Best Cardamom Carrots Recipes

CARDAMOM CARROTS

Steps:

• In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

CARROTS WITH ORANGE AND CARDAMOM

Steps:

• Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
• Squeeze orange, reserving both juice and pulp.
• Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.

CARDAMOM CARROTS

Steps:

• Place carrots and salt in large saucepan and add enough water to just cover carrots.
• Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside.
• In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel.
• Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• Position rack in lower third of oven; preheat to 450ºF.
• Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat. Spread evenly on a rimmed baking sheet. Roast the carrots, stirring twice, until tender and golden, about 20 to 30 minutes. Serve immediately.

GLAZED CARROTS WITH CARDAMOM AND GINGER

Steps:

• In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper. Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve. MAKE AHEAD The carrots can be refrigerated overnight. Rewarm before serving.

CARDAMOM AND FENNEL SCENTED CARROTS

Steps:

• Combine all of the ingredients in a pot and stir to coat the carrots evenly.
• Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.

ROASTED CARROTS WITH CARDAMOM BUTTER

Steps:

• 1. Position rack in lower third of oven; preheat to 450°F. Combine butter, oil, cardamom and salt in a medium bowl. Add carrots and toss well to coat.
• 2. Spread evenly on a rimmed baking sheet.
• 3. Roast the carrots, stirring twice, until tender and golden, about 30 minute. Serve immediately.

CARROTS WITH NUTMEG & CARDAMOM

Steps:

• 1. Steam or boil carrots until desired doneness. Drain and return to pan.
• 2. Add butter, stirring until melted.
• 3. Sprinkle with nutmeg and cardamom. Add salt, if needed. Stir well and serve.