GOLDEN CARROT COINS
Once you try this simple yet scrumptious side dish, you'll never serve plain carrots again!-Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.
Nutrition Facts : Calories 102 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 773mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein.
SOUP CARROT COINS
I have always loved the carrots in my mom's chicken soup, so I tried to imitate the flavor in this side dish.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, bring broth to a boil. Add the remaining ingredients; return to a boil. Reduce heat; Cover and simmer for 5-7 minutes or until carrots are tender. Drain; discard bay leaf.
Nutrition Facts :
SWEET AND SOUR CARROTS OR COPPER PENNIES
Steps:
- Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
CANDIED CARROT COINS
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Provided by Claire Saffitz
Categories Bon Appétit Candy Carrot Dessert Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
- Separate carrots with your fingers and toss each piece in more sugar to coat.
- Do Ahead
- Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
COPPER PENNIES
This is an easy make ahead side dish that goes so well with casseroles. It keeps in the refrigerator for up to 4 weeks.
Provided by The SouthernPlate Staff
Categories Side Dish
Time 1h20m
Number Of Ingredients 11
Steps:
- Place the carrots in a medium saucepan and cover with water. Heat to boiling over medium-high heat. Reduce heat and cook for an additional 10 minutes or until tender when pricked with a fork.
- Drain the carrots, add the onions and bell peppers and set aside to cool.
- Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes. Set aside and cool to room temperature.
- Pour the sauce mixture over the carrot mixture and stir to combine. Store, covered, in the refrigerator for up to 4 weeks.Serve cold from the refrigerator.
Nutrition Facts : Calories 351 kcal, ServingSize 1 serving
GINGERY PICKLED CARROT COINS
Fresh carrot coins are pickled in a sweet and sour blend with sliced ginger in this recipe that's great served as a side or condiment.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 609.3 mg, Sugar 4.8 g
SPICY CARROT COINS
Cumin, coriander and ginger give an unusual zip and flavor to this side. What a great way to add Vitamin A to your diet!
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In nonstick saucepan combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Discard cinnamon stick.
- Add honey and lemon juice to carrots. Bring to a boil; cook, uncovered, for 5 to 8 minutes or until carrots are tender and liquid has evaporated.
Nutrition Facts : Calories 108.9, Fat 0.5, SaturatedFat 0.1, Sodium 203.9, Carbohydrate 26.9, Fiber 4.4, Sugar 18.6, Protein 1.6
CANDY CARROT COINS
Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.
Provided by looneytunesfan
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the carrots, then slice each one into rounds.
- Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
- Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
- In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
- Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.
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