Potato And Carrot Salsa Recipes

SCALLOPED POTATOES AND CARROTS

Scalloped Potatoes and Carrots image

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

Steps:

In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Nutrition Facts :

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

CARROT SALSA

Carrot Salsa image

There are plenty of different salsas, most commonly we know salsa to include tomatoes. This version uses shredded carrots which imparts a sweet, vegetal flavor that is still a perfect complement to your tortilla chips.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

2 cups shredded carrots (from 2 to 3 medium carrots)
3 tablespoons finely diced red onion
1/2 cup chopped fresh cilantro
1/2 to 1 jalapeño, finely diced
Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
Blue corn tortilla chips, for serving

Steps:

Put the carrots in the bowl of a food processor and pulse until finely chopped.
Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.

POTATO AND CARROT SALSA

Potato and Carrot Salsa image

Adapted from Secrets of Salsa: A Bilingual Cookbook by the Mexican women of Anderson Valley, recipe by María Elena Plancarte. This hearty salsa has the earthy undertones of oregano, yet the tang of freshly squeezed orange juice. It is a superb accompaniment for any meat dish, as well as enchiladas and tostadas.

Provided by evelynathens

Categories Sauces

Time 40m

Yield 3 1/2 cups (approximately)

Number Of Ingredients 7

Ingredients

3 medium carrots
2 medium potatoes
6 tomatoes
1 tablespoon fresh oregano (without flowers) or 3/4 teaspoon dried oregano
3 -4 canned jalapeno chiles, in vinegar
1 orange, juice of
salt

Steps:

Wash and peel the carrots and potatoes. Cook separately in boiling water until tender. Dice and put into a bowl; set aside. In blender, liquify tomatoes, oregano jalapeños, and salt. Add to carrot and potato mixture along with the orange juice.

Nutrition Facts : Calories 168.6, Fat 0.8, SaturatedFat 0.2, Sodium 54.3, Carbohydrate 38, Fiber 7.2, Sugar 11.4, Protein 5.2

POTATO AND CARROT MASH

Potato and Carrot Mash image

I ate this often growing up, or some variation of it. My mom would always add things to the mashed potatoes if we were running low on potatoes - mostly carrots, but sometimes even turnip. The bits of carrot stay a little firmer than the potatoes, so you get little pops of sweetness in every bite.

Provided by France C

Categories Mashed Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound potatoes, peeled and cubed
½ pound carrots, peeled and cut into chunks
2 tablespoons butter
2 tablespoons half-and-half
1 medium green onion, minced
salt and freshly ground black pepper to taste

Steps:

Combine potatoes and carrots in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Mash potatoes and carrots with butter, half-and-half, green onion, salt, and pepper until desired consistency

Nutrition Facts : Calories 172.5 calories, Carbohydrate 25.9 g, Cholesterol 18 mg, Fat 6.9 g, Fiber 4.2 g, Protein 3.2 g, SaturatedFat 4.2 g, Sodium 90.5 mg, Sugar 3.7 g

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