CUMIN ROASTED CARROTS
Steps:
- Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
- Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
- Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.
Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams
GLAZED SALMON WITH SPICED CARROTS
Get ready for a fantastic one-pan dinner bursting with flavor. We broil this honey-mustard glazed salmon and serve it with carrots tossed in a spiced lime and almond dressing boosted with fresh mint.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.
- Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.
- Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.
FARM CARROTS WITH CUMIN, CARAWAY & LIME
Never have I had carrots that tasted as good as this! Spices and carrot juice make this recipe. If you try it, I hope you enjoy as much as we did. BF found this recipe from a recent edition of Country Home magazine. You can either buy carrot juice or make it yourself if you have a juicer.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- If using baby carrots, half or quarter lengthwise.
- Heat a large non-stick skillet over medium heat. Add cumin, caraway and mustard seeds to dry skillet. Cook and stir until seeds are toasted and begin to pop, about 3 to 4 minutes. If you don't have cumin or mustard seeds, try about 1/4-1/2 teaspoon powdered and add with carrot juice in next step.
- Carefully add carrot juice and bring to a boil. Reduce heat and simmer until mixture is reduced by three-quarters, about 4 minutes. Add butter and stir until just melted. Strain, discard seeds and set aside, keeping warm.
- In the same skillet, cook the carrots in olive oil over medium heat about 15 to 18 minutes (depending on whether your carrots are large or small julienne) or until tender, turning occasionally.
- Add carrot juice reduction, stir in lime juice, and salt and pepper to taste. Sprinkle with herbs to serve.
Nutrition Facts : Calories 111.7, Fat 3.6, SaturatedFat 0.4, Sodium 115.3, Carbohydrate 19.5, Fiber 5.3, Sugar 8.3, Protein 2.6
CARROT PURéE WITH CARAWAY AND CUMIN
Steps:
- Bring a large pot of salted water to a boil. Add: 1 1/2 pounds carrots, peeled and cut into 1/2-inch-thick slices, 2 garlic cloves, peeled.
- Cook until the carrots are tender. Drain. Heat in a small heavy pan: 2 teaspoons olive oil.
- Add: 1/2 onion, diced fine.
- Cook until soft, about 7 minutes. Crush in a mortar and pestle or under a heavy skillet: 1/2 teaspoon ground cumin, 1/4 teaspoon ground caraway.
- Add to the sautéed onions with: Salt.
- Add the drained cooked carrots and garlic and cook for a couple minutes more. Off the heat, mash into a coarse purée with a potato masher or fork. Add: 1 to 2 teaspoons fresh lemon juice and taste for salt. Adjust as needed. If you like, garnish with: Chopped cilantro.
TUNISIAN CARROTS WITH CARAWAY AND HARISSA
Steps:
- Preheat the oven to 350 degrees, and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes, or until the carrots are fork-tender. Remove from the oven.
- While the carrots are roasting, whisk together the lemon juice, remaining olive oil, harissa, caraway seeds, cumin, salt, and sweet paprika.
- After the carrots have cooled slightly, cut them into 1/2-inch rounds and toss them with the dressing. Transfer to a shallow bowl, and sprinkle with cilantro, parsley, or chives.
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