Best Potato And Carrot Salsa Recipes

POTATO AND CASCABEL-CRUSTED HALIBUT WITH MANGO-CARROT BROTH AND MANGO-GREEN ONION SALSA

Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa image

Provided by Bobby Flay

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 cups fresh mango juice or canned mango nectar
2 cups fresh carrot juice
1 tablespoon toasted whole fennel seeds
2 tablespoons toasted whole coriander seeds
1 habanero chile
Salt and pepper
1 large mango, peeled, seeded and coarsely chopped
2 green onions, finely sliced
1 teaspoon finely chopped jalapeno
2 tablespoons freshly squeeze lime juice
2 tablespoons finely chopped cilantro
Salt and pepper
4 halibut fillets, 5 to 6 ounces each
Salt and pepper
1 large Idaho potato, peeled and finely shredded
1 tablespoon cascabel chile powder
3 tablespoons olive oil

Steps:

In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.
Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

POTATO AND CARROT SALSA

Potato and Carrot Salsa image

Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley, recipe by María Elena Plancarte. This hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.

Provided by evelynathens

Categories Sauces

Time 40m

Yield 3 1/2 cups (approximately)

Number Of Ingredients 7

Ingredients

3 medium carrots
2 medium potatoes
6 tomatoes
1 tablespoon fresh oregano (without flowers) or 3/4 teaspoon dried oregano
3 -4 canned jalapeno chiles, in vinegar
1 orange, juice of
salt

Steps:

Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.

Nutrition Facts : Calories 168.6, Fat 0.8, SaturatedFat 0.2, Sodium 54.3, Carbohydrate 38, Fiber 7.2, Sugar 11.4, Protein 5.2

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #healthy #sauces #condiments-etc #potatoes #vegetables #mexican #easy #low-fat #salsas #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #carrots #3-steps-or-less