Best Hot Dressed Carrots With Coriander Recipes

CORIANDER-GLAZED CARROTS

Coriander-Glazed Carrots image

Provided by Food Network Kitchen

Time 35m

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
1 teaspoon coriander seeds, lightly crushed
2 pounds baby carrots (preferably rainbow), tops trimmed
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/4 cup chopped fresh cilantro

Steps:

Melt the butter in a large skillet over medium-high heat. Add the coriander seeds and toast 30 seconds. Add the carrots, then stir in the orange and lime juice, brown sugar, 1/4 cup water, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
Uncover, increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the cilantro.
Photograph courtesy Anna Williams

Nutrition Facts : Calories 117, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 239 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 1 grams, Sugar 13 grams

HOT DRESSED CARROTS WITH CORIANDER

Hot dressed carrots with coriander image

Superhealthy side dish, counts as 1 of 5-a-day

Provided by Good Food team

Categories Side dish

Time 10m

Number Of Ingredients 4

Ingredients

500g bag carrots , thickly sliced on the diagonal
3 tbsp olive oil
small bunch coriander , roughly chopped
½ lemon , juice only

Steps:

Boil the carrots for 4 mins or until just tender, then drain well. Mix together the olive oil, coriander and lemon juice in a large bowl or serving dish, then toss with the carrots. Season to taste. Serve hot or warm with lamb, chicken or fish.

Nutrition Facts : Calories 118 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium

ROASTED CORIANDER CARROTS

Roasted Coriander Carrots image

The humble carrot served in an exciting way. This is an excellent side dish to roasts and steaks. I didn't have fresh parsley on hand, so I omitted it and it still turned out great. I will try the recipe with the addition of the parsley next time, though. Recipe source is my favourite Swiss cooking magazine called 'KOCHEN' (December 04). I included this recipe into my African cook book for the Zaar World Tour, as all ingredients appear in Middle East dishes.

Provided by tigerduck

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs thickish carrots
2 tablespoons coriander seeds (heaped tablespoons)
1 teaspoon black peppercorns (heaped teaspoon)
4 -5 tablespoons olive oil
4 garlic cloves
salt
4 -5 tablespoons chopped fresh parsley

Steps:

Peel the carrots and cut them into 4-5cm / 1.5-2 inches pieces. Put the pieces into a bowl.
Roast coriander seeds and black pepper in a skillet WITHOUT using any oil or butter. Coarsely ground the roasted spices and sprinkle over carrots. Salt the carrots and mix well.
Pour olive oil into a small container. Peel and mince the garlic and mix it with the olive oil. Mix oil-garlic mixture with the carrots and pour the carrots into an ovenproof dish.
Cook in the middle of a preheated oven (220°C/430F) for ca 40 minutes or until soft and brown around the edges.
Mix in the chopped parsley and serve.

Nutrition Facts : Calories 227.5, Fat 14.6, SaturatedFat 2, Sodium 160.6, Carbohydrate 24.8, Fiber 7.8, Sugar 10.8, Protein 2.8

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.