SWEET CARROT PURéE
Have something a little different on the side of your roast this week
Provided by Silvana Franco
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
- Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
Nutrition Facts : Calories 114 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19.1 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 1.6 grams protein, Sodium 0.16 milligram of sodium
CARROT CELERY ROOT PUREE
Steps:
- Melt 2 tablespoons butter in a Dutch oven or large saucepan with a lid over medium heat. Add the shallots and cook until just beginning to turn golden about 5 minutes. Add the carrots and celery root and season with salt and pepper, to taste. Stir in the stock, and enough water to just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cover, and cook until vegetables are fork tender, about 30 minutes.
- Drain the vegetables in a colander set over a bowl to reserve the cooking liquid. Transfer the vegetables to a food processor and season with salt and pepper, to taste. Puree until very smooth, adding cooking liquid, as needed, to reach the desired consistency. Taste and season again, if necessary. Transfer to a serving bowl and serve warm.
- Cook's Note: This can be made the day before and slowly reheated.
CARAMELISED HONEY CARROTS
Have a fussy eater in the family? These caramelised carrots cooked with butter and honey will prove a big hit with kids - a great side dish for Sunday lunch
Provided by Juliet Sear
Categories Side dish
Time 40m
Number Of Ingredients 4
Steps:
- Put the carrots in a large frying pan with a lid. Cover with cold water, put the lid on and bring to a boil. Once boiling, take the lid off and cook over a medium heat for about 25-30 mins until all the water has evaporated.
- Reduce the heat, add the honey, butter and thyme leaves and gently cook for about 5 mins until the carrots are caramelised and golden.
Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARAMELISED CARROTS & ONIONS
The perfect caramelised carrots to accompany any roast - try them alongside your Christmas turkey
Provided by Cathryn Evans
Categories Dinner, Side dish, Vegetable
Time 55m
Number Of Ingredients 8
Steps:
- Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
- Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.
Nutrition Facts : Calories 129 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
CARAMELISED CARROTS
Make and share this Caramelised Carrots recipe from Food.com.
Provided by Jubes
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
- Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
- Stir in the parsley and the vinegar.
CARROT PUREE
All it takes is a sprinkling of salt and pepper to enhance the earthy flavors of the carrots in this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Place carrots in a medium saucepan, and cover with water.Bring to a boil. Reduce heat, and simmer until carrots aretender, about 20 minutes. Drain, reserving cooking liquid.
- Puree carrots in a blender or with a potato masher, addingcooking liquid as needed, until thinned but still chunky. Stirin salt, and season with pepper.
EGYPTIAN SPICED CARROT PUREE
The Egyptian spice blend known as dukka includes toasted ground cumin, coriander and sesame seeds; Sortun gives it a twist by adding toasted coconut. The carrot dish here is traditionally eaten by first dipping bread in oil and then in the dukka before spooning the puree on top. It's typical of North Africa's qimia--a version of tapas or meze. Harissa is a fiery Tunisian spice paste. It is available in jars and tubes at many specialty food shops. If you cant find it, i have read that you can sub chili garlic paste or other hot sauce, but I bet the harissa is much better. MAKE AHEAD: The recipe can be prepared up to 2 days ahead. Refrigerate the carrots and store the spice mixture at room temperature.
Provided by NcMysteryShopper
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium skillet, toast the almonds over moderate heat, stirring, until golden, about 4 minutes. Transfer to a work surface to cool, then finely chop. Add the coriander and cumin seeds to the skillet and toast, stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely, then coarsely grind. In a medium bowl, mix the ground almonds with the spices.
- Add the sesame seeds to the skillet and toast over moderate heat, stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to the spice grinder. Toast the coconut in the skillet over moderate heat, stirring constantly, until golden, about 1 minute. Transfer to the grinder and let cool completely. Grind the sesame seeds and coconut to a coarse powder. Add to the almond-spice mixture and season with 1/2 teaspoon each of salt and pepper.
- In a large saucepan, cover the carrots with water and bring to a boil. Reduce the heat to moderate and simmer until tender, about 20 minutes. Drain the carrots and return them to the saucepan. Cook for 30 seconds over medium heat to dry thoroughly. Remove from the heat and coarsely mash the carrots with a fork. Stir in the 6 tablespoons of olive oil, the vinegar, harissa, ground cumin and ginger. Season with salt and pepper. Transfer the carrot puree to a bowl and serve with torn pita, olive oil and the spice mix.
Nutrition Facts : Calories 207.4, Fat 16.4, SaturatedFat 3.4, Sodium 85.1, Carbohydrate 15.2, Fiber 5.6, Sugar 5.6, Protein 3.3
SPICY CARROT PUREE
Make and share this Spicy Carrot Puree recipe from Food.com.
Provided by kodi_inoz
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil carrots in salted water til tender. Drain and mash.
- Mix in remaining ingredients.
- Garnish with sliced black olives and feta and serve with Turkish bread.
- Serve Cold.
Nutrition Facts : Calories 191.8, Fat 13, SaturatedFat 3.8, Cholesterol 14.8, Sodium 296.8, Carbohydrate 16.5, Fiber 4.6, Sugar 8, Protein 4
CAULIFLOWER PUREE IN CARROT NEST
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the cauliflower florets and the milk in a large saucepan. Cook, covered, until tender (about 5 to 10 minutes). Drain, reserving the milk. Puree the cauliflower in a food processor, using enough milk to make a smooth puree. Season with salt and pepper; keep warm.
