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Yields: 8-10 servings. Prep Time: 15 mins. Total Time: 45 mins. Ingredients. 4 lb. medium carrots, peeled and cut into 1-inch pieces. 3 tbsp. olive oil. 1 tbsp.
Carrot casserole is a great holiday side dish that’s both creamy and savory with just a touch of sweetness from the carrots. Coriander and dry mustard add lovely background flavors to the cream ...
Here's all the essential side dish recipes to serve for Christmas dinner. ... Get the Roasted Baby Carrots recipe. ... but feel free to use your favorite cheese to add to this bubbly baked dish.
1. Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth. 2.
Baked, not stirred, this recipe for pumpkin risotto takes some of the work off the chef without sacrificing that classic risotto flavor and texture. A sprinkle of goat cheese, parsley, and the ...
2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side. Add the pearl onions, sprinkle with the curry powder and cook, stirring a few times, until fragrant, about 1 minute.
Carrots and cabbage hold up well to dressing, making this the perfect prep-ahead side dish. Round Out a Wrap Skip the anemic iceberg lettuce and stuff your wraps with shredded carrots, which lend ...
Twice-Baked Potatoes. Twice-baked potatoes are basically a way to eat mashed potatoes in a cute little potato boat. The first bake is roasting the potatoes so they are nice and tender. While the ...