Peter Rabbits Spring Onion Dip With Baby Carrots And Radishes Food

RANCH DIP AND BABY CARROTS

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)

Steps:

• MAKE DIP:.
• Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
• MAKE DIPPING BOW:.
• Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
• Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
• Serve at once.

ROASTED RADISHES AND CARROTS

Steps:

• Preheat the oven to 450 degrees F.
• Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP

Steps:

• Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
• Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

CREAMY RADISH DIP

Steps:

• In a small bowl, combine the radishes, sour cream, onions and salt. Serve on crackers.

BABY CARROTS WITH SPRING ONIONS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
• Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
• Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

EASY EASTER CARROTS (PETER RABBIT'S CARROTS)

Steps:

• Fill each clear bag 2/3full with cheese puffs.
• Push tissue paperdown into top with tips sticking out the top.
• Tie ribbon around top nearest where the cheese puffs and tissue meet.
• Curl ends of ribbon.
• Display in basket until passing out to children.

ROASTED RADISHES WITH ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
• Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.