Carrots In Coriander Glaze Food

GLAZED CARROTS

Steps:

• Quarter and cut carrots into 2-inch lengths.
• In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.
• Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

GLAZED CARROTS

Steps:

• In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

CORIANDER GLAZED CARROTS

Steps:

• With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
• Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
• Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
• Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
• Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
• Transfer to your serving dish and garnish with fresh coriander.

CORIANDER-GLAZED CARROTS

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
• Photograph courtesy Anna Williams

CARROTS IN CORIANDER GLAZE

Steps:

• Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
• Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.

CARROT AND CORIANDER SOUP RECIPE

Steps:

• In a large pot, melt butter. Stir in garlic for 2-3 minutes til fragrant. Stir in onions, then carrots.
• Add vegetable broth. Bring to a boil, then continue to boil for 10-12 minutes until carrots are very tender.
• Transfer carrot mixture to a blender and puree til smooth (or use an immersion blender). Transfer back to the pot.
• Stir in heavy cream, salt, pepper, ground coriander, cumin, and lemon juice.
• Give it a taste, add more salt and pepper if needed. Stir in chopped cilantro.