Berns Carrots Recipes
HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BUTTERED GREEN BEANS AND CARROTS
Categories Vegetable Side Vegetarian Low/No Sugar Green Bean Carrot Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 4
Steps:
- Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)
- Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.
BERN'S CARROTS
Number Of Ingredients 4
Steps:
- Sauté carrots in butter until cooked but crisp. Add Amaretto and cherry juice, continue to sauté until warm.
GRAND MARNIER CARROTS
The carrots can be served in hollowed out orange shells for a nice presentation. The recipe also says they may be prepared ahead and reheated although I have never done that. Prep time does not include the time to clean and cut the carrots.
Provided by Lvs2Cook
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine carrots, water to cover, and salt in pan. Cover and cook over medium heat 25 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add sugar and marmalade and simmer about 10 minutes or until sugar is melted. Stir in carrots and 1/2 cup Grand Marnier. Simmer, uncovered about 30 minutes or until carrots are shiny and candied. Add remaining Grand Marnier.
- Sprinkle with nutmeg and serve in orange shells, if desired.
Nutrition Facts : Calories 324.3, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 309, Carbohydrate 64.1, Fiber 3.5, Sugar 55.7, Protein 1.3
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