BUTTERY CARAWAY CARROTS
A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day
Provided by Emma Lewis
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
- To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.
Nutrition Facts : Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
CARROT & CARAWAY SLAW
A different way to serve carrots. I love carrots and caraway, this recipe just called my name. It said, hello, you will like me, try me....it was correct. I hope you will enjoy, the caraway lends a sweet, nutty flavor to the beautiful carrot.
Provided by Baby Kato
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
- In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
- Taste and add more salt if desired.
- This makes a lovely side dish.
CARAWAY RYE CRACKERS
If I can find the time, I would much rather make crackers than buy them. These are really good. I found this recipe via an internet search. It calls for 4 - 5 tablespoons water, but I usually end up using more to make a workable dough.
Provided by Minnesota Wildflower
Categories Vegan
Time 35m
Yield 2-3 dozen, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix flours, caraway seed, sugar, baking soda, garlic salt and onion salt in a medium mixing bowl.
- Add oil; stir with a fork until moistened.
- Sprinkle with water, 1 tablespoon at a time, stirring until mixture forms a ball.
- Divide dough in half. Place one half between 2 large sheets of waxed paper. Roll dough 1/16 inch thick.
- Remove top sheet waxed paper. Cut dough into 1 ½-inch shapes. Repeat with remaining dough.
- Place crackers on ungreased baking sheet. Prick each cracker 2 or 3 times with a fork.
- Bake at 350F, 10 to 15 minutes or until crisp and golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 172.1, Fat 9.5, SaturatedFat 1.2, Sodium 118.8, Carbohydrate 19.6, Fiber 2, Sugar 0.7, Protein 2.7
GLAZED CARROTS WITH CARAWAY SEEDS
Caraway seeds are very popular in Austria and feature in many recipes, mostly in root vegetables, cabbage and bread. The fragrant seeds blend wonderfully with the sweetness of the carrots and make an excellent side dish to roasts, turkey and game birds. Turnips, parsnips and rutabagas can be prepared and glazed in the same way, adjusting the cooking time as necessary.
Provided by gemini08
Categories Vegetable
Time 25m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the carrots on the bias into 1/4 inch coins.
- In a large, dry frying pan, toast the caraway seeds for a few minutes.
- Melt the butter in the same pan over medium heat. Add carrots, sugar, salt and pepper to taste.
- Stir together and cook for 1 - 2 minutes. Add enough water to barely cover the carrots, raise the heat to high, cover and cook until the water boils and the carrots turn bright orange, ca. 5 minutes. Do not add too much water, the carrots will become mushy if cooked too long.
- Uncover and and continue to cook the carrots over medium heat until the water evaporates, another 5 - 7 minutes, allowing the carrots to caramelize in the butter and sugar mixture.
- Taste for seasonings, sprinkle with chopped parsley and serve at once.
Nutrition Facts : Calories 172.3, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 193.7, Carbohydrate 22.9, Fiber 5, Sugar 14.4, Protein 1.8
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