Easy Festive Season Recipes to Enjoy with NRTC Fresh Produce

Festive Season Recipes By fresh fruit company in Dubai

Who said we should stick to the same recipes every holiday season? To prove we shouldn’t, we compiled some yummy, yet untraditional side dishes made with vegetables that are easy to prepare and will be enjoyed by all family members.

Don’t wait any longer! Head over to our website nrtcfresh.com or use the NRTC Fresh app now to get all the fresh vegetables and fruits you need at unbeatable prices!

Check the recipes below and bon appétit!

Honey Glazed Carrots

Delicious and easy to make! Make sure to prepare an extra amount as they magically disappear fast!

Ingredients:

● A few carrots, peeled
● 1/4 cup honey
● 3 garlic cloves, minced
● 2 tablespoons butter or ghee
● 1 tablespoon olive oil
● 1 teaspoon cinnamon
● 1/2 teaspoon ground ginger
● 1/2 teaspoon salt
● 1/4 teaspoon pepper
● parsley, thyme, or other herbs for garnish (optional)

Instructions:

  1. Preheat your oven to 425F/220C. Then, cut the carrots diagonally. If the carrots are large and thick, you can slice them in half as well.
  2. In a mixing bowl, toss the sliced carrots with the honey, garlic, butter, oil, and spices.
  3. Pour the carrots onto a sheet pan and spread them out.
  4. Roast for 20-25 minutes.
  5. Put the carrots in a serving dish and garnish with parsley, thyme or any other herbs available. Bon appétit!

Smashed Potatoes

Well, we know mashed potatoes, but smashed potatoes? Yeah, it’s crispy, yummy and will only take a few minutes to prepare.

Ingredients:

● Potatoes
● Coarse salt and freshly ground pepper
● 4 to 6 tablespoons olive oil
● 6 to 8 sprigs fresh thyme, picked
● Sour cream, for serving (optional)
● Chopped fresh parsley, for serving (optional)

Instructions:

  1. Heat oven to 425F/220C.
  2. Boil potatoes in a large pot of water generously seasoned with salt. Cook until fork-tender, about 8 minutes. Drain and let cool slightly about 10 minutes.
  3. Drizzle the baking sheets with 1 to 2 tablespoons of oil.
  4. Arrange potatoes on a baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick.
  5. Brush potatoes with remaining oil. Season with pepper and salt and sprinkle with thyme.
  6. Roast for about 25 minutes until golden and crisp. Do not forget to turn the potatoes halfway through baking time.
  7. Serve with sour cream and parsley, if desired.

Cauliflower Puree

Potato puree is so last year! Why not try Cauliflower puree this season and stay a bit on the healthier side?

Ingredients:

● 1 cauliflower head with florets roughly chopped
● 1 cup water or chicken stock, preferably homemade
● 2 to 3 tablespoons sour cream
● 1 tablespoon unsalted butter, softened
● Coarse salt and freshly ground pepper

Instructions:

  1. Combine cauliflower and water or chicken stock in a medium saucepan and bring to a boil over high heat.
  2. Reduce heat to a simmer and cook for about 10 minutes until cauliflower is very tender.
  3. Using a slotted spoon, transfer cauliflower to the food processor bowl. Process until smooth, adding 1 to 2 tablespoons cooking liquid, 15 to 20 seconds.
  4. Add sour cream and butter, and process 5 to 10 seconds more. Season with salt.
  5. Serve hot. Enjoy!

Raspberry Zucchini Carrot Coleslaw

Ingredients:

• Shredded carrots – 2 cups
• Shredded red cabbage – 3 cups
• Shredded zucchini – 2 cups
• Fresh raspberries – 2 cups
• Apple Cider Vinegar – ⅓ cup
• Garlic powder – 1 tsp
• Ground black pepper – 1 tsp

Instructions:

  1. Add all the ingredients in a large bowl with a lid.
  2. Toss it well and refrigerate. Do it for 30 minutes up to overnight and its ready to serve.

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