Parslied Browned Buttered 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.

PARSLIED CARROTS

Steps:

• 1. In a medium saucepan combine carrots, water, butter, lemon juice, sugar, salt, and pepper.
• 2. Bring to a boiling; reduce heat. Cover and cook over low heat for 20 minutes or until the carrots are tender.
• 3. Uncover; continue to cook for 10 minutes more until the liquid has evaporated, carefully stirring occasionally to prevent the carrots from sticking.
• 4. To serve, sprinkle with snipped parsley.

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.

PARSLIED BROWNED BUTTERED CARROTS

Steps:

• Steam/boil carrots in salted water until fork-tender; drain.
• In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat.
• Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.

BUTTERED CARROTS

Steps:

• Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

PARSLEY BUTTERED CARROTS FOR THE MICROWAVE

Steps:

• Place butter in a small casserole.
• Cook in a microwave at HIGH for 30 seconds, or until melted.
• Add carrots and parsley flakes, stir and mix well.
• Cook at HIGH for 6 to 8 minutes, or until tender.

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.