Noodles And Shredded Herbed Carrots Recipes

ORANGE-GLAZED SHREDDED CARROTS (REDUCED OR LOW-FAT)

Steps:

• Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
• Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
• Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
• Serve.

SWEET AND SOUR SHREDDED CARROTS

Steps:

• In a small saucepan, combine vinegar, water, sugar and salt.
• Place over medium heat and cook, stirring occasionally, until sugar dissolves.
• Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.
• Add fish sauce, stir to combine, and let cool.
• Place in a covered container and refrigerate for up to a month.

HERBED CARROTS

Steps:

• Steam/boil carrots until fork-tender; drain.
• Return hot drained carrots to pot.
• Add all remeining ingredients and gently toss.
• Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.

NOODLES AND SHREDDED HERBED CARROTS

Steps:

• Cook noodles according to package directions; drain. Do not rinse.
• In the same pot, melt butter over med-low heat. Add carrots; cover & cook, stirring occasionally, until softened, about 6-8 minutes.
• Stir in parsley, sage, tarragon, garlic powder, salt & pepper. Add noodles; toss to coat.

HERBED CARROTS

Steps:

• Combine carrots, butter, water, salt and pepper in medium sized saucepan. Bring to boiling; lower heat; cover. Simmer until carrots are tender crisp; about 15 minutes. Uncover; continue to cook and evaporated any extra liquid. Sprinkle with remaining ingredients.

FRENCH CARROT SALAD RECIPE

Steps:

• Prepare your carrots. If they are garden fresh organic, cut off greens and ends. Wash and scrub to get rid of mud. If you use store bought, peel if you don't know where they came from (because of pesticides).
• Place carrots into food processor to shred or use a grater to do that manually.
• Prepare the Dressing by combining vinegar, mustard, salt and black pepper in a small bottle or salad shaker. Then add oil at the end and shake again.
• Place shredded carrots into a mixing bowl.
• Sprinkle dressing over your shredded carrot. Use as much as you like.
• Sprinkle cut chives over carrot and dressing and serve up room temperature or cooled.