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Carrots

This note and recipe come from Spring Hill member, Mike McMahon:You can hardly call this a recipe, but I thought it was surprisingly good given how simple it is.  This is what we did with the radishes this week and I thought I’d pass it along.

Carrots & Celeriac Soup
From http://www.vegbox-recipes.co.uk/
Serves 4
1 medium celeriac
5 - 6 medium carrots
2 medium onions
4 medium potatoes
1 tablespoon vegetable oil
1 litre vegetable stock (or water plus a stock cube)
1 bay leaf
2 tablespoons fresh coriander leaves, chopped

1. Peel the celeriac with a sharp knife. Cut into slices and plunge into boiling water. Boil for 3 minutes then drain. Discard the water. (This helps reduce the bitterness of the celeriac).
2. Peel the potatoes and chop into 2cm (¾ inch) cubes. Peel the onion and chop roughly. Scrub the carrots and chop into 2cm pieces.
3. Heat the oil in a large pan and add the onions, carrots and potatoes. Coat with oil. Cover and saute for 5 minutes, until the onions are starting to soften. Note: this helps bring out the sweetness and counteract the pungence of the celeriac.
4. Add the celeriac, the bay leaf and the stock. Cover and simmer for 15/20 minutes, until the vegetables are soft.
5. Remove the bay leaf and discard. Add the coriander leaves and liquidise the soup until smooth. Season with salt & pepper to taste. Serve as it is or garnish with a little natural yoghurt or double cream.
Notes: This soup freezes well; if you don't have coriander or bay leaves, experiment with your favourite herbs.

Carrot and Radish Salad
4 medium carrots
6 large radishes
1/4 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
1 1/2 tablespoons olive oil

Shred carrots with a mandoline or other manual slicer or in a food processor fitted with shredding disk. Julienne radishes. Whisk together zest, juice, oil, and salt and pepper to taste and toss with vegetables.

P.S.  A touch of salt really helps the flavors pop.

Carrot Hash Browns
serves 3 – (St. Paul Farmers Market Produce Cookbook; 1999)
Ingredients:
1 ½ cups carrots, shredded
1 ½ cups potatoes, peeled and shredded
¼ cup onion, finely chopped
1 Tbsp. all-purpose flour
2 Tbsp. parmesan cheese
½ tsp. salt
Vegetable oil for frying

Directions:
In a medium bowl, combine ingredients. Spoon into a heated, oiled skillet and pat flat. Cook over medium, low heat until crisp. Turn and cook until golden. (I usually soak my potato shreds in cold water, in the fridge, for 4-8 hours or overnight, prior to making hash brown or oven fries. Depending on the potato, the soaking reduces the starch and results in crispier browns or fries. After soaking it is important to drain and squeeze out as much water from the shreds as possible using a kitchen towel.)

Fennel Carrot Soup
from www.epicurious.com

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

Preheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper. Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Gingered Broccoli & Carrots
serves 4 (Moosewood Restaurant Favorites, The Moosewood Collective; 2013)
Cookbook Notes: “To retain the bright green of the broccoli, don’t dress the vegetables with the marinade until ½ hour before serving. You can vary the amount of broccoli and carrots, or use other vegetables, such as snow peas, bell peppers, and asparagus. Just be sure to have a total of about 6 cups prepped vegetables.”

Ingredients:
• 2 or 3 broccoli crowns (about 4 cups spears)
• 2 medium carrots (about 2 cups sliced)
• Ginger Marinade:
• 1 tsp. peeled and grated fresh ginger
• 2 Tbsp. Vegetable oil
• 1 tsp. dark sesame oil (optional)
• 1 garlic clove, minced or pressed
• 2 Tbsp. rice vinegar
• 2 tsp. soy sauce
Directions:
• Cut broccoli into spears. Peel the carrots and cut them on the diagonal into slices about ¼ inch thick. Steam the veggies until crisp tender and spread them out on a large plate or platter to cool.
• In a small bowl, whisk the marinade ingredients together and pour over the vegetables. Mix well. If you have the time, let the vegetables marinate for about 20 minutes before serving. Serve at room temperature or chilled.

Grated Carrot Salad
serves 4 – (Fresh from the Farmer’s Market by Janet Fletcher; 1997)
½ lbs. carrots
1 1/2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 small garlic clove, finely minced
2 tsp. chopped, fresh chives
salt
Directions: Peel carrots; grate on the large holed side of a four-sided grater. Transfer to a bowl and stir in olive oil, lemon juice, garlic, chives and salt to taste. Taste and adjust seasoning

Parsnip & Carrot Skillet
serves 8 – St. Paul Farmers Market Produce Cookbook; 1999
Ingredients:
2 cups parsnips, sliced
2 cups carrots, peeled and sliced
3 Tbsp. canola oil
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. soy sauce

Directions:
Steam parsnip and carrot slices until just tender, about 10 minutes. In a large skillet, heat oil. Sauté onion and garlic over medium heat, until soft, about 3 minutes. Stir in the soy sauce. Add the cooked parsnip and carrot slices and mix well. Cook the mixture, stirring now and then, over low medium heat. The longer the vegetables cook, the more caramelized they become.

Roasted Carrots with Carrot Top Pesto
serves 8 (bonappetit.com) This recipe was shared from Spring Hill member Julie Drysdale and she commented that it was delicious. I think it can easily be halved depending on the amount of carrots and tops you have on hand.
Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes. Add lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper. (I will make this recipe this week but will sauté sliced summer squash and/or zucchini after the garlic and prior to adding the chard which may require more oil and lemon juice. Then add fresh herbs from this week’s bag at the finish.)
3 lbs. carrots with tops (any color)
2 Tbsp. vegetable oil
Kosher salt and freshly ground pepper
1 garlic clove
3 tablespoons macadamia nuts or pine nuts
1⁄2 cup (packed) fresh basil
1⁄4 cup finely grated Parmesan
1⁄2 cup extra virgin olive oil
Directions: 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 coarse. 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.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Roasted Vegetable Salad
This recipe can be used with a mixture of vegetables that sounds good to you. The trick is to cut the vegetables in varying thicknesses based on how long they will take to roast since you’ll want them to all get done at the same time. Carrots or potatoes should be sliced thinner than summer squash or egg plant, for example.
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.

Vinaigrette Dressing:
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs - try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.

Roasted Winter Vegetables
We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.

6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano

Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.

Sauteed Carrots with Fresh Dill
Cut small carrots in half lengthwise or (quartered or even more if larger)
Melt 1-2 tablespoons of butter
Add carrots
Saute using low heat until tender – this will take some time.
If you want to speed up the process, add 1-2 tablespoons of water, put a lid on and cook until tender. Sprinkle with fresh dill. Salt to taste

Please email us your favorite recipes and we’ll pass them along. Thanks.

Rabbits finding carrots
in a garden are more likely to eat the exposed greens than to dig up the root.