Glazed Carrots With Pistachios and Thyme
1 lb. carrots, peeled and cut into ½" slices on the bias Salt and pepper
Cook carrots uncovered in 2" of boiling water about 15 minutes, or until tender. Drain and season with salt and pepper. Melt butter in skillet. over medium heat, stir in brown sugar and cook until sugar is dissolved, stirring occasionally. Add cooked carrots. Cook slowly until well glazed. Toss with roasted pistachios. Garnish with fresh thyme and serve.
Carrot Yogurt Soup adapted from Sunset’s Make-Ahead Cookbook
2 T cooking oil
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots. Cover and simmer until carrots are tender when pierced (15 to 20 minutes)
Blend with immersion blender, food processor or regular blender with 3/4 cup of the yogurt until pureed. Season to taste with S and P and cayenne (use sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up for 4 months.) Thaw overnight or defrost in microwave.
To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if you like carrot curls you can make by using a vegetable peeler and ‘peeling’ long carrot curls from a carrot. Put these curls in a small bowl of ice water to help them stay curly and crunchy before you serve them in the soup.
Carrot Soufflé submitted by Kris K.
2 lbs of carrots cut
Place carrots in salted water in saucepan. Bring to a boil, then reduce heat and cook for 30 minutes until tender. Drain. Puree carrots with 1/4 cup sugar, flour, baking powder, and vanilla in food processor. Add 3 eggs, intermittently, blend after adding each egg. Add butter and mix thoroughly. Lightly grease 1 ½ quart soufflé dish. Bake at 425 degrees for 45 minutes. Serve immediately. Enjoy!!
Julia's Quinoa Salad: an All Purpose Recipe
(a quinoa plug: it's a whole grain that's fairly high in protein. My family is always a bit lacking in protein, so I often look for places I can add more. -julia) I start by taking one package (or one pound) of quinoa from Trader Joes: I dump it in the rice cooker, and add water (1 part quinoa to two parts
I let the cooked quinoa cool off and then put it in a big bowl. Now the sky is the limit for what to add to it to make it into a 'salad'. What I put in last night: olive oil and lemon juice, diced avocado, sliced kalamata (pitted of course) olives, chopped onions, chopped basil, grated parmesan cheese, diced cooked beets, grated raw carrots. And S & P.
I now have a healthy, high fiber, decent protein lunch/dinner/breakfast (I like savory breakfasts!) that's filled with vegetables. I also used up some odds and ends in the fridge: 1/3 jar olives, 3 carrots, half a bunch of basil (Ok, that was on the counter), 3 small onions, etc.
Other addtions? any leftover cooked meat, chopped, smoked salmon, other herbs, pesto, just look in YOUR fridge! oh: you can use brown rice, white rice, couscous, etc. instead of the quinoa.
Carrot Mint Salad
1 lb. Carrots
Peel the carrots and use a mandolin to shred medium, or use a grater and grate the carrots coarse. If carrots are tender, proceed. If not, quickly blanch the carrots just long enough to render them tender, then plunge in ice water to stop the cooking and refresh the carrots.
Make dressing; add the spices to the lemon juice, along with the shallot. Allow the flavors to bloom for a few minutes. Whisk in the olive oil. Toss carrots with the dressing. Add the mint just before service. If you wanted something a little creamier, you could add in a little plain yogurt to the dressing.
Carote all Giudia
¼ cup olive oil or rendered goose or duck fat
Warm the oil (or fat) in a sauté pan over medium heat. Add the carrots and saute until well coated with fat, 5-8 minutes. Add the water and cover the pan. Reduce the heat to very low and simmer until the carrots are tender, about 20 minutes.
Add the raisins with their liquid, and the pine nuts. Season with S & P. Add a little vinegar or sugar, or both. Serve warm or at room temperature.
Chocolate Chip Carrot Cake adapted from Recipes from a Kitchen Garden by Shepherd & Raboff
1 cup butter, softened
Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy. (I use my standing mixer for this recipe!) Add eggs one at a time, beating well after each addition. Sift dry ingredients together. (if using whole wheat flour mix thoroughly but don't sift); add to creamed mixture alternately with water and vanilla. Fold in carrots, nuts, and chips. Pour/smooth into greased and floured 9x13 inch pan. Bake for 45 minutes. Cool and top with dusted powdered sugar or a citrus glaze or a cream cheese frosting.
