Lemon Parsley And Parmesan Plus Charred Carrots And Croutons Recipes

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GLAZED PARSLEY CARROTS



Glazed Parsley Carrots image

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 1/4 pounds carrots, trimmed and scraped
Salt and freshly ground pepper to taste
1/2 teaspoon sugar
1/4 cup water
1 tablespoon fresh lemon juice
2 tablespoons butter
2 tablespoons finely chopped parsley

Steps:

  • Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
  • Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams

LEMON, PARSLEY, AND PARMESAN PLUS CHARRED CARROTS AND CROUTONS



Lemon, Parsley, and Parmesan plus Charred Carrots and Croutons image

Roasting the carrots until they're slightly charred really brings out the sweetness of the vegetable.

Provided by Martha Stewart

Categories     Salad Recipes

Time 1h

Number Of Ingredients 7

1 small loaf white Pullman bread, cut into 3/4-inch cubes (about 2 cups)
1/4 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese, plus shavings
1 pound carrots, peeled, halved lengthwise, and cut into 3-inch pieces
Coarse salt and freshly ground pepper
4 cups flat-leaf parsley leaves
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees. In a large bowl, toss bread cubes with 3 tablespoons oil and the Parmesan. In another large bowl, toss carrots with 2 tablespoons oil; season with salt and pepper.
  • Lay carrots and bread on a baking sheet in 1 layer, with carrots on 1 side and bread on the other, and bake for 25 minutes. Remove croutons when crisp and golden, about 25 minutes. Spread out carrots, and cook until caramelized and slightly charred, about 25 minutes more.
  • Assemble the salad: Toss parsley, carrots, lemon juice, and the remaining 2 tablespoons oil. Add croutons and Parmesan shavings, and season with salt and pepper. Serve immediately.

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