Tushennaya Markov Braised Carrots Recipes

HERB BRAISED CARROTS

Steps:

• Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
• Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
• Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

STOVETOP-BRAISED CARROTS AND PARSNIPS

Steps:

• Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
• Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

BRAISED CARROTS

Steps:

• Cut carrots into 1/8 in rounds or 1/4 in dice.
• In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
• Add, sugar and cook another minute.
• Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
• I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
• When done serve sprinkled with a little parsley or chervil (which is nice with fish).

BRAISED AND GLAZED CARROTS

Steps:

• Combine the carrots, chicken broth, and 1 tablespoon of butter. Simmer, covered, over medium heat until the carrots are tender and the liquid is cooked down. Add the remaining butter and brown sugar. Rotate the pan around to coat the carrots with the syrup.

TUSHENNAYA MARKOV (BRAISED CARROTS)

Steps:

• Cut the carrots lengthwise into 1 1/2 inch strips.
• Almost cover with boiling water and add salt.
• Add a tablespoon of butter and simmer for 30 minute
• Mix another tablespoon of butter with the flour. Add to the carrots and stir for a few minute.
• Add the sugar and boil for 5-10 min until the liquid is nearly evaporated.

CARROTS BRAISED IN MARSALA WINE

Steps:

• Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
• Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
• Variations
• Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
• Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.