carrot tahini soup
Pin Nut Gremolata
- 1/4 cup lightly toasted pine nuts
- 1/4 cup minced parsley
- zest of 1 lemon
- 1 teaspoon extra virgin olive oil
- pinch of fine sea salt
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 1/2 pounds carrots, scrubbed clean and chopped
- 4 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4 cups water + additional to thin if necessary
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- Prepare the gremolata by combining all the ingredients in a bowl. Toss well and set aside until ready to serve.
- Heat the oil in a heavy bottom skillet. Add the onion and cook, stirring occasionally until it begins to soften. About 5 minutes. Stir in the carrots, garlic, cumin and salt. Stir until the veggies are coated in the spice mixture. Add the water and bring to a boil. Reduce heat to medium-low and simmer until the carrots are tender, about 20 minutes.
- Remove the soup from the heat. Add the tahini and lemon juice. Carefully puree the soup in a blender until completely smooth and creamy. Taste for seasonings.
- Divide between bowls and top with a healthy portion of the pine nut gremolata.
*use this recipe as a guide
*adjust measurements and ingredients as necessary
Root Veggie Slaw
For a hot weather root veggie salad, try this Root Veggie Slaw from Splendid Table.
- 1 small celery root (about 12 ounces)
- 4 medium parsnips (8 ounces)
- 2 carrots (8 ounces)
- 1 teaspoon finely slivered Meyer lemon, lemon, or orange zest
- 8 ounces yellow or red beets
Fragrant Hazelnut Vinaigrette:
- 2 tablespoons cider vinegar (preferably organic), or to taste
- Kosher salt to taste
- Pinch of sugar
- 2-1/2 tablespoons roasted hazelnut or walnut oil, or fruity extra virgin olive oil
- 1 teaspoon warm water
- Freshly ground black pepper
1. Slice and combine the vegetables. Peel the celery root, parsnips, and carrots. Use a mandoline or Benriner or a box grater to julienne or coarsely grate them. Place in a large bowl and toss with the zest. Peel and grate the beets; place in a separate bowl.
2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.
3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.
From The Improvisational Cook by Sally Schneider (William Morrow, an Imprint of HarperCollins Publishers, 2006). Copyright 2006 by Sally Schneider. All rights reserved.
Kolhrabi Carrot Fritters with Avocado Cream Sauce
by: a Couple Cooks
Makes: 8 fritters
What You Need
- 2 kohlrabi
- 1 carrot
- 1 egg
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne
- ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
- ½ avocado
- ¼ cup plain yogurt
- ½ lemon
- ¼ teaspoon kosher salt
- Green onions (for garnish)
What To Do
- Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
- Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
- In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
- Serve fritters with avocado cream and sliced green onions.
These fritters are best eaten warm the day of making; they don't save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.
Carrot, Potato, and Cabbage Soup
4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
1/4 medium head green cabbage, thinly
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste
1.Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
Carrot, Cucumber and Glass Noodle Salad
Recipe type: Salad
Serves: 2-4 servings
- 3 cups water
- 2 oz glass noodles
- 2 medium size carrots (approximately 5 oz)
- ½ medium size cucumber (approximately 7 oz)
- 2 cloves garlic, finely chopped
- 1 tsp salt
- 1 tsp crushed chili pepper
- (optional) ½ tsp Sichuan red pepper corn powder
- 1 green onion, finely chopped
- 1-1/2 tbs canola oil
- 1 tsp sesame oil
- 1 tsp soy sauce (gluten-free if desired)
- 1 tbs apple cider vinegar
- Use mandolin or a sharp knife to cut carrots and cucumber into approximately ⅛” x 2-1/2” strips. Set aside.
- Heat water in a saucepan. After the water is boiling, add glass noodles, and boil for an additional minute. Add carrots strips and boil for another 1 minute. Turn off heat, and let the carrots and glass noodles soak in the hot water for another 2 minutes.
- Transfer the glass noodles and carrots into a colander and rinse with cold water thoroughly. Set aside.
