Curried Carrots With Crunchy Peanut Topping Food

CURRIED CARROTS WITH CRUNCHY PEANUT TOPPING

Curried Carrots with Crunchy Peanut Topping image

My homegrown carrots are sweet and tender. When I have a bumper crop, I use this recipe to make the most of them. Warm curry spice and crunchy peanutty topping make this a no-leftovers dish. If you want to add a burst of green, use half carrots and half broccoli florets. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds fresh carrots, cut into 1/2-inch slices
2 medium onions, halved and sliced 1/4 in. thick
3/4 cup mayonnaise
1/3 cup half-and-half cream
1 to 2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
20 Ritz crackers, crushed (about 1 cup)
1/2 cup chopped salted peanuts
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. In a large saucepan, bring 2 in. of water to a boil. Add carrots; return to a boil. Reduce heat; simmer 4 minutes. Add onions; return to a boil. Reduce heat; simmer until carrots are tender, 4-5 minutes. Drain vegetables; return to pan., Whisk together mayonnaise, cream, curry powder, salt and pepper. Pour over vegetables; toss to coat. Transfer to a greased 11x7-in. or 8-in. square baking dish. Combine crushed crackers and peanuts; sprinkle over carrots. Drizzle melted butter over top. Bake, uncovered, until bubbly, 20-25 minutes.

Nutrition Facts : Calories 438 calories, Fat 35g fat (8g saturated fat), Cholesterol 19mg cholesterol, Sodium 820mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 6g fiber), Protein 6g protein.

CARROTS WITH PEANUTS AND CORIANDER

Carrots with Peanuts and Coriander image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

Ingredients

3/4 pound carrots (about 7), cut crosswise on the diagonal into 1/2-inch slices
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon honey, or to taste
2 tablespoons finely chopped dry roasted peanuts
1 tablespoon chopped fresh coriander, or to taste

Steps:

In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet melt the butter over moderate heat and stir in the lemon juice, the honey, the peanuts, and salt and pepper to taste. Add the carrots and cook the mixture, stirring, for 1 minute, or until the carrots are coated well. Sprinkle the carrot mixture with the coriander.

CURRIED CARROTS

Curried Carrots image

Categories Side Quick & Easy Curry Carrot Gourmet

Yield Serves 2

Number Of Ingredients 4

Ingredients

1/2 pound carrots (about 4), sliced thin on the diagonal
1 tablespoon unsalted butter
1/2 teaspoon curry powder
fresh lemon juice to taste

Steps:

In a large saucepan of boiling water boil the carrots for 3 minutes, or until they are crisp-tender, and drain them well. In a heavy skillet melt the butter over moderate heat, stir in the curry powder, and cook the mixture until it foams. Add the carrots, cook the mixture, stirring, for 1 minute, or until the carrots are tender, and stir in the lemon juice and salt and pepper to taste.

CURRIED CARROTS

Curried Carrots image

This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.

Provided by MA HIKER

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped

Steps:

Place the carrots in a heavy large saucepan and add cold water to cover.
Cook over medium high heat just until tender, about 15 minutes.
Drain and return to pan.
Mix the butter, curry powder, salt and pepper and add to the carrots.
Heat over very low heat, tossing to coat the carrots with the butter mixture.
Add the lemon juice and brown sugar.
Heat, tossing occasionally, until the carrots are glazed.
Sprinkle with chopped pecans.
Serve immediately.

Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6

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