SHOESTRING CARROT FRIES
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
- Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
- Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
- Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.
CRISPY BEEF WITH CARROTS AND SNOW PEAS
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable you like!
Provided by Carla Hall
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the rice: To a small saucepan, add the rice and 2 cups of water. Place the pan over medium-high heat and bring to a boil. Cover the pan, reduce the heat to low and simmer until the rice is tender, about 10 minutes. Set aside.
- Meanwhile, combine the skirt steak and 2 tablespoons soy sauce in a medium bowl and toss to combine. Chill for 10 minutes.
- In a large bowl, mix 1/2 cup cornstarch with salt and pepper to taste. Toss the skirt steak in the cornstarch mixture and coat well. Transfer the coated meat to a fine sieve and knock off any excess cornstarch.
- Heat 1 cup canola oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add half of the beef in a single layer and cook without stirring for 2 minutes. Continue to cook, stirring occasionally, until lightly brown on both sides, 2 to 3 minutes longer; transfer to a plate lined with paper towels. Repeat with remaining skirt steak. Carefully discard the hot oil and wipe the skillet clean.
- To a small bowl, add the remaining 2 tablespoons soy sauce, mirin, red wine vinegar, ginger, crushed red pepper, garlic and remaining 1 tablespoon cornstarch. Mix to combine.
- Heat the remaining 1 tablespoon oil in the nonstick skillet over medium-high heat. Add the carrots and a pinch of salt and cook, stirring occasionally, until starting to soften, about 2 minutes. Add the snow peas and cook for 2 minutes. Add the garlic-ginger sauce and stir to combine. Cook for 1 minute until the liquid starts to thicken. Add the crispy skirt steak and toss until fully coated. If the sauce looks too thick, you can add 1/4 cup water to thin it out. Serve over rice and garnish with scallion greens.
CRISPY CARROT AND POTATO PANCAKES (VEGETARIAN)
This easy-to-fix & appealing recipe is from the main-course vegetarian section of the *Best Ever Slimmers Recipes* cookbook of the Australian Womens Weekly cookbook series. IMO it also works as breakfast or brunch fare served w/fruit or as an excellent side-dish to combine the veggie & potato parts of a meal. I made them as a side-dish to leg of lamb & the yield was exactly as stated. We tasted them plain, buttered & w/a dollop of sour cream - all excellent! For an extra *carrot kick* , try pairing them w/my Recipe #245728. *Enjoy* !
Provided by twissis
Categories Potato
Time 40m
Yield 12 Pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
- Combine all ingredients, add salt & pepper as desired & mix well.
- Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
- NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.
POTATO ROSEMARY SOUP WITH CRISPY CARROTS
I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.
- Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.
- Crispy Carrots:.
- In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.
- Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.
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- Air Fryer Carrots And Potatoes. This recipe is my favorite side dish when serving meat dishes, like pot roasts and crispy pork chops. It’s simple, delicious, and healthy.
- Air Fryer Carrots With Brown Sugar. If you want something sweet, you can try to make these air fryer brown sugar roasted carrots. You can pair this recipe with any dishes.
- Air Fryer Carrots With Other Vegetables. An air fryer is also good at roasting vegetables. You can air fry carrots with broccoli, asparagus, and zucchini.
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- Preheat the oven to 200ºC/400ºF/gas 6. Scrub the carrots, then cook in a pan of fast-boiling salted water for 10 minutes, or until just tender, then drain.
- Place on a medium heat, add the bay, thyme and a good pinch of sea salt, then cook until syrupy, folding the carrots back into the glaze to coat.
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- Put the carrots on the cutting board. Cut off a little bit from both ends, then cut each carrot into thirds.
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- Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
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- Place the carrots on a large baking sheet and toss with olive oil, parmeseancheese, garlic powder, and a large pinch each of salt and pepper. Spread the fries out in an even layer being careful to overcrowd the pan. Divide the fries between 2 baking sheets if needed.
- Bake for 15 minutes then gently flip and return to the oven and bake for 15 minutes more. You want the carrots to be tender, yet crisp. Optional: trun on convection setting for the last 5 minutes of baking to help crips up the fries. Watch careful during this period as they start browning quickly.
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- Place the carrot fries in a large bowl and toss with the starch. Add the garlic powder, onion powder, salt, pepper, and thyme and toss again. Drizzle the oil over the top and toss one more time.
- Divide the carrot fries between the two baking sheets, making sure none of the fries are touching each other.
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- Place the prepared carrots in a large bowl. Drizzle the oil over top and toss until all the pieces are well coated.
- Combine spices in a small bowl, add to the bowl with the oil coated carrots and toss until well combined.
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- Preheat oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper.
- Place on a parchment paper lined baking sheet in a single layer. Bake for about 20 minutes, or until browned in spots and crisp, flipping halfway through. Toss the hot carrot fries with chopped or cilantro or parsley and extra salt, if desired. Serve warm with dip.
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- Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips.
- Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
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- Combine carrots (either rounds or peels depending on which version you're making) in a medium bowl with coconut oil & spices. Toss to combine.
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- Grab three medium bowls. Bowl 1: add the flour. Bowl 2: mix together the water, chia, and maple syrup. Bowl 3: add the corn flakes, garlic powder, onion powder, and salt to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
- Peel the carrots and cut them into finger sized pieces so that all of the carrot sticks are roughly the same size. Take a handful of carrot sticks at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Lay them on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the carrots until you have used up all of your ingredients.
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- Preheat oven to 400F. Combine carrots in a bowl with the oil, cornstarch, paprika, nutritional yeast, dill and garlic salt.
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- Prep: Preheat oven to 300°F (150°C). Thinly slice carrot into chips using a mandolin slicer. Firmly pat dry with paper towels. Toss to coat with oil then spread onto a parchment-lined baking tray.
- Bake: For about 30 minutes, flipping the carrots over after 15 minutes to promote even cooking and crisping. Carrots are done when mostly crispy - they will continue to crisp up as they cool.
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From recipemagik.com
- Wash and dry carrots. Now, Peel your carrots and cut the top. Cut it in half. Now cut each half from the center vertically. This will help you get a flat surface for the carrot. Now cut out at least 2-3 thin strips from each half. See the video for a better understanding.
- Season chopped carrots with Garlic Powder, Oregano, Crushed Red Pepper Flakes, Freshly Cracked Black pepper, and Salt. Drizzle Some Olive oil and add some Grated Parmesan Cheese. Toss well using two spoons to coat each carrot slice with the spices.
- Finally, cook these carrots in Air-Fryer at 400F or 200C for 10-minutes shaking midway at about 6-minute mark. Shaking them will ensure a crispy coating on the carrots. In case you have to preheat your Air-Fryer you can do that. Garnish with crushed red pepper flakes, Oregano, and chopped Parsley. Serve with your favorite sauce or Ketchup, or Mayonnaise.
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- Preheat your oven to 450 degrees F. Line two large rimmed baking sheets with parchment paper.
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- Spread the carrot slices in one layer on the prepared baking sheets. Bake until browned and crispy, about 20 minutes.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #side-dishes #vegetables #easy #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #carrots #3-steps-or-less
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