Quick Braised Carrots With Butter Recipes

HERB BRAISED CARROTS

Steps:

• Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
• Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
• Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

QUICK-BRAISED CARROTS WITH BUTTER

Steps:

• Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
• Turn heat to medium-low and cook for 5 minutes.
• Uncover saucepan and raise the heat a little.
• Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
• Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
• Taste and adjust salt and pepper if necessary.
• Garnish with the fresh parsley or mint and enjoy!

BUTTERED CARROTS

Steps:

• Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

NO-PEEL BRAISED CARROTS

Steps:

• Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
• Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.

BRAISED CARROTS

Steps:

• Cut carrots into 1/8 in rounds or 1/4 in dice.
• In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
• Add, sugar and cook another minute.
• Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
• I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
• When done serve sprinkled with a little parsley or chervil (which is nice with fish).

QUICK-BRAISED FRESH CARROTS AND SUGAR SNAP PEAS

Steps:

• Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
• Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
• Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
• Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
• Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
• Serve and enjoy!