This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Jacksonville Carrots

By: TYEBUG

"This dish is loved even by those who don't normally like carrots. The flavors blend together beautifully and the hazelnuts provide a nice crunch."

Rate/Review | Read Reviews (46)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 large carrots, halved
2 tablespoons honey
1 tablespoon frozen apple juice concentrate, thawed
3 tablespoons minced fresh parsley
1/4 cup chopped toasted hazelnuts
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup clarified butter

Directions

Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.

Footnotes

To toast hazelnuts
spread the nuts in a shallow pan and roast in a 275 degree F oven 20 to 30 minutes or until skins crack. To remove skins, rub warm nuts with a rough cloth.
To clarify butter
Melt butter over low heat. When melted, let stand for a few minutes, allowing milk solids to settle. Skim the butter fat from the top and place clear butter in a container.