Tag Archives: Carrots

Curried Carrots and Lentils

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  • 1/2 c. dried lentils (red or brown)
  • 1 1/2 c. water
  • 3 carrots, cut into pieces
  • 1/2 c. chopped onion
  • 1/4 c. raisins
  • 2 T butter
  • 1 t salt
  • 3/4 t. curry powder

Combine the lentils and about 1 c of the water in a saucepan, cover and simmer, until the lentils are just cooked. Add the carrots, the rest of the water and all of the other ingredients. Cook until done. Might need to add a bit more water. (The directions for this are actually for a microwave, so I do it on the stove and if the truth be known, I’m not  very good about measuring carefully.)

Adapted from The New Basics Cookbook .

Cauliflower-Cheese Soup

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  • 2 cups potato chunks
  • 1 cup chopped onion
  • 2 cups cauliflowerets
  • 1 ½ tsp. salt
  • 1 cup chopped carrot
  • 4 cups stock or water
  • 3 medium cloves garlic

Place above ingredients together in pot. Bring to a boil, cover and simmer 15 minutes. Let cool 10 minutes. Puree in blender or food processor until smooth and creamy. Transfer to a kettle or double-boiler and heat gently while whisking in: 1 ½ cups grated cheddar,  ¾ cup milk, ¼ tsp. dill weed, ¼ tsp. ground dill or caraway seed (or ½ tsp. whole seed), ¼ tsp. dry mustard, and black pepper. Steam or sauté 1 ½ cups more cauliflowerets and add to soup. Just before serving whisk in ¾ cup of buttermilk. Top with chopped scallions.

Serves four to five.

From the Moosewood Cookbook.

Cashew Salad with Tamarind Dressing

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  • 8 Chinese cabbage leaves
  • 1 large carrot
  • 1 cucumber
  • 6 scallions
  • 8 slices dried mango
  • ½ cup cashews, toasted and coarsely crushed

For the dressing:

  • 1 ½ Tbsp. tamarind paste
  • ½ tsp. coarsely crushed toasted Szechuan peppercorns
  • 2 tsp. sesame oil
  • 1 garlic clove, finely chopped
  • ½ tsp. brown sugar
  • 2 Tbsp. Thai basil or cilantro, chopped
  • Salt to taste

Put tamarind paste, Szechuan pepper, sesame oil, garlic, sugar and chopped herb into a screw-top jar and shake well. Set aside. Stack the Chinese cabbage leaves on top of one another and slice thinly. Julienne or grate the carrot into long thin sticks about 2” long. Seed and slice the cucumbers into long thin 2” sticks. Divide the shredded leaves onto four plates, top with the strips of carrot and cucumber. Top with chopped scallions and dried mango. Drizzle the dressing over the salads and sprinkle cashews on top. Serve immediately. Serves 4. From Easy Vegan from Ryland Peters and Small.

Carrots and Rutabagas with Lemon and Honey

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  • 1 1/4 pounds rutabagas, peeled, cut into matchstick-size strips
  • 1 pound carrots, peeled, cut into matchstick-size strips
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup fresh lemon juice
  • 3 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are tender, about 6 minutes. Drain.  Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 6 minutes. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives.

From Bon Apetite November 2001.

Carrot Salad

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  • 2 cups grated carrot
  • 3 Tablespoons lemon juice
  • 1 grated apple
  • ¼ cup coconut
  • ½ cup orange juice
  • 1/8 teaspoon ginger

Mix grated carrot and apple.  Add orange juice, lemon juice, coconut and ginger.  Mix well.  Serve chilled.

Serves 4.

From The New Laurel’s Kitchen.

Carote Insalata

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  • 2 lbs carrots
  • coarse grain salt
  • 1 med lemon
  • 15 sprigs Italian Parsley
  • 2 cloves garlic
  • 2 Tbs. capers
  • ½ cup olive oil
  • salt & pepper to taste

Boil carrots, skin on, for 10 minutes.  Remove skins by rubbing under cold water.  Cut into ¼ inch disks.  Cut lemons into quarters then slice as thinly as possible.  Chop parsley and garlic.  Mix all ingredients in a glass bowl & season to taste.  Serve at room temperature.

