FoodReference.com (since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

 You are here > Home > Recipes

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

ROASTED RED CURRY CARROTS WITH GINGER AND GARLIC

Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Active: 15 min
Total: 1 hr
6 Servings

 

Ingredients
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter, softened
• 1/2 teaspoon Thai red curry paste
• 1 pound carrots, cut crosswise on the diagonal ¼ inch thick
• 1 tablespoon julienned fresh ginger
• 1 large garlic clove, thinly sliced
• Salt
• 1/4 cup water
 

Directions
Preheat the oven to 425°F.

In a 1½-quart shallow baking dish, combine the oil, butter and curry paste. Add the carrots, ginger and garlic, season with salt and toss to coat. Add the water and cover the dish tightly with foil.

Roast the carrots for 30 minutes, or until just tender. Remove the foil and roast for 10 minutes longer, or until the carrots are browned in spots and the liquid in the dish has evaporated.

Serve warm or at room temperature.
—Grace Parisi

Make Ahead: The roasted carrots can be refrigerated overnight.
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages