Best Sherried Carrots Recipes

Sherry Vinegar and Molasses Glazed Carrots image

Provided by Bruce Aidells

Yield Makes 10 servings

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
3 pounds small carrots (5 to 6 inches long), peeled, trimmed
2 tablespoons mild-flavored (light) molasses, divided
1/2 teaspoon (or more) coarse kosher salt
6 tablespoons Sherry wine vinegar, divided
2 tablespoons chopped fresh Italian parsley, divided

Steps:

Melt butter in heavy extra-large skillet or pot over medium-high heat. Add carrots, 1 tablespoon molasses, and 1/2 teaspoon coarse salt; sauté until carrots are coated with butter mixture, about 1 minute. Add 4 tablespoons Sherry wine vinegar and enough water to almost cover carrots (about 4 cups) and bring to boil. Cover and boil 2 minutes. Uncover and boil until liquid is reduced to syrup and carrots are tender, stirring often, about 20 minutes. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Add remaining 1 tablespoon molasses and 2 tablespoons vinegar to carrots and toss over medium-high heat until carrots are heated through and thickly coated with glaze, about 3 minutes. Stir in 1 tablespoon parsley. Season carrots to taste with more coarse salt and generous amount of ground black pepper. Transfer carrots to large bowl; sprinkle with remaining 1 tablespoon parsley and serve.

Sherried Carrots image

Provided by Tansy1308

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Steps:

Sherried Carrot Soup image

Provided by Chef Regina V. Smith

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 onion, chopped
2 tablespoons unsalted butter
6 carrots, peeled and cut into 1/4 inch thick slices
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
3 cups chicken broth
1/4 cup sherry wine, medium dry
1/2 cup heavy cream
white pepper, to taste
chopped fresh parsley (to garnish)

Steps:

In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.

Nutrition Facts : Calories 294.7, Fat 18.1, SaturatedFat 10.8, Cholesterol 56, Sodium 652.3, Carbohydrate 15.4, Fiber 3.1, Sugar 6.5, Protein 5.5

Spiced Glazed Carrots with Sherry & Citrus image

Provided by Susan Spungen

Yield Makes 8 to 10 servings

Number Of Ingredients 10

2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

Steps:

Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and clementine zest.