MOROCCAN ROASTED CARROTS RECIPES

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ROASTED CARROT HUMMUS RECIPE | VALERIE BERTINELLI | FOOD ...



Roasted Carrot Hummus Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     appetizer

Total Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin 
1/2 teaspoon kosher salt 
1/4 teaspoon ground black pepper 
3 tablespoons tahini 
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 
1 lemon, juiced 
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers 

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
  • In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Total Time 10 minutes

Number Of Ingredients 10

4 pounds meaty beef stock?bones (with lots of marrow and knuckle bones)
1 pound stew meat? and/or beef scraps (cut into 2-inch chunks, chuck or flank steak)
1 tbsp olive oil
1 medium?onions (quartered)
1 large?carrots (cut into 1 to 2-inch chunks)
1 large?celery rib (cut into 1-inch segments or handful celery tops)
3 garlic cloves (unpeeled, smashed)
handful fresh?parsley (including stems and leaves)
2 bay leaves
8-10 peppercorns

Steps:

  • Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
  • Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
  • When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
  • Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
  • Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
  • Close the lid. Select-SLOW COOK and set the time to?12 hours.?Press START.
  • From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
  • Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
  • Once the cooking cycle is complete, open the lid.
  • Strain the beef stock through strainer.
  • Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

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ROASTED CARROT HUMMUS RECIPE | VALERIE BERTINELLI | FOOD ...
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