Beef Keema With Carrots and Potatoes
PORK ROAST WITH POTATOES AND CARROTS RECIPE | MYRECIPES
Serve kid-friendly applesauce on the side.
Provided by Rosemary Black
Yield 4 servings plus about 6 1⁄2 cups of leftovers
Number Of Ingredients 7
Steps:
- Prep time: 10 minutes Roasting time: About 2 hours Preheat the oven to 425 degrees. Trim fat from pork roast. Sprinkle the pork with salt, pepper, and rosemary. Cut the garlic into slivers. Poke holes in the roast with a sharp knife and insert garlic slivers. Put the pork on a rack in a roasting pan and place in the oven. Reduce heat to 325 degrees, and roast meat for about 45 minutes. Toss the potatoes and carrots with the olive oil, sprinkle with salt, and place in the pan around the pork. Roast another 75 minutes, or until a meat thermometer reads 160 degrees. Cover with foil and let stand 15 minutes before slicing.How kids can help: Measure ingredients; toss vegetables with oil and sprinkle with salt.
Nutrition Facts : Calories 401 calories, CholesterolContent 68 g, FatContent 16 g, SaturatedFatContent 4 g, SodiumContent 172 mg
INDIAN BEEF KEEMA WITH CARROTS & POTATOES RECIPE | BBC ...
Keema is a traditional Asian dish made with mince - flavour it with spicy curry powder and pack in some carrots and potatoes for extra texture
Provided by Jennifer Joyce
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.
- Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.
Nutrition Facts : Calories 351 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 6 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.7 milligram of sodium
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS ...
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category side-dish
Cuisine italian
Calories 269 calorie per serving
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
ROASTED SWEET POTATOES AND CARROTS RECIPE - COUNTRY LIVING
Coated in orange juice and spices — in addition to the usual oil — this sweet potato, carrot, and onion mix pops with flavor.
From countryliving.com
Reviews 4.7
Total Time 50 minutes
Category vegetarian, autumn, Christmas, dinner party, feed a crowd, Thanksgiving, dinner, lunch, side dish
Cuisine American
Calories 290 calories per serving
- Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat. Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving. To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES
Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving
-
- If you're cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
- Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
- Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little – it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking, and add the garlic and rosemary.
- Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
- Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES
Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving
-
- If you're cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
- Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
- Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little – it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking, and add the garlic and rosemary.
- Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
- Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND ...
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 0 minutes
Category main-dish
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
CARROTS & POTATOES ROASTED W/ ONION AND GARLIC RECIPE ...
I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 321.2 per serving
- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
OVEN ROASTED POTATOES & CARROTS | JUST A PINCH RECIPES
This is another recipe from my Mother's file. I believe it was originally from Lipton. These veggies are good. We like to make them anytime, but especially for holidays.
From justapinch.com
Reviews 5
Category Vegetables
- Bake uncovered, stirring occasionally, for 40 minutes or until potatoes and carrots are well roasted, tender and golden brown. Enjoy amazingly delicious roasted potatoes and carrots!
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND ...
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 136 per serving
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
ROAST CHICKEN WITH POTATOES & CARROTS | FOOD REVOLUTION ...
This is a classic Sunday dinner that the whole family will love. It's super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I've seen the way low-standard chickens are kept and I'd never feed them to my kids.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
-
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
- Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it's done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AN…
I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 136 per serving
- Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.
ROAST CHICKEN WITH POTATOES & CARROTS | FOOD REVOLUTION ...
This is a classic Sunday dinner that the whole family will love. It's super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I've seen the way low-standard chickens are kept and I'd never feed them to my kids.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving
-
- Preheat the oven to 220°C/425°F/gas 7.
- Scrub, trim and halve the carrots lengthways.
- Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting tray.
- Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray.
- Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
- Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.
- Reduce the oven temperature to 200ºC/400ºF/gas 6, then add the chicken and roast for 45 minutes.
- Carefully remove the tray from the oven, use tongs to turn the vegetables over, then spoon any juices from the tray over the chicken.
- Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it's done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.
- Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed.
- Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.
- Using a sharp carving knife, carve up the chicken, then serve with the roasted veg. Delicious with a green salad on the side.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
CROCK POT PORK ROAST, POTATOES, AND CARROTS RECIPE - FOOD.COM
I decided to come up with my own Pork Roast recipe for a crock pot. I took a few ideas from the other recipes and this is what I came up with.
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 593.2 per serving
- Place potatoes, carrots, and roast into crock pot and set to low for 6 hours.
HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND ...
Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a commanding presence on your holiday table. That other holiday favorite, beef tenderloin, can't begin to compare in brawn or beefiness. The rib meat has the most marbling in the steer, and it's that marbling that gives the roast its deep, minerally essence. The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness. And while the beef rests after its turn in the oven, a minor amount of its marvelous rendered fat anoints carrots and potatoes, which helps goad them toward their own golden goodness. **_Editor's Note:_** This recipe is part of _Gourmet's_ Modern Menu for A Christmas Classic. Menu also includes [Green Beans with Caramelized Pecans](/recipes/food/views/51142200) and [Tiramisu Yule Log](/recipes/food/views/51142210) .
From epicurious.com
Reviews 3.8
Total Time 4 hours
- To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.
COLCANNON POTATOES RECIPE: HOW TO MAKE IT
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Side Dishes
Cuisine Europe, Irish
Calories 168 calories per serving
- Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
ROSEMARY MASHED POTATOES RECIPE: HOW TO MAKE IT
"In these special-occasion mashed potatoes, I use whipping cream instead of milk. I must admit that I was a little shocked when a good friend suggested this, but have to agree that it certainly makes ordinary mashed potatoes taste exceptional."
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Side Dishes
Calories 280 calories per serving
- Place potatoes in a Dutch oven; add 1 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., Place potatoes in a large bowl. Add the cream, butter, rosemary, nutmeg, pepper and remaining salt; mash until desired consistency.
BRAISED CHICKEN THIGHS WITH CARROTS, POTATOES AND THYME ...
<p>Fresh herbs and sweet carrots update this old-fashioned skillet dinner. To retain its fragrance, add the thyme just before serving. If you use a <a href="https://youtu.be/l-yqae5WH7w"><b><u>Staub Braise and Grill Pan</u></b></a>, you can streamline the process by searing the chicken and sautéing the vegetables at the same time.</p>
From williams-sonoma.com
Reviews 4.7
Total Time 60 minutes
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
POTATOES AND CARROTS RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
ROASTED CARROTS AND POTATOES RECIPE | ALLRECIPES
See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
From allrecipes.com
CHICKEN WITH POTATOES AND CARROTS RECIPE | MYRECIPES
Stir together potatoes, carrots, and onions in a large bowl. Drizzle with remaining 1 Tbsp. olive oil, and sprinkle with remaining 1 tsp. salt …
From myrecipes.com
GARLIC HERB ROASTED POTATOES RECIPE WITH CARROTS AND ...
Jul 27, 2021 · This simple veggie blend of potatoes, carrots, and zucchini is seasoned with delicious garlic and fresh herb mix then roasted to maximum deliciousness. The roasted potatoes carrots and zucchini recipe …
From eatwell101.com
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
After 2 hours, add the carrots and potatoes. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender. Feel free to adapt the recipe …
From onceuponachef.com
CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE | SOUTHERN ...
While we love the recipe as is, if you want extra credit, heat a couple tablespoons of olive oil in a skillet and cook the thighs skin-side down over medium-high heat until crispy and golden. Then just place them with the vegetables in your slow cooker so the meat becomes …
From southernliving.com
SPICY POTATOES, CABBAGE, AND CARROTS RECIPE
May 16, 2021 · This enticing dish of potatoes, cabbage, and carrots is cooked in a mildly spicy and extremely flavorful mix of ginger, turmeric, and pepper. Inspired by a classic Ethiopian vegetable stew called tikil gomen , which is a vegan-friendly and healthy one-pot …
From thespruceeats.com
ROASTED CARROTS, POTATOES & ONIONS | TASTY KITCHEN: A ...
Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic. Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), …
From tastykitchen.com
SLOW-COOKER CHUCK ROAST WITH POTATOES & CARROTS RECIPE ...
Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around …
From eatingwell.com
SLOW-COOKER CHICKEN WITH POTATOES, CARROTS & HERB SAUCE ...
Impress the in-laws, neighbors or any other dinner guests with this pretty dish. It's a slow-cooker chicken recipe that actually looks and tastes like it was oven-roasted. To save time, prep the vegetables a day ahead or in the morning, and then refrigerate until ready to …
From eatingwell.com
AIR FRYER ROASTED CARROTS AND POTATOES - KINDA HEALTHY RECIPES
Aug 14, 2020 · Toss the potatoes and carrots in 1 Tbsp (16g) olive oil and air fry for 15 minutes at 400ºF. Mix the dry ingredients together in a small bowl while the potatoes and carrots cook. After 15 minutes, transfer the potatoes and carrots back to the mixing bowl …
From masonfit.com
PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
Jul 23, 2021 · This easy, flavorful pot roast is an all-in-one meal that your family will love. Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal.After searing the beef and quickly sautéing the onions, the meat is slowly simmered on the stovetop.
From thespruceeats.com
ROASTED POTATOES AND CARROTS {JUST 5 INGREDIENTS} - SPEND ...
Sep 27, 2019 · Roasted Potatoes and Carrots not only go with everything, but everyone loves them! They are an easy, one-pan recipe of baked veggies. Just chop and toss with Italian seasoning before baking until perfectly tender.. This dish is easy to prepare and …
From spendwithpennies.com
PERFECT POT ROAST RECIPE WITH POTATOES AND CARROTS
Jul 23, 2021 · This easy, flavorful pot roast is an all-in-one meal that your family will love. Carrots, onions, and potatoes make this classic beef pot roast a hearty one-pot meal.After searing …
From thespruceeats.com
ROASTED POTATOES AND CARROTS {JUST 5 INGREDIENTS} - SPEND ...
Sep 27, 2019 · Roasted Potatoes and Carrots not only go with everything, but everyone loves them! They are an easy, one-pan recipe of baked veggies. Just chop and toss with Italian seasoning …
From spendwithpennies.com
ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOE…
The potatoes had the nicest crust, and the horseradish sauce added just the right tang to the cabbage and carrots. I have oven-cooked corned beef before, but it was never as good as this, so I have always preferred the stove top method. Never again! I could go on and on about how much better the cabbage, potatoes and carrots …
From onceuponachef.com
KIELBASA AND POTATOES RECIPE - EASY KIELBASA RECIPES
Mar 04, 2021 · Serve the polish sausage and potatoes as is, with a vegetable side or even for breakfast with some eggs. Recipe Tips and Variations. Since this recipe was originally published back in …
From momfoodie.com
ROASTED SWEET POTATOES AND CARROTS ⋆ EASY & TASTY SHEETP…
Jan 07, 2021 · For this recipe we are roasting sweet potatoes with carrots, so we cut both vegetables into the size size cubes, or squares, so they are easier to eat together. ? Herb + spice combination ideas This recipe …
From forkintheroad.co
BRAISED CHICKEN WITH CARROTS AND POTATOES - DINNER AT THE ZOO
May 19, 2019 · This is a basic recipe for braised chicken that you can add other ingredients to for a different flavor profile. Chicken: Instead of chicken thighs, try bone-in skin-on drumsticks, chicken legs or breasts. Potatoes: You can use red potatoes, purple potatoes or sweet potatoes in lieu of Yukon gold potatoes.
From dinneratthezoo.com
CROCKPOT CHICKEN AND POTATOES WITH CARROTS
Crockpot Chicken and Sweet Potatoes. Swap the diced white potatoes for 3/4-inch diced sweet potatoes. What to Serve with Crockpot Chicken and Potatoes. This recipe is plenty hearty …
From wellplated.com
Source: https://stevehacks.com/potatoes-and-carrots-recipe
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