Archive for the 'Carrot' Category

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Monday, July 11th, 2016

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper

Dressing:

1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Pickled Carrots

Monday, April 20th, 2015

Lorraine Glazar, Tucson CSA

Here is a recipe which makes a great home staple or an excellent host/hostess gift!  If you are in the kitchen anyway, it doesn’t take much time for prep.  Also is a good way to dispatch a temporary surplus of carrots!

1 pound carrots

For the liquid:
¾  cup vinegar
¾ cup water
½ cup sugar

Per Jar:
3 slices peeled ginger root
½ teaspoon whole cumin seeds
1 ½ teaspoon yellow mustard seeds

Put two pint size jars or 4 half pint jars into a tall stockpot that has a rack or a dishcloth in the bottom.  Cover with water to one inch above the top edge of the jars, and bring to a boil, then lower the heat to maintain the boil for ten minutes.  Cover the lids with hot water in a bowl to one side.

Peel carrots or not as you prefer.  Slice in sticks (which I think are easier to pack) or ¼ inch wide chips. Put them into a quart saucepan and barely cover with salted water.  Bring to a boil and boil for 3 minutes for chips or 5 minutes for sticks, then drain.  You are just increasing the carrots’ ability to absorb the flavorings in the jar; the amount you boil them has no impact on the food safety of the pickle.  You could also pack them raw.

Combine the vinegar, water, and sugar in a small saucepan, bring to a boil and boil for 3 minutes.  While that’s boiling, fill each jar with three slices ginger and the seeds, and pack them with the carrots.  Pour the hot syrup over them to cover (to within ½ inch of the lid), clean the jar rims with a clean paper towel or dishcloth, put the lids on and screw the rims finger tight.  Put the full jars back into the hot boiling water bath and allow the pot to come back up to a full rolling boil.  Set a timer for ten minutes for half pint jars or fifteen for pint jars.  After the time is up, take them out onto a clean dishtowel and allow to sit undisturbed until cool.

Variations:  for a saltier pickle, use the water from boiling the carrots as the water in the pickling liquid.  You can also add additional warm whole spices:  a few pods each of whole coriander or cardamom  to each jar, and a one inch piece of stick cinnamon.

 

Beet and Carrot Bolognese Sauce

Monday, March 23rd, 2015

Sara Jones, Tucson CSA

This is a great way to use carrots and beets and also works if you have to sneak either of these vegetables past anyone you are serving. You can make a vegan version with cooked lentils or use ground beef or pork.

2 beets, scrubbed and shredded

2 carrots, scrubbed and shredded

1 large onion, diced

1 tablespoon oil

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1/2 pound ground meat or 1 1/2 cups cooked lentils

1 large can diced tomatoes

Salt to taste

 

Heat oil in a large saucepan over medium to medium high heat, add beets, carrots and onions and stir to coat in oil. Cook, stirring occasionally, until veggies are caramelized. (Depending on the heat this could take 10-30 minutes, the longer the better for flavor.) Stir in garlic and tomato paste and cook another few minutes. If using ground meat, add now and using a wooden spoon or spatula chop into small bits while browning. Add tomatoes and herbs (and lentils if using) bring to a simmer and cook for about 10-15 minutes. Salt to taste before serving.

Vegetable Moussaka

Monday, September 1st, 2014

Joy Vargo, Tucson CSA

 

3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds

1/2 cup (about) olive oil

1 large onion, thinly sliced

1 cup finely chopped peeled carrots

1 cup finely chopped bell peppers

4 garlic cloves, minced

1 pound yellow potatoes, unpeeled, diced small

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 28-ounce can crushed tomatoes with added puree

1/4 cup chopped fresh Italian parsley

1 cup grated/crumbled cheese (feta, chevre or parmesan)

6 tablespoons (3/4 stick) butter

7 tablespoons all purpose flour

3 1/2 cups whole milk

4 large egg yolks

 

Preheat oven to 425. Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Remove eggplant and paper towels from baking sheets and pat dry.

Brush baking sheets and both sides of eggplant slices with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes then flip eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.

Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add potatoes, onion, carrots and bell peppers. Sauté until potatoes & carrots are very tender, about 12 minutes. Mix in garlic, oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

To make a béchamel sauce for the top: Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)

Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes. Cool for about 15 minutes before serving.

Summer Squash Soup

Sunday, August 3rd, 2014

Nora McGinnis, adapted from Gourmet, September 2006

3/4 stick (6 tablespoons) unsalted butter, cut into pieces

1 medium CSA onion or about half a basket of little sweetie onions, halved lengthwise and thinly sliced crosswise

1/2 teaspoon salt

2 lb CSA yellow summer squash, halved and thinly sliced

2-4 CSA carrots, thinly sliced

1 CSA yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced

4 cups vegetable stock

Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.

Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.

Note: This soup adapts well to all sorts of variations. While the above combo of vegetables produces a fun, bright yellow color, it is equally tasty made with zucchini, ronde de nice squash, red skinned potatoes or purple potatoes. You can also substitute sweet potatoes for a sweeter flavor or chicken stock for a heartier savory flavor.

