Carrot Ginger Biscuits Recipes
CARROT GINGER BISQUE
Number Of Ingredients 0
Steps:
- In a large dutch oven or soup pot over medium high heat, add butter and onions and cook, stirring often, until onions are softened. Add the carrots, ginger and nutmeg and cook for one minute, using a wooden spoon to stir. Add broth and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. About 15 minutes Remove from the heat and transfer the contents to a high speed blender (you may need to do this in batches) blend until smooth and completely creamy. Alternately, you can use an immersion blender but the soup wont become as silky smooth as when it's pureed with a regular blender. Return the soup to the pot and pour in the cream. Season with plenty of salt and pepper and keep warm until ready to serve. Taste for seasonings and adjust as needed. Divide soup between bowls and top with a dollop of creme fraiche or plain yogurt.
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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