Category: carrots

Spiced Carrot Dip

1 1/2 Ib carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp ground mustard
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice

* Cook carrots until tender, about 20 minutes. Blend with hand blender.
* Add remaining ingredients and pulse until smooth.
(original recipe said to toast mustard seeds instead of using ground)
adapted from prevention.com

Carrot Bacon

5 medium carrots
4 tbsps maple syrup
1/2 tablespoon soy sauce
¼ teaspoon liquid smoke
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
⅛ teaspoon black pepper

Preheat oven to 350°F (180°C) if using a regular oven. If using an air-fryer set it to 380°F (190°C).

Wash carrots and peel thinly lengthwise with a vegetable peeler or mandolin slicer.

In a shallow dish, mix together the remainder of the ingredients.

Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.

Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10-15 minutes (or in an air-fryer for 5 minutes), flipping halfway through. When they are wavy they are ready. Don’t worry if they’re not crunchy yet, they will harden more as they cool. Sprinkle with salt if you want them to dry out faster and become crispier.

from healthmylifestyle

Russian Carrot Salad (Korean-style)

1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper

Place carrots in a large bowl. Sprinkle garlic over carrots.
Mix vinegar, sugar, and salt together in a small bowl.
Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dr
essing over carrot mixture; toss to coat.
Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

from allrecipes

Grits & Carrots & Shrimp

Ingredients:

Directions:

cook
eat

all together

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

1. 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.
2. In a saucepan, brown the sausage.
3. 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.
4. 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.
5. 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.

 

Quick-Pickled Carrots with Coriander and Chiles

8 ounces carrots, peeled and cut into 4-inch sticks
1/2 cup water
6 tablespoons white vinegar
l 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 clove garlic, halved
1/2 green jalapeno pepper, sliced

1. Arrange carrot sticks upright like soldiers
   in a wide-mouth pint canning jar.
2. In a small saucepan, combine the water,
   vinegar, salt, sugar, coriander seeds and
   peppercorns; bring to a boil. Pour over
   carrots. When close to cool, tuck in garlic
   and jalapeno. Let cool completely, screw on
   lid and store in the refrigerator overnight or
   up to 1 month. MAKES 1 PINT (1S SERVINGS).

PER SERVING 6 cal, 0 g fat, 0 mg chol, 25 mg sodium,
1 g carbo, 0 9 fiber, 1 g sugars, 0 g pro.

SPICED CARROT DIP

Prep time: 5 minutes
Total Time: 30 minutes
Servings: 16

1 1/2 lb carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp mustard seeds
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice

1. STEAM carrots until tender. about 20 minutes. Put in food processor.
2. HEAT oil in small non­stick skillet over medium heat. Add mustard seeds, curry powder. and cumin. Toast. stirring. until fragrant. about 2 minutes.
3. ADD to food processor with remaining ingredients and pulse until smooth.
   Season. (Makes 4 cups.)

NUTRITION (per 1/4 cup serving)
44 cal. 2 g pro. 5 g carb
1 g fiber. 2 g fat. 1 g sat fat.
34 mg sodium

Pear Salad

The same pear & cottage cheese salad as before, but I forgot to add the nutmeg.

Indian Carrot Salad

Ingredients

1 1/4 pounds good-quality coarsely ground lamb
2 teaspoons garam masala
Sea salt
1 pound carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked

For the dressing:

1 teaspoon cumin seeds
1 shallot peeled
1 lemon, zested and juiced
1 heaped teaspoon freshly grated ginger
Extra-virgin olive oil

For serving:
Naan bread
Yogurt
Lemon halves

(c) Jamie Oliver

Carrot Cheesecake Pie

My version of a Kraft recipe for bars.

1-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
3/4 cup Sour Cream
3 eggs
3/4 cup finely shredded carrots (about 2)
COOL WHIP Whipped Topping

HEAT oven to 325°F.

MIX graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13×9-inch pan. Bake 10 min. (OR buy a pie shell)

BEAT cream cheese, vanilla, remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in carrots; spread over crust.

BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.

