Carrotsaladwithcinnamonlemonandhoney Recipes

Steps:

• Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.

Steps:

• In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Steps:

• Using thinnest slicer of food processor, slice peeled carrots, or slice on mandoline or by hand.
• Squeeze orange, reserving both juice and pulp.
• Saute carrots with cardamom in hot butter for about 15 minutes. Add orange juice and pulp. Season with pepper and cook until tender.

Steps:

• Combine carrots, coconut, walnuts, raisins, and sweetened condensed milk in a salad bowl. Refrigerate until chilled, about 1 hour; serve cold.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

Steps:

• Cook carrots by your preferred method (steaming, microwave, stovetop), until crisp-tender.
• In a separate saucepan, heat the honey, butter and cinnamon until butter is melted, stir to blend.
• Drain carrots and place in serving dish.
• Drizzle honey mixture over carrots and serve.

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

Steps:

• Place carrots and raisins into a bowl.
• Combine oil, lemon juice, cinnamon and honey; season and pour over the carrots and raisins.
• Toss together and serve with a garnish of the toasted almonds.

Steps:

• For the carrots and lentils: Preheat the oven to 350 degrees F.
• Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
• Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
• Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
• For the seeds: Preheat the oven to 325 degrees F.
• Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
• Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
• Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
• For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
• Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
• For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
• For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
• Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

Steps:

• In a large serving bowl, combine the carrots, pineapple and raisins. Stir in mayonnaise. Cover and refrigerate until serving. Just before serving, add almonds and sunflower kernels; toss to coat.

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the carrots, honey, butter and 150ml water into a deep roasting tin and season well. Bake in the oven for 1 hr-1 hr 10 mins or until tender and sticky. Scatter over the chives and serve.

Steps:

• Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
• To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.