Best 9 French Marinated Carrots Recipes

MARINATED CARROTS

Steps:

• Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain. , In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

MARINATED CARROTS

Steps:

• Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.
• While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

EASY MARINATED CARROTS

Steps:

• Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.
• Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.
• Cover the container and refrigerate vegetables, 8 hours to overnight.

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

MARINATED CARROTS

Steps:

• Cook carrots until crisp tender in salted water.
• Drain Well.
• Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
• Pour over carrots.
• Add onion and green pepper.
• Combine well.
• Refrigerate at least 24 to 48 hours.

FRENCH GLAZED CARROTS

Steps:

• Cut carrots cross-wise to make 1/4 inch slices.
• Heat butter in a cooking pan.
• Add carrots, sugar, and water or chicken stock.
• Bring to a boil and cover.
• Simmer until tender.
• Remove carrots and reduce liquid until syrup-like consistency is reached.
• Return carrots and coat in syrup.
• Season with salt if desired.
• Garnish with lemon slices and parsley.

FRENCH GRATED CARROT SALAD

Steps:

• Whisk together the oil, lemon juice, vinegar, and mustard in a large bowl; season with salt and pepper. Add the carrots and parsley and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again).

CAROTTES NOUVELLES A LA FRANCAISE - FRENCH CARROTS

Steps:

• Choose green onions with large bulbs, remove the roots and cut off all green parts, leaving the bulbs whole.
• When chopped very finely the green stems can be used in place of the chives.
• Refresh the lettuce, take off all edible outer leaves and cut the heart into quarters.
• Butter a heavy pan thickly with 1 oz of butter and line with the large lettuce leaves.
• Add the heart, onions and salt.
• Peel the carrots, leaving them whole and place in one layer over the vegetables in the pan.
• Season lightly, sprinkle with sugar, add the rest of the butter cut into small pieces, and 3 tablespoons cold water.
• Cover closely and place the pan over a low heat for 3 to 4 minutes.
• As soon as the contents start to sing, reduce the heat to very low, shake the pan but do not uncover and cook for 20 minutes, shaking the pan occasionally.
• By this time the carrots should be tender but still faintly crisp.
• Replace the lid and cook for a further 3 to 5 minutes if necessary.
• Pour the contents of the pan into a heated serving dish, scatter with chopped parsley and chives.
• Serve immediately.

FRENCH MARINATED CARROTS

Steps:

• Peel carrots and slice off tips and stem ends. Cut in about 2 1/2-inch lengths. The thickest lengths can be ct into 8 sticks, the middle ones in 4, and the slinder just cut in half. Don't worry much about this, you want to have sticks approximately all the same size and length, but that's it. Place in a saucepan with all ingredients except mustard. Bring to a boil and cook, uncovered, 15-20 minutes over medium-high heat. After 15 minutesw bit into one and see. They should still have some bite to them, not limp. Let them sit in the marinade until cool, then lift with a slotted spoon into a bowl. Discard bay leaf, parsley and thyme sprigs and garlic. Whisk mustard into the marinade and pour over carrots. Seve chilled or at room temperature.