Not exact matches
We
peel off the outside of
carrots and potatoes and throw that
in the trash, but why?
Start by chopping the veg — the
carrot needs to be
peeled and chopped
in half before slicing it.
So I skimped on the
carrots (so we'd have a few left to last us the week) and then tossed
in a
peeled and chopped sweet potato that was ready to be used up.
1 tbsp coconut oil 2 shallots, chopped 1.5 cups chicken broth 1.5 cups beef broth 3 cups water, more if needed 2» galangal or ginger,
peeled, sliced and crushed, wrapped
in cheesecloth or put
in a tea ball 1 lb
carrots, coarsely chopped 1 lb tomatoes, coarsely chopped 1 lb spinach, washed and coarsely chopped 2 tsp fish sauce salt and white pepper to taste
A great recipe from, The Silver Palate.The
carrot peels are mixed
in with my ponies grain for a yummy treat for them!
Wash the
carrots (no need to
peel if they are organic) and shred or juice
in a juicer.
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion,
peeled / 2 large
carrots, quartered / 2 stalks of celery, cut
in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.
Cucumber -
Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not
peeled, and julienned or shredded * 1 medium
carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian»
in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots,
peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
Steam potato,
carrot (
peeled), french beans, peas and sweet corn
in cooker.
The
carrot and courgette
in this is just
peeled raw — there is no need to cook it.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger,
peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced
in halves or small pieces 1/2
carrot, sliced into ribbons (using the vegetable
peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
In a mixing bowl, add pearl onions, baby
carrots peeled, baby turnips new potatoes quartered and season with salt and pepper.
And strangely enough I was JUST thinking last night while
peeling carrots for a slice «n» roast, «I wonder if these
peelings could be crisped up
in the oven and used for something, rather than simply putting them
in the compost or using them to make veggie stock».
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium
carrot,
peeled 1 small stick of celery 2 garlic cloves,
peeled olive oil 70g bacon
in small cubes 500g round steak
in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 c celery, diced 1 c
carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable
peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms,
in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2
carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions,
peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion,
peeled and cut
in half 1
carrot,
peeled and cut
in quarters 1 stalk celery, cut
in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6 slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Simple sliced
carrots are rendered unbelievably soft and fragrant, sautéed
in a glaze made with fresh grated orange
peel, orange juice, honey, ginger and a bit of butter.
I like to save all my veggie scraps like
carrot tops, celery bottoms,
peels, stems and such
in a container
in the freezer, then cook them up all at once.
While the cashews were soaking
in coconut cream, I steamed a one - pound bag of organic baby
carrots, a small purple onion (
peeled and cut up), and about 8 cloves of garlic (
peeled) for about 30 minutes
in my George Foreman electric steamer.
I also keep my celery ends, celeriac
peelings,
carrot peelings, and dried up
carrots in one bag
in the freezer and leek tops / onion trimmings
in another.
1 tablespoon olive oil 1 small onion, chopped 2
carrots, cut
in 1/4 inch pieces 1 celery rib, cut
in 1/4 inch dice 1 small rutabaga,
peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine
in a slightly different direction, use a small dice of blanched,
peeled carrot in its place.
2 ripe avocados,
peeled, deseeded, and cut into large cubes 2 ripe tomatoes, coarsely chopped 2 or 3 fresh serrano chiles, seeds and stems removed, minced 1/2 bunch chives, minced 1/2 red onion
in rings or a leek for a stronger flavor Diced
carrots, celery, and raw squash to taste (optional)
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium
carrots —
peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut
in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes,
peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1
carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil
in a pot, reduce the heat and simmer for 30 minutes.
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk of celery, chopped 2
carrots,
peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
carrots,
peeled & sliced
in 1/2 inch pieces 3 lg.
After placing garlic
in oven, rinse,
peel, and dice, onions,
carrots, and celery.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone
in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED
CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large
carrots (
peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
2 cups dry red lentils 1 onion diced 6
carrots sliced
in one inch chunks (
peel if not organic) 8 cups water 1 Tablespoon Herbes de...
1 yellow onion,
peeled and diced, or sliced
in crescents 4
carrots, cleaned and chopped,
peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece...
Yukon Gold potatoes, or other waxy type potatoes,
peeled, rough diced * 1 1/2 cups
carrots (about 5 small
carrots), chopped (I left mine
in fairly large pieces) * 3 1/2 cups onion (about 4 medium onions), chopped * 2 cups fresh corn kernels, cut from the cob (I used frozen corn from last summer's garden) * 3 cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen organic peas instead) * one 35 oz.
2 cups dry red lentils 1 onion diced 6
carrots sliced
in one inch chunks (
peel if not organic) 8 cups water 1 Tablespoon Herbes de Provence
1 large sweet onion, sliced 3 cloves garlic, minced 6 medium
carrots,
peeled and cut
in half 1 cup sliced mushrooms 1 tablespoon arrowroot powder or cornstarch 1 tablespoon cold water
To make the heart shaped
carrots,
peel them, cut a triangle
in the top of the
carrot and then trim the sides to make it look like a heart.
1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut
in small cubes (
peel if not organic) 1
carrot, cut
in small chunks...
Couple of shrimps + 1 - 2
carrots in ribbon («
peeled» to the end) + 1/2 -1 cucumber
in ribbon + 2 spoon dry wakame (soaked for 10 minutes and drain) + wasabi / sesame oil / rice vinegar / sugar dressing.
2 cups grated
carrots (I just washed and
peeled a bunch of
carrots and threw them
in my food processor to shred them up and then measured out 2 cups for this recipe)
1 cup pitted dates, soaked
in warm water for 15 minutes and drained (water reserved) 1 pound
carrots,
peeled if desired, shredded 1 large or 2 small red apples,
peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
I simply put my beans
in a pot and add half an onion quartered, two whole
peeled garlic cloves, and a stalk of celery, as well as one
carrot, chopped into large pieces.
Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large
carrots,
peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef
in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips
in the pot)- salt to taste
I made a crunchy rainbow
carrot salad by
peeling them into ribbons and tossing them with pistachios, chives and scallions
in a cumin - spiced vinaigrette.
Ingredients: 1 large bunch of kale, washed and the leaves broken off into bite sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado
peeled, seeded and finely sliced 1 large
carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish onion finely sliced into rings 1/4 cup pine nuts Place all ingredients
in a good sized salad bowl.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone
in roast
in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10
carrots,
peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut
in half lengthwise 1/2 pound
carrots,
peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound
carrots,
peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds
in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
Throw
in the lentils,
peeled carrots and lemon zest.
Carrots could be found
peeled and glazed
in honey, sprinkled with bright green parsley to garnish, not a cube
in sight.