Best 3 Carrots And Cilantro Recipes
Embark on a culinary journey with our delectable Carrot and Cilantro recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Discover the vibrant Carrot Cilantro Salad, a refreshing symphony of shredded carrots, crisp cilantro, tangy lime dressing, and a hint of chili for a touch of warmth. Delight in the savory Carrot Cilantro Soup, a comforting and creamy delight, featuring tender carrots, aromatic cilantro, and a subtle blend of spices. Experience the delightful Carrot Cilantro Chutney, a sweet and tangy condiment, perfect for adding a burst of flavor to your favorite dishes. And don't miss the Carrot Cilantro Rice, a colorful and flavorful side dish, combining the natural sweetness of carrots with the freshness of cilantro and the nutty aroma of basmati rice. Get ready to explore the versatility of carrots and cilantro as we guide you through these culinary creations.
Here are our top 3 tried and tested recipes!
CARROTS WITH CURRY AND CILANTRO
Provided by Mikal Altomare
Categories Vegetable Side Sauté Quick & Easy Curry Carrot Fall Winter Cilantro Simmer Bon Appétit New Mexico Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add ginger, garlic and curry; sauté 30 seconds. Stir in broth and preserves. Add carrots; cover and simmer until carrots are crisp-tender and coated with sauce, about 6 minutes. Season with salt and pepper. Mix in cilantro.
ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Provided by Colu Henry
Categories vegetables, side dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
- While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
- Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams
ROAST CAPON WITH CHILE-CILANTRO RUB AND ROASTED CARROTS
Steps:
- Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.
- Preheat oven to 375°F.
- While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.
- Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.
- Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.
- Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.
Tips:
- Choose the right carrots: Look for carrots that are firm, smooth, and have a bright orange color. Avoid carrots that are limp, have blemishes, or are cracked.
- Wash the carrots thoroughly: Scrub the carrots with a vegetable brush to remove any dirt or debris. If the carrots have tops, remove them before cooking.
- Cut the carrots into even-sized pieces: This will help them cook evenly. You can cut the carrots into rounds, slices, or sticks.
- Use fresh cilantro: Fresh cilantro has a more vibrant flavor than dried cilantro. If you don't have fresh cilantro, you can substitute 1/4 teaspoon of dried cilantro per tablespoon of fresh cilantro.
- Don't overcook the carrots: Carrots should be cooked until they are tender but still have a slight crunch. Overcooked carrots will be mushy and bland.
Conclusion:
Carrots and cilantro are a delicious and versatile combination that can be used in a variety of dishes. Whether you're making a simple side dish or a more complex main course, these two ingredients are sure to please. So next time you're looking for something new to try, give one of these recipes a try!
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