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Carrot with cumin - A recipe

Carrot with cumin - A recipe


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Discover today a superb aperitif recipe, an appetizer that comes to us from the Maghreb. An ideal recipe, to have small cups at the table while waiting to serve the cuckoo ... I'm already salivating!
This is a recipe that you can of course use as an aperitif to add a touch of originality, a touch of travel.
It comes in addition to the "carrot" sheet. But before the recipe a little souvenir: (If you are impatient, quickly >> preparation of the recipe),

Slice of life

When I was little, in my little village (yes, yes, still the same) there was not far from my home, a "reulette", a small narrow path bordered by bushes.

It is through this "reulette" that some amateur gardeners accessed their "allotment garden", we did not call them that, we said: "the gardens of the reulette", but they had the same function: a plot of land intended for the cultivation of vegetables, and other fruits.

There was a lady, a gardener, Sophie, she was Polish, she was very kind… Although with a strong character… Yes, she often moaned about us, when, with my friends, we went “bottom of the ball” by bike to overtake it, no doubt some stage of the Tour de France, or an appointment to go for a game of football ... or else, just for the pleasure of overtaking it ... And no doubt unconsciously to make it ... howl in Polonnais ... We did not understand well, but I think it was kindness!

I also remember that some called it "the polak". They weren't very sympathetic either, neither with her, nor with her carrots and other vegetables.

Yet she lived off that: her vegetables, in short, she was quite poor! She lived in a tiny, one-room house. The door was often open, even when she wasn't there. There was a wood stove at the back of the room, where she cooked food and which also served as heating, a bed on the side and a very small table and chair. All that to say that she didn't overshadow anyone.

There I go back ... When Sophie came back from her garden, sometimes she passed in front of the house, her bike loaded with her harvest, distributed in the saddlebags, and in front also, on a luggage rack, in a light wooden crate fixed by an expander.

Sometimes she would put her old bike right up against the wall of the house, she would assault on the front steps in the shade, it was her end of the day. When we had seen her and were going to join her, after an incomprehensible conversation, she offered her vegetables to my mother. I remember carrots in particular, they were the opposite of what you find in the supermarket: big, twisted, earthy ... BURK, that's what I was saying then! I was small ! I was young and brainless! My mother knew very well that these vegetables would be much better! And it is true that we were enjoying ourselves.

Today, as I grow and cook my vegetables, I think about it a lot. Thanks Zofia.

Go Hop, the recipe!

Number of persons :

4

Preparation time :

20 min.

Ingredients of the recipe for 4 people:

• Carrot: 500 g

• Cumin powder: 1 tbsp.

• Cumin seeds: 1 tbsp.

• Paprika powder: 3 tsp.

• Garlic: one clove

• Olive oil: 2 tablespoons

• Lemon: 1 (squeeze the juice)

• Salt and pepper

Utensils needed for the recipe:

• A thrifty

• A good knife

• A steamer or pressure cooker

• A garlic press

The step by step recipe for carrots with cumin

Prepare the ingredients:

• Wash and peel the carrots

• Cut them into slices of about 2 mm

• Steam them (12 minutes in a pressure cooker)

Prepare the seasoning, during this cooking time:

• Squeeze the garlic (or cut it very finely if you don't have a garlic press)

• Combine the garlic with the cumin powder, paprika powder, olive oil, lemon juice, salt and pepper.

Edit as soon as the carrots are cooked:

• Toss the still hot carrots with the seasoning.

• Let cool.

• It's ready, all you have to do is get out of the little peaks and make a nice presentation.

Thank you :

To Laetitia from the Cdubeau.com blog who allowed me to use one of these beautiful food photos. Go see, it's worth a look, plus there are plenty of great and great recipes!


All the delicious recipes

The place for over 10,000 delicious recipes for your complete cooking guide

Our 9 Best ♨️ MOROCCAN CUMIN CARROT SALADS Recipes ♨️

♨️ MOROCCAN CUMIN CARROT SALADS ♨️

Are you a cooking expert? Maybe you are just a professional cook? Or like many others, you might be a beginner. Whatever the situation, practical cooking tips can bring new concepts to your kitchen. Take the time and learn a few things that can add fun to your cooking regimen. This recipe from ♨️ MOROCCAN CUMIN CARROT SALADS ♨️ may be perfect for you.

You can have ♨️ Moroccan Carrot Cumin Salads ♨️ using 8 Ingredients and 5 Steps. Here is how you do it.

Ingredients of ♨️ Moroccan-style carrot salads with cumin ♨️:
  1. Prepare 2 organic carrots
  2. Use Olive oil
  3. Provide 1 cloves of garlic
  4. You need to prepare yourself 1 small bunch of fresh parsley
  5. You need 1 tsp of cumin
  6. You must prepare 1 tsp coriander powder
  7. Use Lemon juice
  8. Provide Salt & Pepper

Especially since the carrot is rich in fiber and in. Tasty Moroccan salad made with carrots and a chermoula sauce. Carrot with chermoula (Moroccan salad) خيزو أو الجزر امشرمل روعة. Carrots From The Moroccan salad TO.

♨️ MOROCCAN CUMIN CARROT SALADS ♨️ step by step:
  1. Peel, wash and cut the carrots on the bias. Cook them in boiling, unsalted water.
  2. Meanwhile, pour a drizzle of olive oil in a pan. Add the chopped garlic clove and the chopped parsley. Cook over low heat
  3. Once the carrots are cooked, add them to the pan.
  4. Also add the spices, salt, pepper and a drizzle of olive oil. Leave to cook for 5 minutes. At the end, add a squeeze of lemon juice.
  5. All you have to do is taste! I accompanied the salad with marinated chicken wings as well as small brushetta with garlic and herbs.

