Carrots
Roasted Root Vegetables
From A Healthy Passion
4 large carrots peeled and diced
2 large parsnips peeled and diced
1 medium sweet potato peeled and diced
1/2 large red onion
1 T olive oil
1 tsp brown sugar
1/2 tsp salt
1 /4 tsp black pepper
Preheat oven to 450 degrees. Peel and cut vegetables to uniform size. Combine ingredients in a large bowl, stir to combine and place on a large baking sheet in one layer. Bake 30-45 minutes stirring once. Serve as a side or with wild rice for a main dish.
Potage Crécy (Carrot Soup)
From The World in My Kitchen
Serves 3-4
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and tender green parts, rinsed and sliced
3/4 pounds carrots (about 5 or 6), peeled and diced
3/4 pounds russet or Yukon gold potatoes, peeled and diced
2-1/2 cups chicken stock or broth
1-1/4 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
1 cup half-and-half
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper, to taste
additional fresh thyme leaves, for garnish
Heat a dutch oven or large soup pot over medium heat. Melt butter and combine with olive oil. Add leeks and sauté, stirring occasionally, about 4 minutes. Add potatoes and carrots and sauté for about 5 minutes, stirring occasionally.
Add chicken stock and bring to a simmer. Add thyme, cover the pot and simmer until carrots and potatoes are tender, about 25 minutes.
Purée the soup in a blender or food processor, in batches, if necessary. (Alternatively, use a handheld immersion blender in the pot.)
Return puréed soup to the pot. Add half-and-half, lemon juice and nutmeg. Season with salt and pepper to taste (using a light hand, depending on how salty your chicken stock or broth is). Bring to a simmer until just heated through. Ladle soup into bowls and garnish with fresh thyme leaves or parsley. Serve.
Moroccan Carrots
From The World in My Kitchen
1/2 lb carrots, peeled and sliced diagonally into 1/4-inch thick rounds
1 small clove garlic, minced
1 1/2 Tbl olive oil
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 tsp sugar
Pinch of cayenne
2 tsp fresh lemon juice
Salt and pepper to taste
Steam the carrots for about 3-4 minutes, or until they are just beginning to become tender. In a skillet, heat the olive oil in moderately low heat and add the garlic, stirring for about 1 minute. Add the cumin, cinnamon, sugar, cayenne and carrots and saute for about one minute or until the carrots are well-coated with the spice mixture. Add the lemon juice and salt and pepper to taste. Transfer the carrots to a bowl and let come to room temperature.
