Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, saute carrots in butter for 5 minutes. Add brown sugar. Cook and stir for 1 minute or until the sugar is dissolved. , Stir in the cider, water and mustard. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until carrots are crisp-tender. Uncover and cook 3 minutes longer. Stir to coat carrots with the glaze.
Time 35m Yield 8 serving(s) Number Of Ingredients 5 Steps:
In large pot bring cider, cinnamon, butter and honey to a boil. Stir in carrots and cook for 15 minutes, stirring occasionally. Cook 5 more minutes stirring frequently until mixure has formed a thick glaze.
Time 1h15m Yield Serves 6-8 Number Of Ingredients 8 Steps:
Heat the oil in a large flameproof casserole over a low heat and cook the carrots with some salt for about 15 mins, tossing occasionally until browned all over. Add the butter and cook until foaming, then add the cider, apple juice, spices and sugar. Bring to a simmer and cook for 20-25 mins until the carrots are tender and the liquid has reduced and is sticky. Serve, or leave to cool, then reheat in the glaze when ready.
Time 27m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in large saucepan over medium-high heat. Add carrots and sauté until carrots begin to brown slightly, about 5 minutes. Add apple cider, brown sugar, and tarragon and bring to boil. Reduce the heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 12 minutes. Add salt and pepper to taste.
Yield Makes 8 servings Number Of Ingredients 5 Steps:
Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round. Cut a 1/2-inch-thick diagonal slice from a carrot, then roll carrot away from you 90 degrees and cut another 1/2-inch-thick diagonal slice (shape will resemble a trapezoidal log). Continue rolling and cutting carrot, then cut remaining carrots in same manner. Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.
Time 25m Yield 4 Number Of Ingredients 5 Steps:
Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Time 25m Number Of Ingredients 5 Steps:
Quarter and cut carrots into 2-inch lengths. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.
Time 35m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet, brown pork chops on both sides 3 teaspoons oil. , In a small bowl, combine the cider, brown sugar, vinegar, soy sauce, garlic, mustard and ginger; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender., Meanwhile, place carrots in a greased 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with salt and pepper; toss to coat. , Bake, uncovered, at 425° for 15-20 minutes or until tender, turning once. Serve with pork chops.
More about “cider glazed carrots recipes”
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat. Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
