Tag Archives: Carrots

Carrot Ginger Slaw

Carrot Ginger Slaw

It’s slaw season people.  The weather in New England has been hovering around the 80 degree mark for a week or so now (give or take a few dips into the 60’s and 70’s) and I am ready for strawberries, fresh vegetables,  and cold salads. 

Shaved Carrots

We definitely have an affinity for cold salads in our house.   We devour heads of lettuce in record time, broccoli salad makes a regular appearance at our dinner table, and I never turn down a cold noodle dish.  However, the nice weather is young, which means that things like lettuce and broccoli are still in short supply.  Luckily, we still have carrots.  Carrots that have been sitting around since the winter, concentrating all of that delicious sugar.  These bright orange beauties make a lovely cold salad.  Punched up with some ginger, curry powder, and raisins, carrots are great for when you don’t have any other veggies around or for when you just want something a little different.

Simple list of ingredients

Ginger Carrot Slaw

Adapted generously from Alton Brown

Ingredients:

1/2 lb carrots (about 4 medium), washed and peeled

2 tbls mayonnaise

1/2 tsp curry powder

1 tsp minced garlic

1 tsp grated fresh ginger

1/4 cup raisins

pinch of celery seed (optional)

chives or finely chopped green onions for garnish

To Make:

Using a vegetable peeler, shave long strips* of the carrots into a medium bowl.  In a small bowl, stir together the mayonnaise, curry powder, garlic, ginger, and celery seed.  Gently toss the carrot strips with the dressing until well coated.  Stir in the raisins and garnish with chives. 

To Serve:

Serve cold or room temperature.  The carrots are pretty hardy and can stand up to being dressed and refrigerated for a few hours without going soggy.  Serves 2-4 as a side dish.  Recipe is easily doubled (or more) for a larger crowd.

* Using the peeler to shave the carrot creates a lovely texture and look to the salad.  However, it is kind of a pain in the behind.  If you are pressed for time, grate the carrots using the largest holes on your box grater or food processor disk.  You could also julienne them using a mandoline if you are so inclined.

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Filed under Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Stir-Fry of Napa Cabbage and Carrots

Stir-Fry of Napa Cabbage and Carrots

Are you feeling a little burnt out on all of the rich, buttery, and sugar-laden holiday food?  I definitely am.  After a few weeks of heavy eating, my body is starting to crave roasted lean meats and light preparations of vegetables. 

Shredded veggies

This recipe is a light and easy way to fix more of your winter vegetables, namely carrots and cabbage.  Both vegetables are shredded, stir-fried with garlic and fresh ginger, and tossed with a simple sauce of soy, toasted sesame oil, and a little chili paste for heat.  The whole thing comes together in just a few minutes and is a nice side to a roast chicken.

Adding the carrots

Stir-Fry of Napa Cabbage and Carrots

Adapted from The Joy of Cooking

Ingredients:

1 tbls peanut oil

2 cloves garlic, minced

1 tbls fresh ginger, peeled and minced

8 oz carrots, peeled and shredded

1 medium-large head Napa Cabbage (about 2 lbs), rinsed and thinly sliced

2 tbls soy sauce

1 tsp toasted sesame oil

1/2 tsp chili paste with garlic

2 tbls fresh cilantro, finely chopped

To Make:

Heat a wok or large skillet over high heat.  Add the peanut oil, garlic, and ginger and stir-fry for a few minutes, but do not allow the garlic to brown.

Add the carrot and stir-fry for 3 minutes.

Add the cabbage and stir-fry for 3 minutes.

Add the soy sauce, toasted sesame oil, and chili paste and stir well to mix.

To Serve:

Sprinkle with cilantro and serve immediately.  Serves 4-6 as a side dish

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Filed under Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Marsala Roasted Root Vegetables

Marsala Roasted Root Vegetables

We are up to our eyeballs in root vegetables.  We picked up the third and final installment of our Shared Harvest CSA yesterday and our fridges are full of parsnips, carrots, turnips, and celeriac while our basement closet is stocked with white and sweet potatoes.  Admittedly, we tend to get a little complacent about preparing our roots.  Our standard approach is to wash/peel/chop whichever vegetables we have handy, toss them with olive oil and salt, and roast them on a cookie sheet until they are tender enough to eat.  While this is certainly a tasty and easy approach, it can get monotonous when you use the same preparation technique over and over.

Locally grown root vegetables

However, there is a real appeal to cooking these vegetables this way.  The high heat of the oven caramelizes the sugars that most root vegetables are full of and softens the bite of strong vegetables like parsnips.  Plus, it is easy to clean and chop the vegetables while the kids are napping, then simply toss them into the oven about an hour before dinner.  Vegetables are on the table and there was no complicated or labor intensive prep.

Marsala wine

In the name of maintaining the delicious simplicity of roasting, we decided to try this recipe for Marsala wine roasted root vegetables.  The addition of butter, thyme, sage, and Marsala wine adds a welcome complexity to the flavor of the roots.  The mix of sweet carrots and potatoes, sharp parsnips, and earthy turnips creates a nice balance to the dish.  Serve it alongside roasted pork or chicken for a lovely winter meal.

