Parsleyed Carrots Food

ROASTED CARROTS WITH GARLIC PARSLEY BUTTER

Steps:

• Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.
• While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.
• Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.

CARROTS WITH PARSLEY AND GARLIC

Steps:

• The carrots can be peeled and grated 3 hours ahead, put in a bowl and set aside. When ready to serve, mix the grated carrots with the parsley. Combine the minced garlic and vinegar in a separate bowl and whisk in the oil. Pour the vinaigrette over the carrots and toss well. Season with salt. Place on a platter with the other vegetable salads. Serve immediately.

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.

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.

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.

MOROCCAN CARROT SALAD WITH PARSLEY AND ROASTED LEMON

Steps:

• Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.
• In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.
• Store in the refrigerator until serving time.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

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.

PARSLEY CARROTS

Steps:

• Place the carrots and water in a microwaveable bowl with a lid. Microwave for 10 minutes on high power, stirring halfway through cooking time.
• Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions. Saute until the onions are translucent.
• Remove the carrots from the microwave and carefully remove the lid. You do not need to drain the water.
• Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley.
• Serve warm.

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.