Carrot Recipes: My Top 3 Carrot Side Dishes

Honey Glazed Carrots

This recipe has the great taste of carrot infused with butter and honey.

For this recipe I’m going to use honey, this will make this recipe higher in carbs than some might be comfortable with. However it is delicious and simple to make, I would recommend eating small quantities of this recipe.

In French cuisine, this recipe is known as Vichy carrots. The idea is to cook the carrots in a mixture of honey and butter until the carrots are good and tender.

While the carrots are cooking they take in all the lovely taste of butter and honey. Herbs are added for flavor as well.

These honey glazed carrots are great as a side dish to roast meats.

Ingredients

Makes 6 servings.

1 kg carrots

1 tablespoon of clear honey

50 g butter

1 tablespoon of thyme leaves.

Salt and pepper to taste

Method

Peel the carrots, if small leave whole.

If the carrots are large cut into quarters lengthways.

Put the carrots into a saucepan.

Add just enough water to cover the carrots.

Add the honey, butter, salt and thyme.

Bring the pan to the boil, and then reduce to a simmer.

You will need to stir the carrots once in a while.

Keep your eye on the pan until the carrots are tender and there is a little of the buttery juices left.

Carrot Purée

This is one of my favorite carrot dishes. Just lovely with roast lamb.

This recipe makes 4-6 servings depending on the appetites of your guests.

2 teaspoons salt

1 kg carrots, peeled and chopped into 1/2 inch pieces

2 teaspoons fresh rosemary very finely chopped

4 tablespoons butter

1 tablespoon honey

250ml of cream

 Method

Put the oven to preheat to 180C / 350F

Place the carrots in a pan cover with water and salt and bring to the boil.

Cook the carrots until tender; this will take about 20 minutes.

When you drain the carrots, keep the cooking liquid.

Process the carrots in either a blender or a food processor, until smooth, adding the carrot cooking water until the puree is the consistency you are looking for.

Add the butter, honey, rosemary and cream and continue to process.

Place this puree mixture into a well greased baking dish.

Transfer to the oven and bake for about 30 minutes.

The puree should be browned on top and the whole mixture should be hot and bubbling.

Carrot Coleslaw Recipe

A lovely refreshing carrot slaw adds a crunchy addition to your salad.

Ingredients for Carrot Coleslaw

Makes enough for 6 servings.

2 large carrots – put through the grating blade of your food processor.

1 small onion – also put through the grating blade of your food processor.

500 grams of white cabbage put through the shredding blade of your processor or chop very finely.

125ml of mayonnaise – homemade mayonnaise is the best.

Method

In a bowl place all the shredded and grated vegetables.

Mix the mayonnaise with the lemon.

Add the mayonnaise mixture to the vegetables and mix well.

Yum! I love this simple coleslaw recipe made with carrot.

 

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