Sherris Special Carrots Plus Recipes
THE ULTIMATE CARROTS
I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.
Provided by Jamie Oliver
Categories Sides Vegetables Aussie Christmas Christmas Sunday lunch Thanksgiving Fruit
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don't worry, this recipe will work however you prep them so just get them ready your favourite way.
- Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
- Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
- Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.
Nutrition Facts : Calories 54 calories, Fat 2.1 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.30 g salt, Fiber 3 g fibre
SHERRI'S HERBED CARROTS
My friend at work brought these to me to try when his wife made them because they are so good. I have to say I could eat these all day.
Provided by FeedMePlz
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400.
- pare carrots; cook in 1" water, covered about 8 minute.
- Drain and arrange in 1 1/2 quart casserole dish and dot with butter.
- Sprinkle with salt and pepper.
- Crumble rosemary over top
- Bake covered about 25 min or until tender.
Nutrition Facts : Calories 97.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 700.8, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1
SPICED GLAZED CARROTS WITH SHERRY & CITRUS
While the turkey rests, take 15 minutes to whip up this simple, timeless preparation.
Provided by Susan Spungen
Categories Citrus Side Thanksgiving Low Fat Vegetarian Dinner Carrot Sherry Fall Clove Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
- Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
- Transfer to a serving plate. Garnish with tarragon and clementine zest.
SHERRIED CARROTS
I don't remember where this recipe came from. I love to do vege's a bit different for dinner parties, and this one looks and tastes good.
Provided by Tansy1308
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice carrots.
- Melt butter with chicken stock and sherry.
- Add carrots and sultanas.
- Simmer approximately 10 minutes.
- Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
- Season to taste.
- Sprinkle with chopped parsley before serving.
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