CARROT QUINOA
I was experimenting with quinoa and I came up with this tasty dish full of vegetables.
Provided by rachimama21
Categories Side Dish Grain Side Dish Recipes
Time 53m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
- Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g
CARROT TOP CHIMICHURRI
Ah, carrot tops. They're large and leafy and edible, so it's sort of tragic to throw them away. But it's also daunting to find something to make with them that's actually delicious. Enter this carrot top chimichurri. The condiment, which hails from Argentina and Uruguay, is traditionally made with parsley. But carrot tops work in this twist because they're leafy and grassy like parsley. The sauce keeps for three days in the refrigerator, and trust us, you'll be drizzling it over chicken and steak galore.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pulse the garlic, shallot and jalapeno in a food processor until finely chopped. Add the olive oil, carrot tops, cilantro, vinegar and oregano and pulse until the herbs are roughly chopped. Season with salt and pepper. The sauce will keep in the refrigerator in an airtight container for up to 3 days; serve at room temperature.
CREAMY CARROT & TOMATO SOUP
I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in carrots, chicken broth, basil and parsley. Bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Stir in tomato juice. Pulse mixture in a blender until smooth., In another large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in tomato mixture, salt and pepper., Bring to a boil, stirring constantly; cook and stir until slightly thickened, 5-7 minutes. Remove from heat; stir in yogurt until blended. If desired, top with additional yogurt and basil., Freeze option: Before stirring in yogurt, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary. Stir in 1/2 cup Greek yogurt and, if desired, add toppings before serving.
Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 683mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
CARROT TOP & QUINOA SOUP
I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this.
Provided by kelly in TO
Categories Stocks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
ROASTED CARROTS WITH CARROT TOP PESTO
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool.
- In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning.
- Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots.
ONE-PAN CARROT & CUMIN SOUP
Warm up with a comforting bowl of carrot soup. We've used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
Provided by Good Food team
Categories Lunch, Starter
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
- Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
- Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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