LEMON-BASIL CARROTS
THIS IS one of my favorite ways to prepare carrots-simple but flavorful. I devised this recipe since we always seem to have carrots on hand, and the dish has drawn quite a few compliments. Sometimes I'll make extra and add them to my "soup jar" in the freezer-they make a great addition to a batch of homemade soup! -Donna Smith Palisade, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted.
Nutrition Facts : Calories 104 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 214mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 1g protein.
CARROTS WITH PINE NUTS AND BASIL
This side dish is from one of my Food and Wine cookbooks. I think it would be lovely with a beef or pork roast.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
- Allow to cool.
- In a large pot of boiling salted water, cook the carrots for just 30 seconds.
- Drain and rinse with cold water then drain again.
- Toss the carrots with the lemon juice, salt, oil, pine nuts and the basil.
Nutrition Facts : Calories 139.8, Fat 11.1, SaturatedFat 1.1, Sodium 208.8, Carbohydrate 10.1, Fiber 2.9, Sugar 4.5, Protein 2
CARROTS WITH PESTO AND RICOTTA
Provided by Food Network Kitchen
Categories side-dish
Time 31m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
CARROTS WITH PINE NUTS, RAISINS & PARSLEY
Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
- Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.
Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CARROT SOUP WITH BASIL PESTO SWIRL
A recipe I found in Canadian Living with a couple of personal preferances. Pesto adds pizzazz to this classic fall soup and is a great way to use up the last of the basil from the garden. When your pesto is already made and in the freezer, this makes it so much faster to prepare.
Provided by Sageca
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
- With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.).
- In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
- Add chicken broth and bring to boil.
- Cover, reduce heat and simmer to blend flavours, about 40 minutes.
- Ad nutmeg. Let cool slightly.
- Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
- (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
- When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.
Nutrition Facts : Calories 190, Fat 12.1, SaturatedFat 2.1, Cholesterol 2.8, Sodium 743.2, Carbohydrate 14.6, Fiber 3.1, Sugar 4.6, Protein 6.7
QUICK CARROTS WITH GARLIC & BASIL
A quick different way with carrots. You can use other herbs if you like in place of the basil. I have used both fresh garlic and crushed from a jar with little difference.
Provided by Jen T
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook carrots in boiling water for for 2 -3 mins until tender but crisp or microwave if desired.
- Drain and reserve 1/2 cup of liquid.
- Combine the garlic and oil in a nonstick pan and cook over a moderate heat until fragrant (you can smell the garlic).
- Add the carrots and stirring, cook until well combined and hot, adding a little of the reserved cooking liquid if necessary.
- Remove from the heat and stir in the basil.
- Serve hot.
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