Spiced Butter Glazed Carrots Food

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat. Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes. Add carrots; stir to coat. Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes. Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper. Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

SPICED BUTTER-GLAZED CARROTS

Steps:

• Melt butter in medium skillet over medium heat.
• Add onion, ginger, cardamom pods with seeds, and garlic; sprinkle with salt and pepper. Cook until onion is soft, stirring frequently, about 4 minutes.
• Add carrots; stir to coat.
• Add 1 cup chicken broth; bring to boil. Reduce heat to medium-low, cover, and simmer until just tender, about 8 minutes.
• Uncover, increase heat to high, and boil until butter glazes carrots, tossing occasionally, about 5 minutes. Season with salt and white pepper.
• Do ahead Can be made 2 hours ahead. Rewarm over medium heat, adding more broth by tablespoonfuls as needed.

SPICY BROWN SUGAR CARROTS

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the carrots. Cook for 2 minutes, then drain in a colander and set aside.
• In a medium-size pot combine all the remaining ingredients, except the parsley, and bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.

SPICED CARROTS WITH RAISINS

Steps:

• In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
• In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
• Drain.
• In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
• Cover and cook 1 minute.
• Add raisins, drained, brown sugar, spices and season to taste.
• Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
• Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.

SPICY GLAZED CARROTS

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir carrots with brown sugar, cinnamon, cayenne pepper, and nutmeg in the hot oil until carrots are glazed, coated with spices, and tender, 10 to 15 minutes.

GLAZED SPICED CARROTS

Steps:

• Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots., Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

SPICED CARROTS WITH PISTACHIOS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.

SPICED GLAZED CARROTS WITH DILL

Steps:

• Place ingredients into saucepan; cover with water.
• Bring to boil, simmer about 12 minutes, until carrots are tender and liquid has evaporated. (Shake pan so carrots don't stick.).
• Garnish with dill.

SPICED CARROTS

Steps:

• Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

SPICED CARROTS

Steps:

• Steam carrots until tender crisp.
• Drain.
• Add remaining ingredients.
• Stir until butter is melted through.
• Can be re-heated when ready to serve.