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CARROT RECIPIES CABBAGE AND CARROT SALAD 1 green cabbage, cored and finely shredded Mix together the lemon juice, mustard, garlic and vinegar and season to taste with the salt and pepper. Whisk in the olive oil and set aside.Place the cabbage and carrots in a bowl. Sprinkle the herbs on top and toss with the salad dressing when ready to serve. CARROT AND ARTICHOKE SOUP Serves 6 - 8 people 1 1/2 lb (700g) Jerusalem Artichokes Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve. SWEET BEETROOT AND CARROT SALAD 225 g beetroot Boil the beetroot in their skins until tender (you can also do this in a glass dish in the microwave). Cool, peel and then chop the beetroot. Peel the carrots and then grate them. Mix the two vegetables together in a dish and then pour the dressing over the top. CARROT AND CELERY SAUTÉ 350 g carrots, peeled and sliced Heat the oil in a saucepan, add the onion and celery, and cook gently until the onion is golden. Add the carrots, celery and bouquet garni and season to taste. Cover with a lid and cook gently for 10 minutes, shaking the pan frequently. Add the olives, stir and replace the lid. Simmer very gently for a further 10 minutes. EASY CARROT AND CORIANDER SOUP 450 g carrots Peel and slice the carrots. Melt the butter in a pot and soften the onion and carrots. Add some salt; reduce the heat and cover. Leave the vegetables for 10 minutes. Pour in the stock and herbs and stir well. Put the lid back on and simmer for another 20 minutes or until all the vegetables have softened.Place the contents into a food processor and liquidise. Taste and adjust the seasoning accordingly, before re-heating to serve. CARROT AND WALNUT SALAD 500 g carrots, peeled and grated Mix all of the ingredients together in a large salad bowl. Chill for at least 30 minutes before serving. EASY CARROT CAKE 350 g carrots Pre-heat the oven to 180°C/ 350°F/Gas Mark 4. Grease and line two 18 cm (7 inch) sandwich tins. Dust the sides of the tins with flour and shake out the excess. Peel and finely grate the carrots. Coarsely chop the Brazil Nuts and lightly toast them. Cream the butter and sugar together in a bowl until pale and fluffy. Sift the baking powder and spice into the bowl. Add the orange juice, eggs and ground almonds and beat well. Stir in the carrots and brazil nuts. Divide the mixture between the tins and level the surfaces. Bake for 35-40 minutes until it has risen and firm to touch. Transfer to a wire rack to cool. Fill with whipped cream and smother in lemon icing. CARROT SOUP WITH SPINACH This takes about 15 minutes to prepare and 30 minutes to cook 450 g (1 lb) carrots, scrubbed Combine first 5 ingredients in a heavy saucepan over high heat. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add a small amount of cooking liquid and purée vegetables. Return purée to saucepan with stock. Add nutmeg and salt and pepper to taste. Place spinach in a food processor or blender. Add 240 ml (8&1/2 fl oz) of soup to spinach and purée. Stir spinach purée into soup and serve hot with croutons. WARM CARROT, COURGETTE AND RED PEPPER SALAD 250 g small leafed spinach, washed and drained Wash and dry the spinach leaves and lay them in a shallow serving dish. Cut the courgettes in half crossways and then cut each half length-wise in thin slices. Place the olive oil into a wide casserole dish over low heat. Add the peppers and carrots and season with plenty of salt and pepper. Cover the casserole dish and cook gently for around 25 minutes or until the vegetables are tender. Stir in the courgettes, cover again and leave for another 10 minutes. The courgettes should be tender but still have their colour. To serve, place the warm salad with its juices onto the spinach leaves. CARROTS IN GINGER ALE 500 g carrots, sliced Place the carrots in a medium saucepan and add enough ginger ale so that it just cover the carrots - you may not need to use all of it. Simmer over medium heat until the carrots become tender. The ginger ale will slowly evaporate so add some more if the carrots are not ready and there is no liquid left. When the carrots are ready, add the butter and season with salt. Serve immediately. PARSNIP, LEEK AND CARROT GRATIN Smooth and scrumptious, this recipe will make a fine winter dish. Serves 4-6 3 tablespoons butter Heat the oven to 400°F/200°C. Put on a pot of salted water to boil for the carrots and parsnips. While water is heating, sauté the leeks in butter until they start to lightly brown (about 10 minutes). Remove from heat. Add the carrots and parsnips to boiling water for about 3 minutes and drain. In a large bowl whisk the cream, mustard, sage, salt and pepper. Taste the mixture and adjust from there. Add all the vegetables to the cream mixture and gently stir to mix thoroughly. Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil. Bake at 400°F/200°C for half an hour. WINTER VEGETABLE FRITTATA 2 tablespoons olive oil Fry the onion in 1 tablespoon of the olive oil in a frying pan for until softened. Add the garlic and seasonal vegetables and cook for a further 5 minutes. Lightly beat the eggs in a bowl and spoon in the vegetable mixture. Add the rosemary and the goat’s cheese, and stir well. Season to taste. Heat the remaining oil over a medium heat in the frying pan and tip in the frittata mixture. Turn the heat down to low and cook for 7-10 minutes until the sides begin to set. Turn the frittata onto a plate, then transfer back to the frying pan the other side down and cook for a further 10 minutes or until the frittata is golden and firm and serve. GINGER BEER CARROT COINS I know this sounds crazy but believe me – it’s good! Orange zest is scraped off the skin of an orange and then chopped up very small. 4 medium carrots Turn the oven on to 190°C, 375°F, gas mark 5. Wash the carrots, and then carefully cut them crosswise into thick coin shapes. Place the carrots, honey, orange zest, ginger beer, lemon juice and orange juice in an oven-proof sauce pan, and bring to a boil over a high heat. Then, place the pot in the oven without a lid on, and bake for about 30 minutes. When the carrots are cooked, add a tiny sprinkle of salt and pepper. If you can’t find a sauce pan that can go in the oven, then bring the mixture to a boil in a normal sauce pan and then very carefully pour it into an oven dish. CARROT AND CHEESE BAKE This comforting dish is excellent served alongside roasted chicken, potatoes and fresh greens. Serves 4 50 g (2 oz) butter Preheat oven to 190°C, 375°F, gas mark 5. Combine all ingredients together and spoon into a greased ovenproof dish. Bake for 30 minutes, or until cheese is nicely browned on top. CARROT AND COURGETTE SALAD A pungent, tangy salad delicious served with Asian, Latin American or Caribbean food. Serves 2-4 1 courgette, sliced in rounds Lightly steam the carrots and courgette and then set them aside to cool. Add the garlic to a salad bowl along with the olive oil, lemon or lime juice. Then add the cooled courgette and carrots and toss. Add salt if you like. Now, carefully chop or tear the herbs, taking care not to crush them, and sprinkle over the salad. CARROT HONEY CUSTARD Makes approximately 4 individual and incredible desserts. 4 eggs Preheat your oven to 165°C, 325°F, gas mark 3. Beat the eggs, honey and salt until frothy. Slowly whisk in the milk. Add the carrots, sherry, orange peel, and blend them well. Pour the mixture into individual buttered ramekins (single portion ceramic baking dishes), and sprinkle cinnamon on the top. Set the cups in a deep baking tray, and add some water to pan until it is halfway up the cups. Bake for 45-60 minutes, or until firm. SWEET CARROT SALAD This is also good with chopped apple or grapes - and for a super healthy salad, add some raw nuts and seeds like almonds, walnuts, sunflower and pumpkin seeds. 2 carrots Peel and grate the carrots and drain the pineapples. Push at the pineapples in the strainer with a spoon, to get rid of the extra juice. In a big bowl, mix the carrots, pineapples and yoghurt. Sprinkle raisins on top and serve! BASIC VEGGIE BURGER RECIPE Spice things up! Add corn, black beans and chilli to the mix (plus one extra egg); top with cheese and avocado. 1 &1/2 teaspoons ground dry mustard Combine mustard and egg in a small bowl and set aside for a few minutes. Combine the rest of the ingredients in a medium bowl and toss gently. Add the mustard mixture and combine well. Shape into 4 burgers. The burgers can be baked, grilled, fried or barbecued – if you are going to barbecue them, you may want to pre-bake, so the burgers hold shape. Feel free to experiment and substitute with different veggies! PARSNIPS AND CARROTS IN ORANGE BUTTER A creative and delicious side dish, especially well suited to ham and duck. Serves 6 450 g parsnips, peeled or scrubbed, cut into medium-thickness coins (1/4") In a deep frying pan or wok combine the water, parsnips, carrots and a dash of salt then bring to the boil, reduce the heat to low, and simmer for 5 minutes. Stir in the orange juice and simmer until the veg is tender, about 5 minutes more. Transfer the vegetables with a slotted spoon to a bowl. Boil the remaining liquid until it is reduced to about 4 tablespoons, then remove the pan from the