QUICK POTATO AND CARROT LATKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 27m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Heat 1/2-inch oil in a large skillet over medium to medium high heat. To test oil, add a piece of bread to the pan. It should turn golden brown in a ten-count. Adjust heat, as necessary.
- Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add eggs to the bowl. Add salt and baking powder, then sprinkle in meal or flour. Combine vegetables and meal with a wooden spoon.
- Drop mixture into oil in 3-inch mounds, press down gently with spatula to form patties. Fry in batches of 4 to 6 patties depending on the size of your skillet, 1-inch apart, until golden, about 3 minutes on each side. Put chunky applesauce and the cinnamon stick in a saucepan over medium heat and warm for 3 to 4 minutes. Drain latkes on paper towels or parchment lined tray. Serve with warm applesauce and sour cream.
CARROT SALSA
There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the carrots in the bowl of a food processor and pulse until finely chopped.
- Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.
ROASTED POTATOES AND CARROTS
These roasted potatoes and carrots are very easy and tasty.
Provided by Reem Chavez
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Put potatoes and carrots into a baking pan. Add olive oil, garlic, rosemary, oregano, salt, pepper, and chili powder; mix until well combined.
- Bake in the preheated oven until tender when poked with a fork, about 35 minutes. Remove from the oven and let cool before serving.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 44.2 g, Fat 18.4 g, Fiber 6.5 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 1016.9 mg, Sugar 4.6 g
SALSA SCALLOPED POTATOES
Categories Cheese Potato Side Bake Low Fat Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
- Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
- Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.
POTATO AND CARROT SALSA
Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley, recipe by María Elena Plancarte. This hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.
Provided by evelynathens
Categories Sauces
Time 40m
Yield 3 1/2 cups (approximately)
Number Of Ingredients 7
Steps:
- Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.
Nutrition Facts : Calories 168.6, Fat 0.8, SaturatedFat 0.2, Sodium 54.3, Carbohydrate 38, Fiber 7.2, Sugar 11.4, Protein 5.2
VEGETABLES IN SALSA VERDE
Can be prepared in 45 minutes or less.
Yield Serves 2 as a first course
Number Of Ingredients 12
Steps:
- Peel potato and cut it, carrot, and zucchini into 3- by 1/2-inch sticks. Prick large end of egg with a pin and in a saucepan combine egg, potato, and carrot with cold water to cover by 2 inches. Bring water to a simmer and add salt to taste. Simmer mixture 10 minutes, or until vegetables are just tender, and with a slotted spoon transfer egg and vegetables to a bowl of ice and cold water. Add zucchini to pan and simmer 3 minutes, or until just tender. Remove zucchini with slotted spoon and add to egg and vegetables.
- In a blender or small food processor purée parsley, garlic, shallot, olives, lemon juice, capers, and anchovy paste until smooth. With motor running, add oil in a stream, blending until emulsified.
- Drain vegetables and egg and pat vegetables dry with paper towels. Peel egg and quarter lengthwise. Divide egg and vegetables between 2 plates and spoon sauce over them.
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
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
POTATO CARROT SALAD
Make and share this Potato Carrot Salad recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl mix together potatoes, spring onions, red onion, parsley and cheese.
- Add pepper and taste, only add a little salt if required, the cheese adds salt.
- Add mayonnaise and mix thoroughly.
- Spoon into serving dish; sprinkle with cayenne and garnish with parsley sprigs.
- Refrigerate for at least an hour.
Nutrition Facts : Calories 277.6, Fat 11.9, SaturatedFat 2.6, Cholesterol 13.1, Sodium 483.2, Carbohydrate 38.2, Fiber 4.7, Sugar 5.1, Protein 6.3
MIDDLE EASTERN TOMATO SALSA OVER ROASTED SWEET POTATO CARROT HUMMUS
Everyone loves hummus; why not make it using a different vegetable? The sweet potato adds a delicious twist and the tomato salsa makes it downright addictive!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place diced sweet potatoes and carrots on cookie sheet with sides. Drizzle with 2 tablespoons oil; toss to combine. Roast about 40 minutes in oven, stirring once, until soft and caramelized.
- While vegetables are roasting, in 2-quart saucepan, beat Salsa ingredients with whisk over low heat. Heat to simmering; remove from heat. Set aside.
- Cool vegetables slightly. In food processor, add roasted vegetables and remaining Sweet Potato Carrot Hummus ingredients. Cover; process until smooth and combined.
- Serve salsa over hummus at room temperature with chips for dipping.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
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