Currently viewing the tag: "carrot"
For a simple yet elegant soup, try this asparagus soup. Subtle and velvety, without any cream. By the way, you do not want this soup to boil- by not allowing it to boil it will retain a greener, more pleasant color. Boil this soup and it will turn khaki.
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If you have the marmalade ready to go in the refrigerator, this is a quick and simple dish to prepare. The flavor of the crust is nice, but if you put it on a couple days ahead of time and let the chicken “marinate” in the refrigerator, the flavor will permeate the chicken. Since you have carrots in the marmalade, serving carrots alongside the chicken makes a nice pairing.
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Although it says marmalade, there really is no citrus peel here, it is just that the carrot shreds look like orange zest. Use this to top fish, pork chops, or chicken roasted with a fennel coriander seed crust (see the recipe). You want to have your Ben-Riner or mandolin handy for this recipe to make things easier, but a sharp knife can do the trick as well. The best pan for this recipe is a “chef’s pan”.
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“Condiment”? Well, it isn’t a pesto, nor is it a “salsa verde”. If you look up the word you will find this fits perfectly, as this mélange is something to give a particular flavor to, or to complement a dish. Here, the cilantro acts as a foil to the earthy sweet flavor of the roasted cauliflower, and the carrots help to point up the sweetness and adds a textural counterpoint.
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This condiment is like a cross between a pesto and a dressing. It was made to go with roasted slabs of cauliflower will work with meaty fish and chicken as well. Tweaking the spices, like adding a little cumin and turmeric will take this to the middle-east or North Africa. Add more cumin and some green chilies and you have a good match with South West or Mexican cuisine. Add some radish dice and lime juice and this would be perfect for tacos.
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Frequently, when a chef hears “greens”, the next thing they think is “Get some bacon, ham, or other pork…” They just go together like peanut butter and jelly. This stock is for those occasions. It carries the pork flavor without taking up time to cook the bacon or ham first, and is a lighter flavor and there is little fat to deal with. This is a “basic” version infused with the sweet smoky flavor of ham. (See Ham Stock 2 for a Chinese/Asian boost to make it ideal for things like braising mei quin or using in noodle dishes and soups.) This recipe makes 1 quart, which is more than most dishes call for, but this freezes well.
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A colorful combination of textures and flavors, this is a quick and healthful salad. Made with daikon radish, it is quite traditional. The use of watermelon radishes would be novel, but quite colorful. A mixture of daikon and watermelon radishes would make this dish arresting to the eye. This is one of those dishes where a Ben-Riner or other fixed-blade slicer is really handy.
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Originally done for High Ground Organics Harvest Fair, this was done for carrot salad. The apple cider vinegar matches up with the apples in the salad.
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This was a salad done for the 2011 High Ground Harvest Fair. I have to say many people seemed skeptical at first, but once they had a taste, they were eager to eat more. I even gave some to youngsters and was pleased to see them really enjoy this salad. Simple and quick to make, this will keep for 2-3 days in the refrigerator.
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Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly.
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Tagged with: basic • beets • carrot • carrots • celeriac • celery root • dairy-free • gluten-free • onions • parsnips • roast • root vegetables • rutabaga • rutabagas • turnips • vegan • vegetarian • watermelon radishes
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