Carrots

Balsamic Herb Sheet Pan Roasted Vegetables

serves 6 (ambitiouskitchen.com)

3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
½ tsp. garlic powder
1 tsp. fresh thyme (or sub ½ tsp. dried)
1 tsp. fresh chopped rosemary (or sub ½ tsp. dried)
Freshly ground salt & pepper
3 cups cubed butternut squash
8 oz. brussels sprouts, trimmed and cut in half
4-5 medium carrots, halved if need and cut into 2-inch chunks
½ red onion, cut into wedges

Preheat oven to 375 degrees. In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary, salt & pepper. Set aside.
Add butternut squash, brussels sprouts, carrot chunks, and red onion to a sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the vegetables. Spread in an even layer.
Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender.

Carrots & Celeriac Soup

This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is. This is what we did with the radishes this week and I thought I’d pass it along.
From http://www.vegbox-recipes.co.uk/
Serves 4
1 medium celeriac
5 – 6 medium carrots
2 medium onions
4 medium potatoes
1 tablespoon vegetable oil
1 litre vegetable stock (or water plus a stock cube)
1 bay leaf
2 tablespoons fresh coriander leaves, chopped

1. Peel the celeriac with a sharp knife. Cut into slices and plunge into boiling water. Boil for 3 minutes then drain. Discard the water. (This helps reduce the bitterness of the celeriac).
2. Peel the potatoes and chop into 2cm (¾ inch) cubes. Peel the onion and chop roughly. Scrub the carrots and chop into 2cm pieces.
3. Heat the oil in a large pan and add the onions, carrots and potatoes. Coat with oil. Cover and saute for 5 minutes, until the onions are starting to soften. Note: this helps bring out the sweetness and counteract the pungence of the celeriac.
4. Add the celeriac, the bay leaf and the stock. Cover and simmer for 15/20 minutes, until the vegetables are soft.
5. Remove the bay leaf and discard. Add the coriander leaves and liquidise the soup until smooth. Season with salt & pepper to taste. Serve as it is or garnish with a little natural yoghurt or double cream.
Notes: This soup freezes well; if you don’t have coriander or bay leaves, experiment with your favourite herbs.

Carrot and Radish Salad

4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

P.S. A touch of salt really helps the flavors pop.

Carrot Candy

4 servings (cooking.nytimes.com)

About 1-pound carrots
1 Tbsp. olive oil
½ tsp. salt
½ tsp. cumin, optional

Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt, and cumin, if using, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them around to ensure they don’t burn or get too crisp.
Start testing carrots after about 2 hours and remove from oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

Carrot Hash Browns

serves 3 – (St. Paul Farmers Market Produce Cookbook; 1999)
Ingredients:
1 ½ cups carrots, shredded
1 ½ cups potatoes, peeled and shredded
¼ cup onion, finely chopped
1 Tbsp. all-purpose flour
2 Tbsp. parmesan cheese
½ tsp. salt
Vegetable oil for frying

Directions:
In a medium bowl, combine ingredients. Spoon into a heated, oiled skillet and pat flat. Cook over medium, low heat until crisp. Turn and cook until golden. (I usually soak my potato shreds in cold water, in the fridge, for 4-8 hours or overnight, prior to making hash brown or oven fries. Depending on the potato, the soaking reduces the starch and results in crispier browns or fries. After soaking it is important to drain and squeeze out as much water from the shreds as possible using a kitchen towel.)

Carrots with Chickpeas & Pine Nuts

serves 4 (msmarket.coop)

1 medium red onion, sliced
1 – 15 oz can chickpeas, drained
1/3 cup olive oil
4 whole carrots, shaved using a vegetable peeler
2 cloves garlic, smashed
1 handful pine nuts
1 splash white wine vinegar
1 pinch salt & pepper, to taste

Put olive oil, red onion, and chickpeas in a pan over medium, heat, cook until browned.
Add carrots, garlic, and pine nuts. Cook until nuts are toasted.
Drizzle with white wine vinegar and add salt and pepper to taste.

