Carrotandcashewnutroast Recipes

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CARROT AND CASHEW NUT ROAST



Carrot and Cashew Nut Roast image

Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.

Provided by Podkayne

Categories     Vegan

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
4 medium carrots, cooked. (Retain cooking water.)
1 1/2 cups cashew nuts
2 cups whole wheat bread crumbs (vegan if desired)
1 tablespoon tahini
1 1/2 teaspoons caraway seeds
1 tablespoon tamari or 1 tablespoon other soy sauce
1/2 lemon, juice of (or 2 tablespoons red wine vinegar)
5 tablespoons water (from carrots if you kept it.)
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350.
  • In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
  • Sweat onion and garlic in oil until soft.
  • In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
  • Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
  • Bake 1 hour.
  • Remove foil and bake 10 min more.
  • Rest 10 minutes in the pan before unmolding.

BAKED CARROT CASSEROLE



Baked Carrot Casserole image

Provided by A Family Feast

Categories     side dish

Time 2h

Number Of Ingredients 11

2 pounds carrots, peeled and sliced
½ cup butter
1 cup red bell pepper diced
1 cup sweet onion, diced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 cup whole milk
1 egg beaten
2 tablespoons flat leaf parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Place the sliced carrots in a 3-4-quart pan and cover with water and bring to a boil and cook until soft, about 15-20 minutes. Drain and cool.
  • Butter a 9X9 baking dish and set aside.
  • While the carrots are cooking, in a large saute pan or skillet over medium heat, melt butter and cook peppers and onions for three minutes.
  • Add the salt, pepper and sugar and stir, then add the flour and cook for two minutes, stirring occasionally.
  • Heat the milk in the microwave or in a small sauce pan to hot but not boiling and add to the onion and pepper mixture half at a time, stirring during each addition.
  • Cook this mixture one minute then remove from heat.
  • Once the carrots are cooked, drain and cool to room temperature. I laid them out on a plate to cool quicker.
  • After the carrots are cooled, place back in the pan they were cooked in and ladle one ladle full of the mixture from the other pan. This will help to mash the carrots.
  • Use a potato masher and mash like lumpy mashed potatoes. You want some bits and pieces and not mashed to a puree.
  • Whisk the egg and add it along with the parsley to the carrots and mix.
  • Add the carrot and egg mixture to the pan with the onion and peppers and mix to combine all the ingredients.
  • Scrape the carrot mixture into the prepared pan and bake uncovered for one hour. Remove and serve.
  • The dish can be prepared a day ahead and baked one hour before serving. Let the mixture sit at room temperature for about 15 minutes before baking if preparing the day before and refrigerating.

Nutrition Facts : ServingSize 1 spoonful, Calories 201 calories, Sugar 11.8 g, Sodium 181.2 mg, Fat 12.5 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 20.2 g, Fiber 4 g, Protein 3.6 g, Cholesterol 54.4 mg

JANAT'S BAKED CARROTS AND CHEESE



Janat's Baked Carrots And Cheese image

Great for the holidays.

Provided by JANAT

Categories     Side Dish     Vegetables     Carrots

Time 45m

Yield 10

Number Of Ingredients 13

12 carrots, peeled and sliced
2 tablespoons brown sugar
1 teaspoon celery salt, or more to taste
¼ cup butter
1 small onion, minced
½ teaspoon dry mustard
¼ cup all-purpose flour
½ teaspoon ground black pepper
1 (12 fluid ounce) can evaporated milk
4 slices Muenster cheese
4 slices mozzarella cheese
4 slices provolone cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season carrots with brown sugar and celery salt in a bowl.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, 2 to 6 minutes. Remove carrots and reserve hot water.
  • Melt butter in a large skillet over medium heat; cook and stir onion until slightly tender, about 3 minutes. Add mustard and flour to onion; cook and stir until flour is golden, about 5 minutes. Measure evaporated milk and enough reserved hot water to make 2 cups; stir into onion mixture. Continue to cook until sauce is smooth, stirring constantly, about 5 minutes. Season with pepper and more celery salt, if needed.
  • Layer half the carrots in a 2-quart baking dish. Arrange 2 slices Muenster cheese, 2 slices mozzarella cheese, and 2 slices provolone cheese over carrots and top with half the sauce. Repeat layers. Sprinkle bread crumbs over the final layer of sauce. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 21.2 g, Cholesterol 49 mg, Fat 16.2 g, Fiber 2.5 g, Protein 12.8 g, SaturatedFat 10 g, Sodium 552.2 mg, Sugar 10.9 g

CARROT CASSEROLE



Carrot Casserole image

Great side dish for big meals. I make it every holiday and it's always a hit!

Provided by Jane

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 8

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
  • Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
  • Toss croutons with 1/3 cup melted butter; scatter over casserole.
  • Bake in preheated oven for 20 to 30 minutes, or until heated through.

Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g

FAVORITE VEGETABLE BIRIYANI



Favorite Vegetable Biriyani image

This recipe takes a good amount of time and effort, but it is my favorite vegetable biriyani recipe.

Provided by Andtototoo

Categories     Indian

Time 3h

Yield 8 serving(s)

Number Of Ingredients 33

2 teaspoons oil
3 cups white rice
1 teaspoon salt
1 teaspoon turmeric
5 3/4 cups water
4 tablespoons oil
2 onions
1 carrot, peeled and diced
1 cup green beans, diced
2 potatoes, peeled and diced
1 cup frozen baby peas
3 tablespoons oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1/4-1/2 teaspoon fennel seed
2 cardamom pods
2 cloves
1 small dried red chili, halved
1 tablespoon ground coriander
1/2 teaspoon cayenne powder
1/4-1/2 teaspoon salt
1 diced onion
3 -4 diced serrano chilies
3 garlic cloves
1 teaspoon ginger paste
2 tablespoons unsweetened coconut
1/4 cup water
1 teaspoon ground cumin
1/8 teaspoon cinnamon
4 tablespoons oil
1/4 teaspoon salt
1/2-3/4 cup roasted cashews
1/4 cup minced cilantro

Steps:

  • TO MAKE THE YELLOW RICE: In a large dutch oven (or other large pot) with a thick bottom put the 2 teaspoons of oil and the 3 cups rice.
  • Over medium heat stir the oil and rice together until all of the grains of rice are coated with the oil. Add the salt and turmeric and again mix until the turmeric is evenly distributed.
  • Increase the heat to high and add 5 3/4 cup water. Stir. Bring the water to a strong boil, cover, reduce heat to very low and cook for 20 minutes until the rice is tender and all of the water has been absorbed. Remove the cover and fluff the rice. Let the rice cool.
  • TO MAKE THE ONION GARNISH: Meanswhile, while the rice is cooking, in a large nonstick frying pan put the 4 Tablespoons of oil. Peel the 2 onions and cut into half rounds. Stir-fry the onions over medium heat until dark brown, stirring frequently. Do not have the heat too high or the onions may burn. It should take about 20 minutes for the onions to be fully cooked and well browned. Put the onions on paper towels to absorb all of the oil.
  • TO MAKE THE VEGETABLE FILLING: Put the carrot pieces into a small bowl. Add water to generously cover the carrots and a little salt. Put into the microwave for 6-8 minutes until just tender. It may take longer or less time, depending on your microwave. Drain the carrots and put into a medium-size mixing bowl. Next, cook the green beans (or you can use lima beans) in the same way, draining them and adding them to the mixing bowl. The potatoes are cooked next. Add the frozen peas directly to the mixing bowl. The peas do not need to be cooked, they can be added frozen to the mixing bowl.
  • In the same frying pan that the onions were fried in put 3 Tablespoons oil, mustard seeds, cumin seeds, fennel seeds (optional), cardamom pods, and the whole cloves, and the small dried chili (halved).
  • Heat over high heat, tilting the pan back and forth frequently for even cooking, until the mustard seeds start popping and pop for about 15 seconds. Turn heat to very low and add the cooked vegetables (from the microwave), 1 Tablespoon ground coriander, 1/2 teaspoon cayenne and 1/4-1/2 teaspoon salt.
  • Mix the vegetables and spices together until well blended, turn off the heat, and then return the vegetable mixture to the medium-size mixing bowl. You can add more salt if needed.
  • TO MAKE THE SEASONING PASTE: In a food processor put the diced onion, serrano chilies, garlic, ginger, unsweetened coconut, water, ground cumin and cinnamon. Puree.
  • In the same frying pan that the onions were fried in, add 4 Tablespoons oil, the pureed seasoning paste, and 1/4 teaspoon salt. Heat over medium heat and cook, stirring nonstop (I usually use a spatula) for about 12 minutes, until well cooked.
  • At this point I usually stir the seasoning paste into the vegetables in the mixing bowl, or you can, when layering the biriyani, put the seasoning paste down on top of the vegetables in a layer of its own.
  • TO ASSEMBLE THE BIRIYANI: In a lightly oiled one-layer cake pan (9" x 13") , lay down half of the yellow rice. Next put down the seasoned vegetables. The layer of seasoning paste can be put on top of the vegetables as its own layer (unless you already stirred the seasoning paste into the vegetables). Top with the rest of the rice.
  • GARNISHES: Sprinkle the dark brown onions on top of the biriyani. Next, sprinkle the roasted cashew nuts (I often stir-fry the cashew nuts in ghee (also known as clarified butter) to give them a richer flavor.
  • Wrap foil securely over the top of the pan and bake at 400 degrees for 30 minutes. Remove foil and add the minced cilantro for the rest of the garnish.
  • NOTES: I like to serve this with a large bowl of seasoned yogurt or raita. If just using a seasoned yogurt, add a little water to the yogurt to thin it, and then add salt, ground cumin and a little cilantro (optional).
  • After making this recipe for a number of years, I began adding at least 1 1/2 cups cauliflower florets also to the vegetable mixture. This does then mean that I add a little more of the spices to season the vegetables. I like a higher percent of vegetables in this biriyani recipe.
  • Cooking time is just the time that it takes to heat the assembled biriyani in the oven.

Nutrition Facts : Calories 594.4, Fat 27, SaturatedFat 5.5, Sodium 516.3, Carbohydrate 79.6, Fiber 6.8, Sugar 5.1, Protein 9.6

CARROT CASSEROLE



Carrot Casserole image

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 8

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

Steps:

  • Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.

Nutrition Facts :

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From recipesforweb.com


ROASTED CARROTS WITH THYME - ONCE UPON A CHEF
Directly on a foil-lined baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if ...
From onceuponachef.com


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