SPICED CARROTS
Carrots cooked in wine with raisins and spices.
Provided by Beth Bean Fox-Ebert
Categories Side Dish Vegetables Carrots
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Stir carrots, wine, margarine, nutmeg, cinnamon, and ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer, adding more wine as necessary, until carrots are tender, about 30 minutes.
- Stir raisins and brown sugar into carrot mixture. Bring mixture to a simmer and cook until carrots are glazed and flavors combine, about 15 minutes.
Nutrition Facts : Calories 226.6 calories, Carbohydrate 30.6 g, Fat 11 g, Fiber 4 g, Protein 1.8 g, SaturatedFat 2 g, Sodium 206.5 mg, Sugar 20.9 g
SPICED CARROTS WITH PISTACHIOS
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
SWEET & SPICY CARROTS
These carrots are a little bit different from all the other carrot recipes - they have an exotic flavor and go well with lamb and chicken.Leave out the raisins but yhey add to the flavor. I like to add a pinch more curry & chilli but it is up to you how spicy you like it
Provided by Bergy
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
- Meanwhile stir together the honey& vinegar.
- Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.
COUSCOUS WITH CARROTS AND RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 cups, 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the carrots olive oil, butter, salt, cinnamon, ginger, in a saucepan and cook over medium heat, stirring occasionally, until tender, about 8 minutes. Add the water and raisins to the carrots and bring to a boil. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the liquid is absorbed and the couscous is plump and tender, about 10 minutes.
- When ready to serve, fluff the couscous with a fork.
CARROT CAKE WITH RAISINS
Enjoy the moist texture and yummy spice of this dessert recipe, topped with sweet cream cheese frosting to contrast the bold taste.
Provided by Chopnotch
Categories Dessert
Time 1h20m
Number Of Ingredients 13
Steps:
- Combine together 1 cup brown sugar and 6 cups of grated carrots. Leave it for an hour, then stir in 1 cup raisins.
- Grease and flour 2 cake pans (10 inch).
- Beat eggs in a bowl, then add in 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 ½ cups white sugar. Stir in 1 cup crushed and drained pineapple.
- In a separate bowl, mix together 1 teaspoon salt, 4 teaspoons ground cinnamon, 3 cups all-purpose flour, and 1 ½ teaspoons baking soda. Stir this mixture into a bowl with wet mixture.
- Once absorbed, stir in carrot mixture and 1 cup chopped walnuts. Pour this mixture into the cake pans evenly.
- Bake in a preheated oven at 350 F until a toothpick inserted comes out clean from the center, for 45 to 50 minutes.
- Once done, take out from the oven and let it cool. Top with cream cheese frosting once cool.
Nutrition Facts : Calories 449 kcal, Carbohydrate 66 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 304 mg, Fiber 4 g, Sugar 37 g, ServingSize 1 serving
SPICED CARROT SALAD
Garlicky, cumin-spiced oil enhances the flavor in this recipe for Spiced Carrot Salad.
Provided by Ananda Eidelstein
Time 15m
Number Of Ingredients 9
Steps:
- Place raisins and lemon juice in a small bowl, and let stand until raisins plump slightly, about 5 minutes.
- Remove tops from carrots, and chop to equal ¼ cup; set aside. Shred carrots in a food processor, using the shredding disk, and place in a large bowl. (Alternatively use pre-shredded carrots and chopped parsley).
- Heat oil in a small skillet over medium. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Stir in cumin seeds and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds.
- Add garlic mixture to shredded carrots; stir in raisins and lemon juice. Sprinkle with salt and several grinds black pepper. Add carrot tops, and toss to combine.
Nutrition Facts : Calories 136 kcal, Carbohydrate 19 g, SaturatedFat 1 g, Sodium 212 mg, Sugar 11 g, Fat 7 g, ServingSize Serves 4 (serving size, UnsaturatedFat 0 g
BASMATI RICE WITH CARROTS, RAISINS AND SPICES (KABLI)
Rice is the centerpiece of an Afghan party, and people always pay attention to see that it is cooked properly and that there is plenty. This dish is traditionally made with lamb, but because many customers at catering events are vegetarian, it has been successfully adapted to a vegetarian dish. I at least double the spice amounts but have posted the original quantities.
Provided by Annacia
Categories Low Cholesterol
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice under running water until water is clear.
- In large bowl, cover rice with water; soak for 1 hour, drain.
- Add salt to large pot of boiling water; add rice.
- Cover and simmer until tender, 6 to 8 minutes.
- Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
- Pour rice into large Dutch oven.
- In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
- Add sugar; stir until dissolved.
- Add reserved cooking liquid; bring to boil.
- Slowly pour over rice, stirring to coat.
- Stir in cardamom, cinnamon, cumin and pepper.
- Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
- Spoon into serving dish, mounding attractively.
- Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
- In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
- Spoon over rice.
SPICED CARROTS
These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!
Provided by Lois M
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Steam carrots until tender crisp.
- Drain.
- Add remaining ingredients.
- Stir until butter is melted through.
- Can be re-heated when ready to serve.
Nutrition Facts : Calories 407.2, Fat 23.3, SaturatedFat 14.6, Cholesterol 61, Sodium 276.1, Carbohydrate 52, Fiber 3.1, Sugar 43.3, Protein 1.6
SPICED CARROTS
Categories Side Sauté Thanksgiving Vegetarian Quick & Easy Wheat/Gluten-Free Carrot Fall Cinnamon Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 8
Steps:
- Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
CLASSIC CARROT SALAD WITH RAISINS
Steps:
- Gather the ingredients.
- Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
- In a large bowl, combine the carrots with the raisins.
- In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
- Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.
Nutrition Facts : Calories 170 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 16 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICED CARROTS WITH RAISINS
Make and share this Spiced Carrots with Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, cover the raisins with boiling water and let stand 15 minutes.
- In a large saucepan, combine carrots with enough boiling, salted water to cover by 2 inches and boil 2 minutes.
- Drain.
- In the same saucepan, saute the garlic in the oil over moderately-low heat until fragrant and add carrots.
- Cover and cook 1 minute.
- Add raisins, drained, brown sugar, spices and season to taste.
- Cook, stirring occasionally, 5-6 minutes longer, or until carrots are just tender.
- Remove from heat, allow to cool for 2-3 minutes and stir in yoghurt.
Nutrition Facts : Calories 196.8, Fat 7.4, SaturatedFat 1, Sodium 120.9, Carbohydrate 33.8, Fiber 5.7, Sugar 21.1, Protein 2.3
EASY KABLI -- SPICED BASMATI RICE WITH CARROTS AND RAISINS
This is my easy adaptation of an Afgani rice dish recipe. It has a hint of sweetness to complement the savory flavors. A big hit for our whole family, and a tasty way to dress up rice!
Provided by KrisGoodNews
Categories Long Grain Rice
Time 30m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish.
- Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand.
- While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable.
- When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat.
- Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!
Nutrition Facts : Calories 211.8, Fat 6.5, SaturatedFat 1, Sodium 417.7, Carbohydrate 36.5, Fiber 2.2, Sugar 9.4, Protein 3
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