Search results for: carrot

Here are the search results for your query. Please use our advanced search page for more specific results.

Roasted Veggie Mix

Roasted Veggie Mix

Looking for a nice side dish, with low amounts of fat and carbs? We recommend preparing a mix of your favorite veggies, pouring a small drizzle of olive oil over them, and cooking them in the oven. We’ve made our favorite mix with cherry tomatoes, baby carrots, zucchini, mushrooms, and broccolini.

Roasted Veggie Mix Read More »

Ingredients Needed for Roasted Veggie Mix

3.5 ounces of butternut squash, cubed
3.5 ounces of Brussels sprouts
1 red onion, thinly sliced
5 cherry tomatoes, halved
4 ounces of baby carrots
3 ounces of broccolini
1 small zucchini, thinly sliced
3 ounces of mushrooms, sliced
salt
pepper
2 tablespoons of olive oil
balsamic glaze (topping)

How to Make Roasted Veggie Mix

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the butternut squash, Brussels sprouts, red onion, baby carrots, cherry tomatoes, broccolini, mushrooms, and zucchini to a baking tray.
  3. Season the veggies with salt, pepper, and pour a small drizzle of olive oil.
  4. Slide the tray into the oven for the next 35 minutes.
Veggie Stir-Fry

Veggie Stir-Fry

Want to try something Asian tonight? How about this veggie stir-fry? We recommend using it as a side for your Asian dishes or serving it as a light, vegetarian meal. What can you add in this veggie mix? We’ve added carrot, onion, zucchini, corn, artichokes, and many more, so the recipe can be quite versatile.

Veggie Stir-Fry Read More »

Ingredients Needed for Veggie Stir-Fry

2 tablespoons of vegetable oil
2 garlic cloves, diced
1 large onion, or 2 small ones, large slices
1 carrot, sliced
1 celery stalk, sliced
1 bell pepper, chunks
½ small zucchini, sliced
5 ounces of mushrooms, quarterd
3 ounces of canned baby corn
3 ounces of canned artichoke
salt
pepper
1 tablespoon cornstarch
3 tablespoons of water
2 tablespoons of soy sauce
chives (for topping)
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

How to Make Veggie Stir-Fry

  1. Heat the vegetable oil in a wok.
  2. Add the garlic, onion, celery, carrot, and give it a good stir.
  3. Add the bell pepper, zucchini, mushrooms, and cook for 1-2 more minutes.
  4. Add the sweet corn, canned artichokes, and season with salt and pepper. Stir and cook until the veggies start to get brown.
  5. Add the cornstarch in a small bowl, and mix it with water and soy sauce. Pour the mixture into the wok.
  6. Stir and cook until the liquid thickens.
  7. Garnish it with chives and sesame seeds before serving.
Navarin of Lamb

Navarin of Lamb

A strong, earthy, French stew, just perfect to feed a hungry crowd. The lamb meat is braised in a rich tomato sauce and is perfectly accompanied by potatoes, carrot, green beans, and peas. Also, add a touch of butter at the end of the cooking time to make the sauce richer and more savory.

Navarin of Lamb Read More »

Ingredients Needed for Navarin of Lamb

1 tablespoon vegetable oil
1 ½ pounds of lamb shoulder, large chunks
2 cups of chicken stock
2 bay leaves
2 garlic cloves, sliced
1 thyme sprig
2 large potatoes, cubed
1 cup chicken stock
1 cup canned tomatoes
1 tablespoon tomato paste
3.5 ounces of frozen baby carrot
5 ounces of frozen green beans
7 ounces of frozen peas
1 teaspoon butter
2 spring onions, chopped

