Parsleyed Baby Carrots Food

GLAZED BABY CARROTS

Steps:

• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
• So good for my eyes!

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

DIY CARROT BABY FOOD

Steps:

• In small saucepan, cook carrots and water over medium heat until carrots are tender. Drain.
• Transfer carrots to food processor or blender. Cover; process with on-and-off pulses until mixture reaches desired consistency. If mixture is too thick, add water or vegetable or chicken broth.
• Allow to cool completely before serving to baby.

PARSLEY CARROTS

Steps:

• In a medium saucepan cook carrots in chicken stock until almost tender.
• Add butter and parsley. May add salt and pepper if needed.

PARSLEYED BABY CARROTS

Steps:

• Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
• Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

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.

PARSLEYED BABY CARROTS

Steps:

• In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
• Drain and refresh under cold running water.
• In large skillet, over medium-high heat, melt butter.
• Stir in sugar, salt and hot sauce.
• Add carrots.
• Cook, stirring 5 minutes until heated through and sugar is dissolved.
• Stir in parsley.

LEMON & PARSLEY BABY CARROTS

Steps:

• Bring carrots and water to boil in medium saucepan on medium-high heat; cover. Cook 6 to 8 min. or until carrots are crisp-tender. Use slotted spoon to transfer carrots to bowl; reserve water in pan.
• Return water to boil; cook 6 to 8 min. or until water is reduced by half. Add broth, Neufchatel and zest; stir. Simmer on low heat 2 to 3 min. or until Neufchatel is melted and sauce is well blended, stirring frequently. Stir in parsley.
• Add carrots; toss to coat.

PARSLEYED CARROTS

Steps:

• Peel carrots and slice, dice, julienne, or grate into medium saucepan. Add water, sugar, and salt. Bring to boil, cover and reduce heat cook 2 to 3 minutes for grated carrots or 4 to 7 minutes for sliced or diced carrots, until barely tender. Remove lid, cook off liquid and toss with butter (or margarine) and parsley (dried parsley flakes may be substituted for fresh) until coated. Serve immediately.VariationsBasil Carrots: Place 3/4 pound thinly sliced or diced carrots with 1 tablespoon butter into medium saucepan. Add several sprigs of fresh basil, finely chopped, or 1 teaspoon crushed dried basil. Cook, stirring, over medium heat until butter melts. Cover saucepan, turn heat to low, and cook for 10 to 12 minutes or until carrots are barely tender. Other herbs that can be used with carrots in place of basil include anise, chives, caraway, cinnamon, nutmeg, ginger, allspice, mint, curry, cilantro, thyme, rosemary, or mustard.Glazed Carrots: Saute drained, cooked carrots in 1 tablespoon butter along with enough maple-flavored syrup, honey, brown sugar, light corn syrup, concentrated orange juice, or apple juice to glaze.

SPICED BABY CARROTS

Steps:

• In a medium saucepan, combine first 8 ingredients. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
• Discard cinnamon stick. Add honey, lemon juice, and Splenda to the carrots. Bring to a boil. Cook uncovered for 5-10 minutes, until carrots are tender and most of the liquid is evaporated.

CARROT BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

MOROCCAN-SPICED BABY CARROTS

Steps:

• Preheat to 450°F.
• Combine first 3 ingredients in a medium bowl; sprinkle with cumin, cinnamon, salt, and pepper, tossing to coat carrots.
• Arrange carrot mixture in a single layer on a jelly-roll pan.
• Bake at 450° F for 13 minutes, turning once.
• Sprinkle with cilantro.

PARMESAN CRUSTED BABY CARROTS

Steps:

• Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
• Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
• Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

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.