Best 7 Parsley Carrots Recipes

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.

CARROTS IN LEMON-PARSLEY BUTTER

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain; set carrots aside., In the same pan, melt butter over medium heat. Stir in the parsley, lemon juice and salt. Return carrots to the pan and heat through.

BABY CARROTS WITH LEMON AND PARSLEY

Steps:

• Put carrots in pan and cover with water.
• Add the sugar and cook just til soft.
• Drain& return to the pan.
• Stir in butter, lemon juice and parsley.
• Salt and pepper to taste.

ROYAL SWEDISH MEATBALLS WITH PARSLEY DRESSED CARROTS

Steps:

• Meat Balls:.
• Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
• Parsley dressed carrots:.
• Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
• Sauce:
• Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper. Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can't find lingonberries.).

CARROTS WITH PARSLEY BUTTER

Steps:

• In 1 1/2-quart saucepan, heat carrots and broth to boiling over high heat; reduce heat. Cover and simmer about 8 minutes or until tender. Remove carrots from liquid; place in small bowl and cover to keep warm.
• Stir sugar and butter into liquid in saucepan until butter is melted and sugar is dissolved. In small bowl, mix cornstarch and water; stir into butter mixture in saucepan. Heat to boiling, about 1 minute, until slightly thickened.
• Pour butter mixture over carrots. Add parsley; toss.

PARSLEY BUTTERED CARROTS FOR THE MICROWAVE

Steps:

• Place butter in a small casserole.
• Cook in a microwave at HIGH for 30 seconds, or until melted.
• Add carrots and parsley flakes, stir and mix well.
• Cook at HIGH for 6 to 8 minutes, or until tender.

PARSLEY CARROTS

Steps:

• Place the carrots and water in a microwaveable bowl with a lid. Microwave for 10 minutes on high power, stirring halfway through cooking time.
• Meanwhile, melt 1/2 Tablespoon butter over medium-low heat and add the onions. Saute until the onions are translucent.
• Remove the carrots from the microwave and carefully remove the lid. You do not need to drain the water.
• Stir in the sauteed onions with their butter, remaining 1/2 Tablespoon butter, salt, onion powder, garlic powder and parsley.
• Serve warm.