Carrots
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Carrot Rice
Nut Burger
Carrot Salsa
Pickled Carrots
Carrots with Roasted Sesame Seeds
Zucchini Carrot Casserole
Creamy Carrot Soup with Curried Beet Crème Fraiche
See also:
Carrot and Orzo Salad with Fresh Dill
on the Herbs page
Kohlrabi
and Carrot Slaw on the Kohlrabi page
Kohlrabi Vegetable Stew on the Kohlrabi page
Beet
Burgers on the Beets page
Red
Cabbage Slaw on the Cabbage page
Hearty Rutabaga, Turnip, and Carrot Soup
on the Rutabaga page
Honey Baked Root Vegetables on the Rutabaga page
The carrot, a favorite staple in many households, belongs to the umbeliferae family. Among the other 2,500 members are parsley, celery, parsnip. cilantro, fennel, caraway, dill, and the lovely roadside weed, the flowering Queen Anne's lace. The carrot originated in middle Asia, first eaten by the hill dwellers of Afghanistan. The early cultivated varieties were purple and pale yellow. The first orange varieties did not appear until the 1600's in the Netherlands.
Cooking Tips:
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Scrub carrots with a vegetable brush under water to remove dirt. Do not peel unless removing damaged areas. Carotene and trace minerals are close the the carrot's skin surface. |
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Eat carrots raw to receive the most nutrients; whole, cut into sticks or grated into many types of salads. |
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Fresh carrot greens can be chopped into a green salad or stir-fry. |
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Greens can be dried and used as an herb like parsley. |
Adapted from From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce
Carrot
Rice Nut Burger
3 cups brown rice
1 cup cashews
1 pound sunflower seeds
1 sweet onion, chopped
6 carrots, chopped
1 tablespoon extra virgin olive oil
Salt to taste
Preheat oven to 425° F. In a large saucepan bring 6 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes. Roast cashews and sunflower seeds in preheated oven for 10 to 15 minutes. In a food processor grind nuts to a fine meal; transfer to a large bowl. Place onion and carrots in food processor and pulse until fine; transfer to bowl with the nuts. Combine cooked rice and olive oil in food processor and pulse until smooth; spoon into the large bowl. Season with salt, to taste. Using your hands mix the ingredients and form into patties or logs. Bake in preheated oven for 12 to 15 minutes.
From Angelic Organic Newsletter, 2002.
1 large carrot, grated
1/2 medium red onion, diced
1/4 cup chopped canned or frozen mild green chile peppers
1 clove garlic, minced
2 tomatoes, chopped
1 teaspoon fresh lime juice
1 teaspoon salt.
Mix all ingredients together in a serving dish. Chill for 1 hour before serving.
From A Vegetarian Christmas Cookbook by Nanette Blanchard.
3 cloves garlic, minced
1 tablespoon onion, coarsely chopped
3 tablespoons extra virgin olive oil
1/4 cup wine vinegar
1/2 teaspoon dry mustard powder
1 tablespoon whole mixed pickling spices, tied in cheesecloth
Salt and black pepper to taste
1 pound carrots, peeled and cut into matchsticks
1 small onion, thinly sliced
Sauté the garlic and chopped onion in the olive oil in a skillet until just tender, about 5 minutes. Stir in the wine vinegar, dry mustard, pickling spices, salt, pepper, and carrots. Cover and simmer for 5 minutes. The carrots should still be crunchy. Remove from heat. Remove the cheesecloth with the spices. Transfer the carrot mixture to a shallow dish. Top with the thinly sliced onion. Cover and refrigerate until served, stirring occasionally.
From Angelic Organics' Newsletter, 2002.
Carrots with Roasted Sesame Seeds
2 tablespoons sesame seed
1 pound carrots
1 to 2 teaspoons olive oil
Juice of 1 lemon
2 tablespoons honey
Salt or soy sauce
Heat a skillet, add the oil, and sauté the carrots for a couple of minutes. Add the lemon and honey, and cook, covered, over moderately low heat until tender. Season with salt or soy sauce.
Sprinkle the sesame seeds over the carrots and serve.
From Tomato Blessings and Radish Teachings by Edward Espe Brown.
Zucchini Carrot Casserole
2 pounds zucchini (or yellow summer squash), sliced
¼ cup onion, chopped
1 cup water
(10 ¾ ounce) can cream of chicken soup
1 cup sour cream
1 cup raw carrots, shredded
(8 ounce) package herb stuffing mix
½ cup butter, melted
1 cup cheddar cheese, shredded
1 Tablespoon parsley
In medium saucepan boil zucchini and onion in the 1 cup water; drain. Stir in soup, sour cream, and carrots.
Toss stuffing mix with the melted butter. Spread half of the stuffing mix in bottom of 12x7" baking dish. Spoon vegetable mixture on top. Sprinkle rest of the stuffing mixture over all.
Bake in 350° degree oven for 25 minutes.
Remove from oven and sprinkle with cheese and parsley. Return to oven for an additional 5 minutes. Serves 6 to 8.
From Pier Pleasures—Thanks to Chris Farthing for this recipe!!!
Creamy Carrot Soup with Curried Beet Crème Fraiche
12 sweet carrots
1 medium potato
2-3 cups half-and-half
2 stalks celery, chopped
salt and pepper to taste
1 large red beet
1 tablespoon curry powder
1 cup crème fraiche
Peel and chop carrots and potato. Place in 2-quart saucepan, cover with water and cook until tender. Transfer into food processor; add half-and-half and blend until creamy. Season with salt and pepper. Peel and chop beet; roast in oven at 400°F until tender about 45 minutes. Blend in blender with curry powder and crème fraiche. Use on soup for garnish. Serves 6-8.
From Tami Lax, L’Etoile Restaurant.