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Ingredients: 1 medium Onion, thinly sliced 1/4 ts Dried dill weed; 1 large Clove garlic; finely chopped 1/8 ts Pepper; 2 Tablespoon(s) Margarine or butter; 1 lb Carrots, cut crosswise into 1/2 Cup(s) Water; -1/8" strips 1 Tablespoon(s) Instant chicken bouillon; 2 md Fennel bulbs; cut into 1/4" 1/2 Teaspoon(s) Salt; -slices Directions: Cook and stir onion and garlic in margarine in 10" skillet over medium heat until onion is tender, about 5 minutes. Stir in water, chicken bouillon, salt, dill weed and pepper. Add carrots and fennel. Heat to boiling; reduce heat. Cover and simmer until carrots are tender, about 12 minutes. Sprinkle with snipped parsley if desired. Food Exchange per serving: 1 VEGETABLE EXCHANGE Source: Betty Crocker's New American Cooking by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.
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Contributor: M Lemon carrots cook carrots in water, lemon juice, salt, pepper and butter for 10 minutes over low heat. mix the remaining lemon juice with cornstarch and pour over carrots. add the honey. simmer for 10 minutes Honey glazed carrots Preheat oven to 325 degrees F. Lightly grease the bottom of a 9x13 inch baking dish. Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper. Bake for 45 minutes, or until tender. Turn oven off Shredded carrots a l'orange In a large non-stick saucepan or skillet with a lid, combine shredded carrots with remaining ingredients. Simmer, covered, 3 minutes. Uncover and simmer an additional 2 to 3 minutes, until nearly all the liquid is evaporated. Makes 5 servings, a Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till c Roasted potato and fennel hash Preheat oven to 425 degrees. Spread the potato slices in a single layer on 2 lightly oiled baking sheets. Drizzle the olive oil over the potatoes and season with salt and freshly ground pepper. Roast for about 45 mintues, turning occasionally, until br Broiled salmon fillets with fennel sauce 1. Preheat the broiler. 2. Carefully inspect the fish to determine if any bones remain. Using a pair of pliers, carefully pull away and discard the bones. Cut the fillets into 4 equal portins, either rectangular or square in shape. Sprinkle wit New american peas & carrots Bring a saucepan of water to a boil. Add the carrots and simmer 7 minutes. Drain, rinse under cold water and drain again. (As I mentioned, I just steam the carrots in peas in the pot on top of each others it saves pots and time). 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Pour tomato soup, vinegar, and granulated sugar over cooked carrots and onions. Add salt and pepper to taste. Stir and chill. Keep in refri Charred new potato and fennel salad Preparation time: 25 minutes. Cooking time: 25 minutes. 1. Set broiler rack about 6 inches from heat. Turn on broiler. 2. Toss potatoes and fennel in 1/4 cup olive oil; reserve any extra oil. Spread in single layer on broiler pan. Lightly s Honeyed carrots Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12 to 15 minutes; drain. Cook and stir remaining ingredients in 10-inch skillet until bubbly; add car Spiced carrots Cook spices in oil in a small nonstick skillet over low heat, stirring, until fragrant, about 2 minutes. Remove from heat and cool slightly, then stir in honey and salt. Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minut Boursin and fennel seed risotto In a small saucepan bring broth and water to a simmer and keep at a bare simmer. In a heavy saucepan, melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add wine (or substitute dry vermouth) and co Steamed baby carrots Cook carrots in steamer basket over simmering water in covered saucepan for 8 to 10 minutes, until tender. Transfer carrots to bowl. Toss with butter, lemon rind, lemon juice, dill, salt, and pepper. Serve immediately. Glazed carrots Cut the carrots into 2" long pieces. Then cut each piece lengthwise into quarters. In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil. Place the carrots in a steamer basket and set the basket in the saucepan, makin Gujerati-style cabbage with carrots (sambhara) Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A s Oriental pea pods and carrots * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncover Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold w Carrots amadine Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy saucepan. Add carrots and cook slowly, covered, without adding water. Melt remaining margarine in another pan. Add milk and flour; cook until thick. Season with salt and pe Copper penny carrots Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, and add salt and pepper to tast. Pour ove veetables. Allow to marinate in refrigerator Sweet and sour carrots Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling. Pour over carrots, pepper and onion and stir. Glazed carrots from fred goslin 1) Cut carrots into long thin strips and set aside... Combine remainder of ingredients in a 1« qt. casserole, and microwave on high (100%) until butter is melted... 45 sec. to 1 min... Stirring to blend... 2)Stir in carrot strips until coated an Apricot ginger carrots Add carrots and water to medium saucepan; bring to the boil. Cover. Reduce Heat. Simmer 12 minutes or until carrots are just tender. Drain carrots. Transfer to bowl; cover and keep warm. In same saucepan combine preserves, butter and ginger. Cook ove Gingered carrots Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove fro White alaskan salmon with horseradish crust and a tomato-fennel coulis To make the coulis: In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and sundried tomatoes, and cook until tomatoes are cooked down. Add white wine and sim Dilled "chilled" carrots (sonf gazar subji) Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes. Add carrots, broth and coriander. Cover and simmer until carrots are tender and liqu Carrots with coconut Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1". Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Zesty glazed carrots Cook the carrots and drain. Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 Transfer to a serving dish and spr Spiced somerset carrots Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid i Spinach salad with wonton "croutons" and shredded carrots "Croutons" are wontons that have been cut into 4 squares. Spray sheet pan with PAM lay wontons on the sheet pan. Spray wontons with PAM and season with salt and any other seasoning. Bake in 350F oven for 10 minutes or golden brown. Cool befor Pink grapefruit, fennel, and parmesan salad Whisk vinegar and honey in large bowl to blend. Whisk in olive oil; season dressing to taste with salt and pepper. Add endive, butter lettuce, and fennel to bowl; toss to coat. Top salad with grapefruit sections, then Parmesan cheese, and serve. Contribut Lyonnaise carrots Melt the margarine in a saucepan. Add the onion, carrots, thyme, sygar, and pepper. Cover and simmer for 20 to 30 minutes, until carrots are tender, turning occasionally. Serve hot. Fennel chicken Cut root end from fennel. Remove enough fennel sprigs to measure 1/4 cup; set aside. Cut bulb into thin slices. Heat oil in large skillet over medium heat. Add chicken; brown on all sides, removing pieces to plate as they brown. Drain and discard Fish and fennel tagine Heat 2 tablespoons of the oil in a frying pan, add the onion, garlic, fennel and fennel seeds and fry until the onion is softened. Stir in the tomatoes and continue to cook for about 2 minutes, then add the tomato paste and simmer gently, uncovered, for Lentils and carrots with marjoram Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, about 8 minutes. Add carrots and garlic and stir 2 minutes. Add lentils, then 2 cups of broth. Cover and simmer until lentils are just tender and broth is ab Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Sweet-sour carrots Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will ke Sherried chicken with asparagus, carrots, & noodles Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate