Posted: January 16, 2012
Roasted Carrots and Cippolini Onions
Ingredients:
1 pound cippolini onions, ends trimmed and peeled, halve larger onions
2 lb carrots (quartered lengthwise, then cut into 2 inch pieces
2 tablespoons canola oil
1 tablespoon butter, melted
1/4...
Posted: December 28, 2011
Serves 6
Ingredients:
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt
12 medium to large carrots, peeled,
cut on diagonal into 1/2-inch-thick pieces
Preparation:...
Posted: October 31, 2011
Ingredients: 1 bunch of carrots, peeled and sliced diagonally 2 tbsp maples syrup
1 tbsp Dijon mustard ¼ tsp...
Posted: March 21, 2011
Ingredients:
3 cups apple juice
1 cup semisweet white wine
3 tablespoons butter
1 ½ pounds yams
1 ½ pounds turnips
1 ½ pounds parsnips
1 ½ pounds carrots
Preparation:
Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter. Preheat oven to 425°F. ...
Posted: February 6, 2011
Serves 4 – Total time 45 minutes
Ingredients:
1 tbsp olive oil
12 oz boneless skinless chicken thighs
1 leek, diced
2 ribs celery, diced
2 carrots, diced
1 yukon Gold potato, peeled and diced
Half sweet potato, peeled and diced
3 sprigs each fresh thyme and parsley
¼ tsp each salt and pepper
4 cups sodium-reduced...
Posted: January 31, 2011
Ingredients:
1 pounds carrots, peeled, halved lengthwise
¾ tablespoons butter
1 pound parsnips, peeled, halved lengthwise
¾ tablespoons honey
3 tablespoons olive oil
1/2 teaspoon balsamic vinegar
Preparation:
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking...
Posted: October 29, 2010
Serves 4 – Active time: 25 minutes – total time: 45 minutes
Ingredients: 1 cup sliced shallots (about 4 large)
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 Turkish or 1/2 California bay leaf
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/4 teaspoon ground ginger
1 cup apple cider (preferably...
Posted: October 29, 2010
Serves 4 – Total time: 30 minutes or less
Ingredients:
1 leek (white and pale green parts only), coarsely chopped
1/2 stick (1/4 cup) unsalted butter
2 lb russet potatoes (baking) potatoes
3/4 teaspoon salt
2 carrots, cut into 1/2-inch chunks
1/4 teaspoon black pepper
3/4 cup whole milk
Preparation:
Wash...
Posted: October 29, 2010
Serves 2, made in 45 minutes or less
Ingredients:
1 large carrot
1 teaspoon freshly grated orange zest
1 large zucchini
1/2 teaspoon freshly grated lemon zest
1/2 tablespoon unsalted butter
2 tablespoons slivered almonds, toasted
Preparation:
Using a mandoline or other hand-held slicer, cut carrot...
Posted: October 8, 2010
Ingredients:
1 bunch fresh rainbow carrots, peeled
1.5 tablespoons honey
1 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
Preparation: Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal. Bring salted water to a boil in a large pot...
