Roasted Coconut Carrots Food

COCONUT CARROT SLICES

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
• Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

ROASTED COCONUT CARROTS

Steps:

• Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
• Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

GLAZED CARROTS

Steps:

• Cut the carrots in thirds crosswise. Then cut each piece lengthwise into halves or fourths, depending on the width of the carrots. This should create spears that have at least one flat side.
• Add the oil to a cast-iron skillet and heat over medium heat. When the oil is hot, place the carrots in the oil cut-sides down and cook without turning until tender, about 6 minutes. The cut sides will be very, very dark. Some may even call it burnt. Don't worry, it'll taste great!
• Add the honey, togarashi and 1/4 cup of water to the skillet and stir up all the carrots. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with the chopped parsley. (This will add a fresh flavor and it looks really pretty.)
• Serve right away to your impressed and amazed friends!

CURRIED COCONUT-CARROT SOUP

Steps:

• Preheat oven to 350 degrees F.
• Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
• Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
• Blend on HIGH for 1 to 2 minutes or until creamy.
• Remove to a medium saucepan; stir in stock.
• Cook over medium heat until heated through, about 5 minutes.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

CARROT-COCONUT SOUP

Steps:

• Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15-20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40-45 minutes.
• Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.
• Divide soup among bowls, drizzle with chili sauce, and top with cilantro.
• DO AHEAD: Soup can be made 3 days ahead. Let cool; cover and chill.

SKILLET ROASTED CARROTS!

Steps:

• Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
• Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
• Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
• Drain the carrots on paper towels befoe serving. Enjoy!

COCONUT CARROT SOUP

Steps:

• Peel and chop carrots, ginger and onion.
• In a pot, heat oil and fry ginger and onion until translucent.
• Add carrots and fry for 1-2 minutes.
• Add stock and boil at medium heat for about 15 minutes.
• Lightly warm coconut milk and steam like you would steam milk for cappuccino.
• Add curry powder, salt and pepper to the soup and puree it.
• Fold in steamed coconut milk and serve immediately.

COCONUT CARROTS

Steps:

• In a medium saucepan over medium heat, combine carrots and cream of coconut. Simmer until carrots are tender, about 20 minutes.