CARDAMOM CARROTS
"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.
Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.
CARROTS WITH ORANGE AND CARDAMOM
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 5
Steps:
- Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
- Squeeze orange, reserving both juice and pulp.
- Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 8 grams, TransFat 0 grams
CARDAMOM AND FENNEL SCENTED CARROTS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a pot and stir to coat the carrots evenly.
- Set over a medium flame and cook, stirring occasionally, for 6 minutes or until tender.
CARROT RECIPE
This is a healthy dessert recipe that you can make for kids who don't eat carrots. Substitute carrots with beetroots and you get Beetroot halwa.
Provided by JAYALAKSHMI VISWANATHAN
Categories World Cuisine Recipes Asian Indian
Time 17m
Yield 4
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
- Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.
Nutrition Facts : Calories 485.8 calories, Carbohydrate 88.3 g, Cholesterol 17.4 mg, Fat 13.6 g, Fiber 4.4 g, Protein 8.4 g, SaturatedFat 5 g, Sodium 258.3 mg, Sugar 73.9 g
HONEY-CARDAMOM GLAZED CARROTS
Mmmm! Honey and Cardamom is such a pleasant combination. These carrots make an excellent side dish to my Roasted Chicken with Curry Leaves and Spices.
Provided by Love6381
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
- Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
- Add honey and cardamom, toss, adjust salt and serve.
Nutrition Facts : Calories 94.3, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 251.1, Carbohydrate 10.7, Fiber 1.9, Sugar 7.3, Protein 0.7
BABY CARROTS WITH NUTMEG AND CORIANDER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel carrots and cut off the ends if desired.
- Put carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
- Drain carrots. Add pepper, butter, nutmeg and coriander. Toss to coat, and serve.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 280 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT, CARDAMOM & WALNUT MUFFINS
Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom & walnut muffin recipe should be a go-to option for you.
Provided by hello
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 20
Steps:
- For the Frosting.
- Refrigerate can of coconut cream overnight.
- Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
- In a mixer, beat this cream to soft-peaks.
- Add in yoghurt, coconut oil, vanilla, salt, and honey.
- Chill for about 4 hours.
- For the Muffins.
- Prepare a muffin pan with liners.
- In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
- In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
- Fold in the dry ingredients into the wet.
- Add in grated carrots and half of the chopped walnuts.
- Pour the batter into the individually-lined muffin tin.
- Bake in a 175C/350F oven for about 20 minutes.
- Allow to cool completely before frosting.
- Top with chopped walnuts for garnish.
Nutrition Facts : Calories 428.4, Fat 28.3, SaturatedFat 21.8, Cholesterol 42.2, Sodium 719.2, Carbohydrate 43.6, Fiber 1.2, Sugar 40.9, Protein 3.3
CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
- To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams
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