Tag Archives: carrots

Raspberry Marinated Carrots

07 February

Ingredients: 1½ pounds carrots, cut into 1/8-inch thick rounds 1/3 cup raspberry vinegar ½+ cup olive oil Freshly ground black pepper to taste Directions: 1. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a crunch. 2. Drain the […]

Carrot Nut Burgers

30 January

Ingredients: ½ lb carrots (about 2 large) ½ medium onion 2 cloves garlic ½ cup breadcrumbs ¼ cup each: walnuts, almonds, hazelnuts, and pecans (or you can use any combination of what you have) 1 stalk celery, cut into chunks 4 tablespoons cilantro 2 tablespoons each: arrowroot and lime juice, stirred together until smooth 2 […]

Carrot and Orange Soup

30 January

Ingredients: 1 pound carrots, sliced 2 tablespoons unsalted butter ½ cup fresh orange juice 4-5 cups vegetable stock 1 small onion, roughly chopped 3-4 teaspoons chopped fresh thyme or 1 teaspoon dried Sea salt and freshly ground black pepper Sour cream (optional) and freshly grated nutmeg for serving Directions: 1. Place the carrots and butter […]

Pickled Mixed Vegetables with Curry

30 January

Ingredients: ¼ small cabbage, cut into 1¼-inch cubes 3 medium carrots, cut on an angle into 3/8-inch slices 5 radishes, cut into thick slices 2 celery stalks, cut into 1 ¼-inch slices on the diagonal ¼ small cauliflower divided into small florets (scant 1 cup total) 1 tablespoon curry powder 1 teaspoon allspice powder 6 […]

Root Vegetable Slaw with Labneh

30 January

Ingredients: 3 medium beets 2 medium carrots ½ celeriac 6 radishes 4 tablespoons freshly squeezed lemon juice 4 tablespoons olive oil 3 tablespoons sherry vinegar 2 teaspoons sweetener ¾ cup cilantro, coarsely chopped ¾ cup mint leaves, coarsely chopped 2/3 cup flat-leaf parsley, coarsely chopped ½ tablespoon grated lemon zest Scant 1 cup lebneh (Greek […]

Winter Cabbage Borscht

24 January

Ingredients: 1 cup chopped onion 1 tablespoon olive oil 3 cups shredded cabbage 5 cups vegetable broth 1 bunch beets, peeled and shredded, beet tops cut onto bite-size pieces 1 medium potato diced 1 large carrot, or more, diced 3 tablespoons lemon juice 1 tablespoon sweetener (optional) 1 bay leaf 2 tablespoons snipped fresh dill […]

Kale and Farro Soup

17 January

Farro is a hearty, nutty-tasting whole grain about the size of a wheat berry. It’s versatile, and can be boiled until al dente, cooked risotto-style, or added to soups. Ingredients: 1 leek, white and light green parts only 2 celery stalks, coarsely chopped 1 large carrot, coarsely chopped 1 small onion, coarsely chopped 1 clove […]

Celeriac-Carrot Salad with Apple

17 January

Ingredients: 1 celeriac (celery root), peeled and julienned or grated 3 medium carrots, julienned or grated 6 radishes, julienned or thinly sliced 1½ tsp sea salt 5½ ounces sharp cheddar cheese (optional) 2 Pippin apples, julienned 1 cup loosely packed flat-leaf parsley leaves ¼ cup olive oil 3 Tbs high-quality white wine vinegar Coarsely ground […]

Fall Minestrone Soup with Butternut Squash and Kale

28 November

Ingredients: 1 cup dried cannellini or borlotti beans soaked overnight ¼ cups olive oil 1 large onion, diced 2 carrots, finely chopped 2 celery stalks, chopped 1 large leek, cleaned and sliced into rounds 4 cloves garlic, minced ½ teaspoon chopped fresh rosemary 1 teaspoon chopped fresh sage 1 bunch kale, stemmed and chopped 1 […]

Carrot Parsnip Soup

31 October

Ingredients: ¼ cup water 6 ounces leeks, thoroughly washed and finely sliced 4-6 carrots, cut into chunks 1¼ cups grated parsnip ¼ teaspoon freshly ground nutmeg Sea salt and freshly ground black pepper 8 cups stock of choice Directions: 1. In a large saucepan, cook the leeks in water until soft. Add all the other […]