heat, and stir in the peel and the butter, stirring until the butter is melted. Add the vegetables back into the pan, toss to warm, season to taste with salt and pepper, and serve. TOFU AND CARROT WITH SOY GINGER SAUCE Please try this! The soft tofu soaks up the flavour of the delicious sauce, and is just so healthy. Serves 2 as a first course or side dish. 1½ tablespoons soy sauce Stir together the soy sauce, vinegar, ginger, sesame oil and sugar until the sugar is dissolved. Put the tofu on 2 plates, top with some grated carrot, and spoon the sauce over the top. CARROT, PARSNIP AND SAUSAGE SOUP If you don’t have either carrots or parsnips, substitute more of the other, or use swede or potatoes. Serves 4 2 tablespoons olive oil Heat the oil in a large saucepan over a medium-high heat. Add the sausage and brown it on all sides, which should take about 8 minutes. Transfer the sausage to a plate using a slotted spoon. Add the onion to the pan, reduce the heat to medium and cook them until tender, about 5 minutes. Add the parsnips and carrots and cook for 5 minutes, stirring occasionally. Add the stock and thyme and bring the stock to the boil. Reduce the heat and simmer until very tender, 20-30 minutes. Puree in a blender or food processor, and then return to the pan. Thin with cream, season, add sausage, and serve. ROASTED CARROTS WITH THYME A simple side dish for 2-4, or increase portions by adding chopped onion and potato. 450 g carrots, cut diagonally into thick slices Preheat your oven to 200°C, 400°F, gas 6. Toss the carrots, oil and thyme in a large bowl. Sprinkle with a little salt and pepper, and spread the carrots in a single layer on a baking sheet. Dot with butter. Roast until they are tender and brown, about 40 minutes.
BUBBLE & SQUEAK CAKES Dazzle friends with this posh version, topped with a fried or poached egg, and a side of sliced tomatoes drizzled in balsamic. Makes 4 cakes. 500 g potatoes, peeled, boiled and drained Blanch the cabbage and carrots in boiling water for 3 minutes (unless you're using cooked leftovers) and then drain them. Fry the bacon in a non-stick frying pan over a medium heat, then remove the bacon with a slotted spoon and drain it. Add oil to the pan and sauté the onion and garlic over a low heat until softened. Combine the onion and garlic, potatoes, cabbage, carrot, bacon and herbs in a large bowl and mix well. Season the mixture with salt and pepper. Shape the mixture into four cakes or patties and toss them in the flour to coat. Heat about 1cm of oil in the pan and fry the cakes for about 4 minutes on each side, or until slightly browned and holding together. CURRIED CARROT VEGGIE BURGERS Much better than the frozen variety! Makes 4 burgers - or make mini-burgers, by shaping the mixture into 8-10 tiny patties and serving on small dinner rolls with a dollop of chutney. 2 tablespoons vegetable oil Heat 1 tablespoon of oil over a medium heat in a large saucepan. Add the onion and sauté, stirring, 2 for minutes. Add the spices and sauté, still stirring, for another 4 minutes. Transfer the mixture to a food processor, add the chickpeas and pulse the mixture until well chopped, but not pureed. Transfer the mixture to a large bowl, and mix in the carrots, walnuts, coriander, salt and pepper. Form into 4 patties, using plenty of flour to dust your hands and prevent the patties from getting sticky. In a large non-stick frying pan heat the remaining oil over a medium heat. Cook the burgers until the bottom is deep golden brown, about 3-4 minutes. Flip the burgers, cover with the cheese, and cook 4 minutes more. CARROTS AND PARSNIPS IN ORANGE BUTTER In a deep frying pan or wok combine 500ml water, and 400g each parsnips and carrots, peeled and cut into thin (6mm) coins. Bring to the boil, reduce heat to low, and simmer 5 minutes. Stir in 150ml orange juice and simmer until tender, 5 minutes more. Transfer vegetables to a bowl with a slotted spoon. Boil the remaining liquid until it reduces to 4 tablespoons. Remove the pan from the heat, and stir in 2 tablespoons of cold butter, and 2 teaspoons of grated orange peel, until the butter is melted. Add the vegetables back into the pan and toss to warm. Season to taste with salt and pepper, and serve. CARROT AND WHITE ONION SALAD Sometimes simple is best. Serve as a side salad, relish, or sandwich topper. Serves 4 In a bowl toss 4 large, grated carrots with 4 tablespoons of finely chopped white onion, 2 tablespoons of olive oil, 1 teaspoon of freshly grated lemon zest (the yellow part of the lemon peel), and 1 teaspoon of fresh lemon juice. Season to taste with a little salt and pepper and serve. |