- Melt butter with oil in large pan. Add carrots, rosemary leaves, sugar, salt and pepper and cook for about 15 to 20 minutes, stirring frequently, until carrots are caramelized.
- To serve, place carrots in round serving dish, making a large well in the center for the cauliflower puree. Put the puree in the center. Decorate with rosemary sprig and serve.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 642 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMELIZED CARROT PUREE
A delicious and unique way to prepare carrots. Chef Suzanne Goin serves this at her much-acclaimed L.A. restaurant. Recipe was printed in her cookbook, "Sunday Suppers at Lucques". It's a great dish for fish or poultry.
Provided by blucoat
Categories Greens
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Steam the carrots with the cilantro stems for about 20 minutes, until tender.
- When the carrots are almost done, heat a large pot over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons of salt and a frew grindings of black pepper, and cook the onion for about 5 minutes, stirring often, until it's translucent.
- Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pot with a wooden spoon, until the carrots are lightly caramelized.
- Puree the mixture in a food processor until it's smooth. With the motor running, slowing pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the puree is very smooth. Season to taste and serve warm.
Nutrition Facts : Calories 312.1, Fat 27.4, SaturatedFat 3.8, Sodium 106, Carbohydrate 17.2, Fiber 4.6, Sugar 8, Protein 1.7
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- Basic Roasted Carrots. To achieve good color and caramelization on carrots, chef Hugh Acheson sautés them in olive oil and butter before finishing them in the oven.
- Carrot-Almond Snack Cake with Cream Cheese Frosting. "Oh, how I love a snack cake. It just feels so friendly," says recipe developer Ann Taylor Pittman. "
- Roasted Carrots with Preserved Lemons and Dates. Fresh herbs, two kinds of citrus, and a honey-za'atar vinaigrette give this charred carrot salad bright flavors.
- Hot Honey–Carrot Flatbreads with Basil Chermoula. The former chef of 232 Bleecker in New York City and Gramercy Tavern alumna Suzanne Cupps gives silky, sweet-spicy honey-glazed roasted carrots the main-dish treatment, serving them atop ricotta-smeared flatbread with a drizzle of bright basil chermoula.
- Blackened Carrots. Chef and TV personality Alex Guarnaschelli tops her spicy blackened roasted carrots with a mix of honey and vinegar to balance the heat.
- Parsnip and Carrot Soup. The ultimate winter comfort food, this soup pairs well with a hearty salad and cured ham. Homemade garlic croutons make the dish even more satisfying with their crunchy textural contrast.
- Glazed Carrots with Goat Cheese and Honey. In this recipe, carrots are transformed into an impressive side dish or starter. They're first sautéed with fresh herbs and spices, then glazed with apple cider vinegar and honey.
- Quick-Pickled Carrots and Daikon. We love these pickled vegetables on a banh mi, but they will add freshness and crunch to any meal. Try them sprinkled over salads or stir-fries.
- Chipotle-Roasted Baby Carrots. The carrots are roasted simply with smoky canned chipotles in adobo, then served with peppery watercress and cooling yogurt.
- Roasted Carrot Soup with Fresh Cheese and Black Bread. Baltic black bread, traditionally made with rye flour and sourdough starter, is dense and sour, with a tight crumb.
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- Sach Ko Ang. Is this carrot recipe a slaw or a pickle? It's kind of both. Shredded carrots and other crunchy vegetables quick-pickled in rice vinegar make a cooling accompaniment for these traditional Khmer beef skewers.
- Maple-Roasted Carrots. We are confident that these are the richest, shiniest, most repeat-worthy glazed carrots you’ll ever eat. And that’s all we’re going to say about that.
- Roasted Roots With Green Salsa. Looks are deceiving when it comes to this dish: It seems impressive, but it is, in fact, a simple recipe—so simple that you could make it on a weeknight.
- BA’s Best Carrot Cake. Our favorite carrot cake recipe gets a hint of molasses from dark brown sugar and a boozy punch from (optional) rum-plumped raisins.
- Slow-Roasted Chicken With Honey-Glazed Carrots. Slow-roasting doesn't mean you need a slow cooker: This main dish and side dish in one is best cooked using a Dutch oven or other heavy pot.
- Fully Loaded Carrot Muffins. Inspired by the morning glory muffin, you’ll be thankful to have these around when you need breakfast to go—and with the grated carrots, you'll still get a good dose of vitamin C.
- Shawarma-Spiced Carrots With Date and Herb Salad. Make your own shawarma-style spice blend with cinnamon, coriander, cumin, turmeric, paprika, pepper, cardamom, cloves, and garlic.
- Smoky Carrot Dip. Blend sweet and smoky roasted carrots with chickpeas, almonds, lemon juice, garlic, and herbs and you've got the perfect companion to crudités or seeded crackers.
- Stir-Fried Noodles With Chicken. Sometimes, all you can find at the grocery store (or stuck in the back of your crisper drawer) are, shall we say, less than perky carrots.
- Charred Cabbage and Carrots. Yes, this is all about carrots, but cabbage deserves more credit. Char it and braise it (with carrots!) until buttery and you’ve transformed it into the best thing on the table.
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