Best Carrots With Cilantro Recipes

CILANTRO GINGER CARROTS

Cilantro Ginger Carrots image

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound fresh carrots, sliced diagonally
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS WITH CURRY AND CILANTRO

Carrots with Curry and Cilantro image

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

Ingredients

3 tablespoons butter
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
3/4 teaspoon curry powder
1/4 cup canned low-salt chicken broth
2 tablespoons apricot preserves
1 pound medium carrots, peeled, cut diagonally into 1/4-inch-thick slices (about 3 cups)
3 tablespoons chopped fresh cilantro

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.

SPICY CARROTS WITH PARSLEY AND CILANTRO

Spicy Carrots With Parsley and Cilantro image

This delicious vegetable recipe is a great side dish for entertaining because you can serve it warm, at room temperature or even slightly chilled. And it goes with almost any main course, from beef to chicken to fish. MAKE AHEAD: The carrots can be prepared early in the day and kept at room temperature or refrigerated. From Anissa Helou and the Couscous Chronicles, Food and Wine, March 2005.

Provided by NcMysteryShopper

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs carrots, quartered lengthwise, then halved crosswise
4 garlic cloves, halved
1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 tablespoons fresh lemon juice
1/4 cup flat leaf parsley, coarsely chopped
1/4 cup cilantro, chopped
1 1/2 teaspoons sweet paprika
1/2 teaspoon crushed red pepper flakes
salt
2 tablespoons sliced blanched almonds

Steps:

In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

Nutrition Facts : Calories 170.3, Fat 13.1, SaturatedFat 1.7, Sodium 81.9, Carbohydrate 13.1, Fiber 3.9, Sugar 5.6, Protein 2

CILANTRO CARROTS WITH CUMIN

Cilantro Carrots with Cumin image

Categories Citrus Herb Vegetable Side Vegetarian Carrot Fall Healthy Potluck Cilantro Bon Appétit

Yield Serves 8

Number Of Ingredients 7

Ingredients

2 pounds carrots, each cut into 2-inch-long pieces, then quartered lengthwise
6 tablespoons water
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons ground cumin
2 garlic cloves, pressed
2 tablespoons minced fresh cilantro

Steps:

Combine carrots and 6 tablespoons water in large saucepan. Season with salt. Cover and boil until carrots are crisp-tender, about 7 minutes. Drain off any excess water. Transfer carrots to large shallow bowl. Mix in lemon juice, oil, cumin and garlic. Season with salt and pepper. Cool. Add cilantro. (Can be made 2 hours ahead. Let stand at cool room temperature.)

CARROT AND CILANTRO SOUP

Carrot and Cilantro Soup image

This easy carrot and coriander soup is lovely and creamy, with a bit of a twang. It's an ideal winter warmer or a spicy starter which delights the palate. Suitable for vegetarians.

Provided by Jon Barnes

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 large onions, chopped
5 medium carrots, chopped
2 cloves garlic, chopped
1 fresh red chile pepper, chopped
3 (28 ounce) cans roma tomatoes, with juice
1 cup vegetable stock
1 bunch chopped fresh cilantro
2 tablespoons balsamic vinegar
1 tablespoon white sugar
1 tablespoon brown sauce
1 tablespoon Worcestershire sauce
salt and pepper to taste
1 cup heavy cream

Steps:

Heat the olive oil in a large pot over medium heat, and cook the onions, carrots, garlic, and chile pepper until tender. Mix in tomatoes, vegetable stock, 1/2 the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
Transfer the soup in batches to a blender or food processor, and blend until smooth. Return to the pot, and continue cooking until heated through.
Remove soup from heat, and mix in the cream. Finely chop the remaining cilantro, and mix into the soup to serve.

Nutrition Facts : Calories 220.3 calories, Carbohydrate 24.3 g, Cholesterol 40.8 mg, Fat 13.5 g, Fiber 5 g, Protein 4.2 g, SaturatedFat 7.2 g, Sodium 620.4 mg, Sugar 13.1 g

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS

Roasted Carrots With Cilantro Yogurt and Peanuts image

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

Ingredients

1 1/2 pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
1 cup full-fat Greek yogurt
1/2 cup finely chopped cilantro
1/4 teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
1/4 cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving

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

CARROTS WITH CILANTRO

Carrots with Cilantro image

Here is an everyday carrot dish. In India it is served hot, but I often serve it cold in the summer, almost like a carrot salad.

Yield serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons peanut or olive oil
1/8 teaspoon ground asafetida
1/4 teaspoon whole cumin seeds
1 pound carrots, peeled and cut into 1/3-inch-thick rounds
1 well-packed cup very finely chopped cilantro
1/2 teaspoon salt
1/8-1/4 teaspoon cayenne pepper

Steps:

Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the asafetida and cumin. Stir once or twice and toss in the carrots. Stir once and turn off the heat. Add all the remaining ingredients and 3 tablespoons water. Stir well and bring to a simmer over medium heat. Cover, turn heat to very low, and simmer very gently for 3-4 minutes or until carrots are done, stirring once or twice during this period.