Israelicarrots Recipes
ISRAELI CARROT SALAD
This Israeli Carrot Salad is a spicy must-have on your Rosh Hashanah seder table.
Provided by Jamie Geller
Categories Salads
Time 7m
Yield 4
Number Of Ingredients 8
Steps:
- 1. In large bowl toss carrots, garlic, parsley, schug, lemon juice, and oil. 2. Season to taste with salt and pepper.
Nutrition Facts :
ISRAELI CARROTS
Make and share this Israeli Carrots recipe from Food.com.
Provided by Chef rmshill
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to boil and add carrots. Cook 5 minutes and drain.
- Place garlic, cilantro and rest of ingredients in a food processor until combined. Spoon mixture over carrots and toss to coat. Serve warm or room temperature.
Nutrition Facts : Calories 36.9, Fat 1.8, SaturatedFat 0.2, Sodium 106.7, Carbohydrate 5.1, Fiber 1.7, Sugar 2.9, Protein 0.5
ISRAELI CHAROSET
I have been making this charoset since my first Passover. Even the kids love it!
Provided by Jfrosty
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 10
Number Of Ingredients 10
Steps:
- Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 28.5 g, Fat 8.1 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 2 mg, Sugar 17.7 g
ISRAELI CARROT SALAD
Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.
Provided by Mami J
Categories Vegetable
Time 1h20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
- To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.
Nutrition Facts : Calories 132.8, Fat 7.6, SaturatedFat 1.1, Sodium 335.8, Carbohydrate 16.9, Fiber 5.3, Sugar 8.3, Protein 1.9
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2011-03-11 Advertisement. Step 2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. …
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5/5 (3)Total Time 20 minsServings 8Calories 38 per serving
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5/5 (3)Total Time 20 minsServings 8Calories 38 per serving
- Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
- Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.
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