Recipes
Carrots
Carrot Info: Some folks wonder why we don’t leave the tops on our carrots after we pick them. The reason is simple…the carrots stay sweeter after harvest. Left on, those pretty leafy tops suck sugars out of the roots (ie. the carrots!). So, it’s best to have your carrots topless! Our fresh farm carrots don’t need to be peeled either…just wash and eat! Carrots are easy to blanch and freeze for winter, and all colors of carrots can be used in the same way or in the same recipes. Store carrots in a plastic bag or airtight container in the refrigerator to prevent them from getting soft.
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Spiced Carrot Salad, Orange Curry Carrots, Braised Parslied Carrots, Marinated Carrots, Candied Carrots, Creamy Carrot-Ginger Soup
In this exotic recipe from Morocco, carrots are blanched until they are barely tender, then marinated in a lemony-sweet spiced dressing. Slivered dried prunes and/or chopped black olives (both common Moroccan ingredients) or a handful of currants make great additions to this recipe.
2 cups diagonally sliced or julienned carrots
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 tablespoons freshly squeezed lemon juice
2 cloves garlic minced (about 1 teaspoon)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/3 cup olive oil
lemon slices
Bring a medium pot of water to a boil. Add the carrots; boil until barely tender and still brightly colored, 1 to 2 minutes.
Drain the carrots and immediately run cold water over them to stop the cooking. Drain well.
Transfer the carrots to a large salad bowl. Add the parsley, cilantro, and mint; toss to combine.
Mix the lemon juice, garlic, cumin, cinnamon, paprika, and cayenne in a small bowl. Stir in the sugar. Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing is thick and no longer separates.
Pour the dressing over the carrots and toss until well coated. Cover and refrigerate for at least 2 hours.
Let the salad come to room temperature before serving. Top each serving with a lemon slice.
Orange Curry Carrots
This dish is a nice accompaniment to a chicken curry; it’s a fine side at a luncheon of sandwiches and makes a simple vegetarian meal on its own over a helping of basmati rice. Don’t be shy adding the banana— that’s what makes this dish unique and delicious.
Serves 4
1 cup freshly squeezed orange juice (about 2 medium oranges)
1 cup water
4 cups 1/4-inch-sliced carrots (about 6 medium carrots)
1/2 cup raisins
2 tablespoons ghee or butter
2 teaspoons curry powder
1/2 teaspoon turmeric seeds from 3–4 cardamom pods, ground (optional)
2 tablespoons flour
1 very ripe banana, peeled, mashed 1/2 teaspoon
salt
freshly ground black pepper
chopped fresh cilantro
Bring the orange juice and water to a boil in a medium pot. Add the carrots and reduce the heat to a simmer; cook, uncovered, until barely tender, about 6 minutes. Stir in the raisins and remove the pot from heat; let stand.
Melt the ghee or butter in a large skillet or pot over medium-high heat. Add the curry powder, turmeric, and cardamom seeds; cook, stirring constantly, just until fragrant, 1 to 2 minutes. Sprinkle the flour into the skillet and stir constantly until a smooth paste forms. Remove from heat.
Drain the carrots and raisins, reserving the orange liquid. Add about half of the liquid to the curry powder mixture in the skillet, return the skillet to medium heat, and stir to combine. When the sauce thickens nicely, slowly add in the rest of the liquid, and then stir in the mashed banana. Add the carrots and raisins and stir to combine. Season with salt and pepper to taste.
Garnish with cilantro and serve immediately
Braised parslied carrots
1 lb small carrots or carrots cut into 2-inch logs
1 c beef broth
1 tsp honey
1 Tbsp butter or margarine
2 Tbsp minced fresh parsley, chopped (or use one Tbsp dried)
Wash, scrub and peel carrots. Leave whole or cut into logs.
In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer 4-5 minutes.
Remove carrots to a warm plate.
Continuing to simmer broth 15-20 minutes, until reduced to about 2 tablespoons. Return carrots to pan and toss. Serve at once.
Marinated carrots
1 lb carrots
2 1/2 Tbsp lemon juice
1/2 tsp Dijon mustard or other grainy mustard
1/4 c olive oil
1 or 2 green onions, chopped
1 Tbsp chopped parsley
1 clove garlic, crushedSalt and black pepper
Scrub and peel carrots. Cut into uniform matchsticks or slices.
Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.
In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously.
Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.
Candied carrots
1 lb carrots
2 Tbsp butter, diced
1/4 c packed brown sugar
1/8 tsp salt
Black pepper, to taste
Peel carrots and cut into 2-inch lengths. Drop in pot of salted water and bring to a boil. Reduce heat and simmer 20-30 minutes, until tender but not mushy. Drain.
Return carrots in pan over low heat. Add butter, brown sugar, salt and pepper. Stir. Cover and cook 3-5 minutes, until sugar is bubbly.
Creamy Carrot-Ginger Soup
Serves 6
1 T. olive oil
8 medium carrots, coarsely chopped
1 large sweet onion, coarsely chopped
1 large potato, coarsely chopped
6 c. vegetable broth
3 T. minced ginger
½ t. ground black pepper
1 T. fresh chopped parsley
Heat oil in a saucepan over medium-high heat. Add carrots, onion, and potato; cook for 5 minutes, until veggies are tender-crisp
Stir in the broth, ginger, and black pepper. Heat to a boil, then reduce heat to low.
Cover and cook for 20 minutes, or until veggies are tender
Process mixture in a blender or food processor in batches until smooth.
Return all pureed mixture to saucepan. Cook over medium heat until hot
Garnish with parsley when serving