Here is a quick baby carrots recipe that feeds four to 6 people for a side dish.
I really like baby carrots. I'm keen on them raw for a quick munchie or together with a sandwich at lunch time. If I am rounding up ingredients for chicken dumpling, turkey noodle, beef and vegetable, or vegetable soup, I merely pour them in the cooking pot without cutting them. Their small size makes sure that I don't have to work over slicing them up for soups but still these are thick enough to end up being simmered for a long time in the pot without shredding to splinters. Here is a recipe for baby carrots to be a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw baby carrots (if you work with homegrown carrots out of your garden, you will need eight to ten carrots to do this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Assemble the carrots, sugar, butter and salt within a medium size pot and pour in water until it merely barely covers the tops of carrots. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as carrots boil and just put in a little bit of water as needed to help prevent the carrots from getting stuck to the pot. Once in a while stir the carrots to make sure thorough cooking. Carry on and cook the carrots at a slow boil for eight or ten mins or until baby carrots yielding when pierced with a knife. Drain all of the water and serve either warm or room temperature.
You can easily adjust this baby carrots recipe to your own liking by using more sugar or salt. Should you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Be sure to adjust the sugar to water proportions to make certain there is plenty of water to dissolve more sugar.
It is possible to adjust this baby carrots recipe to your own preferences by using more sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Be sure to adjust the sugar to water proportions to make certain there is sufficient water to dissolve more sugar.
If a lot of sugar is poured in and the water inside the pot isn't increased, then the carrots may become sticky sweet and there is a possibility for the sugar to burn inside the pot. Savor this baby carrots recipe!
I really like baby carrots. I'm keen on them raw for a quick munchie or together with a sandwich at lunch time. If I am rounding up ingredients for chicken dumpling, turkey noodle, beef and vegetable, or vegetable soup, I merely pour them in the cooking pot without cutting them. Their small size makes sure that I don't have to work over slicing them up for soups but still these are thick enough to end up being simmered for a long time in the pot without shredding to splinters. Here is a recipe for baby carrots to be a side dish.
Ingredients:
1 lb . or 16 oz . of peeled, raw baby carrots (if you work with homegrown carrots out of your garden, you will need eight to ten carrots to do this recipe)
3 tbsps white sugar
1 tbsp . unsalted butter
Pinch of salt
Assemble the carrots, sugar, butter and salt within a medium size pot and pour in water until it merely barely covers the tops of carrots. Bring your water to a boil and then reduce heat to medium. Let the water to evaporate as carrots boil and just put in a little bit of water as needed to help prevent the carrots from getting stuck to the pot. Once in a while stir the carrots to make sure thorough cooking. Carry on and cook the carrots at a slow boil for eight or ten mins or until baby carrots yielding when pierced with a knife. Drain all of the water and serve either warm or room temperature.
You can easily adjust this baby carrots recipe to your own liking by using more sugar or salt. Should you prefer a sweeter carrot recipe, add one more tablespoon of white sugar. Be sure to adjust the sugar to water proportions to make certain there is plenty of water to dissolve more sugar.
It is possible to adjust this baby carrots recipe to your own preferences by using more sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Be sure to adjust the sugar to water proportions to make certain there is sufficient water to dissolve more sugar.
If a lot of sugar is poured in and the water inside the pot isn't increased, then the carrots may become sticky sweet and there is a possibility for the sugar to burn inside the pot. Savor this baby carrots recipe!
About the Author:
Looking to find the best soul food recipes, then visit www.soul-food-recipes.net to find the best southern and soul food desserts like this traditional lemon chess pie.
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