234087 carrots twenty garlic Recipes

carrots , about 5 large, extra virgin olive oil, garlic, crushed, ground cumin, freshly ground black pepper, fresh lemon juice

carrots, cut diagonally into 1/2 inch slices (or use baby carrots), white potatoes , cut into bite-sized chunks, vidalia onion , cut into eighths, garlic, diced, butter, melted, salt & pepper

carrots (approx 2 medium ), sliced thinly in rounds, stalk celery, sliced thinly, chicken or vegetable stock, extra stock or water, olive oil, old ginger, sliced thinly, half an medium white onion, sliced thinly, sea salt , optional, red pepper puree : 2 red capsicums, quartered with stem and seeds removed, 2 cloves garlic, 1 tbsp olive oil, 1/4 tsp salt

red potatoes, peeled and cut into about 2-inch pieces, baby carrots (can use more or less ), garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!), olive oil (you can use more or less ), coarse salt (or to taste), fresh ground black pepper

whole carrots, cleaned, olive oil, kosher salt, freshly cracked black pepper, garlic cloves, chopped, fresh parsley, minced

carrot, peeled and cut into 1-inch slices, chicken broth, margarine, shallot, minced, sugar, black pepper, garlic cloves, minced, lemon juice

olive oil, carrot , cut into fine julienne strips, zucchini , cut into fine julienne strips, chopped garlic, salt and pepper, to taste, chopped fresh parsley, chopped fresh basil leaf, chopped fresh oregano

carrots, chopped, chicken stock, garlic, chopped, dried dill weed, butter, salt

carrots, sliced, vegetable oil, minced garlic, chopped onion, chicken stock, milk, chopped fresh dill, chopped fresh chives

carrots, roughly chopped, onion, roughly chopped, garlic salt, ground coriander, yellow split peas, pearl barley, vegetable stock cubes, water, boiled

carrots, onion, potato, salt, pepper, ginger, chicken broth, skim milk, garlic

carrots, chopped fresh cilantro, chopped onion, extra-virgin olive oil, fresh lemon juice, garlic clove, finely chopped, salt, black pepper, firm-ripe california avocado

garlic, dried oregano, crumbled, cumin seeds, ground coriander, red pepper flakes, sherry vinegar, olive oil , for the dressing, plus 2 tbsp for carrots, tender young carrots , cut into 3/4inch slices on the diagonal, water , or as needed, sugar , if desired, salt, freshly ground black pepper, flatleaf parsley, leaves only, finely chopped

carrots or, chopped green onion, condensed tomato soup, garlic powder , onion powder, dry mustard and black pepper, red wine vinegar, red onion, sliced (about 1/4 cup), yellow pepper, cut in 1 pieces (about 3/4 cup), sugar, thawed frozen carrots, vegetable oil

garlic clove, crushed, butter, thyme leaves, baby carrots, chicken broth

baby carrots, trimmed and scrubbed, head garlic, halved, salt , to taste, extra virgin olive oil, honey, dried red chili, halved, fresh rosemary

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.

carrots, salt, unsalted butter, garlic clove, chopped, fresh ginger, chopped, sugar, water, salt and pepper, chopped fresh parsley