|Sophie Grigson's Herbs|
|by Sophie Grigson|
A guide to cooking with more than 50 varieties of herbs and getting the best out of them.
Results 1 - 10 of 83 for herbed carrots
Result Page: 1
Combine last 6 ingredients and then pour over carrots and bake until tender in 350 degree oven.
Cut the carrots in half and ... vinegar, mustard and herbs. Whisk the ... hours. Serve at room temperature, sprinkling the carrots with the lemon juice.
In saucepan, cook ... puree half the carrot mixture; repeat. In ... puree; heat through (do not boil). Garnish. Refrigerate leftovers. Makes 1 1/2 quarts.
Pour water into saucepan. Add squash, carrot and onion. Cover ... tender. Do not overcook. I do this in a heavy skillet. This can be frozen to use later.
Cook finely chopped ... drained from beans, carrots, salt, pepper ... almost tender. Add drained beans. Mix lightly and heat. Good with roast beef. Serves 6.
Preheat grill for ... potatoes, onions and carrots on 24 x ... tender, 20 to 25 minutes, turning packet over once. Serve with sour cream. Serves 4 to 6.
Scrape and boil carrots until tender; slice. ... with remainder of herbs, dot with ... over all. Bake 15 minutes in preheated 375 degree oven. Serves 4.
1. Remove tops from carrots, wash and ... (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt. Makes 2 to 3 servings.
Cook onion in butter until ... NOT browned. Add remaining ingredients. Blend thoroughly a few minutes. Pour over hot cooked, drained carrots. 4 servings.
Place steamer basket ... of basket). Place carrots in basket. Cover ... 90 cal., 2 g Protein, 9 g Carbohydrate, 6 g Fat, 0 mg Cholesterol, 220 mg Sodium.
Result Page: 1
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