Cottage Carrots Recipes

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GARLIC & PARMESAN ROASTED CARROTS



Garlic & Parmesan Roasted Carrots image

Roasting carrots in the oven brings out their inherent sweetness, while Parmesan and garlic give this easy side dish a flavorful savory accent.

Provided by Carolyn Casner

Categories     Healthy Parmesan Cheese Recipes

Time 30m

Number Of Ingredients 6

1 pound medium carrots, trimmed and cut in half lengthwise
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup grated Parmesan cheese
2 cloves garlic, minced

Steps:

  • Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
  • Toss carrots, oil, salt and pepper together in a large bowl. Transfer to the prepared baking sheet and roast for 10 minutes. Turn the carrots over and sprinkle with Parmesan and garlic. Roast until the carrots are tender and the cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 133.2 calories, Carbohydrate 12.1 g, Cholesterol 4.3 mg, Fat 8.7 g, Fiber 3.2 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 314.1 mg, Sugar 5.4 g

COTTAGE PIE



Cottage Pie image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 21

1 tablespoon butter (14 grams)
1 carrot, peeled and diced
1 stalk celery, diced
1 small yellow onion, finely diced
Kosher salt and freshly ground black pepper
1 garlic clove, finely minced
340 to 350 grams lean ground beef or plant-based beef alternative (about 12 ounces)
1/2 cup canned lentils, rinsed and drained
1 tablespoon all-purpose flour (8 grams)
1 tablespoon tomato paste (15 milliliters)
1 tablespoon Worcestershire sauce (15 milliliters)
3/4 cup mushroom broth or low-sodium beef broth (190 milliliters)
1/2 cup frozen peas and/or corn (65 grams)
2 large yellow flesh potatoes, peeled or unpeeled, halved lengthwise and quartered
1 garlic clove
Kosher salt
1/4 small head cauliflower, cut into florets
2 tablespoons 2% or whole milk (30 milliliters)
2 tablespoons butter (28 grams)
2 tablespoons cream cheese, at room temperature (28 grams)
1 cup grated Cheddar, optional (100 grams)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • For the filling: Melt the butter in a large oven-safe skillet over medium heat. Add the carrots, celery and onion and season with salt and pepper. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. Add the garlic and cook for 30 seconds. Add the beef or meat alternative. Increase the heat to medium-high and cook, breaking up the beef or meat alternative, until browned and cooked through, 5 to 7 minutes. Reduce the heat to medium, add the lentils and sprinkle with the flour; stir to combine.
  • Whisk together the tomato paste and Worcestershire sauce in a medium bowl. Whisk in the mushroom or beef broth and add to the pan, scraping any stuck-on bits off the bottom of the pan. Bring to a boil, season with more salt and pepper if needed, then reduce the heat to low and simmer while you prepare the topping.
  • For the topping: Cover the potatoes and garlic with a few inches of cold water into a large pot. Season well with salt and bring to a boil over medium-high heat. Once boiling, add the cauliflower, cover and cook until tender, 10 to 15 minutes. Drain and return to the pot. Using a potato masher or hand mixer, roughly mash the veg. Add the milk, butter and cream cheese and mash until the desired texture is reached. Season with more salt.
  • Stir the frozen veg into the filling and remove from the heat. Top with the mash, spreading it into an even layer and scatter with the grated Cheddar. Transfer the pan onto a rimmed baking sheet just in case there is any bubble over and bake for until the cheese is melted and the top is lightly golden brown and crisp, 20 to 25 minutes.
  • Allow the pie to cool slightly before serving.

CLASSIC COTTAGE PIE



Classic Cottage Pie image

Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It's a good remedy for the winter chills.-Shannon Copley, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 20

1 pound ground lamb or beef
2 medium carrots, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 tablespoons minced fresh parsley
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups reduced-sodium beef broth
2 tablespoons dry red wine or additional reduced-sodium beef broth
1 tablespoon tomato paste
1 teaspoon brown sugar
1/2 cup frozen peas
TOPPING:
4 medium potatoes, peeled and cubed
1/2 cup 2% milk
1/4 cup butter, cubed
3/4 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender., Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese., Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

Nutrition Facts : Calories 408 calories, Fat 22g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 728mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

COTTAGE ROLL /COTTAGE HAM



Cottage Roll /Cottage Ham image

I have made cottage rolls often but couldnt find a recipe here on Zaar so I thought I would post my old standby. It is like a corned beef flavour wise but it is a ham made from pork shoulder. It is much cheaper than pork roast, ham or corned beef usually.

Provided by Tara1183

Categories     One Dish Meal

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (3 lb) cottage ham (Cottage Roll)
1 medium onion, chopped
5 carrots, peeled and sliced in 2 inch lengths
5 medium potatoes, peeled and cut in quarters
2 cups largely chopped cabbage (optional)

Steps:

  • Place cottage roll in roasting pan or crockpot.
  • Surround it with potatoes, carrots, onion and cabbage if you like.
  • You can add as many as will fit or what you need for supper or use any size cottage roll that will fit.
  • Sprinkle with pepper and cover roast 3/4 with water.
  • cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or low 8-10 hours.
  • Cottage roll should fall apart like a pot roast.
  • Serve with mustard (dijon is my favorite).
  • The leftover stock can be spiced up as a gravy or makes a great bean or pea soup base.

COTTAGE PIE



Cottage pie image

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Provided by Good Food team

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 18

3 tbsp olive oil
1 ¼kg beef mince
2 onions, finely chopped
3 carrots, chopped
3 celery sticks, chopped
2 garlic cloves, finely chopped
3 tbsp plain flour
1 tbsp tomato purée
large glass red wine (optional)
850ml beef stock
4 tbsp Worcestershire sauce
few thyme sprigs
2 bay leaves
1.8kg potatoes, chopped
225ml milk
25g butter
200g strong cheddar, grated
freshly grated nutmeg

Steps:

  • Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned - you may need to do this in batches. Set aside as it browns.
  • Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.
  • Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.
  • Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.
  • Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
  • Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.
  • Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.
  • Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
  • If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
  • If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.15 milligram of sodium

COTTAGE CHEESE ROAST



Cottage Cheese Roast image

My kids were raised as vegetarians and this is our favorite 'meat loaf'.

Provided by KITTYANN

Categories     Everyday Cooking     Vegetarian

Time 50m

Yield 8

Number Of Ingredients 6

1 (16 ounce) package creamed cottage cheese
4 eggs, beaten
¼ cup vegetable oil
1 (1 ounce) envelope dry onion soup mix
1 cup finely chopped walnuts
1 ½ cups cornflakes cereal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.
  • Bake in preheated oven for 35 to 40 minutes.

Nutrition Facts : Calories 277.6 calories, Carbohydrate 10.5 g, Cholesterol 101.4 mg, Fat 21.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 4.4 g, Sodium 609.3 mg, Sugar 1.5 g

PORK COTTAGE ROLL & CABBAGE



Pork Cottage Roll & Cabbage image

Make and share this Pork Cottage Roll & Cabbage recipe from Food.com.

Provided by Lois M

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (3 lb) cottage roll
1 large onion, halved
3 carrots, peeled and trimmed
2 bay leaves
1 tablespoon peppercorn
1/2-1 head cabbage (whatever you need)
1/3 cup honey mustard
1 tablespoon brown sugar

Steps:

  • Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
  • Cover with water.
  • Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
  • Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
  • Place roast in the oven, just on "warm" while you cook the cabbage.
  • Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
  • Good served with boiled new potatoes.

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