ZESTY CARROT BAKE
For a fun vegetable dish, try these tender carrots in a sauce that gets its zip from horseradish. With a crunchy crumb topping and comforting sauce, it will tempt even those who usually don't care for cooked carrots. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. , In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 338 calories, Fat 29g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
ZESTY CARROTS
This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.
Provided by Jeff Cummings
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
- Bake uncovered for 15 minutes, or until the top is nicely browned.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 16.9 g, Cholesterol 10.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 244.5 mg, Sugar 5.5 g
MOM'S ZESTY CARROTS WITH HORSERADISH
This was one of mom's perennial holiday dishes for Thanksgiving and Christmas.
Provided by Pete Plumer
Categories Side Dish Vegetables Carrots
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
- Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 10.2 g, Cholesterol 12.9 mg, Fat 14.2 g, Fiber 2.2 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 317.9 mg, Sugar 3.8 g
ZESTY CARROTS
I'm always on the lookout for unusual recipes that are easy to make, and this is certainly one of those! A cooking teacher in the trade school I attended introduced me to Zesty Carrots. If you're a gardener, this would be a good way to use up a bumper crop of carrots! They're so tasty they might even make carrot lovers out of people who aren't "fans" of them now.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup cooking water for sauce. , In a bowl, combine the onion and juice, horseradish, mayonnaise, cheese, salt, pepper and reserved cooking water. Add carrots. Transfer to a greased 2-qt. baking dish., Combine topping ingredients; sprinkle over carrot mixture. Bake, uncovered, at 350° for 20 minutes.
Nutrition Facts : Calories 217 calories, Fat 18g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 368mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
GRATIN OF CARROTS AND MUSHROOMS
Steps:
- Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
- Cut the mushrooms thinly. There should be about 3 cups.
- Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
- Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
- Meanwhile, preheat the broiler to high.
- Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
- Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams
ZESTY HERBED CARROTS
Tossed with fresh parsley and toasted walnuts, these Healthy Living balsamic-glazed carrots are as attractive as they are delicious!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, about 1/2 cup each
Number Of Ingredients 4
Steps:
- Cook carrots and dressing in nonstick skillet on medium heat 10 min. or until carrots are tender, stirring after 5 min. Remove from heat.
- Stir in parsley and nuts.
Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
SISTER MARY'S ZESTY CARROTS
There was nothing boring about Sister Mary's Carrots. This was adapted and adopted from "The Best Of Shaker Cooking".
Provided by Lorac
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
- Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
- Mix bread crumbs and butter, sprinkle over carrot mixture.
- Bake 15 to 20 minutes.
ZESTY CARROT & GINGER LOAF
Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h25m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
- Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
- When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
ZESTY HERBED CARROTS
Haven't tried this yet, but it sounds really good to me. Recipe courtesy of Kraft Food & Family magazine.
Provided by Stacky5
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Pour dressing over carrots in a large, nonstick skillet. Stir to coat.
- Cover and cook on medium heat for 10-15 minutes (depending on how soft you want your carrots to be), stirring after 5 minutes. Remove from heat.
- Stir in parsley and nuts.
Nutrition Facts : Calories 59.1, Fat 1.5, SaturatedFat 0.1, Sodium 79.6, Carbohydrate 11.3, Fiber 3.4, Sugar 5.2, Protein 1.4
ZESTY CARROT GRATIN
For special gatherings, prepare in individual ramekins. In season, use Vidalia onions for a sweeter flavor. Yumm!
Provided by MarieRynr
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice carrots into 1/4 inch thick rounds.
- Boil in water for 5 minutes.
- Drain, reserving 1/4 cup of water.
- Combine reserved water, paprika, onion, horseradish, mayonnaise, cheese, salt and pepper.
- Add carrots and spoon into a buttered 2 quart baking dish.
- Combine bread crumbs andmelted butter and sprinkle over carrot mixture.
- Bake in a 350*F oven for 20 minutes.
Nutrition Facts : Calories 162.7, Fat 7, SaturatedFat 1.7, Cholesterol 7.5, Sodium 435.9, Carbohydrate 22.1, Fiber 3.2, Sugar 6, Protein 3.7
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