Apricotandtarragonbabycarrots Recipes
TARRAGON CARROTS
Make and share this Tarragon Carrots recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots in salted water until tender, drain.
- Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
- Place carrots in a serving dish, pour butter over them and toss.
APRICOT GLAZED CARROTS
Make and share this Apricot Glazed Carrots recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 9h5m
Yield 8 dishes, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place carrots and onion in slow cooker, and add the water.
- Cover & cook on low for 9 hours.
- Drain liquid from slow cooker.
- In a small bowl, mix honey and preserves together, and pour over carrots.
- Cover and cook on high for 10-15 minutes.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 120.7, Fat 0.2, Sodium 96, Carbohydrate 30.9, Fiber 3.6, Sugar 23.4, Protein 1
BABY CARROTS WITH TARRAGON
A simple, tasty side dish from Bon Appetit, April 1995. I cook the carrots a little longer than what is stated because they are a little too crunchy for us otherwise.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes.
- Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
Nutrition Facts : Calories 51.7, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.7, Carbohydrate 4.1, Fiber 0.2, Sugar 2.9, Protein 0.6
CARROTS WITH APRICOT PRESERVES
This tangy, fruity side dish looks beautiful served hot out of the oven. If you don't want to heat up the oven, the carrots are pretty good simply simmered for 5 minutes in the sauce.
Provided by MeganM
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
- Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
- Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.
Nutrition Facts : Calories 203.7 calories, Carbohydrate 52.8 g, Fat 0.3 g, Fiber 2.9 g, Protein 1.5 g, Sodium 75.6 mg, Sugar 33.6 g
APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
BABY CARROTS WITH TARRAGON
Another use for those little bags of baby carrots and this one uses fresh tarragon from my garden! Yum! From May 2007 GH (not tried yet, will do soon)
Provided by MA HIKER
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fill 12-inch skillet with about 1/4 inch water. Place carrots, butter, and 1/4 tsp salt in skillet and heat to boiling over high heat.
- Reduce heat to medium-low; cover and cook 3 minutes.
- Remove cover from skillet; increase heat to medium-high and cook 3 to 4 minutes longer or until liquid evaporates and carrots are fork tender and glazed with butter.
- Remove skillet from heat; toss carrots with tarragon.
Nutrition Facts : Calories 90.6, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 129.4, Carbohydrate 9.4, Fiber 2, Sugar 5.4, Protein 0.8
PICKLED TARRAGON BABY CARROTS
Looking for the perfect side dish for dinner tonight? By pickling these baby carrots ahead of time you'll have a full-flavored vegetable to serve with the main course of your choice!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 14
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in large bowl, mix remaining ingredients. Drain carrots; immediately stir into mixture in bowl.
- Cover tightly; refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.
Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 2 g, TransFat 0 g
BABY CARROTS WITH TARRAGON
Categories Vegetable Side Vegetarian Quick & Easy Low Sodium Carrot Spring Summer Healthy Tarragon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine carrots, 1/4 cup water, 1 1/2 tablespoons tarragon, butter, vinegar and honey in heavy large skillet. Bring to a boil. Reduce heat to medium; cover and simmer until carrots are almost tender, about 12 minutes. Uncover; cook until carrots are tender and liquid is reduced to glaze, about 6 minutes longer. Season with salt and pepper. Transfer to platter. Sprinkle with 1 1/2 tablespoons tarragon.
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