CARAMELIZED ONION DIP
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
- In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
- Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.
BABY CARROTS WITH SPRING ONIONS
Baby carrots are glazed in a white-wine-and-butter sauce and served with spring onions in this delicious side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes.
- Add remaining 2 tablespoons butter, 1/2 cup water, carrots, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more.
- Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.
HERB DIP WITH SPRING VEGETABLES
When you're having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There's nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.
Nutrition Facts : Calories 76 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 559mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP
Categories No-Cook Vegetarian Yogurt Mayonnaise Mint Carrot Squash Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 7
Steps:
- Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
- Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.
RAINBOW WINTER DIPS & CRUDITéS
Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks
Provided by Esther Clark
Categories Snack
Time 1h35m
Yield Serves 10-12
Number Of Ingredients 25
Steps:
- To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
- To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
- For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
- Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
MR MCGREGOR'S RABBIT PIE
This shortcrust pie has a creamy leek, mustard, cider and fennel sauce. Serve with buttery radishes, baby carrots and peas
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides. Lift out the meat, add the remaining oil, the leek and fennel seeds, and fry gently until softened. Stir in the remaining flour until it has disappeared. Add the cider and scrape up any stuck bits on the dish as it comes to the boil, then add the stock, return the meat to the dish, and bring to a simmer.
- Cover and cook for 40-45 mins until the rabbit is really tender and falling from the bone. Lift out the meat and, while you're shredding it from the bones in big chunks (if you've used joints), boil down the cooking liquid to about a third.
- Stir the cream and mustard into the liquid, taste for seasoning, then stir the rabbit back in. Spoon into a small pie dish or baking dish.
- Heat oven to 200C/180C fan/gas 6. Stick a thin strip of pastry around the edge of the dish. Slice the remaining pastry into 2.5cm-wide strips with a floured knife, then weave into a tight lattice. Lift up carefully, using a rolling pin to help you, then stick on with a little beaten egg. Trim the edges to finish. Brush the top with more egg and bake for 25 mins until golden.
- Meanwhile, bring a saucepan of salted water to the boil. Add the carrots for 2 mins, then the radishes for 2 mins, followed by the peas for 1 min. Drain. When the pie is done, melt the butter in a small frying pan. Add the drained veg with the sugar, turn up the heat and fry to caramelise a little. Serve immediately alongside the pie.
Nutrition Facts : Calories 786 calories, Fat 45 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 1.6 milligram of sodium
PETER RABBIT'S SPRING ONION DIP (WITH BABY CARROTS AND RADISHES)
Another of MS O'Conner's recipes from Easter Treats. Thrill your own Flopsy, Mopsy, and Cottontail with a basketful of baby veggies ready for dipping, just don't let Mr. McGregor catch you taking from his garden...
Provided by Julie Bs Hive
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- MAKE DIP:.
- Stir together all the dip ingredients in a large bowl, Cover and chill for anywhere from l hour to 2 days.
- MAKE DIPPING BOW:.
- Place the cabbage, stem side down, on a counter top. Push aside (but do not remove) the larger outer leaves and cut of the top of the cabbage. Using a paring knife, carefully carve out the inner portion of the cabbage to form a bowl. Reserve the carved-out portion for another recipe. Scrub the carrots and radishes, but do not peel.
- Line a flat basket with kale leaves. Spoon the dip into the cabbage and place it in the center of the basket. Surround the cabbage with the carrots and radishes.
- Serve at once.
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