- Heat a skillet over high heat until it is smoky hot. Carefully add canola oil to the skillet and let the heat transfer to the oil (approximately 30 seconds). Place the cooked glass noodles, carrots, and cucumber into a mixing bowl. Place the pepper, garlic, and green onions on top. When the canola oil is smoky hot, remove the skillet from heat and carefully pour the hot oil over the spices.
- Add the rest of the ingredients and gently toss. Serve cold.
Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro
- 3/4 lb. fresh young carrots, preferably with the tops on
- 1 Tbs. fresh lime juice
- 1 tsp. freshly grated lime zest
- 1 tsp. light brown sugar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. unsalted butter
- Kosher salt
- 4 oz. yellow bell pepper (about 1 small, cored and seeded), cut lengthwise into 1/2-inch strips
- 4 oz. red onion (about 1 small), cut into 1/2-inch wide strips
- 1 piece fresh ginger, 2x3/4 inches, cut into thin matchsticks (a scant 1/4 cup)
- 1/2 small fresh jalapeño, cored but not seeded, cut crosswise into slices about 1/4 inch thick
- 1/3 cup plus 2 Tbs. homemade or low-salt chicken broth
- 1/4 cup loosely packed chopped fresh cilantro
Trim the tops and tails from the carrots and peel them; you should have about 8 oz. trimmed carrots. Cut them in half crosswise and then cut the thicker end in half lengthwise to get pieces of about the same width, no more than 3/4 inch (the length can vary). In a small bowl, combine the lime juice, lime zest, and brown sugar; set aside. Heat 1 Tbs. of the olive oil and 2 teaspoons of the butter in a 10-inch straight-sided sauté pan over medium-high heat. When the milk solids in the butter are just beginning to turn a nutty brown, add the carrots and 1/4 tsp. salt. Toss well with tongs and then arrange the carrots in one layer. Cook without stirring until the bottoms are nicely browned, 3 to 4 min. Toss and turn over, and cook for another 2 min. to lightly brown another side. Transfer the carrots to a plate with tongs
Heat the remaining 1 Tbs. olive oil in the pan. Add the bell pepper, red onion, and a pinch of salt and sauté until browned, 3 to 5 min. Add the ginger and jalapeño, toss, and sauté for another 1 min. Return the carrots to the pan, stir, and pour in the chicken broth. Immediately cover the pan and simmer until the liquid is almost completely reduced, about 2 min.
Uncover the pan, remove it from the heat, and add the lime juice mixture, the remaining 1 tsp. butter, and the cilantro. Toss to combine well, scraping any browned bits from the bottom of the pan with a heatproof spatula or a wooden spoon. Serve right away as individual servings or pour and scrape the contents of the pan onto a small platter and serve family style.
Ian Knauer's Winter Vegetable Stew
1 pound dried chicken peas
3 large leeks, white and pale green parts only
1/4 cup extra-virgin olive oil
5 garlic cloves, smashed and coarsely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper (11/2)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon turmeric
2 cinnamon sticks
5 bay leaves
1 large butternut squash, cut into large chunks
6 carrots, cut into chunks
8 pitted dates, chopped
3 cups water
1 quart canned tomatoes
3 tablespoons cilantro leaves
Place the chickpeas in a bowl and cover by 3-inches of water. Let the chickpeas soak over night, then drain.
Cut the leeks in half crosswise, then rinse under cold water to remove any dirt. Cut the leeks into 1/2-inch pieces.
Heat the oil in a large heavy pot over medium high heat until hot, the stir in the leeks, garlic, onion, 11/2 teaspoons salt and 3/4 teaspoon pepper. Cook the vegetables, stirring occasionally, until they are golden, about 8 minutes. Stir in the coriander, cumin, smoked paprika, turmeric, cinnamon sticks and bay leaves and cook, stirring, until fragrant, about 2 minutes. Stir in the squash, carrots, dates, water, and tomatoes and bring to a boil, breaking up the tomatoes with a spoon. Stir in the chickpeas and simmer the stew, covered, until the vegetables are very tender, about 1 hour. Season the stew to taste with salt and pepper, then sprinkle with the cilantro and serve.
