Best Miss Vickies Honey Glazed Herbed Carrots 2 Qt Pressure Cooker Recipes
MISS VICKIE'S HONEY-GLAZED HERBED CARROTS - 2-QT PRESSURE COOKER
Entered to show how easy and quick it can be to cook carrots with a pressure cooker. Without a p.c., you would need to cut the carrots into matchstick julienned sticks to cook quickly. With this recipe, you can quickly create the 2-inch x 1/2-inch carrot pieces without a mandolin. This was adapted from Miss Vickie's blog. By steaming and not boiling carrots, more nutrients are maintained. To save time, use the smallest pressure cooker and the least amount of water required by your pressure cooker. In any case, the water should not go higher than the trivet. You can use a perforated steam tray set on top of the trivet. Or you might use a steel vegetable steamer (one with perforated petals). With the rack, you might also use a packet made from aluminum foil that has been tightly sealed. Test the carrots for doneness; they should be tender but not soft or mushy. Some p.c.s are faster than others, so you may need to adjust the time; just reseal the carrots, secure the lid and bring up to pressure again if necessary. Check your p.c. manual for recommended cooking time for carrots. (Margarine has too much water in it and will prevent the herbs from adhering to the carrots.) 2/06/14: I used the beginning of this recipe to pressure cook carrots for Recipe #512987; the carrots came out cooked but not mushy, even after simmering the sauce for Recipe#512987.
Provided by KateL
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
- Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level.
- Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure.
- Cook 3 minutes.
- Remove from heat and use the quick release method recommended by your p.c. manual.
- Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
- Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released.
- Add salt and honey, stirring to blend.
- Add the cooked carrots and sauté, turning gently until they are well-coated with the honey mixture and heated through.
- Serve hot, spooning any remaining honey butter over the carrots.
Nutrition Facts : Calories 146.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 94.8, Carbohydrate 29.6, Fiber 2.3, Sugar 26.8, Protein 0.6
HONEY-GLAZED CARROTS
My mother used sugar in this recipe, but a local man who keeps bees on our farm shares honey with use so I use that instead.-Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place carrots and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-5 minutes or until crisp-tender. , Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 3-1/2 minutes, stirring constantly. Add carrots; cook and stir for 1 minute or until glazed.
Nutrition Facts : Calories 127 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 107mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
HONEY-GLAZED CARROTS WITH GREEN ONIONS
Originally got the recipe from my HS foods class, but I have halved and modified it over the years. Serves four as a side (although two can eat it quite easily!) Doubles very well.
Provided by ketchupqueen
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain.
- In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard.
- Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.)
- Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.
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