Tagged with carrot

Grilled Carrot Salad

Ingredients 1/2 cup extra-virgin olive oil 2 tablespoons smoked sweet paprika 1 tablespoon ground fennel 1 tablespoon ground coriander 2 garlic cloves, thinly sliced 4 thyme sprigs 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch Salt and freshly ground pepper 4 tablespoons unsalted butter 2 tablespoons sherry vinegar 1 tablespoon water … Continue reading

Beet and Carrot Salad with Goat Cheese Puree

Ingredients Puree 1 pound cauliflower florets 3/4 cup heavy cream, warmed 8 ounce goat cheese Beets 2 pounds beets 4 parts red wine vinegar 3 parts extra virgin olive oil Carrots 1 pound carrots, shaved on a mandolin Shallots 2 shallots, peeled and thinly sliced into rings 1/2 cup vegetable oil Oil 2 parts canola … Continue reading

Cabbage and Turnips

Ingredients 2 Tbs. unsalted butter 1 turnip, peeled and cut into 1/4-inch cubes 1 carrot, peeled and cut into 1/4-inch cubes 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide 3/4 cup low-sodium chicken stock Coarse salt and freshly ground pepper, to taste 1 Tbs. chopped fresh … Continue reading

Farro with Creamy Root Vegetables

Ingredients 2 1/2 c. water 2 1/2 c. chicken stock 2 c. farro 4 tbsp. olive oil 2 medium shallots 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces 1/2 lb. carrots, chopped (4 medium) 2 cloves garlic, thinly sliced 1/2 c. white wine 1/2-1 c. chicken stock 1 c. parmesan cheese, grated … Continue reading

Carrot-Coconut Soup

Ingredients 1/4 cup (1/2 stick) unsalted butter 1 pound carrots, peeled, chopped 1 medium onion, chopped Kosher salt, freshly ground pepper 2 cups low-sodium chicken broth 1 13.5-ounce can unsweetened coconut milk 2 tablespoons Thai-style chili sauce, plus more for serving Fresh cilantro leaves (for serving) Preparation Melt butter in a large saucepan over medium-high … Continue reading

Chilled Ginger Carrot Chile Soup

Ingredients 2 lbs baby carrots, packaged and peeled 32 oz low sodium chicken or vegetable broth 6 roasted mild Hatch chiles, seeded and chopped 1 roasted hot Hatch chile, seeded and chopped 1 sweet onion, diced 2 tbsp olive oil 1 tbsp fresh grated ginger root 2 1/2 cups whole milk Greek yogurt 1/4 cup … Continue reading

Burnt Carrot Salad with Goat Cheese and Garlic Chips

Ingredients 1 cup extra-virgin olive oil 4 large cloves garlic, peeled, very thinly sliced 2 tablespoons red wine vinegar 1/2 teaspoon coarse salt Freshly ground pepper 8 medium carrots (about 1 1/4 pounds), peeled 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried 1 small bunch flat-leaf parsley, leaves only 2 bunches arugula, trimmed, rinsed, … Continue reading