How to Make Navarin of Lamb

  1. Heat the vegetable oil in a deep skillet over medium heat.
  2. Add the lamb shoulder and cook it for around 8 minutes, until the meat is browned.
  3. Pour half of the chicken stock and bring to a boil. Add the bay leaves, garlic, thyme, and bring to a boil.
  4. Give it a good stir, add the potatoes, and pour the remaining chicken stock. Simmer everything for the next 20 minutes.
  5. Add the canned tomatoes and tomato paste. Give it a good stir.
  6. Add the frozen baby carrots, green beans, and peas. Cook for 3 minutes while stirring from time to time.
  7. Add the butter and spring onion. Reduce the heat and simmer everything for 15 minutes.
Salmon with Parsnip Puree

Salmon With Parsnip Puree

Want to make a restaurant-type dish out of your salmon steak tonight? You can pair it with a classy side dish, like this parsnip puree. You can also add some carrots into the mix, along with some milk, butter, and parmesan to make it extra creamy. It’s a light and delicate side, that enhances the flavor of salmon.

Salmon With Parsnip Puree Read More »

Ingredients Needed for Salmon With Parsnip Puree

½ teaspoon salt
2 teaspoons of vegetable oil
1 medium-sized parsnip
1 medium-sized carrot
4 fresh thyme sprigs
7 ounces of salmon
pepper
1 teaspoon mustard
1 teaspoon honey
1 teaspoon black sesame seeds
¼ cup parmesan, shredded
1 tablespoon milk
lemon zest
1 teaspoon butter

How to Make Salmon With Parsnip Puree

  1. Heat a saucepan over medium heat and fill it halfway with water. Add a pinch of salt and 1 teaspoon of vegetable oil.
  2. Add the parsnip, carrot, and 2 fresh thyme sprigs. Boil for 15 minutes.
  3. Heat the remaining oil in a skillet over medium heat. Lay the salmon in the skillet skin-side down. Fry it for 3 minutes on the side.
  4. Flip the salmon over. Mix the honey and mustard in a small bowl and brush it over the salmon. Top with fresh thyme sprigs, black sesame seeds and cook for 3 more minutes. Set it aside.
  5. In the meantime, add the boiled veggies in a large bowl. Season with salt and pepper. Add the milk, parmesan, lemon zest, and blend everything until smooth. Make it creamier by adding a touch of butter. Blend again.
  6. Serve the salmon with the parsnip puree.

How to Roast a Chicken

A whole roasted chicken is a quick and easy fix for family dinners. Or a simple enough solution for meal planning, because you can roast multiple meals at the same time. Prep once, season once, cook once, serve multiple times or to multiple people. But how to roast a chicken? Read on, and you’ll see

How to Roast a Chicken Read More »

Chicken with Veggies and Mint Sauce

Chicken With Veggies and Mint Sauce

A nice idea for a light dinner, this chicken with veggies and mint sauce will have a fresh and delicious flavor. The star here is undoubtedly the mint sauce, which gives the chicken a new and enticing flavor. Pair it with some light veggies, like baby carrot and peas.

Chicken With Veggies and Mint Sauce Read More »

Ingredients Needed for Chicken With Veggies and Mint Sauce

10 ounces of chicken breast
2 tablespoons of olive oil
salt
1 teaspoon vinegar
1 teaspoon chili flakes
pink himalayan salt
pepper
1 tablespoon butter
7 ounces of baby carrots
7 ounces of peas
0.5 ounce fresh mint
1 small green chili, thinly sliced

How to Make Chicken With Veggies and Mint Sauce

  1. Place the chicken breast on a wooden board and superficially score it. Add 1 teaspoon of olive oil and vinegar in a plate, along with the chili, salt, pepper. Mix, and coat the chicken with this spice mix.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Lay the chicken in the skillet and cook it for 10 minutes on one side. Flip the chicken, add the butter and melt it. Add the baby carrots and cook everything for 10 more minutes.
  3. Next, heat a saucepan over medium heat, and fill it halfway with water. Bring it to a boil, add the peas, and cook them for 2 minutes.
  4. Add the mint into your blender, along with the remaining olive oil. Add the green chili, and 1/4 of the peas. Blend everything until smooth.
  5. Slice the chicken before serving, and serve it on a bed of carrots and peas. Drizzle some mint sauce on top.
Scroll to Top