Peppery Potato And Carrot Bread Recipes

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CURRIED-CARROT-POTATO-SOUP

My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty!

Provided by Lalaloula

Categories     Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10



Curried-Carrot-Potato-Soup image

Steps:

  • Peel and chop carrots and potatoes into small chunks. Slice the onions, mince the garlic.
  • Heat the oil in a large heavy pot (I use cast-iron). Add the garlic, the curry powder, caraway seeds and the onions and saute for some minutes until lightly browned. Add the potatoes and carrots and saute on medium heat for another 10 minutes.
  • Add the broth, cover and let simmer for about 35-40 minutes or until all veggies are tender. Season with salt and pepper to taste.
  • Puree soup using a hand held blender until it has the desired consistency-I like it to be still chunky (add more broth if needed).
  • Serve with some warm bread of your choice.

Nutrition Facts : Calories 253, Fat 5.1, SaturatedFat 0.7, Sodium 57.6, Carbohydrate 48.5, Fiber 7.8, Sugar 7.6, Protein 5.6

6 medium carrots
1 1/4 kg potatoes
2 white onions
2 red onions
1 garlic clove
2 tablespoons oil
1 1/4 liters vegetable broth (more if you like your soup less creamy)
2 1/2-3 teaspoons curry powder
1 teaspoon caraway seed
salt and pepper

POTATO GRATIN WITH PEPPERS, ONIONS AND TOMATOES

A Lydie Marshall gratin worth making just for the smell while it's cooking--but it sure does taste good. This can also be made in individual gratin dishes--just adjust the baking time for the smaller quantities.

Provided by Chef Kate

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10



Potato Gratin With Peppers, Onions and Tomatoes image

Steps:

  • Preheat oven to 325 degrees. Dribble 1 tablespoon of olive oil into a 2-quart rectangular or 14-inch-by-8-inch-by 2-inch oval baking dish and scatter 1/4 of the minced garlic over the bottom of the pan.
  • Arrange the vegetables in layers, starting with the potatoes and peppers and finishing with the tomatoes and onion.
  • Sprinkle salt, freshly ground pepper, and oregano and about 1/4 of the garlic between each layer.
  • Drizzle the remaining olive oil over the surface and bake for 1 1/2 hours or until fork-tender.
  • Note: The easiest way to slice the potatoes is with a mandoline. Remember that the thicker the potato slices, the longer it will take to bake.
  • Note2: As I have wonderful dried oregano from Greece, I use that as it is better than what I can get fresh.

Nutrition Facts : Calories 279.7, Fat 12.5, SaturatedFat 1.8, Sodium 594.8, Carbohydrate 39.8, Fiber 5, Sugar 5.3, Protein 4.5

1/3 cup olive oil (divided use)
4 garlic cloves, peeled and minced (divided use)
2 lbs yukon gold potatoes, peeled and sliced 1/8 to 1/16 inch thick (can use White Rose or russet potatoes)
1 yellow pepper, sliced 1/8 inch thick
1 red pepper, sliced 1/8 inch thick
3 large tomatoes, sliced 1/8 inch thick
1 Spanish onion, peeled and sliced 1/8 inch thick
1 1/2 teaspoons coarse salt (divided use)
fresh ground pepper
2 tablespoons fresh oregano (divided use)

POTATO AND CARROT MASH

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

Provided by France C

Categories     Mashed Potatoes

Time 40m

Yield 4

Number Of Ingredients 6



Potato and Carrot Mash image

Steps:

  • Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

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