ORANGE CUMIN VINAIGRETTE
Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind, just a jar with a lid. This 'make and shake' method should be used only if you are going to eat your salad right away.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
- Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.7 g, Fat 9.1 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.3 g, Sodium 24.2 mg, Sugar 0.2 g
CARROTS
Boiled, mashed, roasted or fried to perfection - these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people - for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces - nothing too perfect.
Provided by Jamie Oliver
Categories Vegetables Recipes Jamie's Dinners Vegetables Christmas Dinner Party Father's day Mother's day
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay - use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) - it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
- Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
- Or, roasted carrots with orange, garlic and thyme: just as easy - as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes - this will give you a slightly meatier flavour.
- Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
Nutrition Facts : Calories 102 calories, Fat 4.6 g fat, SaturatedFat 2.6 g saturated fat, Protein 1.2 g protein, Carbohydrate 14.9 g carbohydrate, Sugar 13.7 g sugar, Sodium 0.5 g salt, Fiber 3.2 g fibre
GLAZED ORANGE CARROTS
These carrots have a zesty kick, for pepping up roast dinner
Provided by Good Food team
Categories Buffet, Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 4
Steps:
- Trim the carrots and cook in boiling water for 4-6 mins until just tender, then drain. Melt the butter in a large frying pan, add the drained carrots, then fry over a high heat for 1 min. Pour over the orange juice and cook for a further 2-3 mins, bubbling the sauce and stirring to thoroughly coat the carrots. Finally, stir in the chopped parsley and serve.
Nutrition Facts : Calories 61 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.16 milligram of sodium
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
- Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
- Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.
CUMIN AND ORANGE GLAZED CARROTS
Categories Side Orange Spice Carrot Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Cut out a round from parchment paper to fit just inside a 12-inch heavy skillet (3 inches deep), then set round aside.
- Cut peel, including all white pith, from oranges with a sharp paring knife. Working over a bowl, cut segments free from membranes, letting segments fall into bowl, then squeeze 1/2 cup juice from membranes into another bowl (discard membranes). Chop orange segments and reserve.
- Cut a 1-inch-thick diagonal slice from a carrot and set aside, then roll carrot away from you 90 degrees and cut another 1-inch-thick diagonal slice. (Shape will resemble a trapezoidal log. If carrots are very thick, cut slices in half lengthwise as well). Cut up rest of carrot in same manner, then repeat with remaining carrots.
- Heat oil in skillet over moderate heat until hot but not smoking, then add cumin seeds and cook, stirring, until fragrant, about 1 minute. Add carrots, water, orange juice, lemon juice, sugar, salt, and pepper. Cover carrots directly with parchment round and simmer, stirring occasionally, 30 minutes. Remove parchment, then continue to simmer, stirring occasionally, until most of liquid is evaporated and carrots are tender and glazed, about 20 minutes more. Serve warm or at room temperature, sprinkled with chopped orange.
HONEY GLAZED CARROTS WITH ORANGE AND CUMIN
Eat the rainbow with these Honey Glazed Heirloom Carrots with Orange and Cumin. Morish and sweet, subtly warm and deliciously vibrant, this dish is bursting with vitamins.
Provided by Cheryl Whyte
Categories Side Dish
Number Of Ingredients 10
Steps:
- Prepare your ingredients and get your equipment ready.
- Heat the oil in a pan on medium-high heat, add the cumin and cook for a minute until fragrant.
- Add the orange juice, orange zest, garlic cloves, honey, salt, pepper and water to the pan and stir until combined. Turn the heat to high and bring the liquid to a boil.Once boiling, turn the heat down to medium for a gentle simmer.
- Carefully, add the carrots to the pan. Give them a toss in the liquid and then throw in the thyme. Put the lid on, stirring them every 5 minutes, so as the liquid thickens it starts to cling to the carrots, rather than the bottom of the pan! Cook for 15 minutes or until the carrots have softened but still have a nice bite.
- Remove the lid off the pan and cook the sweet liquid down until it becomes thick and syrupy. About 5 minutes.
- Carefully remove the thyme sprigs and garlic skins (as it will be hot). Serve and enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 16 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 264 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
CARROTS IN ORANGE-CUMIN VINAIGRETTE
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
- Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
- Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams, TransFat 0 grams
CARROTS GLAZED WITH CUMIN AND ORANGE
Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the carrots diagonally into 1cm/½inch thick rounds.
- Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
- Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
- Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
- Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8
CARROT, ORANGE & CUMIN SOUP
Make and share this Carrot, Orange & Cumin Soup recipe from Food.com.
Provided by Norahs Girl
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in a large, heavy-based saucepan until foaming.
- Add carrots, orange peel, cumin and remaining vegetables.
- Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks.
- Stir with a wooden spoon from time to time.
- Season with a little salt, pepper and nutmeg.
- Sprinkle with cornflour and stir thoroughly.
- Gradually add first the chicken stock and then the milk, stirring constantly.
- Continue cooking, stirring, until the soup comes to the boil.
- Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth.
- Return it to the saucepan and heat through.
- Stir in the cream and serve in heated soup bowls.
Nutrition Facts : Calories 368.3, Fat 15.8, SaturatedFat 9.1, Cholesterol 46.4, Sodium 398.7, Carbohydrate 48.7, Fiber 8, Sugar 11.2, Protein 10.3
CARROTS IN ORANGE-CUMIN VINAIGRETTE
Steps:
- Toast the cumin seed in a heavy skillet over medium heat, shaking the pan about 30 seconds. Cover the seeds with plastic and crush with rolling pin. Per serving: 100 Calories; 4g Fat (33% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 764mg Sodium NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside. Steam the carrots until crisp tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley. Recipe by: NYTs magazine/[email protected] Posted to recipelu-digest Volume 01 Number 337 by Terry Pogue on Dec 3, 1997
Nutrition Facts : Calories 20 calories, Fat 1.1587099999198 g, Carbohydrate 2.18979294065854 g, Cholesterol 0 mg, Fiber 0.18249999979989 g, Protein 0.3501299999126 g, SaturatedFat 0.13944249999504 g, ServingSize 1 1 Serving (25g), Sodium 452.401670357758 mg, Sugar 2.00729294085865 g, TransFat 0.07647924999638 g
RAINBOW CARROT SALAD
This crunchy and fresh rainbow carrot salad is tossed in a cumin-spiced lemon vinaigrette along with chopped pistachios, chives and scallions.
Provided by Paige Adams
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the lemon juice, cumin, salt, pepper and olive oil. Using a vegetable peeler, cut the carrots into long ribbons. Toss the carrots with the vinaigrette, pistachios, chives and scallions.
THE WHOLE CARROT SALAD
Here is a salad I have been making for a few years. I love having raw and roasted versions of the same vegetable together in a dish and wanted to make the humble carrot stand out by utilizing the green carrot tops. Carrot tops are bitter, but by blanching them, you can coax out a more mellow flavor. Swirling with Greek yogurt really rounds out the dish. I make this with Lebanese spices, crunchy seeds and the refreshing surprise of orange blossom vinaigrette. The whole salad is a hearty and gorgeous wild ride for your mouth.
Provided by Next Iron Chef All Star: Elizabeth Falkner
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 34
Steps:
- For the carrots and lentils: Preheat the oven to 350 degrees F.
- Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
- Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
- Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
- For the seeds: Preheat the oven to 325 degrees F.
- Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
- Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
- Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
- For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
- Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
- For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
- For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
- Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.
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