|by Sallie Morris|
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as ...
1 - 10 of 57 for steamed carrot
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Steam the baby carrots in a saucepan ... crisp-tender, about 4 minutes. Drain and toss with the butter and nutmeg. May also be prepared in the microwave. Serves 3-4.
Cook carrots in a small ... saucepan. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Add butter, stirring well. Yield 4 servings.
Using potato peeler, peel thin long strips of carrots. Put in ... Bring to boil. Steam for 5 minutes. ... and serve. "A very different taste to carrots."
Cook onions in ... saucepan over low heat. Add carrots. Season with salt and pepper. Cover tightly and steam until tender, about 5 to 8 minutes. Serves 6.
Peel, then half, ... segments, 1-3 pounds carrots. Steam in vegetable steamer ... thing I learned from my mother about vegetables is how to open the can.
In a large ... greased pan and steam covered for 3 ... vanilla and mix together. Spoon a dollop of hard sauce on each serving of Steamed Carrot Pudding.
For 4 servings you will need: Cut carrots into 2-inch pieces ... water. Cover and steam 10 minutes or ... cashew topping. Carrots steamed tender crisp and ... Preparation time: 25 minutes.
Cut carrots into 2 inch ... water. Cover and steam 10 minutes or ... carrots. Add the peas and steam another 2 minutes. Serve immediately with cashew topping.
Combine carrots, potatoes, shortening, ... can 2/3 full. Steam 2 1/2 hours. ... oven at 200°F. Boil until clear. Add: Juice of 3 lemons Serve over pudding.
Steam carrots until crisp tender. Add remaining ingredients and toss to coat. Serve immediately.
Result Page: 1
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