Simple Steamed Carrots With Butter Food

EASY STEAMED CARROTS

Steps:

• Add 1.5 inches of water to a saucepan and bring the water to a boil over high heat.
• Peel the carrots, cut off the ends, cut them in half crosswise and then cut the fat halves in half lengthwise, as shown in the video below. Your goal is to achieve fairly equal-sized chunks of carrot. Place the prepared carrots in the steamer basket.
• When the water boils, carefully place the steamer basket in the saucepan, cover, and steam the carrots until just tender - check with a fork, and start checking after 10 minutes. Also, keep an eye on the water to make sure they don't completely evaporate.
• Remove the carrots from the steamer onto a serving plate. Drizzle them with melted butter and sprinkle them with salt and pepper. Serve immediately.

STEAMED CARROTS WITH LEMON-SOY BUTTER

Steps:

• Peel 1 1/2 pounds carrots and cut into 1 1/2-inch chunks. Cook in 1/2 cup simmering salted water in a skillet over medium-high heat, covered, until tender and the skillet is mostly dry, 10 to 13 minutes. Uncover and stir in 2 tablespoons butter, 1 tablespoon soy sauce and 1/2 teaspoon grated lemon zest until glazed; season with salt and pepper. Sprinkle with chopped chives.

BUTTERY COOKED CARROTS

Steps:

• Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
• Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

QUICK-BRAISED CARROTS WITH BUTTER

Steps:

• Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
• Turn heat to medium-low and cook for 5 minutes.
• Uncover saucepan and raise the heat a little.
• Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
• Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
• Taste and adjust salt and pepper if necessary.
• Garnish with the fresh parsley or mint and enjoy!

7 MINUTE STEAMED CARROTS WITH HERBS

Steps:

• Put baby carrots in medium or large Ziploc steamer bag. Microwave for 6 minutes. Carefully open bag (the steam is very HOT!) and add the butter sprays, seasoning mix and cheese. Close the bag and shake well to combine. Serve!

STEAMED CARROTS WITH GARLIC-GINGER BUTTER (WEIGHT WATCHER FRIEND

Steps:

• Prepare garlic; let stand 10 minutes.
• Steam carrots, covered, 10 minutes or until tender.
• Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.

BUTTERED CARROTS

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

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.

QUICK STEAMED CARROTS

Steps:

• Put baby carrots in an open glass container with the water.
• Microwave on high for 3 to 5 minutes until tender.
• Drain and toss with orange juice, honey and ginger.

SIMPLE HONEY GLAZED CARROTS

Steps:

• Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
• In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

BUTTER ROASTED CARROTS

Steps:

• Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
• Place carrots in a casserole dish and dollop butter on top.
• Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.