Quick Ginger Carrots Recipes

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

Steps:

• Peel the carrots and slice them diagonally into rounds (on the bias).
• Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
• Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

QUICK PICKLED CARROTS

Steps:

• Add carrots to a large mason jar or glass container. Set aside.
• To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
• Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
• Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
• Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

INSTANT PICKLED CARROT WITH GINGER

Steps:

• In a medium bowl, combine all ingredients; toss thoroughly.
• Transfer mixture to a clean jar; it is ready to eat right away. Pickles keep at room temperature for 1 week, or refrigerated for 2 weeks.

GINGERED CARROTS

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.

GLAZED CARROTS AND GINGER

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.

QUICK PICKLED CARROTS

Steps:

• After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
• I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
• Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
• Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.

QUICK GINGER CARROTS

Steps:

• Chop carrots on an angle and place in mirowave proof bowl.
• Add other ingredients on top, do not stir.
• Cook for 1 min on high, then stir all ingredients to coat carrots evenly.
• Cook for a further 3 mins on high, then serve. Drizzle remaining butter suace over the top of the carrots.

CARROTS WITH GINGER

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.

QUICK AND EASY CARROT CAKE RECIPE

Steps:

• Turn on your oven and preheat it to 350 degrees.
• Spray your pans with cooking spray or grease them liberally with oil.
• Lightly add a spoonful of flour in the pans and shake the pan to coat it completely with flour. You can use two eight-inch round pans or a 9 by 13 rectangular pan.
• In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice along with the sugar. Whisk these dry ingredients until they are fully combined.
• In a smaller bowl, crack the eggs.
• Beat them with a whisk until they are light and fluffy, then whisk in the canola oil.
• With a spatula, add the oil and eggs to the dry ingredients, mixing just until combined. Do not over mix.
• Gently, using the spatula, fold in the grated carrots and the nuts if you choose to include them.
• Stir just until the carrots are fully integrated into the batter.
• Using a rubber spatula, scrape the batter into the prepared pans, dividing it evenly if you are using two round cake pans.
• Bake the cake in the center of your preheated oven for 25-35 minutes.
• Allow the cake to cool in the pan, or if you are planning to make a layer cake, allow the cake to cool for 15 minutes before gently sliding a butter knife around the edges of the cake to help release it from the pan.
• Remove the cakes to a wire rack to finish cooling before frosting it with cream cheese icing.
• In a medium-sized mixer bowl using an electric mixer, beat the cream cheese and butter together until they are light and creamy.
• One cupful at a time, beat in the powdered sugar. Add the vanilla extract and salt.
• Place the bottom later of the carrot cake on a cake plate and spread about a third of the frosting evenly on top of it.
• Stack the top layer on the cake and spread another third of the frosting on the top of the cake.
• Using the remaining icing, neatly cover the sides of the cake with frosting.
• Top the cake with the chopped nuts.

GINGER HONEY GLAZED CARROTS

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.

HONEY GINGER CARROTS

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.