So when is a vegetable bargain REALLY bargain? Answer: when it’s a 10lb bag of carrots and you only need 2 lbs but the 10lb bag is only $1 more than the 2 lb bag. No brainer, you buy it. The truth is I always have carrots in the fridge; sometimes I just have more of them than other times. It’s when I have too many that I really great creative.
Carrots are my go to veggie that are always in season and ALWAYS cheaper than any other vegetable out there. They are delicious cooked or fresh you can always count on them to lend color and fiber to any meal. I call them the Robin Williams of vegetables, all over the place when it comes to their color. They come in the ever popular international orange we all recognize, white, or red, yellow purple (yes purple) and everything in between. On top of being the “pretty” vegetable carrots are a terrific source of potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.
So now I’ve got all these carrots and I can only needed 2lbs for the soup I was making (recipe below). I figured that since I had them I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different and easy to make and delicious enough that even the most finicky of non veggie lovers would like.
PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
2 tablespoons olive oil
1 pound carrots (about 4 large), peeled, cut into bite sized pieces
1 pound large parsnips, peeled, cut into bite sized pieces
1 teaspoon sugar
2 tablespoons butter or margarine
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey
Heat the oil in large skillet. Add the carrots, sugar and parsnips and saute until the carrot and parsnips start to brown, 10 to 12 minutes. Add the butter, rosemary, and honey and mix to coat. Cook, stirring constantly until the vegetables are coated about 3 to 4 minutes. Season to taste with salt and pepper. Serves 8
Modified Bon Appétit November 2007 submitted by Molly Stevens
6 medium carrots, shredded.
1/2 a head of green cabbage, shredded
1/2 a head of red cabbage, shredded.
4 green onions, sliced thin
2/3 cup of mayonnaise
1 tablespoon sugar
1 1/2 tablespoon of orange juice
Salt and pepper to taste
1/2 to 1 cup salted sunflower seeds
In a large bowl, combine the carrots, green onions, cabbage. Toss to combine. In another bowl combine the mayonnaise, sugar and orange juice. Whisk to combine and season with salt and pepper to taste. Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve. Serves 10 to 12
CARROT SOUP WITH A KICK
8 carrots, chopped
5 celery stalks, cut into pieces
1 parsnip, peeled, cut into small pieces
1 tablespoon of minced garlic
1 large onion, chopped
4 cups of water
1 tablespoon of olive oil
1 to 2 teaspoons of curry powder
sea salt to taste
In a large soup pot heat the olive oil. Add the garlic, celery and onion for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat. Add the carrots, parsnip, and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat and serve. Serves 6 to 8.
Submitted by Antonia Marcarni Chicago IL
CARROT & PASTA
3 large carrots, washed, peeled
3 tablespoons olive oil
A little kosher salt
1 onion, sliced into rounds
1 red bell pepper, diced
2 teaspoons minced garlic, finely diced
2 teaspoons dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup your favorite spaghetti sauce
1 lb cooked pasta, spaghetti, rottini or bow tie
Using a vegetable peeler, peel the carrots into long thing strips. Place the strips in a bowl and sprinkle them with a little kosher salt. Place the oil in the bottom of a large pan and add the carrots and onions and stir frequently. When the carrots start to soften, add the garlic and pepper and continue cooking for about 5 minutes but make sure not to let the veggies get too browned. Add the spaghetti sauce, oregano and basil and then continue to simmer until the everything is hot. Serve the sauce over the cooked pasta. Serves 6 to 8.
My file source unknown
APRICOT CARROTS WITH WILD RICE PILAF
3 cups baby carrots or regular carrots, peeled and cut into bite sized pieces
1 large onion, chopped
1 tablespoon minced garlic
2 tablespoons oil
12 to 16 dried apricots, chopped
3 tablespoons brown sugar
1/8 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
salt and pepper, to taste
1/4 cup water
2 cups wild rice/white rice mix cooked
Steam carrots until tender, but still firm and then set them aside. In a skillet saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, and apricots and cook for 2 or 3 minutes until the sugar has been incorporated. Add the water and whisk until the sauce thickens slightly. Add the carrots, and cook for a few minutes until the carrots are hot throughout. Add the rice, mix to combine and serve. Serves 6.
My file source unknown
ULTIMATE CARROT CAKE
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 eggs, at room temperature
1 1/2 cups sugar
1 cup oil
1/2 cup buttermilk or milk or non dairy substitute
2/3 cups firmly packed brown sugar
2 teaspoons vanilla
1/2 cup crushed pineapple, drained
1 pound finely grated carrots
1 cup toasted chopped pecans
1 cup golden raisins
1 batch Cream Cheese Frosting (recipe follows)
Preheat oven to 350. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl. Set aside.
In a large bowl combine the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together, mix to combine. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean. Cool cakes in their pans for at least 30 minutes before attempting to remove them. Then, removed from the pans and peel off the parchment paper. Continue to cool the cakes completely before frosting.
To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer. Using an offset spatula, spread the frosting evenly over the surface. Carefully place the second layer on top. Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides. Spread the icing around the sides of the cake, adding more as needed. Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.
Cream Cheese Frosting
16 ounces cream cheese, softened
4 ounces (1 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1 teaspoon orange extract
3-4 cups confectioners’ sugar to taste
Beat cream cheese and butter together until smooth. Add extracts and beat just until incorporated. Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want. You may not need to add all of the sugar.
Adapted from The Essential Baker via Zoe Bakes
© Eileen Goltz carrots12