Best 7 Glazed Carrots With Cardamom And Ginger Recipes

CARDAMOM CARROTS

Steps:

• In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

MAPLE-GLAZED CARROTS AND APPLES

Steps:

• Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
• Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.

GLAZED CARROTS WITH CARDAMOM AND GINGER

Steps:

• In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve. MAKE AHEAD The carrots can be refrigerated overnight. Rewarm before serving.

CARROTS WITH ORANGE AND CARDAMOM

Steps:

• Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
• Squeeze orange, reserving both juice and pulp.
• Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.

GLAZED GINGER CARROTS

Steps:

• Cook carrots in boiling salted water for 2 minutes; drain and set aside.
• In a large skillet, cream the butter with the brown sugar and ginger.
• Cook over medium heat until mixture melts and begins to bubble slightly.
• Add drained carrots and stir well.
• Saute 2 minutes, stirring occasionally.
• Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.

HONEY-CARDAMOM GLAZED CARROTS

Steps:

• Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
• Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
• Add honey and cardamom, toss, adjust salt and serve.