Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts
Ingredients:
 
2 carrots  
3 cucumbers
2 tomatoes
1 medium onion
4 mint leaves
4 parsley sprigs
1 tsp freshly squeezed lemon juice
2 tsp olive oil
1 clove garlic, crushed
½ tsp sea-salt
Preparation:  

1. Dice the cucumbers, tomatoes, carrots and onion.

2. Stem and chop the parsley and chop the mint.

3. Put the chopped vegetables and other ingredients into a bowl. Mix,
wait 3 minutes. The vegetable salad is now ready.

Israeli Vegetable Salad

Added on 6:40 PM


Ingredients:
(for 4 servings)
 
1 head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch thick slices
2 carrots, cut diagonally into 1/8-inch thick slices
2 (13 and 1/2 to 14 and 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16 to 19-ounce) can white beans such as cannellini, rinsed and drained

Grated Parmigiano cheese
 
Preparation:
 
Cook escarole in a 6 to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking.

Drain escarole in a colander, pressing gently to remove excess water.

Heat olive oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.

Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes.

Season with salt and pepper.

Escarole and White Bean Soup

Added on 5:40 AM

Ingredients:

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Preparation:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Moroccan Carrot Salad

Added on 9:17 PM

Ingredients: 

• 1 tbsp Honey • 1 tsp fresh Lemon Juice • 1 pound large Carrots (peeled & cut) • 2 1/2 cups Low-Salt Chicken Broth • 1 1/2 tsp Cumin Seeds • 1/8 tsp Ground Allspice • 1/2 cup Plain Yogurt (stirred to loosen) • 2 tbsp Butter • 1 cup White Onion (chopped)

Preparation:

•Take a large saucepan, melt butter over medium heat. Toss onion and pan fry for 2 minutes. Add carrots broth and boil it for few minutes. Reduce heat; simmer (covered) for about 20 minutes.
•In a small skillet toss in cumin seeds; heat it over medium-high heat for about 4-5 minutes; allow it to cool; grind the stuff in spice mill.
•Remove the soup from heat; allow it to cool. Make a paste using a blender. Spoon the mixture to the same pan. Add honey, allspice and lemon juice. Garnish it with pepper and salt.
•Scoop the content into bowls. Garnish it with cumin (prepared) and yogurt.

Moroccan Carrot Soup Recipe

Added on 12:40 PM

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