see if they're done. They'll be a hit and they're sweet without being nauseatingly sweet.

Merry Christmas!

Answer 6

Cut them any way you want. I don't have a recipe, but I stir and heat brown sugar and butter, and toss. Or glaze with honey. Or reduced orange juice. Or marmalade!
Orange marmalade and apple cider vinegar is good on carrots, and pork, and ham.

Answer 7

Foodnetwork.com They usually have recipes for most things.