John came home the other day from a Costco run with 3lbs of carrots. I usually like it when he brings home a huge bag of something not on our regular list of things. I typically like the challenge. The problem, is that I'm not a huge fan of carrots. Dipped in something they are good, but I feel like I use them only as a utensil rather that a vegetable. Luckily, I adapted several different recipes in to this recipe using the classic flavor of carrot and ginger:
Orange Glazed Ginger Carrots
1 lbs of carrots, sliced, or whole baby carrots
1/3 cup of orange juice not from concentrate
1 cup water
2 TB honey
1 TB fresh ginger, grated
2 TB unsalted butter
1 TB chopped chives (optional - for garnish)
2 TB chopped pecans (optional - for garnish)
Melt butter in a deep saucepan (I used my cast iron skillet). Add carrots and saute for 5 minutes, coating all the carrots in butter. Add water, orange juice, ginger and honey and bring to a boil. Lower heat and simmer for 30-35 minutes or until the liquid is reduced to a glaze. Top with chives and pecans.
It was beautiful and delicious!!! Try it.
Fig Leaf
6 years ago
try these:
ReplyDeleteCarrot-Coconut Macaroons:
1 c. grated carrot
3 c. unsweetened shredded coconut
3/4 c. whole wheat flour
1/4 c. water
1/2 c. either maple syrup or honey or brown rice syrup
2 Tbsp sunflower oil
1 tsp vanilla extract
1 tsp almond extract
Pre-heat oven to 350 degrees and lightly spray oil on a baking tray.
Mix everything together in a bowl and then let it sit for 15 minutes.
Shape the mixture into little macaroon balls or crescents or whatever.
Bake for 20-25 minutes, until golden brown.
Carrot Juice Dressing/Sauce
2 1/2 cups fresh carrot juice (depending on desired thickness
1 medium avocado
3 to 4 stalks celery
1/4 cup lemon juice, freshly squeezed
Mix all the ingredients in a blender until fully blended. Add any other vegetable combination you like. For a less sweet
flavor, blend some cucumber into the recipe or add more celery or other non-sweet vegetables. Cilantro gives this recipe an excellent flavor. Or try fresh basil or red pepper.
Carrot Juice Dressing/Sauce (Indian spice version)
Carrot juice dressing/sauce
Up to 1 1/2 tsp. turmeric
Up to 1/2 tsp. cumin
Up to 1/2 tsp. curry powder
Blend spices into the carrot juice dressing/sauce, to taste.
CARROT GINGER DILL DRESSING
1 tablespoon diced onion
1 cup grated carrots
2 teaspoons peeled and minced fresh ginger
1/4 teaspoon mustard powder
2 teaspoons fresh or dried dill
2 teaspoons shoyu or tamari
2 tablespoons apple cider or apple juice
4 tablespoons apple cider vinegar
6 tablespoons olive oil
1 teaspoon sesame oil
Combine all ingredients in a blender and puree until creamy.
Remember with dressings the measurements are
guidelines Better to taste and adjust
Carrot -Ginger Soup
1 onion, diced
sea salt, ume vinegar and/ or tamari
4-6 cups diced carrots
water
ginger- diced about ½- 1 tablespoon (see below)
fresh parsley or dill to garnish-optional
Cut veggies into medium size chunks.
Place in saucepan with most of the ginger.
Add enough water to cover veggies by ½ inch-1 inch (the water amount might need to vary depending on how thick or thin you like this soup. See note below)
Bring to boil. Simmer and cook until veggies are soft
(About 15 minutes- depending on how big the pieces are)
Either place in blender or use a hand blender right in the pot you cooked in and blend until creamy. Season with salt ,ume vinegar or tamari, and more ginger as needed.
NOTE: Once vegetables are done there are two things you can do. Either blend with the amount of water you used as cooking- or just blend the veggies and add the water until the desired consistency is met. Some people like this soup very thick, like a puree, and others like it with more water (very soupy)
Add more water from the filter if needed.
OTHER OPTION ADD:
1-teaspoon extra-virgin olive oil
1 clove garlic
Heat olive oil in a soup pot over medium-low heat.
Add garlic and onions with a pinch of salt and cook, stirring, 3 to 4 minutes.
Then go back to the directions above
CARROT SALAD
2 Carrots
Handful of currents
Orange juice (or orange/mango or orange/carrot juice)
Salt
Cinnamon
Grate the carrots.
Mix the carrots with the currants or raisins in a bowl.
In a cup or jar, mix together the orange juice, cinnamon and a pinch of salt.
Pour over the carrots and stir.
Option:Add roasted pecans or walnuts to the salad. You can also use chopped dates or dried apricots instead of currants or raisins. Also, try adding some chopped apple!