SHAVED CARROT, FENNEL, AND TANGERINE SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots.
- Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften.
- Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
- Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes.
TANGERINE-GLAZED EASTER HAM WITH BABY CARROTS
Provided by Tyler Florence
Categories main-dish
Time 4h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.
- For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
- After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
- Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
- Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
LEMON AND TANGERINE GLAZED CARROTS
Bring these to a holiday party to add a healthy side dish that everyone will love. The freshness of the lemon perfectly combines with the sweet tangerine to make these carrots unbeatable.This recipe is courtesy of Crock Pot Dump Meals.
Provided by The Daily Meal Contributors
Yield 12
Number Of Ingredients 8
Steps:
- Combine carrots, apple juice, butter, brown sugar, lemon peel, tangerine peel, and salt in a slow-cooker. Stir to blend. Cover and cook on low for four to five hours or on high for one to three hours. Garnish with parsley.
MAPLE- AND TANGERINE-GLAZED CARROTS
Categories Vegetable Side Thanksgiving Carrot Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
- Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
- Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.
BIG SUR CARROT TANGERINE BREAD
Adapted from Tom Reilly, a staff baker in Esalen Institute's famous kitchen while he was a Work Scholar and student there for a year and a half. When he introduced this sweet bread recipe from "The Bread Bible" he was besieged with requests to make it often - 30 loaves at a time! I lived off and on at Esalen Institute for several years during the early 70's. oh, the stories I could tell! A little history: Founded in 1962 as an alternative educational center devoted to the exploration of what "Brave New World" author Aldous Huxley called the "human potential," Esalen has attracted free-thinking philosophers, creative artists, top-notch body workers and nervous wrecks in need of Gestalt therapy for the past 40 years.
Provided by Sharon123
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- Preheat oven to 350º.
- Grease and flour 2 bread pans.
- In a separate bowl combine flour, baking powder, baking soda, salt and cinnamon.
- Beat eggs and sugar until thick and light colored.
- Add oil and beat hard until volume is doubled.
- Add vanilla, tangerine juice and zest;
- fold in grated carrots.
- Stir dry ingredients into wet and continue stirring until smooth and well combined.
- You may enhance the flavor by adding ½ cup: shredded coconut, diced dry apricots, raisins or nuts (finely chopped).
- Fill pans no more than 2/3 full and bake 50-60 minutes.
- Let stand in pans for 10 minutes - cool on sides completely.
- Wrap tightly in plastic or place in air-tight plastic bag and let stand at room temperature overnight before slicing - this will retain moistness and extend life. Enjoy!
Nutrition Facts : Calories 2633.3, Fat 121.2, SaturatedFat 17.6, Cholesterol 423, Sodium 1739.8, Carbohydrate 359, Fiber 9.9, Sugar 207.2, Protein 33.2
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