Spicy Carrots With Parsley And Cilantro Recipes

SPICY SAUSAGE SOUP WITH CILANTRO

Steps:

• In a large skillet over medium heat, combine Italian sausage and garlic. Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage in a strainer to remove grease.
• In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat, and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer for 15 minutes, or until carrots and zucchini are tender. Season with salt and pepper.

SPICY CARROTS WITH PARSLEY AND CILANTRO

Steps:

• In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
• In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.

SPICY MEXICAN CARROTS

Steps:

• Spray a large saucepan with cooking spray, and add garlic. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove to large bowl, cover, and refrigerate overnight.

SPICY CABBAGE, CARROT & POTATO

Steps:

• 1. In a large pan, add 1 tbsp oil and heat over medium heat. Add the onion, garlic and ginger; saute for 5 minutes until the onions have softened. Now add the berbere seasoning, tumeric and cumin and fry for 1 minute until fragrant.
• 2. Next add into the pan, the carrot, potato, cabbage, and 1/2 teaspoon of salt. Cover and cook for 10 minutes, stir once and add a little water if necessary.
• 3. Now turn the heat to low and add another tablespoon of oil to the pan, cooking until the potatoes are tender.
• 4. Season with salt and pepper (to taste) and garnish with the chopped parsley and cilantro.

HONEY-GLAZED CARROTS WITH CILANTRO

Steps:

• In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.