ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

Carrots, Carrots, and More Carrots
(From Nina Strand-Kaya)

 

Ingredients

5 medium carrots, washed and peeled

1 tablespoon brown sugar

1 teaspoon cornstarch

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 cup orange juice

2 tablespoons butter

 

Directions

Cut carrots diagonally in 1 inch chunks. Cook covered, in boiling, salted water for about 15 minutes, or till just tender; drain. Meanwhile, combine next 4 ingredients in small saucepan. Add orange juice; cook, stirring constantly, till mixture thickens and bubbles. Boil 1 minute. Stir in butter. Pour over hot carrots, tossing to coat evenly.

Serves 4.

 

Stir Fry Carrots

4 medium carrots, coarsely grated or sliced thin.

1 pound fresh asparagus, cut in 1 inch chunks.

3 tablespoons butter

Salt to taste

 

Directions

Melt 3 Tbsp. butter in a skillet on medium heat. Add carrots, asparagus and a dash of salt.

Stirring often to prevent burning, cook 5 to 8 minutes or till tender. Enjoy.

Nina's Note: The great thing about this recipe is you can add 1 to 2 cups of any other fresh vegetable, that's in season, to the carrots. I use them all.

 

 

Skillet Carrots

Ingredients

8 medium carrots, washed a peeled

3 tablespoons butter

Snipped parsley (optional)

 

Directions

Melt butter in a skillet and add carrots. Sprinkle with dash of salt. Cover and cook on medium heat, just till tender about 5 to 8 minutes.

 

 

Carrots Lyonnaise

Ingredients

6 medium carrots washed and peeled

1 chicken bouillon cube in ½ cup boiling water

1/4 cup butter

3 medium onions, sliced

1 tablespoon flour

dash of salt & pepper to taste

3/4 cup boiling water

 

Directions

Cut carrots in julienne strips. Dissolve 1 chicken bouillon cube in ½ cup boiling water. Cook carrots covered in bouillon mixture, 10 minutes.

In medium pan, melt butter and add onions. Cook 15 minutes, stirring occasionally. Stir in flour, salt and pepper ,stirring constantly for one minute to keep from scorching.

Add 3/4 cups water and bring to boil. At this time, add carrot bouillon mixture.

Simmer, uncovered, 10 minutes. Add pinch of sugar.

Serves 6.

Nina's Note: This is my favorite carrot recipe!