Carrot Confiture Per Tablespoon Recipes

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CARROT CONFITURE



Carrot Confiture image

Provided by Food Network

Categories     appetizer

Time 1h10m

Yield about 2 cups/500 ml

Number Of Ingredients 7

1 pound/500 g carrots, peeled
Water, as needed
2 cups/400 g sugar
Zest of 1 lemon
Juice of 2 lemons
10 whole almonds, chopped
2 tablespoons Cognac

Steps:

  • Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.

Nutrition Facts : Calories 119, Sodium 20 milligrams, Carbohydrate 29 grams, Fiber 1 grams, Sugar 27 grams

FENNEL AND CARROT CONFIT



Fennel and Carrot Confit image

Cooking anything very gently in oil produces a deliciously moist result (duck confit, for example), and this is no exception. The soft, tangled ribbons of carrot and fennel turn velvety and are balanced by slivers of lemon zest and the warm spark of cayenne.

Provided by Andrea Albin

Yield Makes 4 servings

Number Of Ingredients 5

2 medium carrots
1 small fennel bulb, stalks discarded
1 1/4 cups olive oil
1/8 teaspoon cayenne
2 (3-by 1-inch) strips lemon zest, very thinly sliced

Steps:

  • Shave carrots with a vegetable peeler into very thin, wide ribbons. Quarter fennel bulb lengthwise, then very thinly slice lengthwise.
  • Heat oil with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 1-quart heavy saucepan over low heat until warm.
  • Add carrots, fennel, and zest and cook gently, without simmering, stirring occasionally, until vegetables are just tender, 15 to 20 minutes. Drain oil into a bowl (see cooks' note, below) and transfer vegetables to another bowl to cool to room temperature.

CONFIT OF CARROT AND CUMIN



Confit Of Carrot And Cumin image

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 2h10m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds carrots, preferably organic, trimmed and peeled (about 16 pieces)
Large pinch cumin seed
1/4 cup extra virgin olive oil
1 small clove garlic, minced
Juice of 3 oranges
Zest of an orange
Kosher salt
Cayenne pepper
2 tablespoons thinly sliced cilantro

Steps:

  • Preheat oven to 275 degrees. In a large casserole, combine carrots, cumin seed, olive oil, garlic, orange juice and zest. Season with salt and cayenne. Cover tightly with lid or aluminum foil.
  • On stove top, bring to a boil, then transfer to oven. Bake until a knife can easily be inserted into carrots, at least 2 hours. Just before serving, add cilantro.

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