Mom2A&M Posted September 24, 2013 Share Posted September 24, 2013 Looking for an easy recipe for carrots. I have a gigantic bag from coscto and want to eat them cooked. Usually they are added to soup but needing a side dish tonight with roasted chicken. I prefer nightshade free but my fall back is cumin roasted carrots. Thanks! Link to comment Share on other sites More sharing options...
GFChris Posted September 24, 2013 Share Posted September 24, 2013 This recipe for Raw Carrot Hummus looks pretty yummy, although I haven't tried it yet. For a Whole30, I would use a better oil than grapeseed: maybe a light (not EVOO) olive oil. http://www.thetastyalternative.com/2011/11/raw-carrot-hummus.htmlHere's a recipe that uses lots of carrots: Carrot Souffle. For a Whole30, use a compliant vanilla extract (no alcohol or sugar) or vanilla powder or bean: http://www.primalpalate.com/blog/carrot-souffle-revisited/ (Haven't tried this one either.) Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted September 24, 2013 Moderators Share Posted September 24, 2013 I like these: http://www.wholelifeeating.com/2012/07/slow-cooker-fenugreek-carrots/ Link to comment Share on other sites More sharing options...
Vian Posted September 24, 2013 Share Posted September 24, 2013 If you are roasting your chicken, just tuck carrots seasoned with salt, pepper, and a little oil or ghee and tuck them in around the chicken with a diced onion. By the time the chicken is cooked, the carrots will be soft and caramelized. Link to comment Share on other sites More sharing options...
Boykinbaby Posted September 24, 2013 Share Posted September 24, 2013 i just made a delicious carrot, orange and fennel soup from Paleo Lunches and Breakfasts On the Go by Diana Rodgers and OMG so good! Link to comment Share on other sites More sharing options...
Mom2A&M Posted September 24, 2013 Author Share Posted September 24, 2013 Wow, these look pretty fancy! Thanks. I am not much of a cook (still) so I'll probably stick with roasting. I'll keep these in mind should I feel more adventurous and/or confident with my cooking skills. Link to comment Share on other sites More sharing options...
Lizitea Posted September 25, 2013 Share Posted September 25, 2013 You aren't thinkiing cumin is a nightshade are you? I don't believe it is. Link to comment Share on other sites More sharing options...
MrsStick Posted September 25, 2013 Share Posted September 25, 2013 Carrots can be boiled/roasted with thyme or dill and compliant oil. I roast them a lot with garlic salt/parsley/cumin/pepper/whatever I feel like too. Or raw. With mayo dip. Mmm. Link to comment Share on other sites More sharing options...
Mom2A&M Posted September 25, 2013 Author Share Posted September 25, 2013 I did think cumin was a nightshade, I guess I need to check that out for sure. Link to comment Share on other sites More sharing options...
SharynF Posted September 25, 2013 Share Posted September 25, 2013 How about Afghan Carrot Hotpot? It's so warming, a great autumn and winter recipe. Just leave out the split peas and use less liquid. Link to comment Share on other sites More sharing options...
cortner1195 Posted October 12, 2013 Share Posted October 12, 2013 We used farmer's market carrots to pan roast two nights ago. I cut the carrots into 1/8inch slices, put them in a saute pan with 2-3tbsp of broth, and a few rosemary leaves. Simmer covered for about five minutes, then removed the lid and cook on medium high until the water is gone, and the carrots start to brown just a bit. Then added some ghee, and a pinch of salt. Just before serving I squeezed a bit of lemon juice over them. Super yummy! Link to comment Share on other sites More sharing options...
Vian Posted October 12, 2013 Share Posted October 12, 2013 http://en.wikipedia.org/wiki/Cumin Apparently it is in the same family as parsley and is used in Ayurvedic medicine to help digestion Link to comment Share on other sites More sharing options...
praxisproject Posted October 13, 2013 Share Posted October 13, 2013 Cumin is not a nightshade But paprika and a few other things are, usually reddish in colour. I'm lazy, I put carrots under a roasting chicken as a "rack". I like the NomNomPaleo Julia Child recipe. Link to comment Share on other sites More sharing options...
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