Cook the carrots with the orange juice in a saucepan for 6-8 minutes until softened. Set aside to cool.
Reserve 1 tbsp of the walnuts for garnish. Place the remaining walnuts in a food processor. Add the carrots and honey and process until smooth.
Transfer the mixture to a serving dish and sprinkle with the reserved walnuts. Serve spread over bread. Drizzle with additional honey, if desired.
ake the mashed carrots and rutabaga, place carrot and rutabaga in a large
Cut any larger potatoes in half, then cook until tender.
Drain and cool.
Put the baking on a baking tray and grill until crisp.
Cool and break up into pieces.
Thinly slice the spring onions on the diagonal.
Mix together the potato, bacon and spring onions in a bowl.
To make the mustard and honey dressing, put all ingredients into a screw top jar and shake until well mixed.
Pour over the potato salad.
Pare carrots and zucchini and cut into lengthwise slices, approximately 1/4-inch thick.
In hot oil in medium skillet, saute, stirring two minutes.
Add 2 teaspoons of water.
Cook, covered, over high heat, stirring occasionally for three minutes. Toss with butter and serve.
Yields 4 servings.
375\u00b0F. Toss carrots, almonds, honey, and 2 tablespoons oil on
Combine breadcrumbs, sesame seeds and sumac in a shallow dish.
Preheat oven to 400\u00b0F. Line a large baking sheet with parchment paper.
Blanch carrots in a large saucepan of boiling water for 2 mins and rinse under cold water. Gather carrots into 4 bundles and wrap each with a strip of bacon. Transfer bundles to prepared baking sheet and spray with oil. Bake for 15-20 mins or until browned.
For the glaze, combine butter and honey. Drizzle over hot carrot bundles and serve immediately.
Peel carrots and cut in half crosswise.
Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).
Do not overcook.
Drain and place carrots in a greased baking dish.
Drizzle with honey.
Sprinkle shredded cheese over carrots.
Bake at 400 degrees for 10 minutes, or broil until cheese melts.
Enjoy!
he dip, mix the yogurt and mint and season with salt. Refrigerate
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Saute until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD:
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
To make the dressing, whisk together olive oil, lemon juice, honey and cumin. Season to taste. Set aside.
Fluff couscous with a fork. Add carrots, cucumber, mint, currants and 1/2 the dressing, tossing to coat.
Arrange pappadums in a single layer on paper towels. Spray with oil. Microwave on HIGH (100%) for 1 min, until puffed and lightly golden.
Top couscous with egg quarters and extra mint leaves. Serve with pappadums and remaining dressing.
Cook carrots in 1 1/2 cups of water until tender.
Drain 2/3 of liquid from
carrots.
When done; set aside.
In saucepan, peel orange after scraping 1 tablespoon of peeling into saucepan and cut up over saucepan to save any juice.
Add finely cut up onions. Heat until almost boiling.
Combine carrots and honey.
If orange is not real sweet, add a little more honey.
Excellent change for ho-hum carrots.
Scrub the carrots and trim their green tops, leaving
Place carrots in a saucepan with water and boil until cooked to your liking.
Meanwhile, in a separate saucepan over medium heat, mix honey, butter, cinnamon, cardamom, and pineapple chunks and stir until butter has melted and sauce is heated through.
Drain carrots and add to the honey sauce and mix to coat.
Serve warm.
In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
edium-high heat.
Add carrots and saute a few minutes (they
Preheat oven to 350 degrees F (175 degrees C).
Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
In a large saucepan bring salted water to a boil.
Meanwhile, cut carrots on the diagonal into 1/2-inch slices. Add the carrots to the water and parboil for 3-4 minutes or until tender on the outside but very firm in the center. Dran and set carrots aside.
In a large skillet, melt butter and honey over medium heat. When the mixture is foaming, add the carrots and toss to coat. Season with salt and cumin and cook for 5 minutes or until well glazed. Sprinkle with sesame and cumin seeds, toss once more and serve.
dd zest of 1 orange and juice from 2. Add apricot