CHIVE CARROTS
Chive Carrots have such rich garden-fresh flavor, you'd never guess how inexpensive this dish is to prepare. Relates Dorothy Pritchett, field editor from Wills Point, Texas, "My husband and I both love the garlic in this colorful side dish."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute carrots and garlic in oil and butter for 3 minutes. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Sprinkle with chives.
Nutrition Facts : Calories 106 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 64mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CARROTS WITH CHIVES
Cooked carrots achieve 5-star status with the addition of snipped chives, minced garlic and Italian dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Cook butter and oil in large skillet on medium heat until butter is melted. Add carrots and garlic; cook and stir 1 min. or until garlic is fragrant.
- Cover; simmer on medium-low heat 10 min. or until carrots are crisp-tender, stirring after 5 min.
- Stir in dressing; sprinkle with chives.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
CHIVE BUTTERED CARROTS
It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often. -Opan Snell, Jamestown, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 206mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 1g protein.
CHIVE CARROTS
I really hate most cooked carrots, but these are actually good, even really good. Try them... This goes well with Country Fried Steak and Chive Carrots (or anything else).
Provided by Toby Jermain
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
- Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
- Toss with chives, and serve immediately.
CREAM STYLE SWEET CORN W/ FRESH CHIVE & CARROTS
Ever go to make something and realize at the last minute you don't quite have enough to make a complete meal. That is exactly what happened to me the other day with this dish. I really wanted some Fried Corn as many Southerners call it or Cream Style Corn as my husband calls it. The three ears just wasn't enough so I decided to...
Provided by Rose Mary Mogan
Categories Vegetables
Time 35m
Number Of Ingredients 8
Steps:
- 1. My husband loved this so much, he had some before it was completely cooked. I hope you like this as much as we did. It was really great, & I created a new recipe in the process.
- 2. Prep the corn into a large bowl by removing the kernal's from each ear of corn with a sharp knife. Then run the sharp blade of the knife along the side of the cob to remove any pulp/milk mixture still left on the cob. Repeat this with each ear of corn.
- 3. Add the chopped coarsely grated carrots.
- 4. Now add the chopped chive. As much or as little as you like, it does add just a hint of the onion/garlic flavor.
- 5. Stir to blend the mixture together.
- 6. In a large Measuring cup add the milk and corn starch & stir until the corn starch dissolves into the milk. Then pour the milk mixture into the bowl of corn mixture.
- 7. Add the Can't Believe It's Not Butter or cooking oil to a 8 inch skillet,(I used cast iron) because it holds the heat evenly, and mama always use it for fried corn.
- 8. When the oil or butter has heated over medium low heat, pour In the corn mixture, and immediately begin to stir. Stir on a regular basis or mixture will stick to bottom of skillet. If need be add a bit of water, I had to add an additional 1/2 cup or so of water after corn started to cook and mixture thickened. Allow to cook 15 to 20 minutes, Remove from heat and serve immediately.
HONEY-ROASTED CARROTS
This simple vegetable side dish is prepared quickly, then slow-roasted in the oven for a sweet and sticky caramelised finish
Provided by James Martin
Categories Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the carrots, honey, butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr-1 hr 10 mins or until tender and sticky. Scatter over the chives and serve.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARROT BUNDLES (PAULA DEEN)
From Paula Deen's mag. I loved her green bean bundles, so this is bound to be as good as it looks. She served them on a bed of rice with cornish game hens.
Provided by SharleneW
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
- Stack carrots into 8 bundles, and tie with a blanched chive.
- In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.
Nutrition Facts : Calories 157.1, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 115.8, Carbohydrate 17.4, Fiber 2, Sugar 13.4, Protein 0.8
CHIVE BUTTERED CARROTS
I really love carrots--raw, steamed, baked, you name it. And if you add butter, all the better. This little side dish is easy as can be and comes from: tasteofhome.com and the photo as well.
Provided by Ellen Bales
Categories Vegetables
Time 25m
Number Of Ingredients 5
Steps:
- 1. Place 1 inch of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
- 2. In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.
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