WINE-BRAISED CARROTS
This is a recipe that I just made up one day when I was short on time. My sister and I loved it so much that I've been making these ever since! You can double the recipe very easily to serve more people. You can also use red wine for this, or just plain water with a little sugar stirred in, if you don't use wine. Try it, you'll like it, too!
Provided by JenSmith
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the carrots and butter or margarin into a 2-quart medium-sized saucepan. Heat on medium-high heat for 2--3 minutes, stirring once or twice.
- Turn the heat down to medium-low and add the wine. Let cook, covered, for about 7 to 10 minutes, until the larger carrot pieces are fork tender.
- Now add the sugar and spices. Stir to mix well. Cook on low heat for another 2--3 minutes.
- Serve hot with meat, poultry, or pork. These will go with nearly anything.
Nutrition Facts : Calories 126.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 105.9, Carbohydrate 13.1, Fiber 2.8, Sugar 7.6, Protein 1
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.
NO-PEEL BRAISED CARROTS
Don't waste time peeling and chopping carrots - just braise baby carrots with butter, sugar and fennel seeds for the perfect side dish
Provided by Esther Clark
Categories Side dish
Time 35m
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- Heat the vegetable stock, then tip the carrots into a deep frying pan. Add the butter, sugar, fennel seeds and the hot stock. Season to taste.
- Simmer, uncovered, over a medium heat for 25-30 mins or until the carrots are cooked through and the liquid is reduced and glossy.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARROTS SAUTEED IN WINE
Make and share this Carrots Sauteed in Wine recipe from Food.com.
Provided by Princess Lisa
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
- Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).
Nutrition Facts : Calories 135.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 284.8, Carbohydrate 16.1, Fiber 4.9, Sugar 8.9, Protein 2.1
CARROTS MARSALA
A simple side dish from The Complete Quick & Hearty Diabetic Cookbook by The American Diabetes Association.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine carrots, wine, water, oil, and pepper.
- Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
- Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
- Serving size: 1/2 cup.
- Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
- Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.
Nutrition Facts : Calories 92.1, Fat 2.4, SaturatedFat 0.3, Sodium 55.4, Carbohydrate 8.6, Fiber 2.1, Sugar 4, Protein 0.8
GLAZED MARSALA CARROTS WITH HAZELNUTS
This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted. -Barbara Morris, South Amboy, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.
Nutrition Facts : Calories 269 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 4g fiber), Protein 4g protein.
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