Peel the carrots and parsnips, then cut in matchsticks. Put in skillet with the OJ, butter, and honey, bring to a boil, then reduce to a simmer. Don't use a lid, you want the liquid to reduce so that it is syrupy and glazes the vegetables. When the vegetables are done, sprinkle the cinnamon over, stir around to coat, and serve. This is also good with cardamom or coriander instead of the cinnamon.
| Servings: | 4 |
| Time: | 5 Minutes Preparation Time 15 Minutes Cooking Time |
By Copasetic 1 from North Royalton, OH
Place carrots in saucepan with a little water and cook until tender. Drain. Add 1/2 to 1 jar of orange marmalade (according to your taste preference). Heat and serve.
Source: an old friend
By emmamamie
In large nonstick skillet coated with cooking spray, combine the first seven ingredients and bring to a boil.
Reduce heat and cover. Simmer for 5 to 8 minutes until carrots are crisp-tender. Discard cinnamon stick.
Add lemon juice and honey to carrots, and bring to a boil; cook uncovered for 2 minutes until sauce is thickened.
Source: My recipes, dated 2009
By Robyn Fed from Tri-Cities, TN
Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.
Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.
By Robin from Washington, IA
Slice carrots diagonally about 1 inch thick. Cook, covered, in boiling salted water in saucepan for 15 minutes or just until tender. Mix sugar, cornstarch, salt, ginger, orange juice, and butter in bowl. Pour over carrots. Cook for about 5 minutes, stirring occasionally.
By Robin from Washington, IA
By Robin from Washington, IA
Combine cornstarch with remaining 2 tablespoons of water and mix till smooth. Stir into carrot mixture. Cover and cook on high for 30 minutes or until thickened.
From Taste of Home Slow Cooker Recipes
By Liz from Bisbee, AZ
By Robin from Washington, IA
About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings. Serves: 4 - 6
By Connie from Oden, Arkansas
Melt butter in a large skillet over medium heat. Add carrots and toss to coat. Cook until just tender and beginning to brown, about 30 minutes, turning every 10 minutes.
Combine brown sugar, rum, raisins and pepper in a bowl; mix well. Pour evenly over carrots. Reduce heat to low and cook 10 minutes. stirring occasionally. Spoon into a bowl and serve hot.
Tips from the 'Test Kitchen': Substitute 1-2 tsp rum extract and 1/2 cup apple juice for rum if desired. The carrots should remain whole while cooking for peak flavor, texture and presentation. Use two utensils, such as a fork and spoon, and turn carrots gently.
I use baby carrots and Captain Morgan Rum. (occasionally I'll also add some flaked coconut for presentation)
Serves 8
Source: American Profile, Mary J. Lewis, Eatonton, Ga
By Laurie from Pahrump
Place butter in a 1qt. casserole; microwave at high 50 seconds or until melted. Add brown sugar and next 3 ingredients, stirring well. Add sliced carrots; cover with lid. Microwave at high 6-8 minutes or until tender, stirring after 3 minutes. Use a slotted spoon to serve.
By Robin
By Robin from Washington, IA
Slice and cook carrots. Add butter, brown sugar, lemon rind, and lemon juice to taste. heat slowly, stirring occasionally until nicely glazed, about 15 minutes. Serves 3-4
By Robin from Washington, IA
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Homemade Carrot Cake Recipes