carrots

OLYMPUS DIGITAL CAMERA photo credits: Jason Brooks. Master of imagery. Savory summer veg pancakes with herbed cream bliss Find this recipe for savory zucchini and carrot pancakes with basil and scallion cream under summer squash, here.

Roasted carrots with honey and rosemary

  • 1 bunch carrots, sliced along the diagonal or keep whole
  • 1 Tbs olive oil
  • salt
  • pepper
  • 1 tsp honey
  • 1 Tbs fresh rosemary

Preheat oven to 365 degrees F. Place the carrots on to a cookie sheet or baking tray. Drizzle the olive oil and honey over the carrots and gently toss with your hands coating the carrots well. Toss with rosemary. Season with some sea salt and black pepper to taste. Place the carrots in the oven and bake for 20 minutes. After 20 minutes, turn the carrots over and bake for a further 15 minutes. Whole carrots may take longer to roast, depending on size. Take the carrots which are cooked out and set them aside on a plate until the rest are ready to serve. The best way to test if they are cooked is by piercing them with the tip of a sharp knife – it should pierce the carrot with little resistance.

Roasted Carrot Soup

  • 6 to 8 large carrots (about 1 1/2 pounds)
  • 1/4 cup olive oil
  • Salt
  • cups chicken or vegetable stock 
  • piece ginger, an inch long, peeled
  • sprig thyme, plus more for garnish
  • 1/2 large sweet onion, chopped
  • large garlic cloves, chopped
  • Freshly ground black pepper

Cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes. Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes. Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots. Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree. Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.

“Burnt” carrots and parsnips Roast these roots (carrots, parsnips, potatoes) until they’re crispy-burnt on the edges. Trust us, you’ll swoon for these carmelized carrot sugars, sweet and bitter. Next best thing to straight out of the ground.

  • 1 bunch carrots (peeled or not, however you prefer)
  • 2 Tbsp olive oil
  • salt and fresh ground black pepper
  • ¼ medium onion, finely chopped
  • 4 Tbsp unsalted butter, cut into pieces
  • ¼ cup bourbon (optional; this is in the original recipe from BA, but if you a fresh out of bourbon, don’t worry about it. We’re seemingly always fresh out of bourbon)
  • 3 Tbsp dark brown sugar

Preheat oven to 450 degrees. Toss carrots (and other roots), and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occationally, until tender and charred in spots, 20-25 minutes. Remove vegetables from the oven, add onion, butter, burbon (optional), and brown sugar, and toss to coat. Roast, tossing occationally, untik sugars have carmelized and vegetables are completely softened, 8-10 minutes. Transfer carrots to a platter and pour any juices over.

Carrot top pesto Don’t forget to eat your carrot greens! Carrot greens are edible and they are delicious. Toss them into your next pot of carrot potato soup, or include them in a pasta sauce. Or crunch on them fresh, right off the carrot, tossed in a green salad. Here is a recipe for carrot top pesto adapted from Diane Morgan’s cookbook Roots. She suggests serving this pesto as a dip with crackers, smeared on bruschetta with a dollop of goat cheese, or mixed in with pasta.

  • 1 cup lightly packed carrot leaves (lowest, thick stems removed)
  • 6 Tbsp. extra-virgin olive oil
  • 1 large garlic clove
  • ¼ tsp. kosher or sea salt
  • 3 Tbsp. pine nuts, toasted (or walnuts, we like to use sunflower seeds)
  • ¼ cup freshly grated Parmesan cheese

In a food processor, combine the carrot stems and leaves, oil, garlic, and salt until mined finely. Add the pine nuts and the Parmesan and pulse until everything is combined.  Taste and add salt if needed. You can use this right away or cover and refrigerate for up to 2 days. This pesto also freezes well.

I usually toast nuts on the stove top using a dry skillet. Here is a suggestion for toasting nuts from Diane Morgan: “Toasting pine nuts, almonds, walnuts, pecans, hazelnuts, cashews and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350F oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed.”

Carrot Cake Check out this link to Food52.com’s amazing Carrot Cake with Cardamom recipe, “a carrot cake with a ton of character.” As they say, cardamom=character.

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • teaspoons vanilla
  • eggs
  • cups carrots, shredded
  • cups flour
  • cup self-rising flour
  • teaspoons baking powder
  • teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • orange, zest of
  • 3/4 cup vegetable oil
  • 3/4 cup yogurt, plain

In the bowl of mixer, with paddle attachment, beat sugar and eggs until light yellow. Add vanilla. In a large bowl, combine flours, baking powder, salt, cardamom, and cinnamon. Add carrots and orange zest and toss to coat. Add flour mixture, alternately with yogurt and oil, to egg mixture. Stir only until just combined.

Preheat oven to 325. Grease and flour two 9″ cake pans. Pour batter evenly into pans. Bake until golden, about 50-60 minutes. Allow to cool completely. Frost with Cream Cheese Frosting. Here’s a quick cream cheese frosting:

  • 1/2 cup butter
  • 16 oz cream cheese
  • cups powdered sugar
  • teaspoon vanilla
  • pinches salt(optional)

Cream butter and cream cheese. Add powdered sugar. Beat well. Add vanilla.

 

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Storage tip: Cut greens off and place root in a closed container with plenty of moisture by either wrapping in a damp towel or dunking in cold water every couple of days.

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