Fennel Carrot Soup

from www.epicurious.com

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

Preheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Gingered Broccoli & Carrots

serves 4 (Moosewood Restaurant Favorites, The Moosewood Collective; 2013)
Cookbook Notes: “To retain the bright green of the broccoli, don’t dress the vegetables with the marinade until ½ hour before serving. You can vary the amount of broccoli and carrots, or use other vegetables, such as snow peas, bell peppers, and asparagus. Just be sure to have a total of about 6 cups prepped vegetables.”
Ingredients:
• 2 or 3 broccoli crowns (about 4 cups spears)
• 2 medium carrots (about 2 cups sliced)
• Ginger Marinade:
• 1 tsp. peeled and grated fresh ginger
• 2 Tbsp. Vegetable oil
• 1 tsp. dark sesame oil (optional)
• 1 garlic clove, minced or pressed
• 2 Tbsp. rice vinegar
• 2 tsp. soy sauce
Directions:
• Cut broccoli into spears. Peel the carrots and cut them on the diagonal into slices about ¼ inch thick. Steam the veggies until crisp tender and spread them out on a large plate or platter to cool.
• In a small bowl, whisk the marinade ingredients together and pour over the vegetables. Mix well. If you have the time, let the vegetables marinate for about 20 minutes before serving. Serve at room temperature or chilled.

Glazed Parsley Carrots

serves 4 (cooking.nytimes.com). Here’s a recipe for the carrots that might be building up in your refridge – save it for the fall carrots that are coming; it received a 5-star rating.

1 ¼ lbs. carrots, trimmed & scrapped
Salt & freshly ground pepper, to taste
½ tsp. sugar
¼ cup water
1 Tbsp. fresh lemon juice
2 Tbsp. butter
2 Tbsp. finely chopped parsley

Cut the carrots into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butters.
Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated & the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley & serve.

Grated Carrot Salad

serves 4 – (Fresh from the Farmer’s Market by Janet Fletcher; 1997)
½ lbs. carrots
1 1/2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 small garlic clove, finely minced
2 tsp. chopped, fresh chives
salt
Directions: Peel carrots; grate on the large holed side of a four-sided grater. Transfer to a bowl and stir in olive oil, lemon juice, garlic, chives and salt to taste. Taste and adjust seasoning.

Kohlrabi & Carrot Salad with Creamy Mustard Dressing

(harmonyvalleyfarm.com)

½ cup heavy cream
2 Tbsp. fresh lemon juice
1 Tbsp. course mustard
3 Tbsp. chopped parsley
½ tsp. sugar
1 bunch kohlrabi, peeled & julienned
3-4 large carrots, peeled & julienned

Whip cream to soft peaks. Whisk in lemon juice, mustard, parsley, sugar, salt, and pepper to taste. Stir in kohlrabi and carrots.

Moroccan Carrots in Vinaigrette

serves 4 (Bounty from the Box, the CSA Farm Cookbook; 2015)
Author’s notes: This recipe should be served warm or at room temperature.

2 lbs. carrots, scrubbed and cut into ½ inch rounds
Vinaigrette:
2/3 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine or balsamic vinegar
1 ½ tsp sweet paprika
1 tsp ground cumin
1 large clove roasted garlic, mashed or 1 small clove raw garlic, minced
¼ tsp or pinch cayenne
1/3 cup minced fresh parsley or cilantro

Put the carrots in a saucepan, barely cover with water, and bring to a boil. Reduce the heat and simmer until they are tender.
In a jar, combine all the other ingredients and shake well. Add more lemon juice or vinegar to taste.
Drain the carrots and add the dressing while the carrots are warm.

Parsnip & Carrot Skillet

serves 8 – St. Paul Farmers Market Produce Cookbook; 1999
Ingredients:
2 cups parsnips, sliced
2 cups carrots, peeled and sliced
3 Tbsp. canola oil
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. soy sauce

Directions:
Steam parsnip and carrot slices until just tender, about 10 minutes. In a large skillet, heat oil. Sauté onion and garlic over medium heat, until soft, about 3 minutes. Stir in the soy sauce. Add the cooked parsnip and carrot slices and mix well. Cook the mixture, stirring now and then, over low medium heat. The longer the vegetables cook, the more caramelized they become.

