Carrot And Pear Sauce Recipes

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SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE



Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
  • In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

HONEY GLAZED CARROTS AND PEARS



Honey Glazed Carrots and Pears image

My wife and I put together this recipe for an office Christmas party, and it got rave reviews. This side dish is easy to prepare and has a great taste.

Provided by Walter Jenny Jr.

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 35m

Yield 12

Number Of Ingredients 8

3 Anjou pears, peeled and cut into chunks
3 pounds carrots, peeled and sliced
1 cup butter
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon chopped fresh parsley, or as needed

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
  • Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
  • Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 22.6 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.6 g, Protein 1.4 g, SaturatedFat 9.8 g, Sodium 188.7 mg, Sugar 14.6 g

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