HARISSA CARROTS AND RANCH
Provided by Molly Yeh
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over medium heat. (See Cook's Note.)
- Put the carrots in a large bowl and drizzle with olive oil. Sprinkle with salt and toss to coat. Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes.
- Meanwhile, combine the olive oil, maple syrup, harissa, cumin, garlic, lemon zest and black pepper in a small bowl. When the carrots are almost cooked, brush with the harissa glaze. Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze. Follow with a drizzle of ranch dressing, then sprinkle on the pistachios and a pinch or two of flaky salt. Serve and enjoy!
CARROT SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
- Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in the olive oil until emulsified and stir in the parsley. Add the cooked carrots and toss to combine. Serve cold or at room temperature.
Nutrition Facts : Calories 168 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 649 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 1 grams, Sugar 5 grams
SIMPLE CARROT SALAD
Turn boiled carrots into an impressive side dish in minutes with this simple recipe.
Provided by Ben O'Donoghue
Categories Dinner, Lunch, Side dish, Vegetable
Time 25m
Number Of Ingredients 9
Steps:
- Boil the carrots whole in lightly salted water for 8-10 minutes until just tender (or steam, if you prefer).
- While the carrots are boiling, use a pestle and mortar to mash the garlic to a paste with a pinch of salt, then add the cumin seeds and pound a little more to combine. Stir in the honey and lemon juice.
- Drain the carrots, leave until cool enough to handle, then slice on the diagonal and tip into a salad bowl. Toss the dressing thoroughly with the warm carrots, scatter over the raisins and pine nuts, then drizzle with the olive oil. If you have time, allow the carrots to stand at room temperature for an hour or so, for all the flavours to come together. Just before serving, toss through the coriander.
Nutrition Facts : Calories 146 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
COOKED CARROT SALAD
This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.
Provided by PanNan
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash, scrape and slice carrots into 1/4 inch thick rounds.
- Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
- Drain carrots and place in serving bowl.
- Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 44, Carbohydrate 6.1, Fiber 1.8, Sugar 2.9, Protein 0.7
More about "boiled carrot salad dip recipes"
PERFECT BOILED CARROTS – A COUPLE COOKS
From acouplecooks.com
5/5 (3)Total Time 10 minsCategory Side DishCalories 77 per serving
- Once the water is boiling, add the carrots and boil for 4 to 5 minutes until just crisp tender (longer if you prefer them to be more tender). Drain.
CARROT DIP (INSANELY EASY RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (6)Total Time 25 minsCategory Appetizer, SnackCalories 72 per serving
- Cook carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.a. Roast: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.b. Sauté: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.c. Boil: Roughly chop carrots into 1-inch pieces. Bring a large pot of water to a boil. Season water generously with salt. Add the c
- Optional for creamiest dip – cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. (Note: Reduce heat as needed to maintain boil but prevent water from boiling over.) Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
- Start the dip: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
- Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
THE BEST MOROCCAN CARROT SALAD - MAY I HAVE THAT …
From mayihavethatrecipe.com
FRENCH CARROT SALAD WITH HONEY DIJON DRESSING
From recipetineats.com
MARIA'S BEST CARROT SALAD - 2 SISTERS RECIPES BY ANNA AND LIZ
From 2sistersrecipes.com
MOROCCAN-STYLE SPICY CARROT DIP RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (4)Total Time 25 minsCuisine Moroccan/North African, MoroccanCalories 292 per serving
BOILED CARROT SALAD - RECIPE | BONAPETI.COM
From bonapeti.com
HOW TO BOIL CARROTS (SLICED OR WHOLE) - EVOLVING TABLE
From evolvingtable.com
MOROCCAN CARROT DIP: SPICY, VIBRANT AND DELICIOUS
From tinandthyme.uk
BOILED CARROT SALAD DIP RECIPE - WEBETUTORIAL
From webetutorial.com
MOROCCAN CARROT SALAD/DIP RECIPE - FOOD.COM
From food.com
SAUTéED CARROTS STOVETOP IN JUST 15 MINUTES! | SALTY SIDE DISH
From saltysidedish.com
BOILED CARROT SALAD - THE BEST RECIPES. HOW TO PROPERLY AND TASTY ...
From food-and-recipes.com
VEGGIE POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
FIVE-INGREDIENT FIVE-INGREDIENT BOILED CARROTS RECIPE - RECIPES.NET
From recipes.net
17 EASY SHREDDED CHICKEN RECIPES - SHREDDED CHICKEN IDEAS
From thepioneerwoman.com
BEST BOILED CARROT SALAD DIP RECIPES - RECIPERT.COM
From recipert.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #appetizers #lunch #salads #side-dishes #vegetables #asian #middle-eastern #easy #dinner-party #vegetarian #dips #food-processor-blender #stove-top #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #equipment #small-appliance #number-of-servings #3-steps-or-less
You'll also love