Coriander Glazed Carrots Recipes
CORIANDER ROASTED CARROTS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds carrots, 2 tablespoons olive oil, the juice of 2 lime wedges, 3/4 teaspoon cracked coriander seeds, and salt and pepper on a sheet of foil. Seal into a tight package and roast at 425 degrees F until tender, 30 minutes. Sprinkle with cilantro and serve with lime.
Nutrition Facts : Calories 131 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 263 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 2 grams, Sugar 8 grams
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
CORIANDER GLAZED CARROTS
I came up with this recipe while making Sunday dinner a couple of months ago. I tend to be a dump cook so I haven't really measured anything. The amounts are just estimates.
Provided by HappyMommy1422
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a sauce pan and bring to a boil over medium high heat.
- Simmer, covered for about 15 minutes until carrots are tender.
- Removed lid and turn heat up until the sauce is thickened.
- Add a little cornstarch mixed with cold water if the glaze is too thin.
Nutrition Facts : Calories 88.5, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 258.1, Carbohydrate 13.6, Fiber 0.8, Sugar 11.7, Protein 0.4
CORIANDER GLAZED CARROTS
Make and share this Coriander Glazed Carrots recipe from Food.com.
Provided by love4culinary
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- With your mortal and pestal (or with a mallet, etc) crush your coriander seeds.
- Place the carrots and the crushed coriander seeds in a heavy saucepan along with 3 Tbsp butter, honey and salt to taste.
- Just barely cover the carrots with water, bring to a boil, and then cover and simmer until carrots are tender.
- Remove lid and bring to a boil again, reducing the liquid to the consistency of syrup, shaking pan occasionally so your carrots do not stick to the pan.
- Once syrup consistency is formed, add remaining tablespoon of butter and shake around to thoroughly glaze carrots.
- Transfer to your serving dish and garnish with fresh coriander.
Nutrition Facts : Calories 219.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 120, Carbohydrate 29.3, Fiber 4.8, Sugar 20.7, Protein 1.8
CARROTS IN CORIANDER GLAZE
Provided by Molly O'Neill
Categories easy, quick, side dish
Time 20m
Yield Four servings
Number Of Ingredients 6
Steps:
- Place the carrots in a medium saucepan, cover with cold water and bring to a boil. Lower the heat, cover and simmer until tender, about 10 minutes. Drain.
- Melt the butter in a medium skillet over low heat. Add the brown sugar and coriander seeds and stir until melted and combined. Add the carrots and coat them in the butter mixture. Season with salt and pepper and serve immediately.
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 228 milligrams, Sugar 7 grams, TransFat 0 grams
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