Carrots Recipes

3 tablespoons butter
1 bunch carrots, sliced crosswise
¼ cup chicken stock or water
1 tablespoon vinegar (I used apple cider)
1 tsp sugar or maple syrup
Salt and pepper
1 tablespoon minced dill

Heat butter in skillet on medium.  Add carrots, stock, vinegar, sugar, salt and pepper.  Simmer covered until just tender, about 5 minutes.  Uncover and turn up the heat to reduce the liquid to a sauce.  Add dill and mix.  Serve.

1 bunch carrots, cut into 1.5”x .25” x .25” sticks
4 tablespoons cilantro, chopped
1+ tablespoon lemon juice
1+ tablespoon olive oil
Salt, paprika, cayenne powder to taste
Scallions, chopped (optional)

Drop carrots into a pot of boiling water for 10 seconds.  Remove to bowl and add the rest of the ingredients.  Combine well and serve either room temp or chilled.

1 onion, sliced into thin rounds
3 Tbls butter
1 bunch carrots, sliced into thin rounds
1 quart chicken stock
½ bunch cilantro, coarsely chopped
¼ tsp cayenne pepper
Juice of 1 lime
Salt and pepper to taste

In a heavy-bottomed pot over medium-low heat, melt the butter. Add the onion and carrots and sauté until tender, 8-10 min. Add the chicken stock, bring to a boil, then lower the heat to a simmer. Simmer until vegetables are very soft, about 15 min. Add cilantro, cayenne, lime juice and seasoning. Puree, either with a hand-held immersion blender, or by allowing the soup to cool slightly before transferring to a blender or food processor. Serve with a dollop of sour cream in each bowl. Serves 2-4.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

This is an elegant, light, and sweet side dish to dress up your carrots.  Great for a winter party!

4 cups carrots, peeled and chopped
4 tablespoons butter
2 cups onions, minced
2 eggs, separated
salt to taste
1/4 teaspoon ground gloves

Steam carrots until tender, about 15-20 minutes.  Cook onion in butter until tender in skillet.  Puree carrots and onions together with egg yolks, salt, and cloves until smooth.  Beat egg whites to stiff and gently fold into carrot puree.  Pour into a buttered baking dish.  Bake in a 350 degree oven for 20 minutes until puffy.

1 cup minced onion
1/4 cup peeled and minced fresh ginger root
1 stick of butter
6 cups chicken stock
2 pounds of carrots, peeled and sliced
1 1/2 cups cream or half and half or milk
1/2 teaspoon cinnamon
salt and pepper to taste

In 4 tablespoons butter, saute onion and ginger root until softened, about 5-10 minutes.  Add the carrots and chicken stock.  Bring to boil, turn down, and simmer until carrots are very tender, about 1/2 hour.  Puree, stir in cream, remaining butter, cinnamon, salt and pepper.  Serve hot!
 

Availability: July-March

Storage tips: Refrigerate in a plastic bag. Carrots store very well in the fridge and should at least a month. If you want to store carrots from a bunch for a while, remove the tops before putting them in a bag. Fall grown storage carrots should last many months in cold storage.

How to eat: Carrots are a wonderfully diverse vegetable. They can be steamed, used in stir-fries, roasted, sliced or grated and used in salads, or eaten raw as snacks. They’re great for kids’ lunches!

How to preserve: Best: Store them in your refrigerator as described above!  Other ways are to ferment them into Ginger Carrots or with cabbage in a sauerkraut.  You can blanch and freeze them or can them, too.

This recipe is so simple and amazing!  It brings out the sweetness in carrots like no other.  To mix it up try the sweet and sour variation below that is also soooo good!

Basic Coconut Carrots

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt and pepper. Serve immediately with a dollop of sour cream on each portion.

 

Sweet and Sour Coconut Carrots Variation

3 TBSP coconut oil
1 lb. carrots, sliced thinly and halved or quartered if fat ones
2 teaspoons lemon juice
1/2 teaspoon ground cumin
Sour cream
Salt and pepper

Heat oil on medium in heavy bottomed skillet. Add carrots and sauté, stirring frequently for 20 minutes or until very soft. Season to taste with salt, pepper, lemon juice, and cumin. Serve immediately with a dollop of sour cream on each portion.

3 tablespoons oil
1 large onion, chopped
1 tablespoon ginger, minced
several cloves of garlic, minced (optional)
2-4 teaspoons curry powder depending on taste
2 lbs carrots, chopped
3-4 cups chicken broth or vegetable broth
salt and pepper to taste
sour cream

Heat oil in saucepan and add onion.  Saute until softened about 10-15 minutes.  Add ginger, garlic, and curry powder.  Saute about 1 minute.  Add carrots and chicken broth.  Bring to boil, reduce to simmer, and cook until carrots are tender, about 20-30 minutes.  Puree soup and thin with water if necessary.  Add salt and pepper to taste and serve hot with a dollop of sour cream in each bowl. 

