Best Appealing Dinner Party Carrots Recipes
APPEALING DINNER PARTY CARROTS
Everyone loves these tasty carrots. The sauce is so flavorful and the orange juice genuinely compliments the carrots. I can always rely on this dish when I have company over and I have served it may times. Originally from a Company's coming cookbook.DELISH!
Provided by Chef Decadent1
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- I steam my carrots in a vegetable steamer until soft.
- In a saucepan over medium heat melt the butter. Stir in the flour and brown sugar & a dash of ginger powder (if you prefer- the ginger can also be omitted). Slowly add the orange juice, stirring until the mixture boils and thickens slightly.
- When ready to serve. Put the carrots in a beautiful serving tray and if you want it to look even more appealing garnish with fresh parsley from the garden.
Nutrition Facts : Calories 124.6, Fat 4.1, SaturatedFat 0.7, Sodium 100.7, Carbohydrate 21.9, Fiber 2.3, Sugar 15.8, Protein 1.2
THE ULTIMATE CARROTS
I'm going to show you an easy way to to make ordinary, nice carrots even more delicious - I'm talking outrageously tasty. You'll love these as part of your festive spread.
Provided by Jamie Oliver
Categories Sides Vegetables Aussie Christmas Christmas Sunday lunch Thanksgiving Fruit
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Peel the carrots, then you can chop, quarter or halve them, but I like to leave them whole with the tops on. Don't worry, this recipe will work however you prep them so just get them ready your favourite way.
- Place the carrots in a large, wide pan and just cover with cold water. Add a good pinch of sea salt and a pinch of black pepper, the clementine juice (you can use oranges instead, if you prefer), vinegar and butter.
- Bring to the boil and cook for 20 minutes, or until nearly all the liquid has evaporated.
- Once the butter starts to glaze the carrots, add the thyme sprigs and reduce the heat to low. Cook for 5 minutes, or until caramelised and delicious.
Nutrition Facts : Calories 54 calories, Fat 2.1 g fat, SaturatedFat 1 g saturated fat, Protein 1 g protein, Carbohydrate 8.3 g carbohydrate, Sugar 7.4 g sugar, Sodium 0.30 g salt, Fiber 3 g fibre
PARTY CARROTS
People who don't like carrots often change their minds after tasting this easy-to-fix dish. It's nice for potlucks because you can prepare it ahead of time. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add carrots and bouillon. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender. , Meanwhile, in another large saucepan, combine process cheese and butter. Cook and stir over low heat until melted. Add the cream cheese, onions, salt and pepper. Cook and stir until cream cheese is melted. , Drain carrots; stir into cheese sauce. Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 270 calories, Fat 20g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 775mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 9g protein.
PARTY CARROTS
Make and share this Party Carrots recipe from Food.com.
Provided by Courtly
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 inch of water in a large saucepan; add carrots and boullion. Bring to a boil. Reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender.
- Meanwhile, in another large saucepan, combine process cheese and butter. Cook and stir over low heat until melted. Add the cream cheese, onions, salt and pepper. Cook and stir until cream cheese is melted.
- Drain carrots; stir into the cheese sauce. Transfer to a greased shallow 2 quart baking dish. Cover and bake at 350 for 20-25 minutes or until bubbly.
Nutrition Facts : Calories 268.6, Fat 20.1, SaturatedFat 12.5, Cholesterol 57.2, Sodium 805.7, Carbohydrate 14.4, Fiber 3.4, Sugar 7.6, Protein 9.1
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