Carrot Side Dish Recipes

Carrots are cheap, readily available and very versatile. The vegetable is excellent in soup, stews and casseroles. They are rich in vitamin A, but cooked carrots alone can be rather bland. These are some good carrot side dish recipes, rich in flavor.

Honey Carrots Ingredients

12 medium carrots
1 teaspoon lemon juice
1/3 cup honey
1/2 teaspoon salt
2 tablespoons vegetable oil
 
 
 

Honey Carrots Directions

Heat 2 inch of salted water to boiling. Add the carrots, heat to boiling, then reduce heat.

Cover and cook until tender, about 12 to 15 minutes, then drain.

Cook and stir honey,oil, lemon juice and salt in large skillet, until bubbly.

Add carrots, stir under low heat for 2 to 3 minutes, until carrots are evenly coated.

Vinchy Carrots

1/4 cup butter or margarine
1 tablespoon sugar
3/4 cup boiling water
5 cups diagonally sliced carrots, 1/4 inch thick
2 teaspoons salt
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1/4 cup snipped parsley
1/8 teaspoon pepper
 

Vichy Carrots Directions

Add butter to boiling water in medium saucepan. Add seasonings (except parsley) and carrots.

Simmer, covered, about 8 to 10 minutes or until tender, but still somewhat crisp.

Stir in lemon juice and parsley.

Cheese Scalloped Carrots Ingredients

12 sliced carrots
1/4 teaspoon dry mustard
1/4 cup butter or margarine
2 cups milk
1 small onion, minced
1/8 teaspoon pepper
1/4 cup flour
1/4 teaspoon celery salt
1 teaspoon salt
1/2 pound Cheddar cheese shreds or slices
3 cups fresh bread crumbs
 

Cheese Scalloped Carrots Directions

Slice carrots, then cook for about 15 minutes and drain.

Preheat oven to 350 degrees.

In saucepan, cook onion for 2 to 3 minutes in butter. Stir in flour, salt and mustard and blend.

Then add milk. Cook, stirring until smooth. Add pepper and celery salt.

In 2 quart casserole, arrange layers of carrots then layer of cheese, Repeat until are carrots and cheese used.

Pour on sauce, top with crumbs.

Bake uncovered 25 minutes, or until golden.

Glazed Carrots Ingredients

8 medium carrots
1 tablespoon sugar
3/4 cup water
1/2 teaspoon instant beef bouillion
2 tablespoons margarine or butter
dash of pepper
parsley flakes
 

Glazed Carrots Directions

Cut carrots into 2 inch pieces.

Heat carrots and rest of ingredients, except parsley.

Cover and simmer until carrots are tender, about 25 minutes.Remove carrots and boil rapidly to reduce liquid.

Once it is at glaze consistency, put the carrots back and some parsley, stir to coat evenly.

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