Currently viewing the tag: "carrots"
Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.
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Tagged with: carrots • escarole • farro • fish • fushimi peppers • leeks • peppers • salmon • shishito peppers
Pistou is the French equivalent of pesto, but has no nuts or cheese. The cheese is added either to the soup or scattered over the soup at the end. This soup is only inspired and is not a true pistou, just in case any Provençal are reading this.
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Tagged with: carrots • cranberry shelling beans • filet beans • green beans • potatoes • rainbow carrots • San Marzano tomatoes • shelling beans • soup • summer squash • tomatoes • zucchini
This is a salad built on other components made earlier, such as quickles and grilled peppers. The cold crunchy vegetables and vinegar are perfect for appetites flagging in the heat.
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Tagged with: carrots • lettuce • little gem lettuce • nuts • peppers • quickles • salad • Tokyo turnips • tomatoes
This dish makes for an earthy and sweet mélange that is colorful as well. You could blanch the carrots a day before and the beets are roasted and can be done days ahead, so this is good do-ahead party dish. If you don’t mind the beets coloring the carrots, you could even sauté them all at once in the same pan.
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This salad uses two quickles (the carrots were a spin-off of the cauliflower) that, with a little study of the recipe, could be made all together, and you could reduce the volume of final product. Both the quickles are quite good, and last a long while in the refrigerator, so doing them both is a nice way to set yourself up for a couple weeks of crunchy sweet-tart vegetables that are easy to deploy. If lavender is not your thing, use the recipe for Cauliflower, Romanesco, and Carrot Quickles on site (which makes this simpler in that you do the carrots and cauliflower together, and the flavor is a more “traditional” pickle flavor), skipping the romanesco and celery and switching the dressing to a white wine vinaigrette with a very little rosemary in it along with some thyme and a hint of garlic.
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This is a dish you want a Ben-Riner or mandolin. If you have a sharp grater that produces almost matchstick thick results, that could work also. This dish uses mirin and shiro-shoyu, a.k.a. white soy sauce. This is a very light colored soy with a lighter body and flavor than regular soy sauce. It adds a light umami quality dishes as well as a little salinity, so you can ease up on salting a dish, and helps bring out the nuances of vegetable flavors. It is great when you want the effect of soy sauce without wanting to taste it or have it stand out in a dish. This dish is beautiful when made with multi-colored carrots, but mature chantenay carrots work really well also.
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A colorful dish with a range of flavors. Serve as a side or a main for a light supper with poached eggs, or add some white beans and a grain such as farro, spelt, or barley and grate some cheese over the top for a complete protein.
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Tagged with: braise • carrots • chard • cilantro • green onions • Hungarian hot wax peppers • peppers • scallions
This soup is a riff on borscht, with kale filling in for the cabbage, and the vinegar on the roast beets filling in for the things that are often pickled in borscht. Some borscht uses sauerkraut, some have chopped pickles, some use a soured broth or kvass as the base. Although written as a hot soup, it could easily be chilled and served cold with yogurt or labne.
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Tagged with: beets • carrots • dill • kale • mushrooms • parsley • rainbow carrots • Red Russian kale • soup
This is a very pretty dish if you can get the rainbow carrots, but it will still taste great if all you have are monochromatic carrots. It is important to watch the sugar as it browns. It only takes a split second and it can go from caramel to charcoal. Feel free to remove the pan from the heat to slow it down, and have your butter cut and ready to toss in. Do it a couple times and it is no big deal. Besides basil, you could use cilantro or mint. Might even work with shiso. Many rainbow carrots have color that is mostly on the outside, so scrub rather than peel.
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You could do this with the vegetarian dashi, but the smoky aroma and depth of flavor from the hana-katsuo really make this dish. Although it is not quite the same, and it will tint the dish red, you could use smoked paprika if you wish to go vegetarian. Use this dish as a base for seared fish or roasted King Oyster mushrooms. You could also use this as a base for noodles/pasta.
