Baby Carrots With Spring Onions Best Recipes

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BABY CARROTS WITH SPRING ONIONS

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Baby Carrots with Spring Onions image

Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 7

Ingredients:

  • 4 tablespoons unsalted butter
  • 12 spring onions, trimmed, peeled, and halved lengthwise
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 1/2 pounds baby carrots, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 teaspoons fresh thyme leaves
  • Fresh parsley leaves, for serving (optional)

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
  • Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
  • Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

GRANDMOTHER'S CARROT CASSEROLE

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Grandmother's Carrot Casserole image

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

Provided by LYNDAS

Categories     Side Dish     Casseroles

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients:

  • 2 pounds baby carrots
  • 1 cup chopped onion
  • 1 cup mayonnaise
  • 1 cup grated Cheddar cheese
  • ½ cup sugar
  • 10 buttery round crackers, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
  • In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
  • Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g

PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)

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Peter Rabbit's Spring Onion Dip (With Baby Carrots and Radishes) image

Another of MS O'Conner's recipes from Easter Treats. Thrill your own Flopsy, Mopsy, and Cottontail with a basketful of baby veggies ready for dipping, just don't let Mr. McGregor catch you taking from his garden...

Provided by Julie Bs Hive

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients:

  • 1 1/4 cups sour cream
  • 3/4 cup mayonnaise
  • 3 -4 tablespoons finely minced shallots
  • 2 green onions, white and tender green part only, finely minced
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon garlic salt
  • fresh ground pepper
  • 2 -3 drops Tabasco sauce
  • 1 medium head of cabbage, outer leaves still attached
  • 1 lb baby carrots, find them with tops still attached if you can
  • 1 lb radish
  • curly kale or purple flowering kale leaf

Steps:

  • MAKE DIP:.
  • Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
  • MAKE DIPPING BOW:.
  • Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
  • Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
  • Serve at once.

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