Rice Salad with Herbs and Vegetables

serves 4-6 (Moosewood Restaurant Favorites; 2013) Author’s Notes: Rice salads can reflect the season. beans, peas, mushrooms and celery are all good. Add nuts or dried fruit. Add olives or capers. If you have an herb garden, play around with the herbs; try chives, basil, tarragon, marjoram, mint, or oregano. Go Italian, Greek, Tex-Mex or Chinese. Keep it fresh and you can’t go wrong. Here’s a nice, basic rice salad to get you started.
Dressing:
1⁄2 cup extra virgin olive oil
2 garlic cloves, pressed
2 Tbsp. fresh lemon juice
3 Tbsp. red wine or apple cider vinegar
2 tsp. Dijon mustard
1⁄2 tsp. salt
1⁄2 tsp. ground black pepper
Vegetables:
1 cup diced carrots
1 cup seeded and diced bell peppers
1 cup diced fresh fennel bulb
1 cup chopped fresh parsley
1⁄2 cup chopped scallions
1⁄2 cup minced fresh dill

2 cups uncooked brown rice, cooked per package directions with 1⁄2 tsp. salt

While the rice cooks, prepare the rest of the ingredients: In a large bowl, whisk together all the dressing ingredients. Steam the carrots until tender and add them to the bowl. As you prep the peppers, fennel, parsley, scallions and dill, put them into the bowl.

When the rice is done, transfer it to the bowl and toss thoroughly. (Important: Warm rice absorbs the dressing flavors better than cold rice, so if using cold, cooked rice, warm it up before adding to the bowl.) Serve warm, at room temp or chilled.

Roasted Carrots

6 servings (foodnetwork.com) This is a very simple, easy recipe that can build on other produce in this week’s bag. Add potatoes, brussel sprouts, squash or even turnips, all cut to cook at the same speed as the carrots. Minced celery leaves will make a delicious replacement for the dill or parsley.

12 carrots
3 Tbsp. olive oil
1 ¼ tsp. kosher salt
½ tsp ground black pepper
2 Tbsp. minced fresh dill or parsley (or celery leaves!)

Preheat the oven to 400 degrees. If the carrots are thick, cut them in-half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 ½ inch-thick slices. (the carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced herbs, season to taste, and serve.

Roasted Carrot Soup

“Pam Werley brought out this delicious soup for a fall harvest day potluck. We have been making and passing on the recipe ever since.” ~Patty

Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Serves: 4

1 lb carrots cut into chunks
2 small potatoes, cut into chunks
1 large onion, cut into chunks
5 garlic cloves, peeled
2-4 Tbs olive oil
Sea salt and freshly ground pepper
2 hefty thyme sprigs
1 bay leaf
1 quart vegetable stock or water
1/2 cup light cream
2-3 Tbs creme fraiche or sour cream, stirred with a fork until loosened
2 tsp minced parsley
Preheat the oven to 425°F.

Toss vegetables with olive oil and season with 1/2 tsp salt and some pepper. Put them in a large baking dish with the thyme and bay leaf and roast until tender and glazed, turning them 2 or 3 times (about 1 hour). Transfer vegetables to a soup pot, add the stock and bring to a boil. Simmer until the carrots are soft, about 20 minutes. Puree until smooth. Return the puree to the pot, taste for salt and season with pepper. Stir in the cream. Ladle the soup into bowls, swirl a spoonful of creme fraiche into each, add a little minced parsley and serve.

Roasted Carrots with Carrot Top Pesto

serves 8 (bonappetit.com) This recipe was shared from Spring Hill member Julie Drysdale and she commented that it was delicious. I think it can easily be halved depending on the amount of carrots and tops you have on hand.

Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper. (I will make this recipe this week but will sauté sliced summer squash and/or zucchini after the garlic and prior to adding the chard which may require more oil and lemon juice. Then add fresh herbs from this week’s bag at the finish.)

3 lbs. carrots with tops (any color)
2 Tbsp. vegetable oil
Kosher salt and freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1⁄2 cup (packed) fresh basil
1⁄4 cup finely grated Parmesan
1⁄2 cup extra virgin olive oil

Directions: Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use. Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool. Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until coarse. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto. DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.

