Tag Archives: carrot

Classic Minestrone

Posted on by
1

This is nothing more comforting on a rainy, mid-February Monday than a bowl of steamy Minestrone. It’s the vegetarian’s chicken soup.

From the cook’s perspective this soup is made for a kitchen clean-out. You can vary the ingredient list depending on what you fine languishing in the crisper: kale, cabbage, chard, parsnips, turnips, celery root — you name it, practically anything will land happily in the pot.

Continue reading →

Roasted Spicy Carrot and Onion Bruschetta

Posted on by
Reply

This mixture is yummy, but I admit I love a roasted root (well, really anything roasted to be truthful). The carrots come out of the oven all soft, sweet and caramelized. I’m not a cooked carrot fan, but the turn in the heat does something downright magical here, that I can’t resist. You can dress these beauties with lemon juice and/or fresh herbs like parsley or cilantro, but even without you’ll be spreading this mushy, pumpkin-colored goodness on everything from lavash, to crusty bread to a clean finger. And here’s a secret, even vegetable-haters have admitted to liking this one…

(Serves 4 as part of a larger meal, 2 as the main course)

Ingredients:

  • 3/4 pound peeled carrots, cut into uniformly-sized cubes (about 3/4 inch)
  • 1 medium onion, cut into chunks the same size as carrots
  • Olive oil
  • Salt and freshly ground pepper
  • 1/2 teaspoon raw sesame seeds
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • Fresh lemon juice
  • Fresh herbs, chopped (such as parsley or cilantro, optional)

Method:

  1. Preheat oven to 400 ° F. Place carrots and onions on a baking sheet, toss with oil to coat and season with salt and pepper. Roast for 25 minutes until starting to brown. Remove from oven, turn veggies and place a sheet of aluminum foil over the top of the pan. Return to the oven and roast until very soft (about 15-20 more minutes).
  2. Pan roast sesame, mustard and cumin seeds in a small dry skillet, over medium heat. Be careful to stir frequently and watch the pan so the spices don’t burn. Cook until sesame seeds begin to turn golden and spices are fragrant. Remove from heat and partially cool. Grind to a coarse powder with a mortar and pestle or spice grinder. Or place into a clean paper bag and roll over the bag with a rolling pin to grind.
  3. Place roasted vegetables into a bowl and mash carrots with a fork to a coarse texture (see photo). Sprinkle with spice mixture and add salt and pepper as necessary. Squeeze some lemon juice on top and add some chopped herbs for serving, if you like. Spread on toasted crusty bread drizzled with good-quality olive oil.

Winter Root Slaw with Beets, Carrots, Daikon and Celery Root

Posted on by
Reply

This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.

Continue reading →

Carrot Leek Soup

Posted on by
Reply

Over the years, I’ve discovered a sneaky way to get all sorts of vegetables into my kids: a bowl of soup. What makes soup so universally appealing? Perhaps it’s the intoxicating aroma that permeates every corner of the house when a pot of soup simmers on the stove—or maybe it’s the buttery potato chunks that are often involved. I don’t ask questions, I just stir up enormous, steaming potfuls as often as possible. The leftovers keep well in the fridge and freezer for school lunches or an easy dinner when time’s in short supply.

Use the sweetest carrots for this soup—or add a tiny bit of honey to taste, if you like.

Continue reading →

French Lentils with Sautéed Mushrooms and Roasted Vegetables

Posted on by
1

This recipe was adapted from Clean Start by Terry Walters. Here’s a great opportunity to clear out the fridge, as nearly any winter root (or squash) will work wonderfully.  French green lentils are smaller and darker than brown ones.  They hold their shape in cooking, so are better for salads and pilafs.  You’ll find them at Whole Foods and many grocery stores.

Serves 6

Ingredients:

  • 3 cups peeled and cubed (3/4 inch) mixed roots or winter squash (such as carrot, parsnip, turnip, rutabaga, celery root, potato or butternut squash)
  • 1 large onion peeled and cut into ½ inch wedges
  • Extra virgin olive oil
  • ¾ cup dry French green lentils
  • 3 cups vegetable stock or water
  • Sea salt and freshly ground pepper
  • 2 Tablespoons lemon juice (plus more)
  • 1 Tablespoon butter
  • 4 cups thinly sliced mushrooms
  • 1 Tablespoon white wine or sherry
  • 1 Tablespoon fresh thyme leaves
  • 2 Tablespoons fresh parsley leaves

Method:

  1. Preheat oven to 400 ° F.  Toss roots with olive oil to coat.  Place on a baking sheet.  Toss onion with olive oil to coat and place on a separate baking sheet.  Roast both until tender (onions will take about 25 minutes, roots about 35).  Turn once or twice during cooking.
  2. While vegetables are roasting, place lentils in a saucepan with water/stock and a pinch of salt.  Bring to a boil; reduce heat and cover.  Simmer until tender (about 20 minutes).  Drain well.  Toss with one Tablespoon olive oil and one Tablespoon lemon juice.
  3. In a large skillet, heat butter with one Tablespoon olive oil.  Sauté mushrooms until they’ve reduced in size and browned in many spots.  Add sherry and one Tablespoon lemon juice.  Add thyme and cook until liquid is mostly absorbed.   Fold in lentils and roasted vegetables (with any caramelized pan drippings).  Heat through.  Season with salt and freshly ground pepper.  Toss with parsley and add more lemon juice or olive oil as needed for taste.