Cardamom Carrots Recipes

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• Position rack in lower third of oven; preheat to 450F.
• Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 30 minutes. Serve immediately.

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• Position rack in lower third of oven; preheat to 450ºF.
• Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 20 to 30 minutes. Serve immediately.

CARDAMOM CARROTS

Steps:

• Place carrots and salt in large saucepan and add enough water to just cover carrots.
• Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
• In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
• Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.

HONEY-CARDAMOM GLAZED CARROTS

Steps:

• Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
• Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
• Add honey and cardamom, toss, adjust salt and serve.

CARROTS WITH ORANGE AND CARDAMOM

Steps:

• Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
• Squeeze orange, reserving both juice and pulp.
• Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.

CARDAMOM AND FENNEL SCENTED CARROTS

Steps:

• Combine all of the ingredients in a pot and stir to coat the carrots evenly.
• Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.

CARDAMOM CARROTS

Steps:

• In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.