Roasted Winter Vegetables

We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Roasted Vegetable Salad

This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs – try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Roasted Winter Vegetables

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Sauteed Carrots with Fresh Dill

Cut small carrots in half lengthwise or (quartered or even more if larger)
Melt 1-2 tablespoons of butter
Add carrots
Saute using low heat until tender – this will take some time.
If you want to speed up the process, add 1-2 tablespoons of water, put a lid on and cook until tender. Sprinkle with fresh dill. Salt to taste

Savory Veggie Couscous

serves 4-6 (Spring Hill Cookbook; 2011)

4 cups chicken or vegetable stock
½ cup (1 stick) butter
1 cup onion, chopped
1 cup zucchini, chopped
1 cup carrots, shredded
2 tsp. ground coriander
1 tsp. ground cumin
2 cups couscous
Salt and pepper to taste
1 cup sliced almonds, toasted

Bring the broth to boil in a medium saucepan. Reduce heat to low and cover to keep warm.
In a large saucepan, heat butter over medium heat. Stir in the onions, zucchini, and carrots, and sauté for 8-10 minutes or until tender. Mix in the coriander and cumin and stir in the couscous.
Add the hot broth to the couscous mixture and mix well. Remove from heat and let stand, covered for 10-15 minutes or until broth is absorbed. Fluff the couscous with a fork and season to taste with salt and pepper. Spoon into a serving dish and sprinkle with almonds.

Spicy Cooked Carrot (& Beet) Salad with Paprika, Feta, and Olives

serves 4-6 (The New Vegetarian Cooking for Everyone; 2014) Cookbook author, Deborah Madison, suggests cooked carrots and beets can be subbed for each other in many of her salad recipes and I agree. I doubled this recipe for a crowd and roasted 1 lb. beets and I lb. carrots, subbed basil for parsley and used Kalamata olives because that’s what I had on hand. With the hot paprika this recipe has a smoky spice that you can adjust as needed. It got good reviews from everyone adventurous enough to try it!

1 lb. carrots
1 clove garlic, minced
¼ tsp. sea salt
2 tsp. hot paprika or Harissa
1 Tbsp. red wine vinegar or fresh lemon juice
3 Tbsp. olive oil
2 Tbsp. chopped parsley
½ cup crumbled or thinly sliced feta
12 oil-cured olives, pitted and diced

Gently simmer carrots in salted water until tender but not soft, then drain and rinse with cold water. Slip off the skins and slice them into rounds or small pieces. Smash the garlic with the salt, then add the paprika and vinegar, and whisk in the oil. Toss the carrots with the vinaigrette, parsley and most of the cheese and olives. Taste for salt. Mound the carrots on a plate and garnish with the remaining olives and cheese.

Turmeric Roasted Carrots with Seeds

serves 4 (Dining In; 2017)

Alison Roman, author of this cookbook, recently joined the team of food editors at the New York Times. I made this recipe for dinner last week. I was a nice spin on roasted carrots. I did not add the greens. The yogurt spread is a great accompaniment to the highly seasoned roasted carrots.

1 lb. carrots, scrubbed, tops trimmed to ½ inch
3 Tbsp. olive oil
½ tsp. ground turmeric
2 tsp. cumin seeds
2 tsp. fennel seeds
Kosher salt and freshly ground black pepper
¾ cup full-fat Greek yogurt
1 garlic clove finely grated
2 Tbsp. fresh lemon juice
3 cups spicy greens such as mustard greens, watercress or arugula

1. Preheat oven to 450 degrees. 2. If using carrots on the larger side, halve them lengthwise. Toss the carrots with the olive oil, turmeric, cumin and fennel on a rimmed baking sheet and season with salt and pepper. Roast, shaking the pan occasionally, until the carrots are evenly browned and tender (but not totally soft), 20 to 25 minutes; if your carrots are on the larger side, this might take a bit longer. Remove from the oven and set aside. 3. Combine the yogurt, garlic, and 1 tablespoon of lemon juice in a small bowl, and season with salt and pepper. 4. Put the greens in a large bowl along with the remaining lemon juice and season with salt and pepper. Spoon some of the garlicy yogurt onto the bottom of a large serving platter or bowl and scatter the carrots and greens on top, making sure to scrape any of the oily, seedy business from the baking sheet in there, too.