Currently viewing the tag: "carrots"
The dice of colorful vegetables and the mix of flavors and textures is like confetti, making this easy soup a celebration of the season. If you have pesto in the refrigerator already, go with the pesto in lieu of the basil leaf shreds as it will reduce the workload. If you wish to make this a more substantial soup, think about adding beans or some pasta.
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Farro is an ancient, unhybridized form of wheat that is also known as emmer wheat. It has recently become popular, as has spelt. Although some recipes say they are the same, they are not. Spelt (Triticum aestivum spelta) is a grain that takes longer to cook, and can use a soaking before cooking, where farro (Triticum dicoccum) cooks quicker. Farro is also sweeter tasting that spelt.
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This gets the “Provençal” from the use of fennel and “pastis”, which is an anise flavored liqueur from France. As it is most often consumed in Provence and the surrounding areas, it is associated with the cuisine of the area as well. You can make the dish without the pastis, but it does taste better with it. Fennel is also used a lot in the cuisine of the area, both as a main ingredient and as a flavoring agent.
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This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
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This is a fast and loose interpretation of a Thai “yellow curry”. Be sure not to cook the vegetables to long or they will get mushy and unpleasant. This dish has some heat to it as written, but if you prefer it mild, simply omit the chilis. If you do not have Thai basil, substitute cilantro or mint. If you like your food spicy, substitute in 1/2 cup of Cilantro Chili Sauté Juice for a half cup of the stock.
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These carrots get a spicy herbaceous flavor boost from the use of Cilantro Chili Sauté Juice as part of the cooking solution. Serve with rice or noodles.
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Vaguely Middle-Eastern and Indian in influence, this is a colorful dish with surprising flavors. Remember, peeling purple carrots may render them simply orange, so use a scrub brush or wash cloth to gently clean the outside of these carrots and remove any hairy rootlets. Roasting the carrots deepens the flavor, as well as the color, which adds to the contrast with the sharp mustard.
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This quickle is meant to show off the colors of the carrots to their best effect, and allow the taste differences of each to still show through. Since some red carrots are only red as far as the skin, this method of cleaning preserves the color and renders the carrots clean and safe. This recipe uses cilantro and coriander seed because the idea of keeping it all in the family appeals to me, but you could use other herbs as long as it is subtle. Using low acid vinegar- around 4 to 5% or 40 to 50 grain- such as rice or white balsamic is easy and preserves the flavors of the carrots. You can dilute other vinegars with water to get to this number if you wish. Stronger vinegar will need more sugar to balance the flavors. You will want a mandolin to make this easy.
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This recipe calls for cooking the kales separately first so the greens keep more individuality. If you like the idea of the greens integrating into the lentils and melting down more, skip the part about removing them from the pot. Most recipes do not call for soaking lentils, but you can. This helps them cook faster, which means they don’t explode before they are tender, as well as making minerals more bio-available to the body. If you do not wish to soak your lentils, just rinse them and start the dish. This dish makes enough for generous servings plus some leftovers for lunch.
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If the idea of ham does not appeal, use some Pimenton de la Vera instead for the broth. The smoky flavor really pulls this dish together. Use more stock to turn this into a brothy soup, or cook it down until the stock has reduced to a glaze and serve as a side. Finishing with a few drops of a vinegar based hot-sauce, vinegar, or lemon juice adds a bright spark to the dish and emphasizes the sweetness in the ham, leeks, and peas.
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The dressing for this salad has only a little cream in it, hence it is mentioned last. It is just creamy enough enhance the earthiness of beets and offset any sharpness of the mustard. The colors of this salad are nice and bright, and the flavors are vivacious. If you do not have a fixed-blade slicer for the carrots, see the method for using a peeler in the notes. A grater just doesn’t give sharp edges to the carrots to achieve the desired effect of crispness.
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A simple salad of fresh and bracing flavors. Just right to cut through heavier cold weather fare. The light orange dressing adds sweetness that complements the flavors. A mandolin is best for making this salad, especially the Japanese Ben-Riner type with the fine comb for the carrots.
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Great for cold weather. This makes a fair amount, but is great as leftovers for lunch the next day, or even breakfast with a fried egg on top. If you like the idea of smoky, but not the ham hock, you can skip it and use some Pimenton de la Vera (Smoked Spanish paprika) to add the smokiness.
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This is an all-in-one dish with eggs, vegetables, and grains. It works without the grains, too, but if you make them the night before or have leftovers, it is even easier. Carrots add a sweetness that counters the sometimes almost tannic mineral quality of chard. The eggs are baked “whole”, not mixed in as a batter like a quiche, so the yolks act as a sauce and make for a pretty dish.
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The trick to this dish is to simmer it gently so the cauliflower and potatoes don’t overcook. The cauliflower should be cooked through, but still retain some toothsome texture. Reducing the stock with the fennel and leeks adds flavor. Use a waxy potato rather than something like a Russet so the potato does not disintegrate and turn to mush.
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A variation on a Quickle, this uses a hot brine to soften up the carrots a little. I enjoy using lavender in savory dishes, and find lavender and fennel go well together.
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This is a substantial salad that is good when it is hot. It is composed of recipes that are already on the website except for the lavender quickled carrots. Lavender is fun to use in savory dishes and goes well with fennel. The meaty blandness of the beans and the vinegar of the dressings keep the lavender from being too much. The lavender should come across as a piece of pleasing music heard from the next room, not like someone wearing too much scent sitting down next to you.
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