Best Russian Glazed Carrots Recipes

RUSSIAN CARROT SALAD WITH CORIANDER

Russian Carrot Salad with Coriander image

Provided by Natasha of NatashasKitchen.com

Time 20m

Number Of Ingredients 9

Ingredients

4 med/large carrots (cut into fine match sticks or using grater for Korean carrot salad)
1 Tbsp white vinegar (5%)
1 garlic clove (pressed)
1 tsp coriander seeds (crushed)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground black pepper
2 Tbsp oil (olive or canola)
1 medium onion (finely diced)

Steps:

Mix together 4 grated carrots, 1 Tbsp of vinegar, 1 garlic clove, 1 tsp of coriander seeds, 1/2 tsp of salt and 1/2 tsp of sugar.
Heat some oil in the medium skillet over medium/high heat than saute 1 diced onion until soft and golden (about 5-6 minutes).
Add 1/4 tsp of ground pepper and stir the onions and pepper quickly. Immediately after stirring, add the them to the carrots.
Mix well and let salad sit for at least 1 hour before serving.

RUSSIAN GLAZED CARROTS

Russian Glazed Carrots image

This is from the Kraft "What's Cooking" magazine. I am going to try this soon as it sounds delicious! Recipe can be easily doubled to accommodate more guests. Since I posted this recipe I have made it and found it very good.

Provided by Dorel

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb baby carrots
1/4 cup kraft Russian salad dressing (use your own Russian dressing if you have it)
2 tablespoons toasted almonds
2 tablespoons chopped fresh parsley

Steps:

Pour the dressing over the carrots in a non stick frying pan.
Stir to coat.
Cover and cook on medium heat for 10 minutes, stirring after 5 minutes.
Remove from heat.
Stir in the almonds and parsley.
Serve and enjoy.

Nutrition Facts : Calories 80.3, Fat 4.3, SaturatedFat 0.6, Sodium 155.8, Carbohydrate 10, Fiber 2, Sugar 6, Protein 1.3

ORANGE-HONEY GLAZED CARROTS

Orange-Honey Glazed Carrots image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 4 to 5 minutes

Number Of Ingredients 8

Ingredients

3 bunches carrots, peeled
2 tablespoons unsalted butter
2 tablespoons honey
Kosher salt
1 teaspoon minced fresh ginger
1 teaspoon grated orange zest
1/2 cup freshly squeezed orange juice
1/2 teaspoon freshly ground black pepper

Steps:

Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

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