BROWNED BUTTER CARROTS
Come home to this delicious carrots side dish that's ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
- Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.
Nutrition Facts : Calories 118, Carbohydrate 17 g, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 322 mg
BROWN BUTTER CARROTS
Tender baby carrots tossed in a rich brown butter & garlic herb sauce make for a simple, quick, and delicious side dish. These Brown Butter Carrots go with almost all your favorite meals!
Provided by Tiffany
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Place carrots in a pot and cover with water. Bring to a boil over medium-high heat and cook for 6-8 minutes until tender. Drain and transfer to a bowl.
- While carrots are cooking (or afterward) place butter in a small sauce pan. Melt over medium heat. Once melted, stir in garlic and Italian seasoning.
- Continue to cook butter for 3-5 minutes, stir throughout, until it reaches a deep golden color. Pour over cooked carrots and toss to coat. Sprinkle with freshly chopped parsley and serve.
Nutrition Facts : Calories 167 kcal, Carbohydrate 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 201 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SLOW-BROWNED CARROTS WITH BUTTER
This comes from The complete Italian Vegetarian cookbook and is so easy. The slow cooking of the carrots makes them incredibly sweet. The book suggest greated Parmigian-Reggiano cheese as an optional addtion add to the top after cooking. We have not tried using the cheese as these are so good as is.
Provided by Debbwl
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut the carrots on the bias into 1/4 inch thick ovals.
- Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
- Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.
PARSLIED BROWNED BUTTERED CARROTS
Make and share this Parslied Browned Buttered Carrots recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam/boil carrots in salted water until fork-tender; drain.
- In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
- Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.
Nutrition Facts : Calories 124.4, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 156.2, Carbohydrate 11.1, Fiber 3.3, Sugar 5.4, Protein 1.3
BROWN BUTTER CARROTS & SPROUT PETALS
Turn even the most hardened sprout haters with these sprout 'petals' served with brown butter carrots. It's a great side for the Christmas dinner table
Provided by Barney Desmazery
Categories Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a shallow saucepan over a medium heat until nut brown, then add the carrots and star anise, and cook for 5 mins until the carrots start to colour. Sprinkle over the sugar and just cover with water. Season with salt, then bring to the boil, reduce the heat to a steady simmer and cook for 8 mins until most of the water has evaporated and the carrots are just cooked through and coated in a buttery glaze. Can be made up to four hours ahead and kept at room temperature, or cooled then kept chilled overnight.
- About 5 mins before serving, bring the carrots back to a simmer, stir through the sprout petals and cook for 3-5 mins until just wilted.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
BROWN BUTTER CARROT CAKE LOAF
Provided by Dan Langan
Categories dessert
Time 3h
Yield One 8-inch loaf (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with the baking spray then line it with parchment.
- Place the butter in a small saucepan and cook over medium-high heat, stirring occasionally, until deep golden, 3 to 5 minutes. Immediately pour it into a heatproof liquid measuring cup. Add the oil to the brown butter; set aside.
- Combine the carrots, coconut and nuts in a small bowl and toss to combine; set aside.
- Whisk together the flour, baking powder, cinnamon, salt, ginger and baking soda in a small bowl; set aside.
- Combine the granulated and brown sugars, eggs and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Mix on the highest speed for 1 minute. Reduce the speed to medium and slowly pour in the butter and oil. Increase the speed to high and beat until the mixture lightens in color and resembles the consistency of mayonnaise, about 1 minute..
- Add the dry ingredients then mix on low speed just until combined. Scrape the bowl and whisk attachment with a rubber spatula.
- Remove the bowl from the stand mixer and fold in the carrot mixture with a rubber spatula until combined. The batter will be thick. Spoon the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 58 to 62 minutes. Let cool completely in the pan then remove from the pan and serve.
ROASTED CARROTS WITH FENNEL-BROWN BUTTER
Provided by The Epicurious Test Kitchen
Categories Side Vegetarian Kid-Friendly High Fiber Low/No Sugar Carrot Healthy Low Cholesterol Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
- Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.
- Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.
- Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.
BUTTERED CARROTS
Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness
Provided by Jeremy Lee
Categories Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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