Appetizer (while we fixed the rest of the meal):
the cream cheese dip from the Big Carrot book. We make it often.
Thai Carrot Salad
1 lb carrots julienned
1/3 c. rice vinegar
zest and juice from one lime
2 T. maple syrup
1/2 t. Thai pepper flakes
1 3/4 c. chopped roasted peanuts
Blend together vinegar, lime, maple syrup, and pepper flakes.
Toss with carrots. Let stand for an hour or two.
Before serving add peanuts.
Original recipe: 1/4 cup crystalized ginger, julienned / 1/4 cup chopped cilantro.
Carrot “Soup”
Well, it was supposed to be a soup, but I forgot to add the cream, so it was a very thick soup (almost a stew). Serve in a bowl.
1 stick butter
4 c. carrots, sliced
1 c. potato, chopped
1/4 cup star anise in a cheesecloth bag
1/2 lb. bacon
4 cloves garlic, minced
1 qt. chicken broth
In a heavy pot, melt butter over medium heat. Add carrots and potato. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Stir in garlic. Add bacon and broth and bring to a boil. Reduce heat and simmer, covered, until carrots and potatoes are tender, about 10 minutes.
Carrot Macaroni and Cheese with Sausage
1 lb carrots, peeled and grated in food processor
zest and juice of one orange / zest removed with a veggie peeler in strips
3 cups ziti pasta
8 oz. sharp cheddar cheese
1 lb. sausage
- Preheat the oven to 350°. In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender / food processor and puree until very smooth.
- In a saucepan, brown the sausage.
- Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
- Return the pasta to the pot. Add the reserved water, the carrot puree, and sausage and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer.
- Transfer the pasta to a 9X13 glass dish (coat with vegetable oil) and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Let stand for 5 minutes before serving.
Adopted from Food & Wine. We didn’t do: End the end of step 4, stir in the tarragon and season with salt and white pepper.
Carrot-Cake Thumbprint Cookies
Active Time: 35 min.; Total Time: 1 hr. 45 min.; Makes: 1 dozen
1 stick unsalted butter, melted;
plus 1/2 stick, room temperature, for frosting
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (about 3)
3/4 cup pecans. finely chopped
1/4 cup confectioners’ sugar
4 ounces cream cheese, room temperature
1 1/2 teaspoons apricot jam
- Preheat oven to 350 deg. In a large bowl. whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots. Cover and refrigerate 30 minutes.
- Roll dough into 1 1/2 inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
- In a bowl, beat remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in cream cheese until just combined. Swirl in jam. Fill center of each cookie with cream-cheese mixture; serve.