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• Nuts and nut butter: ... large carrot (8 oz), scrubbed and coarsely grated (2 1/2 cups) 2/3 c. toasted pecans, chopped, plus more for topping. 1/2 c. raisins, roughly chopped, plus more for ...
A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Rainbow carrots add ...
Mix chopped vegetables into ground meat dishes: Blend shredded carrots, zucchini or mushrooms with ground meat for burgers and meatballs to up the fiber and nutrients.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Add the wine and simmer over moderately high heat for 3 minutes. Add the porcini powder and mushroom broth and bring to a boil. Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender. 3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls.
Meanwhile, melt the butter in a small skillet over medium heat. Whisk in the honey, vinegar and a pinch of salt. Bring to a boil and cook until just slightly thickened, 1 to 2 minutes.
Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira; Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham) Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
5. In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
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