Hi everyone,

I came across a couple of side dishes that would be a nice accompaniment if you serve a ham or pork roast for your Easter dinner.

Honey Glazed Carrots – http://www.foodnetwork.com/recipes/honey-glazed-carrots-recipe/index.html

Ingredients:

  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley

Directions:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

 

Carrot and Yam Puree – http://www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-yam-puree-recipe/index.html

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds carrots, peeled and thinly sliced
  • 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 4 cups low-sodium chicken broth
  • 1/2 cup water

Directions:

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook’s Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Take care,

Judy

Posted by admin, filed under Healthy Food, Local Food Connections, Random Recipes, Vegetables. Date: April 16, 2011, 11:09 am | Comments Off on Carrot Side Dishes for Easter

Comments are closed.