Raspberry Carrots Recipes

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CARROTS IN RASPBERRY CHAMBORD SAUCE



Carrots in Raspberry Chambord Sauce image

I have been making this recipe for years and it is my favorite way to eat carrots. This dish is sure to impress and please; thus, serve it to those who are worthy!

Provided by Shannon Cooks

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs carrots, peeled and cut into 1/4-inch slices
5 tablespoons brown sugar, divided
4 teaspoons salt, divided
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons cornstarch
2 tablespoons Chambord raspberry liquor
4 tablespoons salted butter
1/4 teaspoon white pepper
1 finely grated lemon, zest of

Steps:

  • Boil the carrots in water to cover with 1 tablespoon brown sugar and 1 tablespoon salt in a large pot until fork tender, about 10 minutes. Drain well.
  • To prepare the sauce, drain the juice from the thawed raspberries into medium saucepan. Stir in cornstarch and heat over medium heat, stirring constantly, until the juice thickens. Stir in the Chambord and gently fold in the raspberries.
  • When ready to serve, reheat the carrots by sauteing in butter in a large skillet over medium-high heat for about 2 minutes. Sprinkle with remaining 1/4 cup brown sugar, remaining 1 teaspoon salt, white pepper and lemon zest.
  • When finished cooking, mound the carrots attractively on a platter, leaving a border around the edge. Spoon the bright red raspberry sauce into the border around the carrot mound and serve hot.

Nutrition Facts : Calories 211, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1286.4, Carbohydrate 39.8, Fiber 6.3, Sugar 28.9, Protein 1.6

FRESH CARROT AND MIXED BERRY JUICE



Fresh Carrot and Mixed Berry Juice image

This healthy, vibrant juice blends carrots, strawberries, blueberries and raspberries - with no added sweetener.

Provided by Food Network Kitchen

Time 5m

Yield 2

Number Of Ingredients 4

1 1/2 cups strawberries
1 1/2 cups blueberries
1 cup raspberries
6 medium carrots

Steps:

  • Working with one fruit or vegetable at a time, pass the strawberries, blueberries, raspberries and then carrots through a juicer into a medium container. Adjust the consistency with 1/4 to 1/2 cup water. Serve over ice.

CARROT SALAD WITH RASPBERRY VINAIGRETTE



Carrot Salad with Raspberry Vinaigrette image

This is a do in advance salad the flavor improves if you do it a day or even two in advance. Great served with a BBQ

Provided by Bergy

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2/3 cup fresh parsley
1/3 cup lite olive oil
3 tablespoons raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
pepper
2 lbs carrots, scraped/peeled and cut to fit the feed tube on the food processor

Steps:

  • Mince parsley in the processor, stalks removed, usinmg on/off.
  • Reseve 2 tbsp of the parsley and refrigerate.
  • add all remaining ingredient to a bowl, including parsley and mix well.
  • Julienne or shred the carrots using your food processor.
  • Toss carrots with the vinaigrette.
  • Cover and refrigerate.
  • Before serving check your seasoning and sprinkle with the reserved parsley.

BABY CARROTS WITH RASPBERRY GLAZE



Baby Carrots With Raspberry Glaze image

Provided by Molly O'Neill

Categories     side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

30 baby carrots, peeled
1 tablespoon honey
1 teaspoon kosher salt
1/4 teaspoon white pepper
Pinch of powdered ginger
5 tablespoons unsalted butter
1 1/2 cups raspberries
1 1/2 teaspoons sugar
1/4 teaspoon lemon juice

Steps:

  • In a large skillet with a tightly fitting lid, combine the carrots, honey, salt, pepper, ginger and 4 tablespoons of the butter. Add cup water to the pan and bring to a simmer over high heat. Cover the pan, reduce the heat and simmer until the carrots are tender, about 10 to 15 minutes. Drain the carrots, reserving the liquid, and transfer the carrots to a platter and keep warm.
  • Meanwhile, puree 1 cup of the raspberries in a blender and pass through a fine mesh strainer or a food mill. Discard the solids. Pour the puree into a small pot and add 1/2 teaspoon of the sugar. Add the reserved liquid from the carrots and bring to a boil. Reduce heat and simmer until the mixture is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice.
  • Now, place the remaining tablespoon of butter and teaspoon of sugar in a small skillet set over medium heat. Once the butter is melted, add the remaining 1/2 cup of raspberries and saute until the berries are just softened, about 30 seconds. Spoon the reduced sauce over the carrots, garnish with the sauteed berries, and serve.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 6 grams, Sodium 227 milligrams, Sugar 8 grams, TransFat 0 grams

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