These are a great way to jazz up plain carrot sticks and make them better for you to boot!  This recipe is for a pint jar but feel free to make a quart or more of them by multiplying the recipe.  By the way, since these are lacto-fermented, you have to make them ahead of time.

carrots, cut into sticks
1 clove garlic, peeled
1/2 inch ginger root, sliced
1/2-1 teaspoon curry powder (we use homemade curry powder here--see recipe below)
salt and water

Pack your carrot sticks, garlic, ginger, and curry powder into a pint jar.  Leave 1 inch of head space clear of ingredients at the top of your jar.  Make up a brine of 2 cups water to 1.5 tablespoons of salt.  Stir to disolve then pour over your carrot sticks leaving 1 inch of head room from the top.  Cap tightly and leave at room temperature for 5-7 days or until desired taste is obtained.***  When you like the taste, refrigerate and enjoy!

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

 

Madhur Jaffrey's homemade curry powder

2 tablespoons ground corriander
1 tablespoon whole cumin seeds
2 teaspoons whole peppercorns
1 1/2 teaspoons whole mustard seeds
6 whole cloves
3 dried hot peppers (like cayennes), crumbled (or 2 tablespoons dried red chili flakes)
1 teaspoon whole fenugreek seeds
1 teaspoon ground turmeric

In a small skillet, toast the corriander, cumin, peppercorns, mustard seeds, cloves, and chilies until lighly toasted and smelling really good.  Stir the spices to prevent burning.  Add fenugreek seeds and turmeric and stir for 10 seconds.  Remove spices from skillet to cool.  Grind spice mixture in a coffee grinder or mortar and pestel.  Viola, your very own curry powder!

2+ pounds carrots, grated
1 TBSP fresh ginger, minced
1 TBSP sea salt

In a bowl mix carrots, ginger, salt and cabbage or whey (if using) and pound or massage using clean hands for 5 minutes until you see lots of juices.  Pack into a wide-mouth quart jar, leaving more than one inch of head room from the top.  Press down with spoon or pounder until you see juices around the top.  Put lid on tightly, label, and leave out at room temperature for at least 48 hours up to a week or so.***  Then store in the refrigerator and start eating!  These will keep for months in the fridge.

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

2 Tbls cooking oil
¾ cup onion, chopped
1 lb. carrots, peeled and chopped
½ apple, cored, peeled, and chopped
2 garlic cloves, minced
½ tsp ground cardamom
3-4 cups chicken broth
4 Tbls butter
¾ tsp vanilla extract
Salt to taste
Sour cream or heavy cream (optional)

Heat the oil in a large saucepan over medium heat. When hot, add the onions and carrots and sauté for 5 minutes, stirring. Add the apple, garlic, and cardamom and cook for 5 more minutes, stirring. Add the broth, bring to a boil, then turn down to a simmer and cook until carrots are tender, about 15-20 minutes. Stir in butter, vanilla, and salt. Puree with a handheld blender or in a regular blender after cooling slightly. Serve hot with an optional spoonful of cream in each bowl. Serves 2-4.

Make sure to add enough salt to this soup because that's what makes it sparkle!  The tahini is usually unsalted so add accordingly and enjoy this unusual version of classic carrot soup.

2-3 tablespoons oil
1 cup chopped onion
2 pounds carrots, peeled and chopped
6 garlic cloves, peeled
1/4 teaspoon ground coriander
3/4 teaspoon cumin
1/4 to 1/2 teaspoon red chili flakes
1 teaspoon salt (to taste)
4 cups chicken broth
2 tablespoons of lemon juice (about 1/2 large lemon)
3 tablespoons plain tahini

Heat oil on medium in pot.  Add onions, carrots, spices, and salt.  Saute until the veggies begin to soften, about 10 to 15 minutes.  Add broth.  Bring to boil, turn down and simmer until carrots are very tender, about 20 to 30 minutes.  Add lemon juice and tahini.  Blend the soup.  Check the seasoning and add more salt if needed.  Serve hot with a dollop of sour cream or creme fraiche.
 

Carrots, peeled and chopped into small pieces
Beets, peeled and chopped into small pieces
Kohlrabi, peeled and chopped into small pieces (optional)
Olive oil to coat liberally
salt, pepper, and optional herb of choice (we used thyme)

Toss all of the ingredients together and spread onto baking sheet in a more or less single layer.  Roast at 400, stirring a couple of times to prevent sticking, until tender and very sweet.  Serve hot and leftovers also good reheated with eggs for breakfast!  Enjoy!

1-2 onions, peeled and chopped
3-4 cloves garlic, minced
2 lbs carrots, peeled and chopped
chicken broth and/or coconut milk (approx 4-6 cups total)
peanut butter to taste
cayenne pepper or hot sauce to taste

Heat cooking oil in pan and sauté onions until softened, about 10 min, stirring.  Add carrots, garlic, and chicken broth and/or coconut milk to cover and simmer until carrots are tender, about 20-30 min.  Puree and add the rest of the ingredients.  Check for salt and pepper and serve hot.  

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