Best 9 Parsleyed Carrots Recipes

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

PARSLIED CARROTS

Steps:

• 1. In a medium saucepan combine carrots, water, butter, lemon juice, sugar, salt, and pepper.
• 2. Bring to a boiling; reduce heat. Cover and cook over low heat for 20 minutes or until the carrots are tender.
• 3. Uncover; continue to cook for 10 minutes more until the liquid has evaporated, carefully stirring occasionally to prevent the carrots from sticking.
• 4. To serve, sprinkle with snipped parsley.

PARSLEYED BABY CARROTS

Steps:

• Peel carrots and leave some green leaves. Place them in a small saucepan and add water to cover and salt. Simmer 8 minutes or until tender. Drain.
• Melt butter in the same saucepan and add carrots, lemon juice, cumin, salt, pepper and parsley. Toss and blend well.

PARSLEYED BABY CARROTS

Steps:

• In large pot of boiling salted water, cook carrots 6 minutes until crisp tender.
• Drain and refresh under cold running water.
• In large skillet, over medium-high heat, melt butter.
• Stir in sugar, salt and hot sauce.
• Add carrots.
• Cook, stirring 5 minutes until heated through and sugar is dissolved.
• Stir in parsley.

BUTTERED CARROTS WITH PARSLEY

Steps:

• Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
• In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

PARSLEY CARROTS

Steps:

• In a medium saucepan cook carrots in chicken stock until almost tender.
• Add butter and parsley. May add salt and pepper if needed.

CARROTS WITH PARSLEY BUTTER

Steps:

• In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
• Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
• Pour butter mixture over carrots. Add parsley; toss.

PARSLEYED CARROTS

Steps:

• Peel carrots and slice, dice, julienne, or grate into medium saucepan. Add water, sugar, and salt. Bring to boil, cover and reduce heat cook 2 to 3 minutes for grated carrots or 4 to 7 minutes for sliced or diced carrots, until barely tender. Remove lid, cook off liquid and toss with butter (or margarine) and parsley (dried parsley flakes may be substituted for fresh) until coated. Serve immediately.VariationsBasil Carrots: Place 3/4 pound thinly sliced or diced carrots with 1 tablespoon butter into medium saucepan. Add several sprigs of fresh basil, finely chopped, or 1 teaspoon crushed dried basil. Cook, stirring, over medium heat until butter melts. Cover saucepan, turn heat to low, and cook for 10 to 12 minutes or until carrots are barely tender. Other herbs that can be used with carrots in place of basil include anise, chives, caraway, cinnamon, nutmeg, ginger, allspice, mint, curry, cilantro, thyme, rosemary, or mustard.Glazed Carrots: Saute drained, cooked carrots in 1 tablespoon butter along with enough maple-flavored syrup, honey, brown sugar, light corn syrup, concentrated orange juice, or apple juice to glaze.

CARROTS IN LEMON-PARSLEY BUTTER

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.