Hot Dressed Carrots With Coriander Recipes

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CORIANDER-GLAZED CARROTS



Coriander-Glazed Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6-8 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
1 teaspoon coriander seeds, lightly crushed
2 pounds baby carrots (preferably rainbow), tops trimmed
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro

Steps:

  • Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  • Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
  • Photograph courtesy Anna Williams

Nutrition Facts : Calories 117, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 239 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams

CORIANDER ROASTED CARROTS



Coriander Roasted Carrots image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.

Nutrition Facts : Calories 131 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams

HOT DRESSED CARROTS WITH CORIANDER



Hot dressed carrots with coriander image

Superhealthy side dish, counts as 1 of 5-a-day

Provided by Good Food team

Categories     Side dish

Time 10m

Number Of Ingredients 4

500g bag carrots , thickly sliced on the diagonal
3 tbsp olive oil
small bunch coriander , roughly chopped
½ lemon , juice only

Steps:

  • Boil the carrots for 4 mins or until just tender, then drain well. Mix together the olive oil, coriander and lemon juice in a large bowl or serving dish, then toss with the carrots. Season to taste. Serve hot or warm with lamb, chicken or fish.

Nutrition Facts : Calories 118 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

ROASTED CORIANDER CARROTS



Roasted Coriander Carrots image

The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

Provided by tigerduck

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs thickish carrots
2 tablespoons coriander seeds (heaped tablespoons)
1 teaspoon black peppercorns (heaped teaspoon)
4 -5 tablespoons olive oil
4 garlic cloves
salt
4 -5 tablespoons chopped fresh parsley

Steps:

  • Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
  • Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
  • Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
  • Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
  • Mix in the chopped parsley and serve.

Nutrition Facts : Calories 227.5, Fat 14.6, SaturatedFat 2, Sodium 160.6, Carbohydrate 24.8, Fiber 7.8, Sugar 10.8, Protein 2.8

BEET AND CARROT SALAD WITH CORIANDER AND SESAME SALT



Beet and Carrot Salad with Coriander and Sesame Salt image

Provided by Molly Stevens

Categories     Salad     Appetizer     Side     Thanksgiving     Vegetarian     Low Cal     High Fiber     Carrot     Healthy     Low Cholesterol     Sesame     Coriander     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter red beets, peeled
1 pound carrots, peeled
Ingredient info: White miso (also known as shiro miso) is available in the refrigerated Asian foods section of some supermarkets and at a natural food stores and Japanese markets

Steps:

  • Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
  • Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. DO AHEAD: Dressing and toasted spices can be made 1 day ahead.
  • Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
  • Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve.

CARROT AND CORIANDER SOUP II



Carrot and Coriander Soup II image

I learned to make this soup after living in the United Kingdom for 10 years. This soup is incredibly simple to make with just a few ingredients. Coriander is the British word for cilantro, which gives this soup a smooth flavor.

Provided by VCOLLO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 4

4 large carrots, cut into 1 inch pieces
¼ large onion, chopped
1 quart vegetable broth
½ cup chopped fresh cilantro

Steps:

  • Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
  • Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

Nutrition Facts : Calories 43.1 calories, Carbohydrate 8.7 g, Fat 0.5 g, Fiber 2.2 g, Protein 1.3 g, Sodium 341.8 mg, Sugar 4.6 g

CARROT AND CORIANDER THICK SOUP



Carrot and Coriander Thick Soup image

Make and share this Carrot and Coriander Thick Soup recipe from Food.com.

Provided by hectorthebat

Categories     Vegetable

Time 1h43m

Yield 4 serving(s)

Number Of Ingredients 10

8 -10 carrots
1 onion
1/2 teaspoon garlic salt
1 teaspoon coriander
3 ounces yellow split peas
3 ounces pearl barley
2 pints stock
salt
pepper
parsley

Steps:

  • Place all the ingredients in a saucepan along with the stock. Bring to the boil and simmer for about 1 1/2 hours, checking regularly and adding more water if necessary.
  • When the carrots are soft, transfer the soup into a blender and puree. Return the soup to the pan and heat through for about 3 minutes until piping hot.
  • Serve sprinkled with salt and pepper and garnished with the parsley or coriander leaves, if using.

Nutrition Facts : Calories 201.2, Fat 0.8, SaturatedFat 0.1, Sodium 75.5, Carbohydrate 41.9, Fiber 12.1, Sugar 7.8, Protein 8.6

MEXICAN HOT CARROTS



Mexican Hot Carrots image

I'm from Southern California. You can not find a restaurant that does not have these hot carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.

Provided by lili619

Categories     Side Dish     Vegetables     Carrots

Time 8h30m

Yield 8

Number Of Ingredients 4

6 carrots, peeled and sliced
1 (16 ounce) jar sliced jalapeno peppers, with liquid
2 onions, thinly sliced
1 cup vinegar

Steps:

  • Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  • Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  • Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 10.5 g, Fat 0.2 g, Fiber 2.5 g, Protein 1.1 g, Sodium 39.5 mg, Sugar 5 g

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