Pasta Primavera

Monday, June 2nd, 2014

Sara Jones, Tucson CSA

2 tablespoons olive oil
2 carrots, shredded or julliened
2 small onion, diced
1 medium or 1/2 large summer squash, diced
2 yellow tomatoes, roughly chopped 2 cloves garlic, minced
Squash blossoms, torn or chopped Freshly chopped herbs
1/2 cup broth or water
1 tablespoon ouzo or pastis, optional
Salt and pepper, to taste

Bring a pot of water to boil for pasta. Meanwhile, sauté carrots and onion in 1 tablespoon olive oil over medium high heat, stirring occasionally, until tender and beginning to caramelize. Add squash and garlic and cook until garlic is fragrant. Add broth and cook until broth is mostly evaporated. Add tomatoes, ouzo, squash blossoms and any herbs you are using. Cook about 2-3 minutes, until tomatoes begin to fall apart. Add drained pasta and additional tablespoon of olive oil. Season to taste with salt and pepper. Sprinkle individual serving with a grated hard cheese, if you like. Serve hot or cold.

Moroccan Carrot Salad

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

The salad dressing can be made ahead in a mason jar in large quantifies. Just season the shredded carrots with salt before hand, then dress to taste.

Serves 4

3 cloves garlic, grated finely on a microplane
¼ cup of olive oil
3 tablespoons of white balsamic (optional)
1 tablespoon of honey
2 lemons, juiced and zested
1 cup cooked chickpeas
6-10 hearty crack of fresh black pepper
2 cups of grated carrots
2 avocados, diced
2 handfuls of flat leaf parsley or cilantro, minced fine

Spices:
½ teaspoon fennel seeds
½ teaspoon cumin seed
1 teaspoon coriander seed
3 cloves
½ teaspoon. mustard seeds
1-2 dried chili de arbol

Combine carrots with a 1 teaspoon salt, and black pepper, toss evenly, using your hands

Toast spices on low heat in a small skillet for 2-3 minutes on low until fragrant. Grind in a spice/clean coffee grinder, until pulverized. Set aside.

Combine garlic, spices, honey, olive oil, balsamic (if using).  Whisk to combine.  Add lemon juice and zest and a hearty pinch of salt. Whisk once more.  Add chickpeas and toss to coat.

Add chickpea mixture (preceding paragraph) to carrots and toss to coat. Add parsley or cilantro, toss once more, add avocados. Season to taste if necessary.

Carrot Halva

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

Dessert anyone?  These gently spiced carrots make are excelled warmed and spooned over vanilla ice cream.

Makes 4 servings

2 cups of shredded carrots
2 cups of organic milk (whole, preferably)
1 cup of sugar
2 tablespoons + 1 tablespoon of butter (3 tablespoons total)
¼ cup sliced almonds
¼ cup dried cranberries
½ teaspoon ground cardamom
¼ teaspoon of salt (fleur de sel, if possible)
a small pinch of saffron steeped in milk (optional)

1) In a 2-quart saucepan bring the milk and shredded carrots to a boil, and reduce to a simmer.  Stir constantly to ensure the milk solids do not burn at the bottom. Simmer for about 30 minutes, or until milk solids begin to appear, or most all the milk has evaporated.

2) Add 2 tablespoons of butter to the carrots and sauté the carrots and milk solids for about 8 minutes.  Then add sugar and salt, stir and cook until the sugar is completely dissolved then add cardamom powder.

3) In a separate small sauté pan, on low heat, melt 1 tablespoon of butter adding sliced almonds and cranberries.  Toast, in the butter for 1-2 minutes, or just until the cranberries lightly puff up.

4) Add nuts and fruit mixture to the carrots and stir to combine.

Carrot and Sweet Potato Coconut Velouté

Monday, May 12th, 2014

By Kusuma Rao, www.Ruchikala.com

This creamy vegetable soup is a warming treat.  It can also be served chilled.

Serves 4

2 tablespoons olive oil
1 pound of carrots (diced)
1 pound sweet potatoes (peeled and chopped)
1 quart of vegetable stock
1 large sweet onion (minced)
2 teaspoons salt
1 bay leaf
4 cloves garlic, smashed
2 tablespoons ginger grated
½ – 1 whole habanero (to your heat tolerance, remove seeds and veins if sensitive to heat), chopped
½ teaspoon turmeric
1 teaspoon coriander power
1 teaspoon cumin powder
1 teaspoon garam masala
1 cup coconut milk
3 tablespoons brown sugar

In a large sauté pan set to medium high heat, fry the onions and bayleaf with the olive oil until it just starts to lightly brown. Bring down to medium heat adding garlic and ginger with the habanero, sauté for 2 additional minutes. Add turmeric, sauté for 10 seconds.

Add carrots, sweet potatoes, as well as all the remaining spices, with the vegetable stock.  Simmer for 15-20 minutes, until vegetables are soft and tender.  Fish out and pull the bay leaf from the pot.

Blend soup thoroughly using an immersion blender.  If you don’t have an immersion blender, carefully transfer soup to a blender a few cups at a time.  Secure lid and place thick folded kitchen towel held tightly over the top in case you get any splash back.

Return to stove on low heat, add coconut milk and brown sugar.  If desired, add 1 more ½ teaspoon of garam masala.  Season with salt and brown sugar to taste.

Note: For a smoother soup, strain through a chinois. For a more luxurious, more traditional veloute make the following adjustments.  Add only ½ of the stock to simmer the vegetables.  Reserve the other half.  After the mixture is blended, pass through a chinois.  In a medium sauté pan, melt two tablespoons of butter with two tablespoons of flour, cook for 1-2 minutes completely dissolving the flour into the butter. Slowly whisk 2 cups of warm vegetable stock into the mixture, whisking constantly, and brining to a simmer until you get a thick sauce with no lumps. Add sauce to soup and simmer. Continue as directed with the coconut oil, brown sugar and seasoning.


+