At the same time, brown the spices (cumin, coriander, turmeric) in olive oil. Pour this mixture over the carrots, mix well, season and sprinkle with garlic powder. Place them while still hot in a salad bowl. Add olive oil, lemon, garlic and. This Moroccan salad can be enjoyed warm or cold.

There is always something new to learn when it comes to food preparation, and every cook's skills can be improved. This ♨️ MOROCCAN CUMIN CARROT SALADS recipe is just a few recipe concepts to help improve your chef's efficiency. There are many more great recipes and great cooks look for them throughout their lives. Continuous understanding is the key to constantly improving food preparation skills.

If you find this ♨️ MOROCCAN CUMIN CARROT SALADS recipe useful, please share it with your close friends or family, thank you and good luck.


Carrots, an ally against cancer and cardiovascular disease

Numerous scientific studies have focused on the health benefits of carrots: for example, work carried out in 1995 and 2000 showed that consuming carrots (or carrot juice) regularly helped regulate the level of triglycerides and cholesterol in the body. blood, thus helping to prevent many cardiovascular diseases - high blood pressure, stroke, heart attack.

Additionally, a 1998 study found that women who ate carrots at least twice a week had a 40% decreased risk of developing lung cancer during their lifetime. Ditto for breast cancer: eating carrots twice a week (at least) would decrease the risk by about 44%.

Carrot: how is it cooked? Carrots can be eaten both salty and sweet. In a salty version, it goes wonderfully with spices - especially curry, coriander and cumin. It is associated with lamb (in tagine) or beef (the famous "beef and carrots"!). In the sweet version, we bet on the famous "carrot cake" (an institution in the United States) and try some unusual recipes - carrot jam, for example.


Preparation steps

  1. Heat 2 tbsp. tablespoons of oil in a large Dutch oven. Brown the carrots, onions and chopped celery for 5 minutes over low heat. Pour in the broth. Boil the water. Add the peeled garlic cloves, sliced ​​leeks and tapered green beans. Cook covered for 5 minutes.
  2. Add the peeled, seeded and crushed tomatoes, the diced zucchini and the pasta. Continue cooking for 10 minutes, leave to cool, then set aside at least 4 hours in the fridge.
  3. When ready to serve, sprinkle with the remaining olive oil and sprinkle with chopped basil. Serve with a pesto sauce and toast.

Carrot puree with cumin

Preparation time:

Difficulty: Easy

Ingredients (1 person):

400g of carrots 1 tablespoon of fresh cream 1 teaspoon of cumin 1 cloves of garlic 1 tablespoon of olive oil

Preparation:

Boil the carrots in water until tender.

Once cooked and separated from the water, mash them with the garlic cloves, cumin, olive oil and cream.

For 100 g:
Calories 64 kcal Protein 0 g Carbohydrates 6 g Fat 3 g

Posted by La-popotte-coup-de-c ♥ eur-de-mama


Ingredients (4 people)

1/2 tsp of wild flowers from Provence Salt of Guerande

Freshly ground pepper 3 peppers

  • 1 tsp chopped parsley
  • 2 liters of chicken broth
  • 2 tbsp olive oil
  • 1 tsp of cumin seeds
  • 1 bunch of carrots

  • Carrot puree with cumin

    Preparation time:

    Cooking time: 30 minutes

    Difficulty: Easy

    Ingredients (4 people):

    1Kg of untreated carrots 1 Tbsp of ground cumin 2 Tbsp of milk 1P unrefined salt 1P black pepper 1 Tbsp of whole sugar

    Preparation:

    Timing:
    Type: Accompaniment
    Preparation: 1 minute
    Cooking: 15 minutes
    Rest: X
    Difficulty: Easy
    Cost: €

    Calories and nutritional values:
    For 100g: 28 Kcal
    1 g Protein
    5 g Carbohydrates
    0.1 g Fat

    1 Portion = 265g of preparation, i.e.: 71 Kcal.

    Recipe :
    Wash the carrots with a new scraping sponge. There must be no more earth. Remove any impurities or questionable aspects using the tip of the knife.

    Cut the tops and ends of each carrot.

    Pour about 3 cm of water in your pressure cooker.
    Place the whole carrots in the steamer basket, without peeling them.

    When cooking begins, steam begins to come out, the bitoniot begins to whirl: cook for 15 minutes. Remove them.

    In a bowl, roughly chop the carrots, add the milk, unrefined salt, pepper, whole sugar and cumin.

    Using a hand blender or a blender, mix everything together: either continuously for a smoother appearance, or in spurts for a more "old-fashioned" appearance with small pieces.

    Adjust the seasoning to taste.

    Chef's tips:

    It can be served as well, hot as an accompaniment, or cold, as a starter or aperitif, presented in the base of a verrine for example.

    Decoration tips:

    A few whole seeds of cumin placed on top will do their little effect.

    Menu ideas:
    It goes wonderfully well with white fish or scallops, just like a beautiful red meat. Up to you !


    Video: Cumin Roasted Carrots, Mama Petersons Way


    Comments:

    1. Tuktilar

      are variants still possible?

    2. James

      If you say you cheated.

    3. Whittaker

      the Excellent variant

    4. Doutaxe

      A good question

    5. Daimh

      Rather amusing idea



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