Herbed vegetables ready to roast

Marsala Roasted Root Vegetables

Adapted from Williams-Sonoma Seasonal Favorites

Ingredients:

1/2 lb carrots, peeled and cut into bite-sized chunks

1/2 lb parsnips, peeled and cut into bite-sized chunks

1/2 lb turnips, peeled and cut into bite-sized chunks

1/2 lb sweet potatoes, peeled and cut into bite-sized chunks

1 tbls butter

1 tlbs extra-virgin olive oil

1 tsp dried thyme

1 tsp dried sage

1/8 tsp freshly grated nutmeg

salt and freshly ground black pepper

1/2 cup Marsala wine

2 tbls chopped fresh flat leaf parsley

To Make:

Preheat the oven to 450 degrees.

Bring a large pot three-fourths full of salted water to a boil.  Add the carrots, parsnips, and turnips and simmer until the vegetables give slightly when pierced with a fork, about 4 minutes.  Drain well.

Place all the vegetables in a large roasting pan that has been lined with aluminum foil (for the sake of easy clean up).  In a small saucepan over low heat, melt the butter.  Add the olive oil, thyme, sage, and nutmeg and stir to mix well.  Drizzle butter mixture over the vegetables and toss to coat evenly.  Season with salt and pepper to taste.  Pour the Marsala wine into the bottom of the pan.  Cover tightly with aluminum foil.

Roast for 40 minutes.  Remove the foil, toss the vegetables, and continue to roast, uncovered, until the Marsala evaporates and the vegetables can be easily pierced with a knife, 10-20 minutes more.  Remove vegetables to a platter and sprinkle with the chopped parsley.

To Serve:

Serve immediately.  Serves 4 as a side dish.

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Filed under CSA Talk, Dinner, Recipes, Side Dish, Vegetables, Vegetarian

Carrot Pudding

Carrot Pudding

From the first year that my husband and I met, I have gone to Thanksgiving dinner at his house.  His mother is an excellent cook and between her, his grandmother, and his sister (a trained pastry chef), they put on a pretty mean spread… with enough food for 20 people.  My family lives further away and since the traffic around Thanksgiving is usually pretty awful, we have historically taken the easy route and headed to dinner a few towns over. 

Cooking carrots

This year, we are switching things up.  Marc’s parents are headed to North Carolina to spend Thanksgiving with his sister.  That means that we are packing up the girls and the car and making the six hour drive to upstate NY where my mom lives.  I am pretty excited because it means that we will get to have a big ol’ dinner with my family (all 7 of us) and because it will be our chance to do some Thanksgiving cooking.  Marc and my mom have struck a deal… if she watches the girls, he will cook the whole meal.  I think that both parties are pretty excited.

Pudding all mixed

In honor of this momentous occasion, we have been tossing around different menu options and trying out new recipes.  This recipe for carrot pudding is an unusal, and delicious, way to cook carrots.  The original recipe was more savory but we modified it to make a dish that is elegant in presentation and sweet enough for dessert.  Not only is this recipe unique, it is simple to put together and can be done ahead of time to help spare the overworked Thanksgiving cook.

Ready for the oven

Carrot Pudding* 

Adapted from The Thanksgiving Table (2001 edition)

Ingredients

5 large carrots, peeled and cut into 1-inch pieces

2 tsp fresh lemon juice

5 tablespoons unsalted butter, at room temperature

1/4 cup sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 cup milk

3 large eggs, lightly beaten

To Make:

Place the carrots in a medium saucepan and add enough water to cover by 1 inch.  Bring to a boil over high heat, reduce heat until carrots are simmering, and cook until they can easily be pierced with a fork, about 20 minutes.  Drain and cool slightly.  Puree the carrots with the lemon juice.

Preheat the oven to 350 degrees.  Coat a 2-quart baking dish with 1 tbls of the butter and set aside.  In a medium mixing bowl, combine the remaining butter, sugar, flour, salt, cinnamon, and nutmeg.  Beat until smooth.  Add the carrots and beat until well blended.  Add the milk and eggs and mix until smooth.  Spoon the mixture into the prepared baking dish.

Bake, uncovered, until the pudding is puffed and lightly browned and the center is firm to the touch, about 50-60 minutes.

To Serve:

Serve immediately with a dollop of softly whipped fresh cream.  Serves 4-6 as a side dish.

* To make this dish more savory: increase the salt to 1 tsp, add 1/4 tsp ground black pepper and 2 tbls grated yellow onion.

You can cook and puree the carrots up to two days in advance.  Cover and refrigerate, then bring to room temperature before making the pudding.  The whole pudding can be assembled several hours in advance.  Cover and refrigerate, then remove from the refrigerator 1 hour before baking.

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Filed under Dessert, Pudding, Recipes, Side Dish, Vegetables, Vegetarian