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A sort of culinary pun on the theme of peas and carrots. Usually the peas carry a sweetness that matches the carrots, but here the favas act as a foil to that inherent sweetness with their almost cheesy nutty flavor and slight bitterness. The basil bridges the sweetness and earthiness of the carrots and the earthy and sharp notes of favas with sweetness and the slight edge that basil has. If you do not have basil, oregano would be great here, or even mint.
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This grew out of my liking for carrots and orange juice. Mint often appears with carrots at my table, and basil and mint often swap places in recipes, so it just seemed natural. Using bigger chunks of carrot allows the flavor of the carrot to develop while keeping it from getting really soft.
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Sometimes I have artichokes and am not sure when I will get them into a menu, so I will just cook them when I get the chance whether I intend to serve them at that moment or not. They are good cold, can be re-heated, or worked into something else, as happened here. The combination of artichoke and potato is a great one, especially with sweet waxy potatoes such as Yukon Golds or a fingerling type. This salad would be good with some cauliflower florets blanched and dressed while hot, then cooled and added in.
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Tagged with: artichoke • basil • butter lettuce • carrots • lemon • lettuce • pepper cress • potatos • salad
Another dish in the Moroccan “salad” style. If you wanted to make it more of a Western style salad with lettuce, use romaine. Remove the darker outer leaves and cut the pale inner leaves across the length into thin ribbons and lay them down as a bed for the carrot ribbons. A Ben Riner or mandolin is best to make this recipe, but if you do not have one, slice the carrots on a diagonal with your sharpest knife, or use a really sturdy peeler.
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Here is a riff on the now ubiquitous grocery-store deli salad. This is a great way to use the stems of broccoli, and could be made entirely with stems if you wish. If you do so, back off the volume by 2 cups or you will have a lot of slaw. This is one of those recipes that can be varied a lot for different but equally tasty results.
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This dish is cooked so it is not soupy, but rather until there is just a bit of liquid left. You can add more vegetables as you wish, and mushrooms and/or sausages turns it into a full dinner for the carnivorous set. I like it next morning heated up with a couple of farm-fresh eggs poached or basted on top.
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This is a light refreshing salad with a peppery quality that could easily double as a topping or side for something like seared pork chops or duck breasts. You want to use pinky-thin sweet carrots for this, and they should be sliced really thinly-a mandolin would be ideal. The carrots are there to offer a sweet contrast to the other vegetables. If you don’t have skinny sweet carrots, skip them and use pine nuts or almonds instead.
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Odd though it may sound, this is a salad that is served warm. It could easily become and entrée by adding a grilled pork chop or some grilled chicken. If you wish to use it for a main dish, use more carrots, bumping the carrot recipe up by 50%. Try marinating the meat in the vinegar and herbs used in whichever dressing you choose for a while before grilling it.
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This is dish with some substance that is still brightly flavored and not heavy. Depending on how much you reduce the cooking liquid, it can be soupy, a little saucy, or dry. Use it as a base to a protein, or a main course. Add some grains and a little yogurt or cheese and you have a complete protein. Using different herbs or spices will change the flavor profile, so have fun seasoning the dish.
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Sounds odd, but the tender/sweet of the carrot is a great foil for the chewy/bitter of the escarole. Scattering the escarole with a little sugar aids caramelization and adds to the sweet/bitter contrasts. Give this unlikely seeming combo a try and you may be hooked. Make this when the carrots are sweet.
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Based on a dish I had out recently. You can adjust the ginger to your liking, and if you run hot water over the ginger if will mitigate some of the heat while leaving the gingery flavor behind. Although the recipe looks long, it is a quick and flexible dish to make. Add beef or tofu to the sauté if you wish, and serve with rice.
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Although it says “Creamy” in the title, there is no cream, just a bit of yogurt for the smooth texture. You can, of course, skip the yogurt and the soup will still be quite good, if a little sweeter perhaps. The tomato adds acid and brightens the flavors of the soup, while adding liquid as well. As to seasoning, this soup is amenable to so many different herbs it makes this a truly versatile dish. The vegetable garnish is optional, so this can be a quick and simple dish as well.
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