Dill Carrot Salad
I enjoy making up some dinner items: sides or a main, ahead of time. This fits the bill. And 3 of the 4 of us only like carrots raw, so cooked carrots are out unless I'm cooking only for myself. -julia
1 bunch carrots, scrubbed and grated
Mix all ingredients, then get creative. A bit of mustard, a few raisins, a few toasted nuts, some other grated vegetables, you get the picture. Make this your own dish. Also: you can use a vinaigrette or yummy olive oil instead of the yogurt.
Natalie's Gingered Baked Carrots
I noticed you have carrots again, here's a recipe: I first sliced the carrots and turnips and roasted them in a glass baking dish with a little bit of butter at about 400 degrees. After 10 minutes in the oven, I sprinkled fresh chopped ginger, soy sauce, and sesame oil over the veggies, added a little bit of water to the pan, and kept them in the oven for another 15 minutes.
SPICY CARROT SALAD
CARROT CUMIN SOUP WITH TOASTED PECANS
Prepare pecans while carrot soup is simmering. On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter a and salt to taste.
In a blender puree soup until smooth. Divide soup between 2 soup bowls and top with pecans.
Gourmet, January 1997
RICE WINE AND SESAME-FRIED CARROTS (Ninjin No Shoyu Age)
Japanese Vegetarian Cooking, Patricia Richfield
3 to 4 carrots
Wash unpeeled carrots thoroughly. Cut into 1-inch chunks, place in a saucepan and steam until soft. Mash with a potato masher or puree in a blender or food processer. Add all ingredients to a blender or processor and blend well. Chill before serving.
CILANTRO CARROTS WITH CUMIN
Bon Appetit, October 1995
CHILLED CARROT SOUP WITH CUMIN AND LIME
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
Bon Appetit, August 1998
ARUGULA SALAD WITH CARROT AND YELLOW PEPPER
Gourmet, April 1990
carrots, peeled and-diagonally sliced ( 1/4" thick)
Good Friends Cookbook
Disney's Family Cookbook
CARROTS IN BEER
Grate carrots and saute them lightly in the tiniest bit of butter and sprinkle with ground nutmeg. Delicious!
CARROT SALAD WITH LIME AND CILANTRO
MOROCCAN CARROT SALAD
Peel baby carrots, leaving 1/4 inch of stem attached. Cut them in half lengthwise and boil until tender in salted water with a crushed clove of garlic. Drain and cool to room temperature. Toss them with a little ground cumin, paprika, and salt, and a pinch each of cinnamon and cayenne. Toss together with lemon juice, olive oil and chopped parsley,and set aside to marinate for at least an hour before serving.
Chez Panisse Vegetables, Alice Waters
WHITE CARROTS FOR DINNER
Slice white carrots thin into coins. Cook on highish heat with garlic in a bit of oil or butter for a few minutes. Add a dash of honey or sugar if a sweetness is desired.
2 C flour
Mix well together:
Add to liquid mixture (beat well after each addition):
2 C grated carrots
Add sifted dry ingredients. Mix well. Pour into greased and floured 9x13-inch pan. Bake at 350 F for 40 minutes.
Chinese Noodle and Carrot Salad
6 medium carrots
Trim and pare carrots, cut into thin, long diagonal slices. Add carrots to 2 pints of boiling water, return to boil and simmer for 5 minutes until tender. Drain and flush with warm water. Bring 2 further pints of water to boil in kettle. Cut bundle of noodles once or twice across to shorten. Slip noodles into boiling water and simmer for 2 minutes. Drain and rinse. In bottom of a salad bowl combine soya sauce, sesame oil, garlic, sugar and sesame seeds. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add chili oil to taste. Cover salad and chill at least 4 hours to let flavors develop.
Curried Carrot Dip
3oz finely grated fresh carrots
Carrot sticks, celery, red pepper sticks.
Mix sour cream, carrots, apricot preserves, mustard, curry powder and chilli flakes. Serve with vegetable dippers. Makes 1-2 pints.