Almond Carrots Recipes

ALMOND CARROTS

Steps:

• In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
• In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
• Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

CARROTS IN ALMOND SAUCE

Steps:

• In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving bowl and keep warm. , In the same pan, saute onions in butter until tender. Combine cornstarch and water until smooth; stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat.

ALMOND HONEY CARROTS

Steps:

• Peel carrots; slice on the diagonal.
• In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
• Cover and cook over medium heat until almost tender, 5 to 7 minutes.
• Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
• Remove from heat.
• Stir in almonds and butter.

CARROT-ALMOND SOUP

Steps:

• Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve.
• Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more.
• Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes.
• Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl.
• Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top.

CARROT ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
• Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
• Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.

CARROTS WITH ALMOND PURéE

Steps:

• Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
• Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
• Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
• Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

ALMOND BABY CARROTS

Steps:

• In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
• Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

AMAZING ALMOND-CARROT-CURRANT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
• Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.