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.
I don’t have a recipe put curried carrot soup is delicious. Chicken stock, one potato, approximately 5-6 carrots, cumin, onion, cinnamon, nutmeg, salt and pepper, and curry. You can basically throw whatever you want in there.
I also like roasted carrots, either EVOO with salt and pepper or Mediterranean grilling oil.
question for you, I have always added cut carrots to a pot with a tablespoon of water, cover and bring to a boil. the carrots release a lot of water and when that water is gone, the carrots are cooked.
is the boil and drain method simpler? I do like me carrots regularly in many ways, and am always looking to get more into me.
This is from Patricia Wells. It's wonderful … and looks gorgeous as well:
2 T olive oil
2 pds. carrots, peeled and sliced on the diagonal
1 head garlic, peeled and cloves halved
30 black olives, halved
heat olive oil until hot but not smoking. Add carrots, coat with the oil, lower heat to moderate, cover and braise for 20 minutes, stirring regularly.
Uncover. Add the halved garlic cloves, season with salt and stir. Reduce heat to low and cook until carrots are almost caramelized and garlic is soft, about 15 more minutes.
sprinkle with olives, stir and let cook a minute, then serve.
1 pound carrots
4 ounces butter, melted
1/4 cup to 1/2 cup sugar, depending upon sweetness desired
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Pinch of salt to taste
Peel and slice carrots and cook in salted water until soft, drain well
Put all ingredients, except carrots, into a food processor and
Add carrots and blend until mixture resembles a milkshake
Pour mixture into an 8 x 8 glass baking dish that has been greased
Bake in a 275° preheated oven for 45 minutes until just firm
1. Peel carrots into thick slices
2. Toss slices in olive oil and salt
3. Bake at 350 degrees for 12 minutes
4. Cool and enjoy! ♥
I love carrots!!!
My favorite "recipe":
Take one raw baby carrot, and one thin Rold Gold pretzel stick. Eat together. Repeat as necessary.
I love this japanese salad dressing:
Also loved this version roasted with the cumin, i skipped the oil with the yogurt dressing last time and didn't notice it missing:
This morrocan carrot and chickpea salad i've also really enjoyed (i used 1/4c oil):
I'm not a big fan of cooked carrots but my mother used to make a recipe with plenty of horseradish that I enjoyed, as long as the carrots remained somewhat al dente. The recipe calls for steaming or boiling them first but I think if I were to make it now I would probably skip that and perhaps roast a bit before adding the topping for some extra caramelization.
6-8 large carrots, cut into spears
1/2 t. each salt, pepper and paprika
2 T. prepared horseradish
1/2 c. mayonnaise
2 T. minced onion
1 T. melted butter
1/2 c. bread crumbs
Steam or boil carrots until just lightly softened. Arrange carrots in greased baking dish. Combine mayonnaise, horseradish, seasonings and onion and spoon over carrots. Toss breadcrumbs in butter and sprinkle evenly over the sauce. Bake at 375 for 15-20 min.
Grated carrot salad - grate carrots, toss with fresh lemon juice, olive oil, a bit of honey, and toasted cumin and mustard seeds and salt.
Marcella Hazan's pan roasted carrots - they're cooked very slowly in butter until well browned and about half the original size, and are tossed with pamesan.
Roasted beet and carrot salad - roast beets and carrots, chop finely, toss with lemon juice, olive, salt and pepper, and some finely diced mint or parsley.
One of my favorite uses of carrots is for an americanized tikka masala.
Pairs well with cashew for anything between a gravy or soup.
2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1. Cook the carrots just until crisp-tender; drain.
2. Combine remaining ingredients in a large bowl.
3. Add carrots.
4. Stir to mix well.
5. Cover and refrigerate 4 hours.
6. Serve cold as a salad, or warm it to serve as side dish.
7. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.
Cook carrots. Drain. Add brown sugar, butter, and curry powder. I prefer to use the carrots cut into matchstick shapes because they have more surface to pick up the sauce. The curry bounces off the sweetness of the carrots.
