Best Berns Carrots Recipes

GRAND MARNIER CARROTS

Steps:

• Combine carrots, water to cover, and salt in pan. Cover and cook over medium heat 25 minutes. Drain and set aside.
• Melt butter in a large skillet over medium heat. Add sugar and marmalade and simmer about 10 minutes or until sugar is melted. Stir in carrots and 1/2 cup Grand Marnier. Simmer, uncovered about 30 minutes or until carrots are shiny and candied. Add remaining Grand Marnier.
• Sprinkle with nutmeg and serve in orange shells, if desired.

HERBED GREEN BEANS AND CARROTS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

BERBERE ROASTED CARROTS & FENNEL WITH ORANGES

Steps:

• Heat the oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the fennel and carrots and season with salt and pepper. Toss to coat, then add the remaining 2 tablespoons butter and cook until the vegetables soften and start to brown, about 5 minutes. Add the orange juice and berbere. Toss to combine and turn the heat to low. Add the orange segments and mint.
• Transfer the vegetables to a serving bowl and top additional berbere and mint leaves.
• Put the coriander seeds, fenugreek seeds, peppercorns, cardamom pods, cloves and allspice berries into a small skillet over medium heat. Toast, swirling the skillet, until fragrant, about 4 minutes. Pour the seeds into a spice grinder and cool. Add the onion flakes and chiles de arbol. Grind to a fine powder. Transfer the spice powder to a bowl and whisk in the paprika, salt, cinnamon, ginger and nutmeg. Store in a sealed jar, out of the light, for up to 6 months.

CARROTS AMARETTO

Steps:

• Parboil sliced carrots (I usually use the baby carrots whole) until al dente, about 10 minutes.
• Drain and rinse under cold water to stop cooking. This can be done a couple of hours ahead of time.
• Heat butter over medium heat until melted. Add carrots, sugar and heat to caramelize sugar.
• Add Amaretto and cook to reduce sauce to a glaze.
• Season to taste with salt and pepper.
• Serve immediately.

WHITE BEANS WITH CARROTS AND ROASTED GARLIC

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
• Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.