CARROT RELISH
Steps:
- Remove the zest from 1 orange and 1 lemon in strips using a vegetable peeler; thinly slice the strips. Bring the zest, the juice from the orange and lemon, 5 cups grated carrots, 3/4 cup sugar, 3/4 cup cider vinegar, 1 1/2 cups water and 1 1/2 teaspoons each crushed coriander seeds, mustard seeds and salt to a simmer in a saucepan over medium heat. Cook until the liquid is syrupy, about 45 minutes.
CARROT RELISH
This makes a refreshing, delicious accompaniment to all roasted or grilled meats, terrific for picnics as good side dish with barbequed foods, potato salad, or baked beans. Also, terrific to top cottage cheese and other salads. Will keep two weeks in fridge, but it won't last that long!
Provided by superbuna
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine carrots, sugar, juice and rind.
- Taste.
- If you want a sweeter relish, add more sugar.
- Mix well; refrigerate a few hours before use.
ROASTED CARROTS WITH YAJI SPICE RELISH
A fragrant combination of dried spices and aromatics, yaji, also known as suya spice, is as ubiquitous as salt and pepper in homes across Northern Nigeria and West Africa more broadly. Often used to cure meats and finish other dishes, the spice blend is made depending on taste and access to ingredients, so the recipe can range from home to home and vendor to vendor. Common among blends is the addition of a warming chile powder, ground ginger (although fresh is used in some cases) and pulverized peanuts. Here, a basic yaji spice blend is incorporated into a fresh, piquant relish of scallions, lemon zest and juice as a finish to liven up roast vegetables.
Provided by Yewande Komolafe
Categories vegetables
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Toss the carrots with 2 tablespoons oil, and season lightly with salt. Spread in an even layer on 2 baking sheets and roast until vegetables are tender and caramelized in spots, about 40 minutes, rotating sheet pans once halfway through the cooking process.
- As the carrots roast, make the relish: Grate the ginger into a large bowl and add the sliced scallions. Zest 1 lemon over the bowl, and squeeze in the juice from 1½ lemons. (Reserve the other half for serving.) Stir to combine. Add the remaining 2 tablespoons oil. Stir in the roasted peanut oil (if using), the yaji spice, paprika and parsley. Stir to combine,then taste and adjust the seasoning if necessary.
- While the vegetables are still warm, gently toss in the large bowl to coat with the relish. Transfer to a platter, and scatter the toasted peanuts over the top. Serve with reserved lemon half, if you like.
RHUBARB-CARROT RELISH
Provided by Mark Bittman
Categories easy, side dish
Time 25m
Yield almost 3 cups
Number Of Ingredients 5
Steps:
- Set two pots of salted water on the stove and bring each to a boil. Cook the carrot pieces in one pot for 15 to 20 minutes, or until soft. Cook the rhubarb in the other pot for 3 to 5 minutes, or just until tender.
- When the rhubarb is done, drain it, and crush it with a fork or potato masher. When the carrot pieces are done, drain; then, purée them.
- Combine the rhubarb, carrot, mustard seeds, and butter or oil. Serve at room temperature with steamed fish, or grilled chicken or meat.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 448 milligrams, Sugar 3 grams
CARROT RELISH
Make and share this Carrot Relish recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 4h20m
Yield 5 half pints, 5 serving(s)
Number Of Ingredients 8
Steps:
- Put vegetables in large saucepan. Mic in salt. Cover and let stand on counter 3 hours. Drain.
- Add sugar, vinegar, celery seed and mustard seed.
- Heat on medium, stirring until sugar dissolves. Cook, uncovered, for 20 minutes, stirring occasioanlly.
- Stir more often near end of cooking time.
- Pour into hot sterilized pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
CARROT AND CELERY RELISH
Rich flavors of carrots and celery relish compliments the taste of sandwiches or salad.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 2h35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
- Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
- Mix cornstarch and water; stir into vegetable mixture.
- Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
- Spoon relish into container. Cover and store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 20, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 125 mg
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