Sauteed Carrots With Almonds Recipes

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

SAUTéED CARROTS WITH TOASTED ALMONDS

Steps:

• In a large skillet heat the pan on medium heat.
• Add the butter and melt. Be careful not to burn the butter.
• Next add the oil.
• Saute the carrots, stirring frequently until they start to turn golden and are crisp-tender about 10-12 minutes.
• Do not allow the skillet to turn dry- adding a little apple juice if necessary.
• When the carrots are crisp-tender add the remaining apple juice and saute mixture until liquid is absorbed.
• Finally, stir in the lemon juice, chives, toasted almonds, salt and white pepper.

SAUTEED CARROTS WITH ALMONDS

Steps:

• Heat margarine in a large skillet. Add carrots and sauté over moderate heat, stirring frequently, until tender-crisp and beginning to turn golden, about 10 to 15 minutes. Add apple juice and sauté, stirring until it is all absorbed. Stir in the remaining ingredients, then transfer to a serving container.

CARROTS WITH ALMOND PURéE

Steps:

• Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
• Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
• Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
• Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

BABY CARROTS WITH ALMONDS

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.