THYME VINEGAR
Make and share this Thyme Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P7DT10m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Wash and dry thyme.
- In a large saucepan, bring the vinegar to a boil over high heat.
- Add four thyme springs to the vinegar.
- Remove from heat and let cool, uncovered, until vinegar reaches room temperature.
- Remove the thyme from the vinegar.
- Pour vinegar in hot sterlized bottle, add remaining thyme and seal.
- Store in a cool, dark place for at least one week before using.
Nutrition Facts :
THYME-ROASTED POTATO W/ BALSAMIC VINEGAR
Make and share this Thyme-Roasted Potato W/ Balsamic Vinegar recipe from Food.com.
Provided by Chef Shadows
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Place potatoes in large bowl.
- Generously coat potatoes with olive oil.
- Sprinkle with 3 tablespoons thyme and garlic salt.
- Toss to coat.
- Coat large rimmed baking sheet with olive oil.
- Arrange potatoes, cut side down, on sheet.
- Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
- Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves.
- Boil until liquid is reduced to 2/3 cup, about 10 minutes.
- Mix in remaining 1 tablespoon thyme.
- Transfer potatoes to plates.
- Drizzle some balsamic syrup over potatoes.
Nutrition Facts : Calories 202, Fat 0.2, SaturatedFat 0.1, Sodium 24.6, Carbohydrate 44.7, Fiber 3.6, Sugar 17, Protein 3.6
WHITE BALSAMIC BLACKBERRY W/ LEMON THYME VINEGAR
A beautifully fruity balsamic vinegar with a gorgeous color. This makes an awesome vinaigrette. This also makes a wonderful gift for the holidays.
Provided by Norelllaura1
Categories Salad Dressings
Time P7DT8m
Yield 12 ounces
Number Of Ingredients 3
Steps:
- Heat vinegar until steamy but not boiling.
- Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
- Pour all into a sterile, wide-mouth jar and seal tightly. Place in a cool dark spot and shake gently twice a day for about 1 week.
- Strain and decant into a sterile cruet and use as a substitute for regular vinegar.
Nutrition Facts : Calories 10.2, Fat 0.1, Sodium 0.2, Carbohydrate 2.3, Fiber 1.3, Sugar 1.2, Protein 0.3
FLAT BEANS WITH MUSTARD THYME VINAIGRETTE
Romano beans, also known as Italian flat beans, are pleasantly mild and sweet. Tossing them in this quick vinaigrette adds a robust, pungent flavor-they will complement any summery main dish.
Provided by Maggie Ruggiero
Categories Summer Gourmet Bean Mustard Healthy Quick and Healthy Quick & Easy
Number Of Ingredients 6
Steps:
- Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
- Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.
ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR
This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.
Provided by TerribleCook1017
Categories Vegetable
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
- Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
- Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.
Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7
THYME ROASTED VEGETABLES
Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Vegetable
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
- Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.
Nutrition Facts : Calories 155 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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