CARBS IN BABY CARROTS RECIPES
BUTTERED BABY CARROTS RECIPE | BBC GOOD FOOD
There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists
Provided by Miriam Nice
Categories Side dish
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8
Number Of Ingredients 2
Steps:
- Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.
Nutrition Facts : Calories 32 calories, FatContent 2 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, SodiumContent 0.3 milligram of sodium
CARROTS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Boiled, mashed, roasted or fried to perfection – these easy-peasy carrot recipes work wonders. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Carrots boiled with orange, garlic and herbs: Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
- Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
- Or, roasted carrots with orange, garlic and thyme: just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
- Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
Nutrition Facts : Calories 102 calories, FatContent 4.6 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 14.9 g carbohydrate, SugarContent 13.7 g sugar, SodiumContent 0.5 g salt, FiberContent 3.2 g fibre
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MINI NUT ROASTS WITH CANDIED CARROTS RECIPE | BBC GOOD FOOD
Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Calories 460 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Main course
Calories 460 calories per serving
- Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.
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STICKY LAMB CHOPS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
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STICKY LAMB CHOPS | LAMB RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 571 calories per serving
- Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow casserole pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
- Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves alongside, turning the carrots regularly.
- Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
- Meanwhile, use a speed-peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavours going.
- Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices, then hey presto, time to dish up.
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