Caesar Dip With Fennel And Carrots Food

ROASTED CARROTS & FENNEL

Steps:

• Preheat oven to 375°. In a large bowl, combine carrots, fennel, onion and lemon. Mix oil, coriander, cumin, salt and pepper; drizzle over carrot mixture and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast 40-50 minutes or until vegetables are tender, stirring occasionally. Sprinkle with basil.

ROASTED FENNEL AND CARROTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
• Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
• Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

BRAISED CARROTS AND FENNEL

Steps:

• Slice the carrots 1/2-inch thick on an angle.
• Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.
• Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

CAESAR DIP WITH FENNEL AND CARROTS

Steps:

• Coarsely chop garlic and anchovies, then sprinkle with salt. Drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in mustard and egg yolks.
• Slowly whisk in olive oil until mixture is thickened and emulsified. Whisk in lemon juice, then grapeseed oil. Stir in cheese and serve with fennel and carrots. Dip can be stored in refrigerator up to 2 days.

SHAVED CARROT AND FENNEL SALAD WITH HONEY VINAIGRETTE

Steps:

• Shave the carrots into long strips with a vegetable peeler. Place in a large bowl. Thinly slice the fennel and add to the bowl with the carrots. Chop enough fennel fronds to equal 1 tablespoon and add. Add the apricots.
• Whisk together the honey, vinegar and mustard. Add the oil in a slow, steady stream and whisk until combined. Season with salt and pepper. Pour the dressing over the salad and toss to coat. Let stand at least 1 hour to allow the vegetables to soften. Sprinkle with the pine nuts before serving.

SHAVED CARROT, FENNEL, AND TANGERINE SALAD

Steps:

• Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
• Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
• Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
• Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.

PEPPERY FENNEL & CARROT SALAD

Steps:

• Tip the carrots and fennel into a salad bowl. Toast the nuts in a hot frying pan for 3-5 mins until golden, then tip onto a plate. In the same pan, heat the oil and fry the mustard and nigella or black onion seeds, if using, until they begin to pop - about 30 secs. Pour in the lemon or lime juice and mix together to make a dressing. Toss together with the vegetables in the bowl, then sprinkle with nuts to serve.

CAESAR DRESSING/DIP

Steps:

• In a bowl, whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire Sauce.
• Add mayonnaise, Parmesan cheese and pepper to taste.
• Whisk dressing until combined well.
• Toss with salad greens or serve as a dip with crudités.

FARRO WITH FENNEL AND CARROTS

Steps:

• Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
• Bring farro, stock, and water (2 cups) to a boil in a 4-quart heavy pot, then reduce heat and simmer, uncovered, until farro is tender, 15 to 20 minutes. Drain in colander.
• While farro cooks, mince garlic and mash to a paste with 1/4 teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
• Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

CAESAR DIP WITH CRUDITES

Steps:

• Mix first 6 ingredients in small bowl. Season dip with salt and pepper.
• Serve with lettuce and vegetables.

CAESAR DIP

Steps:

• Beat cream cheese, Parmesan cheese and dressing with electric mixer on medium speed until well blended.
• Spread onto bottom of 9-inch pie plate; top with lettuce and croutons.
• Serve with assorted crackers.

CARAMELIZED FENNEL AND BRIE DIP

Steps:

• Heat the oil in a large frying pan over medium-high heat. Cook the fennel for 6 minutes or until soft and caramelized. Combine the caramelized fennel with the thyme, Brie, and Parmesan in an ovenproof serving dish.
• Just before serving, put the dish under a hot broiler until the dip is bubbling and golden brown.
• Sprinkle chile flakes over the dip and serve it with radicchio leaves and lavash crackers or toasted bread.

SAUTEED FENNEL AND CARROTS

Steps:

• Trim stalks and cut fennel bulb lengthwise into 1/4-inch-thick strips, discarding core. Cut carrots into 1/4-inch-thick sticks.
• Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fennel and carrots with salt to taste, stirring occasionally, until they begin to brown. Add wine, water, and sugar and simmer, covered, 5 minutes. Boil, uncovered, stirring occasionally, until liquid is evaporated and vegetables are tender. Season with salt and pepper.