Butter Baked Carrots Food

BUTTERED CARROTS

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

QUICK-BRAISED CARROTS WITH BUTTER

Steps:

• Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
• Turn heat to medium-low and cook for 5 minutes.
• Uncover saucepan and raise the heat a little.
• Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
• Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
• Taste and adjust salt and pepper if necessary.
• Garnish with the fresh parsley or mint and enjoy!

BUTTER BAKED CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender., Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.

BUTTER-ROASTED CARROTS

Steps:

• Preheat oven to 425°.
• Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

CARROT BUTTER

Steps:

• Preheat oven for 350°F.
• Cut carrots into thin slices (if you'd like to peel them you may. If you don't peel them I recommend using organic carrots or at least ones you know weren't grown with chemicals).
• Cook the carrot slices in a large roasting pan with two cups of apple juice or cider for three hours uncovered. Stirring the carrots every half hour or so.
• Put the cooked carrots and the three cups of apple juice or cider in a blender until it reaches the consistency of something you'd like to spread on toast.
• Put the carrot mixture in a large pot. Mix in the brown sugar, cinnamon, allspice, and cloves. Heat this on the stove for 10 min stirring constantly.
• Pour into sterilized pint or half pint jars and can.

BUTTER ROASTED CARROTS

Steps:

• Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
• Place carrots in a casserole dish and dollop butter on top.
• Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.

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.

BUTTERED CARROTS

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.