Best Julienne Of Carrots In Honey Glaze Recipes

JULIENNE OF CARROTS IN HONEY GLAZE

Steps:

• Using vegetable peeler or food processor, shred carrots into long strands.
• In pot of boiling salted water, cook carrots for 1-2 minutes or until barely tender.
• Drain and refresh under cold running water and drain again.
• In skillet, melt butter over medium heat.
• Stir in honey and lemon juice and mix well.
• Add carrots.
• Stir and toss 2-3 minutes or until carrots are heated through and well coated.
• Season with pepper and nutmeg to taste.

HONEYED CARROTS AND ZUCCHINI JULIENNE

Steps:

• Slice carrot and zucchini into long thin strips.
• Heat butter in a pan and saute the vegetables until soft being careful not to burn.
• Add honey and pepper, gently heat through and serve.

ALMOND HONEY CARROTS

Steps:

• Peel carrots; slice on the diagonal.
• In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
• Cover and cook over medium heat until almost tender, 5 to 7 minutes.
• Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
• Remove from heat.
• Stir in almonds and butter.

HONEYED CARROTS

Steps:

• In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling. Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.
• In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly. Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.

HONEY-GLAZED CARROTS

Steps:

• Place carrots and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until crisp-tender. , Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 3-1/2 minutes, stirring constantly. Add carrots; cook and stir for 1 minute or until glazed.

GLAZED JULIENNED CARROTS

Steps:

• In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp-tender. Serve with a slotted spoon. If desired, sprinkle with thyme.