Lemon Parsley And Parmesan Plus Charred Carrots And Croutons Food

LEMON, PARSLEY, AND PARMESAN PLUS CHARRED CARROTS AND CROUTONS

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss bread cubes with 3 tablespoons oil and the Parmesan. In another large bowl, toss carrots with 2 tablespoons oil; season with salt and pepper.
• Lay carrots and bread on a baking sheet in 1 layer, with carrots on 1 side and bread on the other, and bake for 25 minutes. Remove croutons when crisp and golden, about 25 minutes. Spread out carrots, and cook until caramelized and slightly charred, about 25 minutes more.
• Assemble the salad: Toss parsley, carrots, lemon juice, and the remaining 2 tablespoons oil. Add croutons and Parmesan shavings, and season with salt and pepper. Serve immediately.

CARROTS IN LEMON-PARSLEY BUTTER

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

SPINACH SALAD WITH MUSHROOMS AND PARMESAN

Steps:

• Make croutons: Preheat oven to 350. On a rimmed baking sheet, toss bread with 1 tablespoon oil; season with salt and pepper. Bake, tossing occasionally, until bread is golden, 10 to 12 minutes.
• Meanwhile, in a medium bowl, whisk together lemon juice and remaining oil; season with salt and pepper. Add spinach, mushrooms, and croutons; toss gently, and top with Parmesan.

BUTTERED CARROTS WITH PARSLEY

Steps:

• Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
• In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

BABY CARROTS WITH LEMON AND PARSLEY

Steps:

• Put carrots in pan and cover with water.
• Add the sugar and cook just til soft.
• Drain& return to the pan.
• Stir in butter, lemon juice and parsley.
• Salt and pepper to taste.

CREAMY LEMON AND PARSLEY BABY CARROTS

Steps:

• Place carrots in microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 to 7 min. or until carrots are crisp-tender, stirring after 4 min.
• Meanwhile, heat broth in small saucepan. Add reduced-fat cream cheese; cook 1 to 2 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly. Stir in parsley and zest.
• Drain carrots. Serve topped with cream cheese sauce.