Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Carrots Recipe
    Lost? Site Map

    Braised Carrots

    Braised Carrots. Photo by kiwidutch

    1/1 Photo of Braised Carrots

    Total Time:

    Prep Time:

    Cook Time:

    29 mins

    15 mins

    14 mins

    Inge 1505's Note:

    Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar to support the natural sweetness of the carrots, not to actually sweeten them.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut carrots into 1/8 in rounds or 1/4 in dice.
    2. 2
      In a wide, low pot melt butter over medium heat, add carrots and cook about 3 minutes, stirring frequently until carrots have a "glazed" look.
    3. 3
      Add, sugar and cook another minute.
    4. 4
      Add salt and 1/4 cup hot water, cover, reduce heat to medium low and let cook until carrots are done, checking and stirring occasionally. Add a little more water if necessary to prevent sticking. Dish should be almost dry when done.
    5. 5
      I usually cook for 10 minutes but cooking time can vary considerably due to age and sort of carrots as well as your your personal preference.
    6. 6
      When done serve sprinkled with a little parsley or chervil (which is nice with fish).

    Ratings & Reviews:

    • on February 07, 2011

      45

      Loved them! Flavorful and cooked to perfection. The parsley was the perfect touch. Thanks Inge!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2010

      55

      Excellent, easy, and quick recipe! I substituted honey for the sugar, and it came out beautifully.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2007

      45

      Loved them! These were just sweet enough to give them interest but not too overpowering. Easy to make for a rushed weeknight meal and healthy! Lovely way to make carrots more interesting. Please see my rating system: an excellent 4 stars. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Braised Carrots

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 28.1
     
    Calories from Fat 26
    92%
    Total Fat 2.8 g
    4%
    Saturated Fat 1.8 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 171.8 mg
    7%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.5 g
    2%
    Protein 0.0 g
    0%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites