Best 8 Peggis Butter Fried Carrots Recipes

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**Peggy's Butter Fried Carrots: A Sweet and Savory Side Dish**

Whether you're looking for a quick and easy weeknight side dish or a special dish to serve at your next holiday gathering, Peggy's butter fried carrots are sure to please. These tender-crisp carrots are sautéed in butter until golden brown and then seasoned with a blend of herbs and spices. The result is a deliciously flavorful dish that pairs perfectly with roasted chicken, grilled pork chops, or a simple ham steak. This recipe is also incredibly versatile. You can add other vegetables, such as peas, corn, or zucchini, to create a colorful and nutritious side dish. Or, you can spice up the carrots with a dash of cayenne pepper or chili powder. No matter how you choose to prepare them, Peggy's butter fried carrots are sure to be a hit.

In addition to the classic butter fried carrots recipe, this article also includes instructions for making several variations of the dish. For a healthier option, try the air fryer butter fried carrots. These carrots are cooked in an air fryer instead of being fried in butter, resulting in a crispy and flavorful dish that is lower in fat and calories. If you're short on time, the microwave butter fried carrots are a great option. These carrots are cooked in the microwave in just a few minutes, making them a quick and easy side dish for busy weeknights. And for a special occasion, try the brown sugar butter fried carrots. These carrots are coated in a sweet and savory brown sugar glaze that makes them irresistible.

No matter which recipe you choose, you're sure to enjoy these delicious and versatile butter fried carrots.

Here are our top 8 tried and tested recipes!

FRIED CARROTS



Fried Carrots image

Make and share this Fried Carrots recipe from Food.com.

Provided by Marlene.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups raw carrots, sliced
1 small onion, sliced
salt and pepper
cooking spray

Steps:

  • Clean,peel and slice carrots.
  • Slice onion.
  • Using cooking spray, spray fry pan and heat to medium.
  • Add carrots and onions, salt and pepper to taste.
  • Cover pan.
  • When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.

Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8

BUTTERED CARROTS



Buttered Carrots image

Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

8 large carrots
3 tablespoons butter
1 tablespoon sugar
Salt and freshly ground pepper

Steps:

  • Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
  • Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
  • Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

SAUTEED CARROTS



Sauteed Carrots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

  • Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

STIR-FRIED CARROTS AND GARLIC



Stir-Fried Carrots and Garlic image

Categories     Garlic     Vegetable     Side     Sauté     Vegetarian     High Fiber     Wheat/Gluten-Free     Carrot     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 6

4 medium carrots, halved crosswise
2 teaspoons olive oil
1 garlic clove, sliced thin lengthwise
1/3 cup water
2 teaspoons unsalted butter
fresh lemon juice to taste

Steps:

  • Halve carrot pieces lengthwise and cut crosswise into 1/8-inch-thick slices. In a heavy medium skillet heat oil over moderately high heat until hot but not smoking and stir-fry carrots until they begin to turn golden. Add garlic and stir-fry 30 seconds. Add water and butter and simmer, covered, until carrots are just tender, about 3 minutes. Boil carrots, uncovered, until most of liquid is evaporated. Stir in lemon juice and salt and pepper to taste.

GARLICKY, BUTTERED CARROTS



Garlicky, Buttered Carrots image

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.

Provided by Alison Roman

Categories     easy, quick, vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

1/4 cup chicken fat, olive oil or unsalted butter
1/4 cup olive oil
Pinch of red-pepper flakes (optional)
2 bunches carrots, topped removed (about 1 pound), thinly sliced into rounds
Kosher salt and freshly ground black pepper
1 garlic clove, finely chopped or grated

Steps:

  • Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
  • Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

BUTTERED CARROTS



Buttered carrots image

Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness

Provided by Jeremy Lee

Categories     Lunch, Side dish

Time 30m

Number Of Ingredients 3

800g new-season carrot with green tops attached
2 tsp caster sugar
knob of butter

Steps:

  • Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

Nutrition Facts : Calories 51 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

BUTTERY COOKED CARROTS



Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 3

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Steps:

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

PIEROGI WITH CABBAGE FILLING AND CLARIFIED BUTTER



Pierogi with Cabbage Filling and Clarified Butter image

For cabbage pierogi, cream cheese slightly softens the vegetable to give each bite a tender crunch. For a step-by-step guide, see our How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Basic Pierogi
Two 3-pound heads green cabbage (outer leaves removed)
8 ounces room-temperature cream cheese
4 tablespoons melted unsalted butter
Coarse salt and freshly ground pepper
2 sticks unsalted butter

Steps:

  • Make the cabbage filling:Quarter and core cabbage. Working in batches, steam cabbage until very tender, 20 to 30 minutes. Drain; let cool. Working in small batches, place steamed cabbage in a thin kitchen towel, and squeeze out as much liquid as possible. Grind cabbage with the fine blade of a meat grinder. Stir in cream cheese and butter. Season with salt and pepper. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
  • Make the clarified butter:Melt butter in a small saucepan over low heat. Remove from heat, and let milk solids sink to bottom. Skim foam from surface. Carefully pour off clarified butter, leaving solids behind. Makes 1 cup.

Tips:

  • Choose the right carrots: Look for carrots that are firm and have a deep orange color. Avoid carrots that are wilted or have brown spots.
  • Peel and cut the carrots evenly: This will help them cook evenly and prevent them from sticking together.
  • Use a large skillet: This will give the carrots plenty of room to cook and prevent them from steaming.
  • Heat the oil over medium-high heat: This will help the carrots brown and caramelize.
  • Don't overcrowd the skillet: Cook the carrots in batches if necessary to avoid overcrowding.
  • Stir the carrots frequently: This will help them cook evenly and prevent them from burning.
  • Season the carrots to taste: Salt, pepper, and garlic powder are all good options.
  • Serve the carrots immediately: They are best enjoyed hot and fresh.

Conclusion:

Peggy's Butter-Fried Carrots are a simple but delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet, savory, or spicy, these carrots are sure to please. So next time you're looking for a quick and easy side dish, give Peggy's Butter-Fried Carrots a try!

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