Almond Carrots Recipes

Steps:

• Combine almonds and oil in a small saucepan over medium heat; cook, swirling often, until almonds are just golden, about 4 minutes. Using a slotted spoon, transfer almonds to a blender; let almonds and oil cool. Pulse almonds until finely chopped. With motor running, slowly add cooking oil, vinegar, sugar, and 1/4 cup water and process, adding water as needed, until just thinner than peanut butter; season with salt.
• Bring vinegar, sugar, coriander, salt, and red pepper flakes to a boil in a small saucepan; reduce heat and simmer, stirring, until sugar is dissolved, about 3 minutes. Add carrots and let cool.
• Heat oil in a large skillet over medium-high heat. Add carrots; cook, turning often, until golden and tender, 5-8 minutes. Add garlic and butter; cook, tossing, until garlic is golden, about 2 minutes. Season with salt and pepper.
• Spoon almond purée onto plates and top with pickled carrots, sautéed carrots, cilantro, mint, and sesame seeds.

Steps:

• Peel carrots; slice on the diagonal.
• In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
• Cover and cook over medium heat until almost tender, 5 to 7 minutes.
• Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
• Remove from heat.
• Stir in almonds and butter.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
• Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Steps:

• In 1 1/2-quart microwave-safe casserole, combine carrots and 1/4 cup water; cover. Microwave on HIGH for 7 to 10 minutes or until tender, stirring once halfway through cooking. Drain.
• Meanwhile, cook almonds in medium saucepan over medium heat for 3 to 5 minutes or until toasted, stirring frequently. Add cooked carrots, butter, amaretto and salt to saucepan; cook 2 to 3 minutes or until most of liquid is evaporated, stirring occasionally. Sprinkle with parsley.

Steps:

• Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
• In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
• While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

Steps:

• 1. Preheat the oven to 400 degrees F. Toss the carrots, shallots, and orange peel in the olive oil. Season with salt and pepper and spread out in a single layer on a baking sheet. Roast until the carrots and shallots are fork tender, 15 to 20 minutes.
• 2. Smash the olives using the bottom of a heavy skillet and remove the pits.
• 3. Transfer the roasted carrots to a platter and top with the olives and almonds. Garnish with coarse sea salt. Serve with chardonnay or merlot.
• Per serving: Calories 309
• Total Fat 23.5 g
• Saturated Fat: 2.5 g
• Protein: 4 grams
• Total Carbohydrates: 22 grams
• Sugar: 11 grams
• Fiber: 5 grams
• Cholesterol 0 mg
• Sodium 1165 mg

Steps:

• In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
• In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
• Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Steps:

• Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender; drain. Stir in the remaining ingredients.