Your Favorite Carrot Recipe
- pegasis0066 Jan 29, 2014 07:29 AM
I think I have tried most, anyone have a great recipe?
This recipe came from FLIK, the company that runs our cafeteria...
Thai carrot ginger soup:
3# young carrots, peeled and rough chopped
1# onions, sliced thinly
1 stalk celery, sliced thinly
1 leek sliced thinly, washed
2” piece of ginger, peeled and chopped fine
2 cloves garlic
1 apple, ripe rough chopped with skin
1 stalk lemongrass, whole, bruised with a knife
1/8 # butter, cubed
½ tsp red thai curry paste
1 cup orange juice
½ bunch cilantro chopped
4 cans coconut milk
2 tbsp olive oil
Fish sauce to taste
Lime juice to taste
Add the butter and oil to a heavy bottom stock pot. Turn the heat on low. Add the onions, celery and leeks. Sweat out the onions, celery and leeks until fragrant and soft. Season with salt and pepper. Add the garlic, ginger and thai curry paste. Mix well and cook for two minutes. Next add the carrots and lemongrass. Cook for five minutes. Add the stock and coconut milk along with the orange juice and apple. Bring to a boil and season again with salt and pepper. Turn the heat to low and simmer for 40 minutes. Working in batches puree the soup in a blender. When it is smooth add the chopped cilantro and fish sauce and lime juice to taste. It usually only take a tsp of each.
2 Lbs carrots, cut into 1/2 inch pieces
1 T cumin (ground or whole, your choice)
1 T Butter
1 T water
1 T maple syrup or sugar
1 pinch of salt
add all ingredients into small pot, cover and bring to a boil. reduce heat and simmer until almost all liquid is gone, uncover and reduce until you gots glazed carrots.
I made these last night, with two inch lengths of carrot. Delicious!
I covered them for a bit to get them tender and then uncovered and threw the fan on to reduce the water and get them glazed.
Really, really easy and delicious and I'm pureeing the leftovers for my son today who's enjoying his first solids.
1 pound of carrots, peeled–and crinkle-cut
10 dried apricots, diced
1/3 cup golden raisins
a few pats of butter
2 teaspoons light brown sugar
a couple dashes of cinnamon
Combine carrots, apricots and raisins; steam till carrots are tender. Toss with butter, brown sugar and cinnamon. Serve and wait for compliments. :)
My family has been having this soup for our Easter dinner for years and years.
It improves over the course of a day or 2 so I make the base ahead with a minimum of broth to puree the veggies then set it in the fridge until time to serve. I add the chicken broth and dairy when re-heating it.
It's also very good without the dairy so if someone is cutting back on fat or calories you can put the dairy in a small pitcher and let people add their own to taste or skip it entirely.
Creamy Carrot and Leek Soup
Serving Size: 10
• 5 tablespoon butter
• 1 pound carrots, peeled, trimmed and shreaded
• 6 leeks (pale parts), peeled, split, washed carefully and sliced thinly
• 1 medium-sized onion, thinly sliced
• 8 cup chicken stock, hot
• 3 tablespoon flour
• 1 1/2 cup cream or half-and-half
• salt and freshly ground white pepper, to taste
• 2 pinches freshly ground nutmeg
• fresh chives, chopped, for garnish
1. Melt 2 tbl. of the butter in a large heavy skillet. Add the carrots, leeks and chopped onion and sauté, stirring until the onion is softened. Add two cups of chicken stock, cover the skillet and cook over low heat for 12 min., or until the carrots are tender. Stir in another cup of stock. Purée the vegetables with the stock in a food processor or blender. Repeat in small batches as necessary.
2. In a large, heavy pot, melt the remaining three tbl. of butter. Add the flour and cook for a minute or two. Add the remaining five cups of hot stock all at once and bring to a boil, stirring briskly with a wire whip until the broth is smooth and slightly thickened.
3. Turn the heat down to low, add the puréed vegetables and cream and cook, stirring constantly, until well blended. Add salt and nutmeg to taste. Do not boil.