Barbaras Orange Ginger Pickled Baby Carrots Recipes
GINGER & ORANGE-GLAZED BABY CARROTS
Pan-fry baby carrots with a zesty orange, ginger and honey sauce until golden and sticky for a festive and flavourful root vegetable side
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Bring a large pan of salted water to the boil and add the carrots. Simmer for 5 mins until slightly tender, then drain.
- In a wide pan, heat the butter until melting, then add the carrots, ginger, honey and orange zest. Cook over a medium heat for 25-30 mins, turning them gently every now and then, until the carrots start to go golden and sticky.
- Turn the carrots gently in the pan every now and again until all sides are browning. Season well before serving.
Nutrition Facts : Calories 101 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
ORANGE GINGER CARROTS
Lightly glazed and seasoned with orange juice, honey and ginger, these tender carrots from our Test Kitchen make a lovely, low-fat side dish that appeals to all ages. This colorful dish will dress up a variety of meat entrees.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.
Nutrition Facts :
INSTANT PICKLED CARROT WITH GINGER
Pickle culture in India is as vast and diverse as its people, which is why Usha Prabakaran collected 1,000 recipes for her cult classic cookbook, "Usha's Pickle Digest." Her recipe for an instant carrot pickle, made with ginger and chile, is a simple one to master. It comes together quickly, and lasts for a couple of weeks in the refrigerator. Have it with rice and yogurt, or even in a sandwich with melted cheese.
Provided by Tejal Rao
Categories easy, quick, condiments, pickles, vegetables, side dish
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, combine all ingredients; toss thoroughly.
- Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.
ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by Lillian Chou
Categories Holiday 2018 Christmas Christmas Eve Winter Hors D'Oeuvre Carrot Pickles Citrus Ginger
Yield Makes about 2 qt
Number Of Ingredients 7
Steps:
- Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl
- Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour.
- Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day.
ORANGE GLAZED CARROTS
A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal.
Provided by HEIDI S.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
- Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 20.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 3.7 g, Sodium 131.3 mg, Sugar 16.5 g
GINGER PICKLED CARROTS
This pickling liquid gives bright flavor to carrots-try it with green beans or peppers as well. Serve these pickled carrots alongside Koji-Brined Pork Shoulder for a bright, acidic side dish.
Provided by Ben Bebenroth
Categories Healthy Vegan Vegetable Side Dish Recipes
Time 2h40m
Number Of Ingredients 6
Steps:
- Peel carrots. Using the vegetable peeler, cut the carrots into thin ribbons. Place the carrot ribbons in a large heatproof bowl and set a fine-mesh sieve over the bowl.
- Combine water, vinegar, ginger, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook until the sugar and salt are dissolved. Pour the brine through the sieve, making sure the carrots are completely immersed. Cover and let cool to room temperature, about 30 minutes.
- Transfer the carrots and brine to a clean container, cover tightly and refrigerate for at least 2 hours or up to 2 weeks.
Nutrition Facts : Calories 21.7 calories, Carbohydrate 5.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 124.6 mg, Sugar 2.6 g
PICKLED BABY CARROTS
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
ORANGE-GINGER PICKLED BABY CARROTS
Crisp pickled vegetables go brilliantly with cocktails (or with sandwiches, a hunk of cheese, a juicy steak...the possibilities are endless). Fresh ginger and dried chiles give them a bracing boost and orange juice plays up their natural sweetness.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preparation Blanch carrots in a nonreactive 4- to 5-qt heavy pot of salted boiling water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl Bring vinegar, orange zest and juice, chiles, ginger, sugar, and 1 1/2 tsp salt to a boil in same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, about 1 hour. Chill carrots in pickling liquid in an airtight container, shaking container occasionally, at least 1 day. Cooks' NotePickled carrots keep, chilled 1 month (they will develop more flavor over time).
BARBARA'S ORANGE-GINGER PICKLED BABY CARROTS
Steps:
- Blanch carrot in a 4 to 5 qt. saucepan of boiling salted water, stirring occasionally, 1 minute. Transfer carrots to an ice bath to stop cooking, then drain in a colander and transfer to a heatproof bowl. Bring vinegar, orange zest and juice, dried chilies, ginger, sugar and 1.5 teaspoon salt to a boil in the same pot, stirring until sugar has dissolved. Pour over carrots and cool, uncovered, stirring occasionally, 1 hour. Chill carrots in pickling liquid in an air-tight container, shaking container occasionally, at least 1 day. Carrots can be kept for up to 1 month.
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GINGER PICKLED CARROTS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (2)Total Time 25 minsCategory SnackCalories 54 per serving
- Use a julienne blade on a mandoline or a vegetable peeler to cut the carrots into ¼-inch (6-mm) matchstick pieces about 3 inches (7.6 cm) in length.
- In a stainless steel or other non-reactive pot, combine the vinegar, water, ginger, star anise, sugar, crushed red pepper flakes, garlic and salt. Bring to a boil, stirring just until the sugar is dissolved. Use a slotted spoon to remove the star anise from the boiling brine and divide them evenly between the jars.
- Add the carrot sticks to the boiling brine. Bring the liquid back to a boil, about 2 minutes. Turn off the heat. Immediately use tongs or a slotted spoon to divide the carrot sticks between the jars, also putting 3 strips of ginger in each jar, packing if necessary to fit them all in, leaving ½ inch (13 mm) of headspace. Use a ladle to pour the hot brine over the carrot sticks, being sure to cover them.
- Insert a sterile chopstick or knife into the jars to release air bubbles and add more brine if necessary to maintain the ½ inch (13 mm) headspace. Moisten a paper towel with vinegar and wipe the rims of the jars. Center a lid over each jar and screw on the rings to fingertip tightness or fix the clamps in place.
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