Carrots With Orange Hazelnut Vinaigrette Recipes

Steps:

• Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
• Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
• Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

Steps:

• Toast the cumin in a heavy skillet over medium heat, shaking the pan, about 30 seconds. Put the seeds on a work surface, cover with plastic wrap and crush the seeds with a rolling pin.
• Put the orange juice in a bowl and whisk in the cumin seeds, mustard, salt, pepper and vinegar. Whisk in the olive oil. Set aside.
• Steam the carrots until crisp-tender, about 5 minutes. Drain and toss the hot carrots in the vinaigrette. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

Steps:

• Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.

Steps:

• Position an oven rack 4 inches away from the broiler and heat the broiler.
• Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
• Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
• Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

Steps:

• Whisk together vinegar, orange juice, hazelnut oil, and orange zest in bowl.
• Slowly pour in olive oil while whisking. Season with salt and pepper.

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.