Tarragon Carrot Bread Recipes

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CARROT BREAD



Carrot Bread image

A yummy, moist bread. If you substitute applesauce for oil in baking, don't do it on this one. I tried it, and it wasn't nearly as good.

Provided by Jo Ann L

Categories     Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 11

2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
3/4 cup raisins

Steps:

  • Beat eggs.
  • Add sugar and oil and beat thoroughly.
  • Combine dry ingredients and add to egg mixture; beat well.
  • Stir in carrots, nuts and raisins.
  • Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
  • Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
  • Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.

Provided by saranade60

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon allspice
1 ½ cups white sugar
1 cup unsweetened applesauce
3 eggs
2 cups grated zucchini
½ cup grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g

TARRAGON CARROT BREAD



Tarragon Carrot Bread image

For a healthy change of pace, try this moist, nicely textured loaf that's flecked with pretty carrot pieces. The tarragon flavor really comes through.

Provided by Taste of Home

Time 4h10m

Yield 1 loaf, 16 slices (about 2 pounds).

Number Of Ingredients 12

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons honey
1 tablespoon shortening
3/4 cup grated carrots
3 tablespoons instant nonfat dry milk powder
2 tablespoons dried tarragon
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons salt
3/4 cup All-Bran
1 cup whole wheat flour
2-1/4 cups bread flour
1-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts :

TARRAGON GLAZED CARROTS



Tarragon Glazed Carrots image

These tarragon glazed carrots are by far the best carrots I've ever tasted in my life. They are full of flavor - sweet and savory - and perfectly tender. You have got to try them.

Provided by Melissa Belanger

Time 20m

Yield 4

Number Of Ingredients 6

8 - 10 carrots, sliced
2 tablespoons dairy free buttery spread or vegan butter
1 clove garlic, minced
1 tablespoon finely chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan or skillet, cover carrots with water and bring to boil - keep pot covered.
  • Reduce heat and continue simmering for about 10 - 15 more minutes or until carrots are tender.
  • Drain water from the pot.
  • Stir in the remaining ingredients and allow to cook for 2 more minutes or until butter is melted.

Nutrition Facts : Calories 110 calories, Sugar 12.5 g, Sodium 471 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 7.3 g, Protein 2.8 g, Cholesterol 0.2 mg

TARRAGON CARROTS



Tarragon Carrots image

Make and share this Tarragon Carrots recipe from Food.com.

Provided by Lorac

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

8 small carrots, sliced 1/4 inch thick
2 tablespoons butter
3/4 tablespoon fresh tarragon, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon honey
salt

Steps:

  • Cook carrots in salted water until tender, drain.
  • Melt butter in a small sauce pan, add remaining ingredients and stir to mix.
  • Place carrots in a serving dish, pour butter over them and toss.

TARRAGON CARROTS



Tarragon Carrots image

Crisp carrots are treated to a lovely tarragon and butter sauce in this fresh-tasting recipe from Shirley Glaab of Hattiesburg, Mississippi. "The kitchen always smells so wonderful when I prepare this dish," Shirley relates.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 3

3 medium carrots, julienned
1 tablespoon butter, melted
1/2 teaspoon dried tarragon

Steps:

  • Place 1 in. of water and carrots in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until crisp-tender. Drain. Add butter; stir to coat. Sprinkle with tarragon.

Nutrition Facts :

NEW SEASON CARROTS WITH TARRAGON



New season carrots with tarragon image

A deliciously sweet side dish for the Sunday roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 4

700g young peeled carrots
25g butter
sea salt and black pepper
1 tbsp chopped fresh tarragon leaves

Steps:

  • Put the young peeled carrots (with tops attached if you can get them) in a pan of boiling salted water and cook for 4-5 minutes until almost tender. Drain, put into a pan with a close-fitting lid, then add butter, some sea salt and black pepper.
  • Put on a high heat and, as soon as the butter is melted, add chopped fresh tarragon leaves and jumble gently together. Tip the carrots and cooking juices into a warm dish and serve immediately.

Nutrition Facts : Calories 67 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.45 milligram of sodium

TARRAGON CHICKEN SALAD ON CARROT BREAD



TARRAGON CHICKEN SALAD ON CARROT BREAD image

Categories     Chicken     Appetizer

Number Of Ingredients 1

see recipe Martha Stewart

Steps:

  • see recipe Martha Stewart

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