Carrot orange soup

2 medium leeks
2 tablespoons olive oil
2 1/4 pounds carrot — trimmed, peeled, chopped
1 clove garlic
4 cups broth
2 small oranges
2 tablespoons yogurt — Greek
1 tablespoon chives — chopped for garnish
salt to taste

Trim roots from leeks. Remove tough dark greens. Split leeks lengthwise in half, and rinse well to remove any dirt or grit. Roughly chop the white and light green portion of the leeks. You should have about 2 cups.

Heat oil in a large saucepan over medium heat. Add chopped leeks. Cook and stir until leeks are soft but not brown, about 7 minutes. Stir in carrots and garlic; cook until fragrant, about 1 minute.

Stir in 4 cups broth. Heat to a boil; reduce heat to medium-low. Simmer uncovered, stirring often, until carrots are fork-tender, 20 to 25 minutes.

Finely grate orange zest into the soup. Then, squeeze the juice from the oranges and add the juice to the soup. Puree the soup in the pan using an immersion blender. (Alternatively, puree the soup in small batches in a blender. Return the soup to the pot.)

Heat pureed soup to a simmer. Add additional vegetable broth or water to adjust the thickness to the texture of a light cream soup. Season to taste with salt. Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives.

Serve in warmed bowls topped with a dollop of yogurt and a sprinkle of chives.

Carrot Pudding – Gajar ki Kheer

1 teaspoon saffron threads
2 cups milk
3 cups carrots — peeled and grated
1/2 cup sugar
1 teaspoon cardamom
1/4 cup almonds — slivered blanched
2 tablespoons oil — or butter

Soak the saffron threads in 1/4 cup hot milk.

Peel and grate the carrots. In a large saucepan, boil the remaining quart of milk, sugar, cardamom, almonds, and butler over medium heat for 5-6 minutes, stirring occasionally. Add the gated carrots and mix thoroughly, cooking for 15-20 minutes, until the mixture thickens and the carrots are glazed and sticky. Pour the saffron milk over the mixture and stir for 1-2 minutes. Remove from the heat and serve warm or cold.

Croque Monsieur Mac and Cheese

1/2 pound pasta — ziti or macaroni
1 1/2 cups carrots — diced and cooked
2 cups milk
2 cups gruyere cheese — (about 6 ounces) grated
1 cup parmesan cheese — (about 4 ounces) grated
2 large eggs
3 slices white bread — roughly diced
2 tablespoons unsalted butter — plus more for greasing
1 medium onion — diced
1 clove garlic — minced
3 tablespoons all-purpose flour
1 Pinch cayenne pepper
1/8 teaspoon nutmeg — freshly grated
Kosher salt
8 ounces ham — thinly sliced deli-boiled or bacon

Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Add the ziti and cook until al dente, about 6 minutes. Drain and transfer to a large bowl; toss with 1/4 cup milk.

Meanwhile, combine both cheeses in a bowl. Beat 1/4 cup milk and the eggs in another bowl; fold in the bread and add half of the cheese.

Melt the butter in a saucepan over high heat. Add the onion and garlic; cook, stirring, until just brown, 2 minutes. Cook the carrots with them. Sprinkle in the flour, cayenne, nutmeg and 1 teaspoon Kosher salt; cook, stirring, about 2 minutes. Slowly add 3/4 cup water and the remaining 1 1/2 cups milk; bring to a boil, stirring until thickened. Remove from the heat and whisk to cool slightly. Whisk in the remaining cheese, then add the pasta and toss.

White-On-White Salad

2 large carrots — grated
1 cup cottage cheese
1 tablespoon lemon juice
1 medium pear — sliced or canned pears drained
2 cups lettuce — salad greens; boston lettuce is good

In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.

Cut the pears into quarters and then into eighths.

Add the pear pieces to the carrot mixture and toss carefully to blend. Arrange the mixture on the salad greens and serve at once, sprinkling each serving with a dash of nutmeg.

NOTES : Here’s a tart, tasty salad to whip up and certain to please. Crunchy orange carrots contrast with pale, soft pears and stark, white chewy cheese curs, all blended together with tangy , yellow lemon juice and topped by a dash of perky, brown nutmeg.