ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
CAULIFLOWER AND CARROT GRATIN
An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.
Provided by Jan in Lanark
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Divide cauliflower into florets.
- Cut carrots diagonally into 1/4 inch slices.
- In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
- Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
- Measure and remove 1/2 cup cooking liquid.
- For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
- Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
- Stir in salt, pepper and nutmeg.
- Blend in cheese.
- Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
- Recipe can be prepared ahead to this point; bring to room temp before baking.
- For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
- Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
- Broil for 2-3 minutes to crisp and brown topping and serve immediately.
- You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.
Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11
CARROT LATKES
Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.
Provided by PanNan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean, scrape, and grate carrots. Transfer to a large sieve, and press against them to drain any liquid. Allow to drain for approximately 10 minutes.
- Beat eggs in a large bowl. Add drained carrots, the finely chopped scallion, garlic, salt and pepper to taste. Mix, and add enough matza meal so that the mixture is pretty firm when shaped into a pancake.
- Heat oil in skillet over medium heat. Using about 2 tablespoons of the carrots mixture for each, drop the latkes into the hot oil and fry until golden brown on both sides. Remove from skillet and drain on paper towels.
- Serve, garnishing with sour cream and chopped scallions.
Nutrition Facts : Calories 437.5, Fat 35.8, SaturatedFat 7.7, Cholesterol 108, Sodium 140.8, Carbohydrate 24.4, Fiber 3.8, Sugar 6.8, Protein 6.3
PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)
A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead.
Provided by Whats Cooking
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and remove ends from parsnips and carrots.
- Grate parsnips and carrots by hand or with your food processor's grater attachment.
- Place in large bowl.
- Puree onions and garlic in food processor and add to vegetable mixture.
- Add remaining ingredients and mix well.
- Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
- Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
- Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
- Flip and cook on the second side.
- Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
- Serve hot.
Nutrition Facts : Calories 127.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 93, Sodium 846.2, Carbohydrate 21.9, Fiber 5.7, Sugar 6.8, Protein 5.1
CAULIFLOWER AND CARROT LATKES
Make and share this Cauliflower and Carrot Latkes recipe from Food.com.
Provided by Abe ray
Categories Kosher
Time 43m
Yield 15 latkes, 15 serving(s)
Number Of Ingredients 10
Steps:
- cook cauliflower in a large pot of salted water until tender, abour 12 minutes.
- drain and let cool.
- puree cauliflower with eggs and stir in remaining ingredients except oil.
- in a large frying pan over medium-high heat, heat about 1/2 cup oil until hot.
- ladle 3 tablespoons batter into pan to form each pancake.
- fry until golden, about 3 minutes per side.
- use more oil as needed for each batch.
- drain on paper towels and keep warm in a 250 degree F. oven.
- serve as soon as all are done.
Nutrition Facts : Calories 98.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 24.8, Sodium 111.2, Carbohydrate 5.2, Fiber 0.9, Sugar 0.8, Protein 1.9
More about "cauliflower and carrot latkes recipes"
BAKED CAULIFLOWER LATKE RECIPE | 39 CALORIES | THE …
From beachbodyondemand.com
CARROT LATKES - VEGETABLE LATKES - KOSHER RECIPE
From chabad.org
HEALTHY CAULIFLOWER LATKE RECIPE | HUNGRY GIRL
From hungry-girl.com
CARROT CAULIFLOWER BAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
CHEESY CAULIFLOWER LATKES RECIPE | MYRECIPES
From myrecipes.com
ROASTED CAULIFLOWER AND CARROTS - FORK IN THE ROAD
From forkintheroad.co
CAULIFLOWER LATKES RECIPE | EATINGWELL
From eatingwell.com
CAULIFLOWER CARROT LATKES - JAMIE GELLER
From jamiegeller.com
Servings 8Estimated Reading Time 40 secsCategory Side Dish, Snacks, Starches, AppetizersTotal Time 45 mins
CAULIFLOWER CARROT LATKES RECIPE | EPICURIOUS.COM
From epicurious.com
Category American, Vegetable, Side, Saute
LOW-FAT CAULIFLOWER CARROT LATKES - JAMIE GELLER
From jamiegeller.com
Category Appetizers, Side DishTotal Time 1 hrEstimated Reading Time 40 secs
CAULIFLOWER SALAMI LATKES - JAMIE GELLER
From jamiegeller.com
CAULIFLOWER CARROT LATKES | RECIPE | LATKES RECIPES, RECIPES, KOSHER ...
From pinterest.com
LOW-FAT CAULIFLOWER CARROT LATKES RECIPE
From recipegraze.com
15 LEMONY CARROT AND CAULIFLOWER SOUP RECIPE
From selectedrecipe.com
CURRIED CARROT LATKES RECIPE | COOKING LIGHT
From cookinglight.com
CARROT CAULIFLOWER PIE - JAMIE GELLER
From jamiegeller.com
VEGAN CAULIFLOWER SOUP WITH SAUSAGE AND KALE RECIPE - PUREWOW
From purewow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love