Cookin' with Carrots

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Carrot Cake

Carrot & Leek Sautee

Honey Glazed Carrots with Pecans

Honey Glazed Carrots with Pecans


1 lb. fresh carrots
4 Tbs. unsalted butter
2 Tbs. honey
1/2 tsp. cinnamon
1/4 cup chopped pecans

General Info:
Smaller carrots are more tender and are a good choice for this recipe.
Scrub but do not peel the carrots in this recipes.

  1. Slice scrubber carrots into 1/2 inch rounds or julienne strips.
  2. Place carrots in a pot, pour in just enough water to cover and bring to a boil; cook 15 minutes and drain.
  3. In a large pan, melt butter over low heat until it bubbles, add carrots and stir to coat.
  4. Add honey, cinnamon & pecans, cook about 2-3 minutes stirring frequently.

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Sauteed Carrots & Leeks


4 cups carrots, peeled and julienned
1 leek, julienned
4 Tbs butter
salt and pepper

  1. Sauté leeks in butter, add carrots. Cover and simmer for about 10 minutes.
  2. Add seasonings to taste. Simmer a little longer, until carrots are cooked as desired (it's a matter of taste you see).

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