Steamed Carrots In The Buff Recipes

EASY STEAMED CARROTS

Steps:

• Peel and slice the carrots into 1/4-inch slices on the bias (diagonally).
• Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
• Once boiling, add the carrots (in the steamer basket, if it has a handle). Steam with the lid on until just tender, about 4 to 5 minutes. Taste test with a fork to assess doneness.
• Carefully remove the vegetables to a bowl. Toss with the olive oil, kosher salt, and fresh herbs. Spritz with the juice from 2 lemon wedges (if using).

STEAMED CARROTS

Steps:

• Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
• Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve.

EASY STEAMED CARROTS

Steps:

• Add 1.5 inches of water to a saucepan and bring the water to a boil over high heat.
• Peel the carrots, cut off the ends, cut them in half crosswise and then cut the fat halves in half lengthwise, as shown in the video below. Your goal is to achieve fairly equal-sized chunks of carrot. Place the prepared carrots in the steamer basket.
• When the water boils, carefully place the steamer basket in the saucepan, cover, and steam the carrots until just tender - check with a fork, and start checking after 10 minutes. Also, keep an eye on the water to make sure they don't completely evaporate.
• Remove the carrots from the steamer onto a serving plate. Drizzle them with melted butter and sprinkle them with salt and pepper. Serve immediately.

STEAMED CARROTS WITH LEMON-SOY BUTTER

Steps:

• Peel 1 1/2 pounds carrots and cut into 1 1/2-inch chunks. Cook in 1/2 cup simmering salted water in a skillet over medium-high heat, covered, until tender and the skillet is mostly dry, 10 to 13 minutes. Uncover and stir in 2 tablespoons butter, 1 tablespoon soy sauce and 1/2 teaspoon grated lemon zest until glazed; season with salt and pepper. Sprinkle with chopped chives.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.