Beet and Carrot Quick Slaw
2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves
Add Checked Items To Grocery List
In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.
Recipe courtesy of Kathleen Daelemans
Read more at: http://www.foodnetwork.com/recipes/beet-and-carrot-quick-slaw-recipe.html?oc=linkback
Raw Kale, Cabbage, Carrot and Tatsoi Salad
For the Dressing:
For the Salad:
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
- 1 Tablespoons real maple syrup (preferably grade B)
- 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
- 1 clove of garlic, finely minced
- 1 small bunch lacinato kale (also known as Tuscan kale)
- 1 small head (or half of a larger head) of Napa cabbage, shredded
- 1 baby tatsoi, thinly sliced
- 4 carrots, shaved into long strips with a peeler
- 2 Tablespoons hemp seeds (or toasted sesame seeds)
- Freshly ground pepper to taste
Make the Dressing:
Make the Salad:
- In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
- Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
- In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Place in large serving bowl and add the shredded cabbage, tatsoi, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
- Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.
Gluten Free, Grain Free, Vegetarian
Carrots and Fennel Braised with Orange Zest and Honey
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey (preferably orange blossom honey)
- 1 1/2 pounds carrots, peeled and cut into 1/4 inch x 3 inch sticks
- 1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in 1/8”-inch slices
- 4 strips of orange zest,– each 1 inch x 4” inch (use vegetable peeler)
- 1/2 teaspoon fennel seeds, –crushed in a mortar
- 1/3 cup spring water
- 1/3 cup orange juice
- 1/2 teaspoon plus 1/8 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons coarsely chopped fennel fronds or dill
- Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.
- Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately. Cook’s' note: The carrots and fennel can be trimmed and cut up to 6 hours ahead and refrigerated until ready to use, but the dish is best made just before serving. It does not reheat well.
Whipped Carrots And Parsnips
1 1/2 pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1
/2 inch pieces
1/2 cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste
1.Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2.Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Zesty Roasted Rutabaga and Carrots
Loosely adapted from Allrecipes.com
4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 C. water
1 1/2 T. extra virgin olive oil
1 T. brown sugar
1 lemon, juiced and zested
1/4 t. dill weed
salt and pepper to taste
Preheat the oven to 400 F.
In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes. Drain off water.
In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables. Spread out into a single layer on a cookie sheet.
Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot as a dinner side dish or chilled as a light lunch.
- 2 pounds baking potatoes (about 4)
- 4 large carrots, thinly sliced
- 1 tablespoon olive oil
- 1/4 cup water
- 2 large egg yolks
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
- Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
- In a skillet, cook the carrots in the olive oil over moderate heat for 2 minutes. Add the water and a pinch of salt. Cover and cook until tender, 15 minutes. Puree in a food processor.
- Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks, 1/2 cup of the carrot puree and 1 teaspoon of salt. Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
- Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
- In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
Beef Stew with Root Vegetables
3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 cup red wine
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish
Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the wine, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-stew-with-root-vegetables-recipe/index.html?oc=linkback
Roasted Carrots with Carrot-Top Pesto
- 3 pounds small carrots with tops (any color)
- 2tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 1 garlic clove
- 3 tablespoons macadamia nuts or pine nuts
- 1/2 cup (packed) fresh basil leaves
- 1/4 cup finely grated Parmesan
- 1/2 cup extra-virgin olive oil
Preheat oven to 400°. Trim carrot tops, leaving some stem attached. Measure out 2 cups carrot tops and set aside; reserve any remaining carrot tops for another use.
Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
Pulse garlic and nuts in a food processor until a coarse paste forms. Add basil, Parmesan, and reserved carrot tops; process until a coarse purße forms. Add olive oil and pulse until combined; season with salt and pepper. Serve carrots with pesto.
DO AHEAD: Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.