Best 5 Jeffs Carrots Recipes

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**Jeffs' Carrots: A Culinary Adventure into Flavor and Simplicity**

Welcome to a culinary journey that celebrates the humble carrot, transformed into a symphony of taste and texture in Jeffs' Carrots. This collection of recipes takes you on an adventure where carrots are not just a side dish, but the star of the show. From the classic Roasted Carrots with Honey Glaze to the innovative Carrot and Coconut Curry Soup, each recipe showcases the versatility and deliciousness of this root vegetable. Whether you're a seasoned cook or just starting your culinary exploration, Jeffs' Carrots has something for every palate and skill level. So, prepare to embark on a flavor-filled expedition where carrots take center stage and leave you craving for more.


**Recipes Included:**

1. **Roasted Carrots with Honey Glaze:** Roasted to perfection, these carrots are coated in a tantalizing honey glaze, creating a balance of sweet and savory flavors.

2. **Carrot and Coconut Curry Soup:** Aromatic and creamy, this soup combines the richness of coconut milk with the natural sweetness of carrots, creating a harmonious blend of flavors.

3. **Carrot and Ginger Salad:** A refreshing and vibrant salad that combines the crunch of carrots with the spicy warmth of ginger, tossed in a tangy dressing.

4. **Carrot Cake Oatmeal Cookies:** A delightful twist on the classic carrot cake, these cookies are packed with shredded carrots, oats, and spices, delivering a wholesome and satisfying treat.

5. **Carrot Fries with Garlic Herb Dip:** A healthier alternative to french fries, these carrot fries are oven-baked until crispy and served with a flavorful garlic herb dip.

6. **Carrot and Feta Stuffed Bell Peppers:** A colorful and flavorful dish where bell peppers are filled with a mixture of carrots, feta cheese, and herbs, creating a satisfying vegetarian meal.

7. **Carrot, Apple, and Walnut Salad:** A delightful combination of sweet apples, crunchy walnuts, and shredded carrots, tossed in a light vinaigrette dressing.

8. **Carrot and Sweet Potato Puree:** A smooth and velvety puree that combines the natural sweetness of carrots and sweet potatoes, making it a perfect side dish or baby food option.

9. **Carrot and Raisin Scones:** A delightful morning treat, these scones are studded with plump raisins and shredded carrots, delivering a moist and flavorful experience.

10. **Carrot and Orange Marmalade:** A tangy and sweet marmalade that captures the vibrant flavors of carrots and oranges, perfect for spreading on toast or using as a glaze for roasted meats.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED CARROTS AND JALAPENOS



Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories     side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

JEFF'S BORDELAISE SAUCE



Jeff's Bordelaise Sauce image

A rich sauce for steak.

Provided by CatMac

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 14

½ cup butter
1 small onion, sliced
¼ cup sliced carrots
¼ cup sliced celery
25 peppercorns
16 whole cloves
3 tablespoons flour
1 cup beef broth
¼ cup water, as needed
2 tablespoons chopped fresh parsley, divided
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or to taste
¾ cup sliced mushrooms

Steps:

  • Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
  • Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
  • Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
  • Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
  • Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

Nutrition Facts : Calories 319.5 calories, Carbohydrate 14.6 g, Cholesterol 61 mg, Fat 27.1 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 15.2 g, Sodium 389.4 mg, Sugar 1.7 g

ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES



Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
One 4-pound boneless, skin-on turkey breast
2 tablespoons honey
6 sprigs fresh thyme
4 carrots, sliced into 3-inch chunks
1 sweet potato, peeled and sliced into wedges
1 fennel bulb, sliced
1 yellow onion, sliced
4 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
  • On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
  • Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
  • Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.

BROWN SUGARED CARROTS



Brown Sugared Carrots image

I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...

Provided by Alex Guarnaschelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
Kosher salt and freshly ground black pepper
2 tablespoons dark brown sugar
1 tablespoon molasses
1/2 to 1 cup water
2 tablespoons butter
1 sprig rosemary

Steps:

  • In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
  • After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams

GLAZED GRILLED CARROTS



Glazed Grilled Carrots image

These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger. Turning the carrots often and moving them around on the grill keeps them from burning. And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.

Provided by Jeff Gordinier

Categories     vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1/2 teaspoon finely chopped fresh rosemary
1/2 clove garlic, cut into paper-thin slices
1 teaspoon freshly grated ginger
2 tablespoons vegetable oil, plus more for the carrots
10 medium carrots, peeled, trimmed and cut in half lengthwise
Salt
1 green onion, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, soy sauce, sugar, rosemary, garlic and ginger until combined. Whisk in 2 tablespoons oil so dressing emulsifies; set aside.
  • Heat grill to low. Coat carrots with oil and season with salt. Grill carrots, covered, turning as needed to prevent burning, until nicely charred and fork tender, 20 to 25 minutes.
  • When carrots come off the grill, toss them immediately in the prepared dressing. Once they're coated, use tongs to transfer the carrots to a serving platter and garnish with green onion. Drizzle a few spoonfuls of the remaining dressing over the top.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

  • Use fresh, young carrots: This will ensure the best flavor and texture.
  • Peel the carrots before cooking: This will help them cook evenly.
  • Cut the carrots into uniform pieces: This will help them cook evenly and look more appealing.
  • Don't overcook the carrots: They should be tender but still have a slight crunch.
  • Season the carrots with salt and pepper: This will help to enhance their flavor.
  • Add other ingredients to the carrots: This could include butter, olive oil, herbs, spices, or other vegetables.
  • Serve the carrots hot or cold: They can be enjoyed as a side dish or a snack.

Conclusion:

Jeff's carrots are a simple but delicious dish that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they can be cooked in a variety of ways. With a few simple tips, you can make Jeff's carrots that are perfect for any occasion.

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