Gingeredcarrots Recipes

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GINGERED CARROTS



Gingered Carrots image

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

5 to 6 medium carrots, cut into chunks
1/4 cup butter, cubed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons minced fresh parsley

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

GINGERED CARROTS



Gingered Carrots image

Sugar and candied ginger bring out the naturally sweet flavor of carrots in a four-ingredient, 20-minute side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 4

6 medium carrots, sliced (3 cups)
1/4 cup sugar
2 tablespoons butter or margarine
1 teaspoon finely chopped crystallized ginger

Steps:

  • In 3-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook about 5 minutes or until crisp-tender; drain.
  • In same saucepan, cook sugar, butter and ginger over medium heat, stirring occasionally, until bubbly. Stir in carrots. Reduce heat to low. Cook 1 to 2 minutes, stirring occasionally, until carrots are glazed and heated through.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 12 g, TransFat 0 g

CARROTS WITH GINGER AND HONEY



Carrots with Ginger and Honey image

This streamlined side dish involves only 5 ingredients, but its light flavors are sophisticated. Blanched baby carrots are heated in butter with ginger, take a turn in a few tablespoons of honey, and are sprinkled with a few shakes of salt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

6 bunches (about 2 pounds) baby carrots
Salt
2 tablespoons unsalted butter
2 two-inch pieces fresh ginger, peeled and julienned
3 tablespoons honey

Steps:

  • Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
  • Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
  • Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

GINGER CARROTS



Ginger Carrots image

"Ginger adds extra zing to this bright orange side dish," relates Joyce Guth of Mohnton, Pennsylvania. "It goes especially well with a ham dinner."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

3 cups sliced carrots
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
1 tablespoon butter

Steps:

  • Place carrots and 1 in. of water in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and keep warm. , In the same pan, combine the cornstarch, sugar, salt and ginger. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter until melted. Add carrots and toss to coat.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 355mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEY GINGER CARROTS



Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 6

Number Of Ingredients 5

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  • In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g

GLAZED CARROTS WITH ORANGE AND GINGER



Glazed Carrots With Orange and Ginger image

When carrots are cooked, it's often a sad affair. They are boiled to death and presented almost as an apology. Yet when they're treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. This braise-and-glaze technique can be varied at will and can also be used with other roots, like beets, turnips and radishes. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 pound carrots, trimmed and peeled if necessary, cut into 1/4-inch coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
  • Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 7 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

GINGER CARROT SOUP



Ginger Carrot Soup image

Puree this creamy recipe for Ginger Carrot Soup from Food Network with cream and freshly grated ginger.

Provided by Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Steps:

  • In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
  • Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
  • Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

GINGER CARROTS



Ginger Carrots image

These ginger carrots make the perfect addition to your Thanksgiving, Christmas or Easter table, but they're just as delicious with any simple weeknight meal. Our recipe comes together in just five minutes on the stovetop, making it a quick and easy vegetable side dish to serve alongside your next roasted turkey, honey glazed ham or even a Sunday dinner of meatloaf. Simmering the carrots in honey, butter, orange juice, ginger and nutmeg results in a mouthwatering sweet flavor with just a hint of spice. Topped with parsley for a burst of brightness, these glazed carrots are sure to have everyone coming back for seconds! For more delicious carrot dishes, be sure to check out our recipes for maple glazed carrot fries and cinnamon sugar glazed carrots.

Provided by McCormick

Categories     Side Dishes,

Yield 4

Number Of Ingredients 9

3/4 cup water
1 pound baby carrots
2 tbsps butter divided
2 tbsps honey
2 tbsps orange juice
3/4 tsp McCormick® Ginger, Ground
1/8 tsp McCormick® Nutmeg, Ground
1/8 tsp salt
1/2 tsp McCormick® Parsley Flakes

Steps:

  • Place carrots, water and 1 tablespoon of the butter in skillet on medium heat. Cook, uncovered, 5 to 6 minutes or until carrots are slightly tender. Add honey, orange juice, remaining 1 tablespoon butter, ginger, nutmeg and salt to skillet.
  • Cook 4 to 5 minutes longer, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.

Nutrition Facts : Calories 143 Calories

GINGER-GLAZED CARROTS



Ginger-Glazed Carrots image

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

Steps:

  • Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

GLAZED CARROTS AND GINGER



Glazed Carrots and Ginger image

For a less spicy dish, omit the chili pepper.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

20 baby carrots (about 1/2 pound), peeled but with 1-inch green top left on
1 tablespoon butter
1 tablespoon honey
One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks
1/2 teaspoon thinly sliced red chili pepper

Steps:

  • Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
  • Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

Nutrition Facts : Calories 71 g, Cholesterol 8 g, Fat 3 g, Fiber 2 g, Protein 1 g, Sodium 20 g

GINGERED CARROTS



Gingered Carrots image

A different and sweet way to serve carrots that everyone enjoys. Recipe source: Bon Appetit (May, 1980)

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

10 carrots, peeled,halved crosswise and quartered lengthwise
6 tablespoons butter
1/3 cup sugar
1/2 teaspoon ground ginger

Steps:

  • Boil carrots for 8-10 minutes until crisp-tender.
  • Drain.
  • Combine remaining ingredients in skillet over medium heat, stirring until butter melts.
  • Reduce heat to low.
  • Add carrots and toss well until coated.

GINGERED PICKLED CARROTS



Gingered Pickled Carrots image

Provided by Hugh Acheson

Categories     Ginger     Low Fat     Vegetarian     Vinegar     Root Vegetable     Carrot     Healthy     Vegan

Yield Makes 3 pints

Number Of Ingredients 5

1 pound smaller organic carrots
3 tablespoons matchsticks of peeled fresh ginger
1 cup vinegar
1/4 cup turbinado sugar
1 tablespoon kosher salt

Steps:

  • Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.
  • Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.
  • At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.

CARROTS WITH GINGER



Carrots with Ginger image

Categories     Ginger     Vegetable     Side     Orange     Carrot     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley

Steps:

  • Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

GINGER HONEY GLAZED CARROTS



Ginger Honey Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper

Steps:

  • In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

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