Archive for the ‘Carrots’ Category

Amy’s Herbed Carrots

Sunday, August 26th, 2012

A great tasting dish fragrant with fresh sage, thyme, & shallots, plus a dash of freshly grated nutmeg.

3 pounds carrots, peeled
1 cup chicken stock or broth
salt & black pepper
1/2 pound shallots, thinly slicked
4 tablespoons unsalted butter (or olive oil)
1/4 cup chopped fresh sage
1 tablespoon finely chopped fresh thyme
1/4 teaspoon grated nutmeg

Cut carrots into 3-by-1/2-inch sticks.

Bring stock to a boil in a heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes

Remove lid and boil until most of the liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.

Cook shallots in butter (or olive oil) with a little salt and pepper in skillet over medium heat, stiring occasionally, until deep golden, about 6 minutes.

Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.

Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.

Technicolor Salads

Sunday, August 19th, 2012

The gorgeous colors of fresh fruits and vegetables are great for composing “designer salads”, but the colors are also an index of healthy phytonutrients which are a hot topic in research these days.

Anthocyanins are red/blue/purple — think beets, red grapes (and red wine), strawberries, cherries, red cabbage, pomegranates, plums, cranberries, blackberries, blue berries and raspberries as well as dark leafy greens like chard, kale & collards (the red pigment is hidden by the chlorophyll). In plants, the anthocyanins absorb visible and UV light to minimize oxidative damage from solar radiation. In animals and humans who eat plants, the anthocyanins protect against oxidative damage caused by free radicals. They also reduce inflammation, protect against cancer…

Lycopene is red — think tomato, watermelon, pink grapefruit as well as apricots and pink guavas. They reduce the risk of several types of cancer.

Carotenoids are bright orange/yellow, present in carrots, pumpkins, mangos, apricots, cantaloupe, sweet potatoes. They are antioxidants that also help improve communication between cells.

Lutins are green but considered a sub-class of carotenoids. They are present in collards, kale, peas, spinach & romaine lettuce. The reduce the risk of macular degeneration of the retina.

So go wild with color in your salads — technicolor combinations of veggies equals healthy! But don’t stop there. It turns out that herbs are packed with curative compounds, too — so a tablespoon of chopped basil, parsley, sage, thyme or tarragon will not only taste delightful but pack a nutritional punch as well.

Carrots Roasted with Cumin

Friday, April 13th, 2012

Carrots roasted with cumin is an easy springtime treat, especially if you have baby carrots. The quality of the dish is totally dependent on the quality and flavor of the carrots, so early-season or late-season fresh-from-the-garden works best. Leftover roasted carrots make a wicked-good sandwich served room temperature on fresh crusty bread.

Salt & pepper
Olive oil

Preheat oven to 400. If the carrots are young, no need to peel. If they are thick, cut in half lengthwise or into sticks, otherwise leave whole with 1/2″ of the green tops remaining. Coat lightly with olive oil, sprinkle with salt and pepper and whole cumin seeds (fennel seeds are an interesting variation, and if the carrots are really good, nothing-at-all is spectacular), and roast until carrots are tender and beginning to brown invitingly.

At the end, a tiny squeeze of lemon gives an interesting twist, especially if the carrots are destined for use in a sandwich.

NOTE: coating the carrots with a light gloss of oil insures that their surface will reach the temperature the oven is set to; otherwise, they will only heat to about 212 degrees, the evaporation point of water, and will go limp before they can brown attractively and develop their sugars and other good stuff.

Moroccan Carrot Salad

Saturday, March 31st, 2012

This salad is extraordinarily exotic and delicious, but it requires two things: it must have orange flower water and it must be served very cold

1 lb carrots, peeled and coarsely grated
1/2 cup golden raisins
1/2 cup olive oil
2 Tbsp honey
2 Tbsp + 2 tsp freshly juiced lemon juice
2 Tbsp + 2 tsp orange flower water
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
Salt and pepper, lightly sprinkled to taste
Fresh mint for garnish

Combine all ingredients except mint and chill for several hours or overnight. Serve garnished with slivers of mint.

Note: you can find orange flower water at Bitar’s, N.E. Corner of 10th and Federal, or at the Indian grocery at 42nd and Walnut, or at DiBruno Bros. in the Italian Market.