HONEY-ROASTED CARROTS WITH SESAME SEEDS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with foil and put in the oven to heat.
- Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
- Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.
SESAME CARROT SLICES
To accompany the main dish, serve Sesame Carrot Slices shared by Jacqueline Thompson Graves of Cumming, Georgia. The sweet carrot coins are cooked on the stovetop until crisp-tender and are dressed up with a mild mixture of butter, brown sugar and sesame seeds. "This carrot dish is a welcome change of pace," Jacqueline assures. "It can be made more or less spicy, whichever your taste dictates, by altering the amount of hot pepper sauce," she adds.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook and stir the carrots in butter over medium heat for 5 minutes. Stir in the brown sugar, mustard, salt, hot pepper sauce and pepper. Cook and stir 4 minutes longer or until carrots are crisp-tender and evenly coated. Sprinkle with parsley and sesame seeds.
Nutrition Facts :
CARROT SOUP WITH SESAME SEEDS AND CHIVES
Categories Soup/Stew Milk/Cream Appetizer Sauté Celery Leek Carrot Winter Chive Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes.
- Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve.
CARROT SOUP(PUREED)WITH SESAME SEEDS AND CHIVES
Make and share this Carrot Soup(Pureed)with Sesame Seeds and Chives recipe from Food.com.
Provided by Soup Nazi
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in heavy large pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, about 10 minutes. Add broth and bring to a boil. Reduce heat, cover and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
- Working in batches puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper(can be made one day ahead, just cover and chill).
- Melt the remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in large heavy skillet over medium heat. Add bread cubes and saute until golden brown and crispy -- about 4 minutes.
- Bring soup to a simmer over medium heat. Ladle into bowls , mound croutons in centre of each. Sprinkle with sesame seeds and chives and serve.
Nutrition Facts : Calories 327.2, Fat 25.4, SaturatedFat 14, Cholesterol 61, Sodium 291.7, Carbohydrate 19.6, Fiber 3, Sugar 4.5, Protein 8.3
CARROT GREENS SALAD WITH SESAME SEEDS
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Provided by Cookiemonster
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 9h15m
Yield 6
Number Of Ingredients 7
Steps:
- Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
- Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
- Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
- Cover greens and refrigerate to marinate at least 1 hour before serving.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g
SZECHWAN CARROT SOUP
Steps:
- In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil.
- Serve soup drizzled decoratively with sour cream mixture.
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