 |
|
|
CARROTS
Use spearmint, marjoram, bay
leaf, thyme, grated ginger, chives, dill parsley . To
sweeten ~ honey, maple syrup or sprinkle of sugar
|
| |
|
|
|
|
 |
|
|
|
Carrots ~ Honey
Slice your carrots and add to water and boil
as usual with a little salt.
Drain the water (great for making gravy) and
place a tbsp of honey and a sprinkle of black pepper over the top.
On
low heat, stir the carrots until the honey melts and the carrots are
coated. Add toasted sesame seeds if you wish
|
|
Braised Carrots and Parsley
Ingredients
500g carrots ~ cut carrots into logs 2 to 3 inches in length
and then in half.
1 cup beef stock 1 tsp honey 1 tbsp butter or margarine 3 tbsp fresh parsley, chopped
Method
Peel carrots.
and cut into logs as above In a medium saucepan, bring beef broth to a boil, add carrots,
honey, butter and parsley.
Cover and simmer for 4 to 5 minutes. Remove carrots to a warm plate and reduce liquid to a light glaze
by continuing to simmer for 15 to 20 minutes longer.
Return
carrots to saucepan and toss in the thickened liquid and serve.
|
| |
Marinated Carrots
This dish can be used as a garnish, salad or snack.
Ingredients
500g carrots
3 tbsp lemon juice 1/2 tsp Dijon mustard 1/4 cup olive oil 1
green onions, chopped 1 tbsp chopped parsley 1 clove garlic, crushed
Salt and freshly ground pepper
Method
Peel carrots and julienne, Blanch carrots in 1 quart boiling water for 3-4 minutes or until
barely tender and drain.
In a small bowl, stir together the lemon juice and mustard. Using a fork or small whisk, beat in olive oil a little at a time.
Add onions, parsley and garlic.
Pour over warm carrots. Taste, and
season with salt and pepper . Refrigerate 6 to 8 hours or overnight
|
|
Back to Vegetables
|
|
