Peanutty Carrots Recipes

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PEANUTTY CARROT SANDWICH SPREAD



Peanutty Carrot Sandwich Spread image

I had some shredded carrot to use and was thinking it would be tasty with peanut butter...after a quick search, I came up with this tasty morsel. Adapted from a cookbook by JoAnna Lund. I've also made this with chopped dried fig in place of the raisins; dried cherries or cranberries would be good too.

Provided by flower7

Categories     Lunch/Snacks

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1/4 cup peanut butter (creamy or chunky)
1 tablespoon orange marmalade or 1 tablespoon apricot marmalade
1/2 cup finely shredded carrot
2 tablespoons raisins

Steps:

  • In a small bowl, combine peanut butter & marmalade; add carrots & raisins. Mix well.
  • Use as a sandwich filling with your favorite bread or enjoy with crackers.

CARROT NOODLES WITH SPICY PEANUT DRESSING



Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

  • Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
  • Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
  • Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

PEANUTTY NOODLES



Peanutty Noodles image

This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.

Provided by Food Network

Categories     main-dish

Yield 10 servings (serving size: 1 cup)

Number Of Ingredients 15

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup natural-style peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Steps:

  • Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Nutrition Facts : Calories 296, Fat 8.8 grams, SaturatedFat 1.7 grams, Cholesterol 1 milligrams, Sodium 400 milligrams, Carbohydrate 43.1 grams, Fiber 3.4 grams, Protein 11.7 grams

THE RAINBOW ROOM'S CARROT AND PEANUT SALAD



The Rainbow Room's Carrot and Peanut Salad image

Provided by Nigella Lawson

Categories     Salad     Side     No-Cook     Quick & Easy     Vinegar     Peanut     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 1-2, depending on your compulsiveness or generosity

Number Of Ingredients 5

4 medium carrots, peeled
1/3 cup salted peanuts
2 tablespoons red wine vinegar
2 tablespoons peanut oil
few drops sesame oil

Steps:

  • Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks. In a bowl, combine them with the peanuts and then add the remaining ingredients. I like to eat this, straight out of the Pyrex bowl I mix it in, held up high, under my chin, for ease of eating-action. In fact, the only way I stop eating it is by having someone prise the bowl out of my hands.

NUTTY CARROT SALAD



Nutty Carrot Salad image

With the sunflower kernels and a peanutty dressing, this is a new twist on carrot-raisin salad. My family loves this delightfully different combination, and I'm positive your family will, too.-Tami Escher, Dumont, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

2 cups shredded carrots
1 can (8 ounces) crushed pineapple, drained
1/4 to 1/2 cup raisins
1/4 to 1/2 cup sunflower kernels
1/4 cup salted peanuts
1/4 cup peanut butter
1/4 cup vanilla yogurt
1/4 cup mayonnaise
1/8 teaspoon salt
Lettuce leaves

Steps:

  • In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.

Nutrition Facts :

PEANUTTY CARROTS



Peanutty Carrots image

Even people who think they don't like carrots will eat and enjoy this dish. When I was working as housekeeper and cook for a lawyer years ago, he was so pleased with this recipe that he insisted I cook it whenever he entertained. He called it the 'specialty of the house.' -Ursula Ogden, Laurelville, Ohio

Provided by Allrecipes Member

Time 20m

Yield 2

Number Of Ingredients 7

2 cups julienned carrots
½ cup water
¼ teaspoon salt
2 tablespoons chopped salted peanuts
1 tablespoon butter or margarine
2 teaspoons sugar
1 pinch pepper to taste

Steps:

  • In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 18 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 438.3 mg, Sugar 10.3 g

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS



Roasted Carrots With Cilantro Yogurt and Peanuts image

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

Provided by Colu Henry

Categories     vegetables, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
1 cup full-fat Greek yogurt
1/2 cup finely chopped cilantro
1/4 teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
1/4 cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving

Steps:

  • Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
  • While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
  • Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams

CARROTS WITH PEANUTS AND CORIANDER



Carrots with Peanuts and Coriander image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 6

3/4 pound carrots (about 7), cut crosswise on the diagonal into 1/2-inch slices
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon honey, or to taste
2 tablespoons finely chopped dry roasted peanuts
1 tablespoon chopped fresh coriander, or to taste

Steps:

  • In a steamer set over boiling water steam the carrots, covered, for 8 minutes, or until they are just tender. In a skillet melt the butter over moderate heat and stir in the lemon juice, the honey, the peanuts, and salt and pepper to taste. Add the carrots and cook the mixture, stirring, for 1 minute, or until the carrots are coated well. Sprinkle the carrot mixture with the coriander.

PEANUTTY NOODLES (COOKING LIGHT)



Peanutty Noodles (Cooking Light) image

Make and share this Peanutty Noodles (Cooking Light) recipe from Food.com.

Provided by Lakerdog2

Categories     < 30 Mins

Time 25m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 15

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1/2 cup peanut butter
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
1 teaspoon chili-garlic sauce
1/4 teaspoon salt
cooking spray
2 cups red bell peppers, strips
1 lb snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Steps:

  • Shave carrots lengthwise into strips using a vegetable peeler.
  • Heat 1 teaspoon oil in a small saucepan over medium heat.
  • Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
  • Remove from heat and keep warm.
  • Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
  • Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
  • Serve warm or at room temperature.

PEANUTTY CARROTS



Peanutty Carrots image

Even people who think they don't like carrots will eat and enjoy this dish. When I was working as housekeeper and cook for a lawyer years ago, he was so pleased with this recipe that he insisted I cook it whenever he entertained. He called it the 'specialty of the house.' -Ursula Ogden, Laurelville, Ohio

Provided by Allrecipes Member

Time 20m

Yield 2

Number Of Ingredients 7

2 cups julienned carrots
½ cup water
¼ teaspoon salt
2 tablespoons chopped salted peanuts
1 tablespoon butter or margarine
2 teaspoons sugar
1 pinch pepper to taste

Steps:

  • In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 18 g, Cholesterol 15.3 mg, Fat 10.2 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 438.3 mg, Sugar 10.3 g

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