SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
- For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
- To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
CARROTS WITH GREMOLATA
Categories Garlic Vegetable Side Steam Quick & Easy Lemon Carrot Healthy Vegan Parsley Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Steam carrots in a steamer set over boiling water, covered, until tender, 5 to 7 minutes.
- While carrots are steaming, toss together parsley, garlic, zest, salt, and pepper in a large bowl to make gremolata.
- Add hot carrots and oil to bowl and toss.
SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA
There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...
Provided by Alex Guarnaschelli
Categories main-dish
Time 4h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
- Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
- Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
- Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
- Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.
ROASTED CARROTS WITH GREMOLATA
Gremolata is a classic Italian seasoning mixture of parsley, lemon rind, and garlic. In this dish, it really enhances the fresh carrots. This doubles easily. Adapted from Country Living magazine.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
- Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!
Nutrition Facts : Calories 100.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 186.3, Carbohydrate 10.6, Fiber 2.4, Sugar 5.5, Protein 1.1
PAN-ROASTED CARROTS WITH MINT AND PARSLEY GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
Nutrition Facts : Calories 110 calorie, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 260 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
HONEY-GLAZED CARROTS WITH CARROT TOP GREMOLATA
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
Provided by Mindy Fox
Categories Carrot Root Vegetable Side Dinner Kid-Friendly Vegetarian Vegetable #WasteLess Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine carrots, butter, orange juice, honey, and 1 tsp. salt in a large wide heavy pot. Cover and cook over medium heat until carrots are crisp-tender, 10-12 minutes.
- Meanwhile, rinse about 1 bunch worth of carrot tops and pat dry. Coarsely chop to yield about 2/3 cup. Combine tops with garlic, lemon zest, oil, and 1/4 tsp. salt in a small bowl.
- Uncover carrots and continue to cook, stirring occasionally, until sauce reduces enough to coat carrots, 8-10 minutes. Remove from heat. Stir in lemon juice and cayenne; adjust seasonings.
- Transfer carrots to a platter and top with carrot top gremolata.
ROASTED RAINBOW CARROTS WITH MINT GREMOLATA
Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too! For the gremolata, a Microplane zester makes quick work of the grated garlic and lemon zest.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
- While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
- When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.
Nutrition Facts : ServingSize 1 /4 of recipe, Calories 113 kcal, Sugar 8 g, Sodium 230 mg, Fat 6 g, Carbohydrate 15 g, Fiber 3 g
ROASTED ROOT VEGETABLES WITH GREMOLATA
Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you're using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It's important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren't too crowded.
Number Of Ingredients 11
Steps:
- Place the lemon zest on a cutting board and chop it coarsely. Place the garlic and parsley on top, and chop the whole mixture together until very fine. This mixture is called gremolata.
- Slice the carrots and parsnips in half lengthwise, leaving the stems attached. If they are on the bigger side then slice each half lengthwise again, into long quarters. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems. Cut small turnips in halves or quarters; if they're larger, cut them in half and then into 1/2-inch wedges.
- Heat 2 large sauté pans over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
- Add the butter and sauté another 5 minutes, tossing them often. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized. If you're serving dinner soon, turn off the heat and hold them in the pan. Rewarm if necessary. Toss with the gremolata just before serving.
HONEYED CARROTS WITH CITRUS-BASIL GREMOLATA
I love the scent of fresh basil. It's even better when paired with fresh citrus peel! In this recipe, the carrots are sweetened with a touch of honey, then topped with a lively citrus-basil gremolata. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the parsley, basil, lemon zest, orange zest, garlic and pepper flakes if desired; set aside., In a 2-qt. microwave-safe dish, combine carrots and 1/4 cup water. Cover and microwave on high for 3 minutes; stir. Cover and cook 3-4 minutes longer or until tender. Drain. Combine the honey, oil, salt and pepper; stir into carrots., Transfer carrots to a serving plate and sprinkle with parsley mixture.
Nutrition Facts : Calories 113 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 4g fiber), Protein 1g protein.
ROASTED VEGETABLES WITH PECAN GREMOLATA
Categories Food Processor Side Roast Thanksgiving Parmesan Lemon Pecan Root Vegetable Fall Brussels Sprout Parsley Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
- Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.
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- Preheat the oven to 425°. On a baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice and toss to coat. Transfer the carrots and shallots to a platter.
- Meanwhile, in a small bowl, combine the cilantro, lemon zest and jalapeño. Finely chop the carrot tops until you have 1/2 cup and add to the bowl.
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- In a medium saucepan, cover the carrots with water, add a pinch of salt and bring to a boil. Cook over high heat until tender, about 10 minutes.
- Drain the carrots and return them to the saucepan. Toss the carrots with the olive oil and half of the lemon zest. Season them with salt and pepper.
- Meanwhile, in a small saucepan, heat the vegetable oil to 300°. In a small bowl, toss the shallots with the rice flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry just until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
- In a bowl, toss the fried shallots with the parsley and the remaining lemon zest. Transfer the carrots to plates and garnish with the gremolata. Serve right away.
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