I love love LOVE this salad.
A slight pain in the tush, as you have to grate the carrots finely (as he says. I tried doing it coarsely and - no. Not as good.)
But so yummy. My husband and I even fight over the leftovers.
I also adore carrot ginger soup. Carrot juice. Glazed carrots. Carrot cake (The Pioneer woman's recipe, but with no frosting.) Carrots fished out of chicken stock and eaten while still warm.
But for the best basic surprise? That carrot salad. Really.
I've actually been surprised at who all has loved this dish. I've brought it to work several times. The first time I brought it thinking I was bringing something for a small subset of our department. But it went over incredibly well, and several folks were surprised that they liked it. Maybe it's a gateway dish to new flavors for folks.
That's a good point (gateway). Take something familiar and add a surprise flavor, might make some hesitant to try ethnic based dishes a try. I know I get bored with the same old thing and crave recipes that mix it up but for folks you describe, a nice way to make introductions. Cool.
Do you own a pressure cooker?
If no, you need to run, not walk, run, to buy one. They're cheap and easy to use. In order to make this recipe, you need to raise the boiling point to above 212F to caramelize the carrots.
It's a soup. Made of carrots. But it bears as much resemblance to a typical carrot soup as does the packet of dried soup powder you find in a ramen noodle packet to what your gramma used to make you, when you were sick as a child.
The recipe is finicky. And it's particular. But at the end of the process, you come out with a soup so good you'll want to punch yourself in the face. Serious. Punch yourself. Right in the face.
Men will want to be you; women will want to be with you (or vice versa, depending on sex and/or orientation). Whoever tastes this dish will think you're a genius, and the funny bit is this: they're right.
Don't you dare add toasted pumpkin seeds as a topper to the soup. If you do, rabid hordes of hungry people will come lining up at your door, ripping up your lawn, ruining your topiary and drive down the property values in your neighbourhood for years to come.
Believe you me: this is a good soup. Your faith in a complete stranger's recommendation will be rewarded a hundred-fold. Just make sure you're wearing a mitten, or a glove, or are holding a pillow in your hand when you taste it for the first time, so that you don't hurt yourself too badly when you find yourself needing to punch yourself in the face.
Modernist Cuisine's Caramelized Carrot Soup: http://modernistcuisine.com/recipes/c...
I'm late to this thread, but here are three carrot recipes I love:
1. "Morroccan" carrot salad--I make it with roasted carrots, crushed coriander seeds, garlic, cumin, olive oil, pomegranate molasses, and fresh cilantro. Sometimes I throw some toasted walnuts in as well. Every time I serve this, someone always asks for the recipe.
2. Amanda Hesser's carrot and watercress salad with curry leaves and mustard seeds from the New York Times a few years ago. This salad is amazing--nutty, crunchy, bitter from the watercress and sweet from the carrots. I love this salad.
3. "Korean" carrot salad--this is actually a dish served in central asian (ie. Bukharan) restaurants. It's a grated carrot salad with garlic, cilantro, and lemon juice or vinegar. Simple but good. There are tons of recipes on the web. Look it up.
It seems to me that having grated carrots around can allow you to make a salad that goes in any flavor direction to match the cuisine you are cooking.
Also, and this isn't really a recipe, but I sometimes use shredded carrots instead of papaya to make a thai-style "som tam."
I have been obsessed with carrots lately!
A few recipes i've bookmarked, i made - and loved!!- the first two:
Carrot hot dogs!!
Pretty basic for me. Love roasted carrots- olive oil, kosher salt and pepper, herbs. Ginger glazed carrots- I could eat these like candy. I have used several recipes for these my favorite being the Silver Palate and the recipe in the Nashville Junior League cookbook.
couple of weeks ago we took a fun drive through the mountains for an actual purpose which we completed but hubby wanted to go to a favorite place for lunch and we did. both got Philly Cheese steak sandwiches but the accompaniment was a carrot salad. so very good.