BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI
Steps:
- For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
- For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
- Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
- Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
- Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
- Serve the carrot fries with the aioli for dipping.
LEMON-GLAZED CARROTS
Very easy and quick to make!
Provided by REBECCARIVINIUS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
- Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 12.7 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 84.9 mg, Sugar 9.5 g
LEMONY FRUIT DIP
As a way to encourage my kids to eat more fruit, I prepare this fluffy dip several times a month. Partygoers also appreciate a more nutritious snack option. -Sonja Whitchurch, St. Thomas, Ontario
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a bowl, mix confectioners' sugar, lemon zest and lemon juice until blended. Stir in whipped topping and, if desired, food coloring. Refrigerate, covered, at least 4 hours before serving. Serve with fruit.
Nutrition Facts : Calories 73 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MOROCCAN CARROT DIP
Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from hummus. It's delicious with pita bread or pita chips.
Provided by SandyG
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 22m
Yield 10
Number Of Ingredients 9
Steps:
- Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
- Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 12.1 g, Fat 2.1 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 210.4 mg, Sugar 6.9 g
CARROT FRIES WITH LEMON-MINT DIP
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
- For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don¿t have a thermometer a cube of bread will brown in about 3 minutes.)
- Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
- Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
- Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.
LEMONY CARROT DIP
Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.
Provided by bluemoon downunder
Categories Lemon
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180°C.
- Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.
Nutrition Facts : Calories 61.9, Fat 1.6, SaturatedFat 0.1, Sodium 73.5, Carbohydrate 12, Fiber 3.2, Sugar 4.4, Protein 2
MOROCCAN CARROT DIP
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
Provided by Daydream
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
- Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
- Tip the carrots and garlic into the food processor bowl, and process until smooth.
- Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
- With the machine still running, add the olive oil gradually.
- Allow to cool.
- Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.
LEMONY CREAM CHEESE FRUIT DIP
This recipe is the result of wanting fruit dip and not having most of the ingredients. When I got the ingredients and made it according to original, I discovered I preferred this one to the original. Can be served right away or chilled firm.
Provided by mjsmitsz
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 20m
Yield 20
Number Of Ingredients 9
Steps:
- Combine white sugar, water, lemon juice, and 1/8 teaspoon salt in a thick-bottomed pot; bring to a boil, stirring often. Reduce heat to low, place a cover on the pot, and cook at a simmer for 3 minutes. Remove cover and continue cooking, stirring often, until the sugar and salt dissolve into the liquid, about 3 minutes more. Remove pot from heat and set aside to cool for 5 minutes; pour syrup into a large bowl.
- Beat syrup, confectioners' sugar, egg white, and salt together in a bowl until thick, 5 to 10 minutes; add vanilla extract and beat to incorporate, about 1 minute. Add cream cheese to the bowl; beat until smooth.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 8.8 g, Cholesterol 24.6 mg, Fat 7.8 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 98.3 mg, Sugar 8.2 g
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