Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Christmas Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Saturday, 10 January 2015

Christmas Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Christmas Vegetable Recipes Biography

Source:- Google.com.pk

Carrots with Pistachio-Herb Butter
Lime and pistachios add brightness and crunch to crisp-tender carrots. This recipe is designed so that you can do most of the work well in advance, making it perfect for a Thanksgiving or Christmas dinner. Then all you need to do is cook the carrots and toss them with their seasonings. See the Make-Ahead Tips for details.

Read more: http://www.finecooking.com/recipes/carrots-pistachio-herb-butter.aspx#ixzz3OTSMc8nd
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    1/2 cup salted, roasted, shelled pistachios
    1/2 cup lightly packed fresh flat-leaf parsley leaves
    1 Tbs. packed fresh mint leaves
    2 oz. (4 Tbs.) unsalted butter, softened
    1/2 oz. finely grated Parmigiano-Reggiano (1/2 cup)
    1 tsp. packed finely grated lime zest
    4 to 6 drops hot sauce, such as Sriracha
    Kosher salt
    3 lb. carrots, peeled and cut into pieces about 2 inches long and 1/2 inch wide.
    2 tsp. fresh lime juice; more as needed

Make the pistachio butter

Coarsely chop the pistachios in a food processor. Set aside half of the nuts. Pulse the remaining nuts until they are quite fine but not pasty. Add the parsley and mint, and pulse again until the herbs are finely chopped. Add the butter, cheese, zest, hot sauce, and 1 tsp. salt; pulse until well blended. If working ahead, scrape the butter onto plastic wrap, shape into a log, wrap, and freeze. Seal the reserved pistachios in a small zip-top freezer bag or other airtight container and freeze.
Cook and finish the carrots

Take the butter out of the refrigerator if made ahead. Combine the carrots and 1 tsp. salt in a 4-quart saucepan and add enough water to just cover. Cover the pan and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook to your liking, about 5 minutes for crisp-tender.

Reserve about 1/4 cup of the cooking water, drain the carrots, and then return them to the pan. Add the butter in pieces and toss to melt and coat the carrots. Add the lime juice and some of the reserved water, if necessary. Season to taste with salt and more lime juice. Serve topped with the reserved pistachios.
Make Ahead Tips

The butter can be made up to one month ahead and frozen (along with the reserved pistachios). Thaw the butter in the refrigerator for one day and the pistachios at room temperature.

The carrots can be peeled and cut up to two days ahead. Seal in a zip-top bag or other airtight container and refrigerate.

Jewel Roasted Vegetables
I call this recipe, excerpted from the cookbook The Food You Crave, Jewel Roasted Vegetables because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.
4 medium beets
    1-1/2 pounds carrots
    1-1/2 pounds Brussels sprouts
    8 large cloves garlic, left unpeeled
    3 tablespoons olive oil
    1 tablespoon chopped fresh thyme
    1/2 teaspoon salt, plus more to taste
    1/4 teaspoon freshly ground black pepper, plus more to taste

Preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.

While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.

When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Christmas Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics