Zippy Carrot Saute Recipes

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ZIPPY BAKED CARROTS SIDE DISH



Zippy Baked Carrots Side Dish image

Considering how fast our five children and 16 grandkids finish off these cheesy carrots at Sunday suppers, the "Zippy" in the title is appropriate! I came from a clan of avid cookers. At age 85, my mom's worked her way through every one of our recipe books from cover to cover!

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 13

5 to 6 cups sliced carrots (about 2 pounds), cut 1/4 inch thick, divided
6 slices Swiss cheese, divided
SAUCE:
1 small onion, minced
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chili powder
2 cups milk
TOPPING:
1 cup soft bread crumbs
2 tablespoons butter, melted
5 slices bacon, cooked and crumbled

Steps:

  • On stovetop or in a microwave oven, blanch the carrots in covered dish until tender-crisp. Layer half of the carrots in shallow 2-qt. baking pan; cover with half of the cheese. Repeat layers. To make sauce, saute onion in butter for 2 minutes; blend in flour and seasonings. Cook, stirring, for 1 minute. Add milk all at once; cook, stirring, until thickened. Pour sauce over carrot-cheese layers. Combine bread crumbs and butter; sprinkle over all. Top with bacon. Bake at 350° for 25 minutes.

Nutrition Facts :

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

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.

ZIPPY TOFU STIR-FRY



Zippy Tofu Stir-Fry image

This colorful vegan stir-fry is a snap to prepare. Serve hot over rice or rice vermicelli. This recipe is easy to change up by using a variety of different vegetables and proteins.

Provided by Sarah-May

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 18

¼ cup soy sauce
¼ cup orange juice
1 tablespoon sriracha sauce
1 tablespoon brown sugar
1 teaspoon grated ginger
1 (12 ounce) package extra-firm tofu, cubed
2 tablespoons canola oil
1 small onion, chopped
2 medium carrots, peeled and cut into 3-inch pieces
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 cup broccoli florets
5 cloves garlic, minced
salt to taste
½ cup toasted cashews, roughly chopped
1 mango, chopped
⅛ cup lime juice
⅛ cup fresh cilantro, minced

Steps:

  • Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
  • Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 31.5 g, Fat 20.3 g, Fiber 4.8 g, Protein 14.2 g, SaturatedFat 2.5 g, Sodium 1250.5 mg, Sugar 16.4 g

ZIPPY CARROTS



Zippy Carrots image

THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it. It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 tablespoon butter
1-1/2 cups sliced fresh carrots
1 garlic clove, minced
1 tablespoon water
2 tablespoons diced green pepper
2 teaspoons ketchup
Pinch chili powder

Steps:

  • In a small saucepan, brown butter over medium heat. Add carrots and garlic; cook and stir for 1 minute. Add water; cover and cook for 6 minutes or until carrots are crisp-tender. Add green pepper; cook 2 minutes longer. Remove from the heat; stir in ketchup and chili powder.

Nutrition Facts : Calories 100 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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