GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
HONEY GINGER CARROTS
Carrots sweetened with honey and lemon, with a hint of ginger.
Provided by Linda
Categories Side Dish Vegetables Carrots
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
- In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g
TERRINE WITH SPINACH AND CARROTS
A rich side dish that goes well with a light chicken or pork. Also tasty as an appetizer. Cooking time is cooling and chilling time. This will keep for 3 days refrigerated.
Provided by ChipotleChick
Categories Spinach
Time 3h35m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350.
- Grease a 9x5 inch loaf pan very well.
- Sprinkle the parmesan into the pan and tap the sides to evenly coat.
- Turn the pan unside down and shake off excess cheese.
- For the spinach mixture, coarsely chop the spinach.
- Put the spinach in a pot of boiling water for 1 minute.
- Drain and wring out excess water.
- Set aside.
- Mix the cottage and cream cheeses together with a mixer until there are no lumps of cream cheese.
- Add eggs, flour, salt, pepper, cheddar, and spinach.
- Mix well and set aside.
- For carrot mixture, put them in a pot of boiling water for 3 minutes, remove and set aside.
- Blend eggs, shallot, ginger, salt and pepper with a mixer.
- Add flour, jack cheese, and half anf half.
- Blend well.
- Add carrots and stir to combine.
- To assemble, spoon half of the spinach mixture into the loaf pan, then carefully all of the carrot mixture.
- Put the remaining spinach mixture on top.
- Smooth the top evenly with a spatula.
- Bake 50-60 minutes or until puffed but not yet browned.
- Cool 1 hour and turn out onto a platter.
- Refrigerate for 2 hours.
- Slice into 1 inch pieces and serve garnished with parsley sprigs.
Nutrition Facts : Calories 224.7, Fat 15.9, SaturatedFat 8.8, Cholesterol 169.6, Sodium 513.2, Carbohydrate 9.2, Fiber 2.4, Sugar 1.4, Protein 12.8
CARROT GINGER SOUP
This light, flavorful carrot ginger soup is vegan! It's made with pantry staples and comes together in a hurry, yet always seems to impress. Fresh ginger makes a big difference-and what isn't used can be wrapped tightly and tossed in the freezer to use later. -Jenna Olson, Manchester, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.
Nutrition Facts : Calories 80 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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