CARROTS
WITH HONEY-MUSTARD GLAZE (allrecipes.com)
The
butter, honey, and mustard all work together to both accent and
complement the carrots in this easy and delicious dish.
Makes
4 servings
11/2
tablespoon butter
2 tablespoons minced shallots
1 pound carrots, peeled and sliced 3/8 inch thick
Kosher salt and freshly ground black pepper to taste
3 tablespoons fresh orange juice
1 tablespoon honey mustard or 2 teaspoons Dijon mustard and 1
teaspoon honey
Put butter in a nonstick skillet over medium-low heat.
Add shallots and cook, stirring, until
soft, about 3 minutes.
Add carrots, salt, and pepper, stir and cover.
Cook 10 minutes.
Combine orange juice, mustard, and 3 tablespoons water.
Add to carrots, stir well, cover, and cook until carrots are
tender, about 10 minutes.
GARLICKY CARROT AND BROCCOLI SAUTE
(farmfreshtoyou.com)
3/4 cup carrots, cut
diagonally into 1/2-inch thick pieces
2.5 cups broccoli, cut into florets
1 tablespoons pine nuts
1 tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/2 tablespoon lemon juice
Bring pot of salted water to boil. Add carrots; cook 2 minutes.
Add broccoli; cook 1 minute. Drain; reserve. In skillet, heat oil
over medium-high heat. Add pine nuts, garlic, & pepper flakes;
cook, stir occasionally, until garlic softens & browns
slightly. Add lemon juice & salt & reserved carrots &
broccoli; cook, stir occasionally, until vegetables are just
tender. Stir in Parmesan. Serves 4.
A Few Quick Serving Ideas:
Shredded raw carrots and chopped carrot greens make great additions
to salads.
Combine shredded carrots, beets and apples, and eat as a salad.
For quick, nutritious soup that can be served hot or cold, purée
boiled carrots and potatoes in a blender or food processor, and
add herbs and spices to taste.
Spiced carrot sticks are a flavorful variation on an old favorite
at parties or at the dinner table. Soak carrot sticks in hot water
spiced with cayenne, coriander seeds and salt. Allow to cool,
drain and serve.
Combine freshly squeezed carrot juice with soymilk and bananas to
make a nutrient-dense breakfast shake.
