Candied Carrots With Apples Food

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

CANDIED CARROTS

Steps:

• Preheat the oven to 350 degrees F.
• Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
• In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
• Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

APPLE-BROWN SUGAR GLAZED CARROTS

Steps:

• In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours., Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

CARROT AND APPLE JUICE

Steps:

• Run carrots, apples, and celery through a juicer (alternating carrot, apple, and celery) according to manufacturer's instructions. Add ginger to juicer and process.

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.

APPLE-GLAZED CARROTS

Steps:

• Melt butter in large nonstick skillet over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve.

HONEY-BAKED CARROTS AND APPLES

Steps:

• Preheat oven to 350.
• Lightly oil a 1-quart baking dish or spray with non-stick cooking spray.
• In a large bowl, combine carrots, apples, cinnamon, honey, and orange juice. Mix well. Spoon into prepared baking dish. Press mixture down gently with the back of a spoon.
• For topping: In a small bowl or custard cup, combine wheat germ and cinnamon. Sprinkle evenly over carrots. Dot with margarine.
• Bake, uncovered, 40 minutes.
• Serve hot.

HONEY APPLE GLAZED CARROTS

Steps:

• Melt butter in a nonstick skillet over medium-high heat.
• Add carrots to the skillet and saute until the carrots begin to brown slightly, about 8 minutes.
• Add apple juice and honey and bring to a boil.
• Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes.
• Season to taste with salt and pepper.