Carrots With Pine Nuts Raisins Parsley Recipes

CARROTS WITH PINE NUTS, RAISINS & PARSLEY

Steps:

• Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
• Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.

WHIPPED RICOTTA WITH RAISINS AND PINE NUTS

Steps:

• Whisk 3 tablespoons water, 2 tablespoons vinegar, 1/2 teaspoon honey and a pinch of salt in a small saucepan. Bring to a boil, then reduce the heat to a simmer and add the raisins. Cook until reduced by half, 6 to 8 minutes. Let the raisins cool in the liquid, then drain.
• Meanwhile, whisk the remaining 1 teaspoon each vinegar and honey with the olive oil, a pinch of salt and a few grinds of pepper in a small bowl; set aside.
• Combine the ricotta, capers, 1 teaspoon salt and a few grinds of pepper in a food processor; pulse a few times. Transfer to a bowl and drizzle with the vinaigrette. Top with the raisins, pine nuts and parsley. Serve with baguette slices.

CARROTS WITH CHICKPEAS AND PINE NUTS

Steps:

• Fry 1 sliced red onion and 1 can chickpeas in 1/3 cup olive oil until browned. Add 4 shaved carrots (use a peeler), 2 smashed garlic cloves and a handful of pine nuts; cook until the nuts are toasted. Drizzle with white wine vinegar; add parsley and salt and pepper to taste.
• Per serving: Calories: 323; Total Fat: 24 grams; Saturated Fat: 3 grams; Protein: 7 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 443 milligrams

COLESLAW WITH RAISINS

Steps:

• Open the bag of coleslaw cabbage into a large mixing bowl.
• Add raisins, onions and nuts. Combine gently.
• In a small bowl, whisk together the remaining (dressing) ingredients until very well blended.
• Pour the dressing over the cabbage mixture and gently combine until evenly blended.
• Refrigerate for a minimum of 2-hours.
• Garnish with a sprig of cilantro or parsley leaf (optional).

EASY GLAZED CARROTS AND RAISINS

Steps:

• Put raisins into a small saucepan, add hot water. and let stand 5 minutes to plump raisins slightly.
• Meanwhile, drain and rinse the carrots.
• Add brown sugar, butter, and salt to the pan and stir to dissolve sugar.
• Bring glaze to a boil over medium-high heat and cook 1 minute.
• Add carrots to glaze and toss to coat.
• Bring to a boil, reduce heat to medium and simmer 5 minutes uncovered. You can serve the carrots at this point, but the longer they simmer, the thicker the glaze gets and the sweeter the carrots get.
• Enjoy!

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
• Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
• Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

BUTTERED CARROTS WITH PARSLEY

Steps:

• Cut the carrots into 3-by-1/2-by-1/8-inch pieces. Fill a large saucepan with water; bring to a boil. Add 2 tablespoons salt. Blanch carrots until they start to soften but are still firm, about 2 1/2 minutes. Transfer to a colander; rinse under cold water; set aside.
• In a large skillet set over medium heat, melt the butter. Add the blanched carrots, and toss in the butter to coat. Cook carrots until tender, 5 to 7 minutes. Stir in the parsley, and season with salt and pepper. Serve.

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

SWISS CHARD WITH RAISINS AND PINE NUTS

Steps:

• Tear chard leaves from stems, then coarsely chop stems and leaves separately.
• Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
• Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper.
• Serve sprinkled with nuts.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

CARROTS WITH RAISINS

Steps:

• In a microwave-safe bowl, combine all ingredients. Cover and microwave on high for 1-1/2 minutes. Stir; cook 1-2 minutes longer or until carrots are tender.