Pour
the sauce over the carrots and use a spoon to evenly coat the carrots (use just enough sauce to cover the carrots, there may be an extra tablespoon or 2 of sauce if your carrots are smaller).
Not exact matches
Over the years, I added the
carrots and onions under my roast and the Worcestershire
Sauce.
Pour the
sauce over the fish, sprinkle with fresh coriander and serve with couscous and a simple
carrot salad.
Fresh
carrots, zucchini, and broccoli slow cook in a garlic parmesan
sauce and served
over fettuccine noodles - another Crockpot winning meal!
1 - pot, with browned ground beef, onions, garlic,
carrots, celery, cooked in sweet sour tomato
sauce, served
over hamburger buns.
Really you can make the
sauce and add any protein you like or keep it vegetarian and pour it
over cooked rice or roasted potatoes and
carrots.
Pour the
sauce over the chicken and leeks and also add the
carrots, stir together.
It's always been there on every plate of raw vegetables with dip, in every batch of homemade broth and stock, sauteed with onions and
carrots as the basis for
sauces and soups the world
over.
Ingredients: 1 onion, chopped 1/4 cup olive oil 2
carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott
Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
Another fave is turkey bolognese (jarred
sauce plus ground turkey, add grated
carrots to fortify for youngsters)
over roasted spaghetti squash.
We always used a jarred
sauce (whole foods roasted veggie, or any brand four cheese is a good bet, and occasionally an arrabiatta if we're feeling ambitious and spicy) but the kicker is to chop up fresh veggies and saute first: zucchini, peppers,
carrots, celery even — and then pour the
sauce over it to heat it up.
I served the chicken with basmati rice and stir fried veggies (onion, red bell pepper,
carrots, broccoli) and poured the reduced
sauce over the top.
After coating the
carrots in the sour cream / tandoori
sauce, I didn't feel the need to make the turmeric oil or the yogurt
sauce to pour
over top.
A sweet, tart, savory, multilayered rosemary, honey and vinegar
sauce, which she drizzles
over roasted turnips,
carrots, celery root and parsnips that have been tossed with cubes of bacon and brown sugar.
The vegan option with Manchurian
sauce is plate full of little fritters like pakoras, made with cabbage and
carrot, served
over rice.
I poured the blue cheese
sauce over riccioli pasta and topped with a brunoise, which is a blend of similarly - sized and shaped diced vegetables (I used orange bell peppers, crimini mushrooms, zucchini, jiacama and
carrots).
Coconut Ginger Chowder Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Greenest Tahini
Sauce Hummus Honey - Ginger Glazed
Carrots Italian Kale and White Sweet Potato Soup Italian White Bean Hummus Italian White Bean Salad with Lemon Kale Bowls Kale Salad with Hazelnuts and Parmesan Lemony Purple Kale and Sorrel Salad Olive Tapenade One - Pot White Bean Stew Oven - Dried Tomatoes Pecan Pie Date Bars Perfect Roast Chicken Pickled Peppers and Shallots
over Kale, with a Poached Egg Roasted Red Pepper and Walnut Relish Shakshuka with Spiced Chickpeas Simple Tomato
Sauce Summer Tomato
Sauce Travel - Recovery Italian White Beans Vietnamese Iced Coffee Ice Cream
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's Cup Green Chile
Sauce Greenest Tahini
Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed
Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat
Sauce Peanut Butter S'mores Bars Pear
Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots
over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot
Sauce Pimm's Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate
Sauce Pupusas!
This is a simple crock pot meal, it is simply a chuck roast with potatoes and
carrots with a
sauce over it.
Bacon and Delicata Squash Salad Beet Salad with Fennel, Parmesan, and Egg Bleu Cheese Creamed Kale Gratins Butternut Squash and Vodka Risotto with Bacon Chicken and Swiss Chard Alphabet Soup Ginger Beer Reduction Brussels Sprouts & Walnuts Honey - Ginger Glazed
Carrots Italian Kale & White Sweet Potato Soup Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Oven - Dried Tomatoes Pickled Peppers and Shallots
over Kale, with a Soft - Poached Egg Radishes and Butter with Baguette Recovery Vegetable Soup Shakshuka with Spiced Chickpeas Summer Vegetable
Sauce of Eggplant, Bell Pepper, and Tomato Tomato
Sauce — Marcella Hazan's Luxurious and Simple Pasta
Sauce Tomato, Bacon, and Bean
Sauce
Brush a thin layer of hoisin
sauce over the top of a pancake and sprinkle with
carrots.
Meanwhile, to make the katsu
sauce, fry the
carrot and onion in the oil
over a medium heat for 5 minutes until softened, then add the garlic and ginger and cook for 2 minutes.
The yogurt
sauce was delicious drizzled
over the
carrots.
Beef Satays
over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish
sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2
carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
Divide
carrot, tomato, pineapple and tofu
over sauce.
Serve steaks
over carrots and celery, topping with
sauce and sliced blue cheese butter.
In a large
sauce pan, add some olive oil and cook the onions and garlic until soft; add the
carrots and bay leaves and cook for 5 ′
over medium heat.
about 200 g of left
over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish
sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2
carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Other ways to squeeze in more fruits and veggies: Make fruit (or veggie) smoothies, use fruit or vegetable salsas or vegetable reduction
sauces (
sauces made from puréed vegetables)
over fish or chicken, add shredded
carrots to your sandwich, try grilled vegetables, and try puréed vegetable soups.
This turmeric
sauce tastes great
over my
carrot and almond salad, which both contribute to glowing skin with vitamins A and E. It's a simple and light dish that works well as a side to any meal!
This
sauce is versatile too; any that's left
over is amazing drizzled on cooked vegetables, especially broccoli,
carrots, and mushrooms.
What I do like is the buttery velouté that forms the
sauce, and it was from there that I decided to make a pot pie I'd choose
over chicken, peas, and
carrots any night of the week.
You fill the wrapper with a seasoned filling (I often use soy ground round or crumbled tofu, grated
carrots, chopped cooked spinach, minced green onions, and Sriracha), cook the bottoms till they're golden brown, then pour a curried tomato
sauce over top to braise them.