CARROTS WITH ORANGE AND CARDAMOM
Provided by Marian Burros
Categories easy, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 79 milligrams, Sugar 8 grams, TransFat 0 grams
CARROT COOKIES WITH ORANGE BUTTERCREAM ICING
Steps:
- For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
- For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
- Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
- Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.
CARROT COOKIES WITH ORANGE ICING
Make and share this Carrot Cookies With Orange Icing recipe from Food.com.
Provided by Meli-lynne
Categories Drop Cookies
Time 46m
Yield 20 cookies
Number Of Ingredients 12
Steps:
- Cream shortening and sugar until fluffy.
- Add carrots, egg, vanilla. Mix well.
- sift together flour, baking powder, salt. Add to carrot mixture, mix well.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake 16 minutes at 350°F.
- Icing:.
- mix together orange juice, orange rind, butter, icing sugar.
- Spread on warm cookies.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
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