Fold
in grated carrot and chocolate chips.
Add
in the grated carrot and stir again.
Stir
in the grated carrot.
When all the dry mix has been incorporated, gently stir
in the grated carrot.
Once dough comes together, fold
in grated carrot and walnuts and mix until combined.
We don't like mushrooms, so I left them out, and I threw
in some grated carrot, but otherwise made it according to the recipe.
Once mixed, fold
in the grated carrot, dessicated coconut, nuts and raisins.
At this point you can stir
in the grated carrot and beet as well as all the ingredients needed for the sauce — tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika, salt and chilli flakes.
Then gently fold
in grated carrots and walnuts.
Add the dry mix to the wet mix just until combined and then gently fold
in the grated carrots.
Stir
in the grated carrots and pour into the tin.
Stir
in grated carrots and raisins, and pineapple if using.
With a large rubber spatula fold
in the grated carrots and chopped nuts.
Fold
in the grated carrots and that handful of chocolate chips, just until they are combined.
Then fold
in the grated carrots, sliced onion and chopped parsley.
Fold
in the grated carrots, 1/2 cup raisins, and walnuts (if using).
Fold
in the grated carrots.
She melts three kinds of cheese (cheddar, Romano and Parmesan), adds ground flaxseed and wheat germ, and tosses
in some grated carrots and grated red pepper.
Stir
in the grated carrots, raisins and orange rind.
Mix
in the grated carrots and the chopped date pieces.
Fold
in grated carrots, chopped walnuts, finely chopped apple, and raisins.
Not exact matches
I love these different bowl lunches you crete — the Mexican one
in your book, the other one with roasted kale one with
grated carrot and black beans on the site, and now this.
I made the saffron falafels yesterday, and served them
in crisp salad leaves, with a tahini - parsley sauce,
grated carrots, and thinly sliced radishes.
They're soaked
in warm water while everything else is cooked to make them so extraordinarily sweet and juicy, allowing them to enhance the natural sweetness of the
grated carrot and roasted squash while also creating the perfect contrast to the savoury crunch of the toasted pine nuts.
When measuring the
grated carrots place them loosely
in the measuring cup - do NOT pack them
in.
Combine
grated carrots, pecans, and dried cranberries
in a serving bowl.
Grate the
carrot and pop
in to a small saucepan together with the rolled oats, flaxseed, Natvia and spices.
Only the root is ever used, as an part of the aromatic mirepoix
in almost any soup and sometimes raw as a salad, with mayo, or even without, just dressed with some lemon juice;
grated apple is also added, or
carrot for a mixed salad.
Purple or petite,
grated or sliced,
carrots are one of the most versatile ingredients you can keep
in the fridge.
Remove from heat, and stir
in sliced onions,
grated carrots, peas, Parmesan, oil, garlic and nutmeg.
vanilla extract 4 large eggs 3 cups coarsely
grated carrots (can be shredded
in food processor), from about 6
carrots 1 20 - oz.
I usually have
grated carrots in my salad, but I will try them as ribbons next time.
In South Asia, delicious sweet dish, «gaajar ka halwa,» is prepared using
grated carrot, almonds, cashews, pistachio, butter, sugar, and milk.
The
carrots are
grated, the spices are heated with a pinch of sugar
in olive oil, whisked with lemon juice and poured warm over the
carrots, with minced mint and parsley — think North African pesto.
Using the medium grater on a food processor, mandolin, or hand grater,
grate the beets and
carrots and place
in a medium bowl with the nuts and the seeds.
We like our veggies a little bit crunchy (especially the
carrots and zucchini), so I grilled them for 20 minutes, then I sprinkled them with
grated Parmesan and put them back
in the oven for another 2 minutes, but feel free to remove the pan sooner to have softer veggies.
1 Place
grated carrots and chopped apples
in a large bowl.
First,
grate or shred your
carrots in your food processor.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small
carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream *
grated parmesan or pecorino, to serve Soak porcini
in 1/2 cup (120 ml) boiling water for 10 minutes.
Instead of
grated carrots it had roasted baby ones cut
in half.
I sauteed some onions, ginger, chilies and
grated carrots in a bit of oil and mixed
in with the batter.
Blend all ingredients together, except for the
grated apple,
carrot and nuts which you want to add AFTER blending the rest of the ingredients (you do this to retain their texture; also, you don't want to blend the
carrot in there and the apple and release all of their liquid, creating a kind of pureed mush).
Grate the
carrots and place
in a large bowl.
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.
Thereafter,
in a large mixing bowl I combined some oat flour along with the
grated carrots.
This looks so fresh with the
grated carrot in there.
Other possible additions include minced fresh ginger (added with the onions),
grated carrots, shredded cabbage or chopped cauliflower (added after the tomatoes and simmered until cooked) and chopped cilantro (stirred
in at the end).
Ooh, yum, am definitely going to try this as super-tot eats eggs like they are going out of fashion and sadly we've now gone off scrambled eggs (pity as I was hiding finely
grated carrots and courgettes
in them plus cheese).
Then comes the effort some part — sautéing the
grated carrots in ghee or clarified butter for almost 20 minutes stirring them almost continuously.