Cooked Carrots
Most vegetables have maximum vitamins when they're raw, and they lose vitamins when they are cooked. However, in some instances cooking enhances the nutritional benefits of vegetables. Carrots, for example, contain an antioxidant called beta ... [... more]
Burke's Backyard |
Carrot Muffins with White Chocolate Cream Cheese Icing
Beat together the eggs, white sugar and brown sugar in a bowl Mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger together. Mix flour mixture into the ... [... more]
All Recipes AU |
Carrots Vichy
Cover carrots with enough water to cook and steam at the same time. Cook covered until tender. Do not peel carrots, only scrub to clean. Toss in butter, honey and parsley. 1 bunch baby carrots, scrubbed 40g softened butter [... more]
Australian Womens Weekly |
Orange Carrots and Sweet Potatoes
As Christmas is a special occasion, it's always a good idea to use some slightly more exotic or unusual vegetables to accompany the festive dinner. This dish makes a delicious change from the traditional brussels sprouts and roasted parsnips. Add ... [... more]
International Vegetarian Union |
Harvesting Vegies
Don returned to the Rowland Village vegetable patch at Galston in New South Wales, and checked to see if the carrots, sweet potatoes and parsnips were ready to harvest. There are many varieties of carrots. Topweight, Western Red and All Seasons ... [... more]
Burke's Backyard |
Carrot, coriander and pine nut salad
Peel and grate the carrots and place in a large bowl. Add the coriander leaves and pine nuts and toss to combine. Put the vinegar, lime juice, lime zest and brown sugar in a small jug and whisk together with a fork. Juice and finely grated zest ... [... more]
Better Homes & Gardens Australia |
Soba noodles with lentils, spinach and carrots
Put the lentils in a saucepan with the bay leaf, cover with cold water and bring to the boil. Reduce the heat and simmer, covered, for 15 to 20 minutes or until the lentils are tender. Drain the lentils and set aside. Meanwhile, heat the olive ... [... more]
All Recipes AU |
Chillies con queso dip with vegetables
Add cheese, coriander and Tabasco. Reduce heat to low. Cook, stirring, until cheese melts and mixture is creamy, about 3 minutes. Serve warm with red capsicum, carrots and celery. Heat oil in a large non-stick frying pan over medium heat. Add ... [... more]
All Recipes AU |
Irish stew I
Preheat the oven to 160ºC. In a large casserole dish, make layers of the lamb, potatoes, onion and carrots, sprinkling each layer with parsley, thyme, chives and pepper. Finish with a layer of potatoes, then pour over the stock. Cover the ... [... more]
All Recipes AU |
Carrots with chestnuts
Score all around each chestnut with the tip of a knife. Bring a saucepan of water to the boil, add 1 tablespoon of the oil and the chestnuts and boil for 10 minutes. (The oil helps to loosen the skins so the chestnuts will be easier to ... [... more]
All Recipes AU |
Five Spice Chicken with Glazed Carrots and Sauteed Cabbage
Place the seasoned flour and chicken fillets into a bag, and shake well until fillets are well coated. Shake away any excess flour, and set aside. Place chicken into egg wash, then into breadcrumbs, coating both sides. Heat a large frying pan ... [... more]
Australian Womens Weekly |
Apricot Glazed Carrots
Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan for 15-20 minutes or until tender; drain. Melt margarine in saucepan; stir in apricot preserves until blended. Stir in remaining 1/4 teaspoon of salt, nutmeg, orange ... [... more]
International Vegetarian Union |