Braised Fennel with Diced Vegetables

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  • 2 large fennel bulbs
  • 1 Tbs. chopped fennel greens
  • 1 carrot, finely diced
  • 1 small onion, finely diced
  • ¼ tsp. dried thyme
  • 1 bay leaf
  • salt and pepper
  • ½ c. dry white wine
  • 1 Tbs. butter

Keeping the root end of the fennel bulb intact, halve each bulb lengthwise.  Heat the oil in a large skillet, add the diced vegetables and herbs, and sauté over medium-high heat until the onion begins to color.  Move the vegetables to one side of the pan and add the fennel bulbs, cut sides down.  Spoon the vegetables over and around them, season with salt and pepper and pour in 1 cup of water.  Lower the heat to medium, cover and cook until the liquid has evaporated, 10-12 minutes.  Give the diced vegetables a stir and add ½ cup of water.  Cover and cook until the fennel is tender-firm when pierced with a knife, 15 to 20 minutes.  By this time it should be nicely browned on the bottom.

Remove the vegetables and the fennel to a serving dish, placing the fennel cut side up.  Return the pan to the heat, add the wine and butter, and scrape up the caramelized bits from the bottom of the pan.  When the wine and butter have reduced by half, add fennel greens, taste for salt, and season with pepper.  Spoon the sauce over the fennel and serve.

Serves 2 to 4.

From Vegetarian Cooking for Everyone by Deborah Madison.

Braised Carrots

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  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. carrots (about 5-6)
  • 6 cloves garlic
  • 2 c. drained, seeded, chopped canned tomatoes
  • ¼ c. fresh mint
  • 3 slices lemon, plus juice from the rest of the lemon
  • 1 Tbsp. sugar
  • ¾ tsp. kosher salt
  • ½ tsp. anise seed
  • ¼ tsp. ground cumin
  • Freshly ground black pepper to taste

Peel and chop carrots lengthwise into 5×1/2×1/2-inch sticks.  Put oil and carrots in a heavy skillet.  Cook over high heat, stirring often and scraping the browned bits with a wooden spoon, until the carrots have browned nicely, about 10 minutes.  Add garlic, tomatoes, mint, lemon slices, sugar, salt, anise and cumin; mix well.  Cook until bubbling vigorously, then reduce heat to low.  Cover and cook for 20 minutes.  Stir, turning the carrots.  Cover and cook until the carrots are very soft, 20 minutes more.  Add lemon juice and season with pepper.  Serve hot or at room temperature.  Serves 4. From Eating Well Feb./Mar. 2006.

Bok Choy and Mint Salad

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  • 1 head of bok choy, finely slivered
  • 1/2 cup thinly sliced red onion
  • 1 medium shredded carrot
  • 1 cup shelled soy beans

Dressing:

  • 1/4 cup minced fresh mint leaves
  • 2 tablespoons minced fresh cilantro
  • salt and pepper to taste
  • 1/2 cup rice wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons Dijon mustard
  • 1 clove of minced garlic

Wash and drain bok choy.  In a bowl, combine slivered bok choy, onion, shredded carrot, soy beans.  Place mint, cilantro salt pepper, rice wine vinegar, sugar, mustard and garlic in a blender and puree. Just before serving pour over bok choy and toss ingredients. Dressing the salad at the last minute will keep it nice and crunchy.

Beet, Carrot, Apple, Raisin and Walnut Salad

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  • 4 carrots
  • 1 large beet
  • 1 apple
  • ½ c. raisins
  • ½ c. walnuts
  • 2-3 Tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1 Tbsp. honey
  • dash of cinnamon

Grate the carrots. Lightly peel the raw beet with a vegetable peeler. Add cut up apple, raisins and nuts (you can toast the nuts for a few minutes in a toaster oven or skillet). Add mayo, lemon juice, honey and cinnamon and stir to mix.