Sauteed Pumpkin With Carrots Onions Recipes
BUTTERY CARROTS 'N' ONIONS
My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm., In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 361mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
SAUTEED CARROTS AND LEEKS
A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.
Provided by mcgerm
Categories Side Dish Vegetables Carrots
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g
SAUTEED PUMPKIN WITH CARROTS & ONIONS
Just made this up this afternoon while processing our Jack-o-lanterns for future recipes. Serving it tonight with oven-baked porkchops in mushroom soup gravy, and rice.
Provided by Susie Proplesch
Categories Vegetables
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large saute' pan on high heat, add butter, water, garlic, parsley, onion and carrots. Allow to cook for 2-3 minutes. Add pumpkin (and bacon if using). Allow to cook stirring occasionally until liquid is evaporated and the veggies start to sizzle.
- 2. Add bacon to veggies, and continue to saute' until veggies start to brown and caramelize. Salt to taste and serve.
GARLIC & ONION PUMPKIN / CALABAZA SIDE DISH
Last I know, this is a Cuban dish, which my husband happened to prepare one day. I'm not a pumpkin fan, but the sweet taste of the pumpkin with the acid-salty taste of the oil, garlic and onions is divine! :). The pumpkin we use is not the one you carve for the jack-o-lanterns, but looks more like a large, round squash. We call it Calabaza, but also goes by the name of "Cuban Squash" and is considered a winter squash/pumpkin variety. As long as the meat inside is orange in color, you should be fine, be it a Calabaza, a Cuban Squash or the American, pumpkin-pie version.
Provided by gloriathecat
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Take off the seeds but leave on the shell and cut into extra large cubes. The shell will be easier to remove once it's cooked, or it can be left on as well, since it becomes as soft as the pumpkin (but I like it off).
- Steam or boil the pumpkin until cooked. As a variation, if you're steaming carrots as part of the menu, you might want to reuse that same water to boil the pumpkin for an added touch of sweetness.
- Chop the onions and the garlic and then saute them in the oil until cooked, but not caramelized. Top the pumpkin with the onions, garlic and some of the oil (though you don't have to use all of it, just enough to drizzle over each pumpkin cube.).
- You can serve warm or chilled.
Nutrition Facts : Calories 246.7, Fat 27, SaturatedFat 3.7, Sodium 1.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.6, Protein 0.2
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