Recipe by Oxmoor House January 1983


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: Wash carrots; peel with vegetable peeler or scrape, if preferred. Cut stem end evenly. Baby carrots may be cooked whole; larger carrots should be cut into 1/8- to 1/4-inchthick slices before cooking. For use in soups and stews, simply scrub carrots well and use without peeling.

  • To Boil: Cook cleaned carrots in a small amount of boiling salted water 10 minutes or until carrots are tender; drain well.

  • To Steam: Arrange carrots in steaming rack; place over boiling water. Cover and steam 12 minutes or until crisp-tender.

  • Other Cooking Methods: Parboil or steam, and then deep-fry; simmer; stir-fry/steam; poêle.

  • Serving Suggestions: Carrots may be served with melted butter and seasonings to taste or with any of the following: Almond Butter, Cream Mint Spread, Dill Sauce, Horseradish Sauce, Lemon-Butter Sauce, Oil and Lemon sauce; any herb butter or spread; or any hollandaise or white sauce.


Oxmoor House Homestyle Recipes