SWEET & SOUR CARROT COMPOTE WITH CUMIN
Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham.
Provided by Chef Kate
Categories Onions
Time 25m
Yield 1 pint
Number Of Ingredients 7
Steps:
- Peel and grate the carrots.
- Chop onion into small dice.
- Heat a saucepan over medium heat and toast cumin seeds for about a minute.
- Add honey, vinegar and turmeric and stir till combined.
- Add carrots and onions (and raisins if you like them) and cook over low heat till onions are soft and translucent.
- Store in refrigerator.
Nutrition Facts : Calories 386.6, Fat 0.9, SaturatedFat 0.1, Sodium 159.6, Carbohydrate 97, Fiber 7.4, Sugar 82.5, Protein 3.1
SWEET AND SOUR CARROTS OR COPPER PENNIES
Steps:
- Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.
SWEET-AND-SOUR CARROTS
Steps:
- Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1 smashed garlic clove and a pinch of salt until syrupy, about 3 minutes. Add a pinch of red pepper flakes. Season the carrots with salt and drizzle with the sweet-and-sour sauce. Top with chopped parsley.
SWEET-AND-SOUR BABY CARROTS
Categories Vegetable Side Roast Passover Vegetarian Vinegar Carrot Spring Healthy Kosher Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425°F.
- Toss carrots with oil and salt and pepper to taste in a shallow (1-inch-deep) baking pan. Roast in middle of oven, stirring once, until barely tender, about 20 minutes. Leave oven on.
- Stir together vinegar and sugar until sugar is dissolved. Drizzle over carrots, shaking pan to coat, then roast until carrots are tender and vinegar is evaporated, 5 to 8 minutes more.
SWEET AND SOUR CARROTS
I've rounded out many dinners with my carrots. I like them best with a main dish of roast turkey, brisket or braised short ribs.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the sugar and orange juice. Cook and stir over low heat for 2 minutes or until sugar is dissolved. Remove from the heat. Stir in cranberries and orange zest; set aside., In a large saucepan, melt butter. Add carrots and water; stir until well coated. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until carrots are crisp-tender. , Stir in the pine nuts, vinegar, salt and cranberry mixture. Simmer, uncovered, for 5-7 minutes or until carrots are tender.
Nutrition Facts : Calories 184 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 283mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 5g fiber), Protein 3g protein.
CARROT AND CUMIN SOUP
A spiced carrot soup, made creamy by the addition of natural yoghurt.
Provided by janerollinson
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat the oil and gently cook the onion for 5 mins.
- Add the cumin seeds and the carrots and cook for 2 mins, stirring.
- Add the stock and simmer for 25 mins until the carrots are tender.
- Cool slightly and then blend until smooth.
- Return to the pan, and stir in 4 tbsp of the yoghurt. Check the seasoning.
- Stir the harissa into the rest of the yoghurt and serve the soup with a dollop of the spicy yoghurt on top.
SWEET AND SOUR CARROTS
This is an easy and tasty new way to make carrots. Mom makes this alot when we have guests, and it's always the first dish to run out.
Provided by Emoximuu
Categories Vegetable
Time 20m
Yield 2/3 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil sliced carrots until crips-tender; drain and remove from pan.
- In the same pan combine all other ingredients, cook over medium until bubbly.
- Add carrots back into the pan, stir and cook until heated through.
SWEET & SOUR CARROTS
"I wanted to try serving carrots differently and everyone raved over these." You'll love the combination of flavors and colors. Delores Romyn - Stratton, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water and carrots in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Add green pepper. Cover and cook 3 minutes longer or until tender. Drain and set aside. , Drain pineapple, reserving juice; add enough water to the juice to measure 3/4 cup. Set pineapple aside. In a large saucepan, combine the sugar, cornstarch and salt. Stir in the pineapple juice mixture, vinegar and soy sauce until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in the reserved carrots and pineapple; heat through.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 1g protein.
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