Category: Carrots
Sweet and Sour Turnips and Carrots
Just a little honey and vinegar elevates this simple dish to something a bit special. Snap peas or green beans or radishes would be good in this preparation as well.... Read more »
Winter "Everything" Salad
This is really just a template for a hearty, beautiful wintry salad. I like to mix cooked vegetables and salad greens and this is one way to do it. In the winter I often cook vegetables in quantity and then use them throughout the week in a variety of ways. In this case I used cooked carrots and beets.
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Pasta Fagioli (Bean and Pasta Stew)
This is a classic Tuscan dish that is made with simple ingredients and is more than the sum of its parts if you have good, home-cooked beans, fresh herbs and good olive oil. Classically it's made with borlotti (cranberry-like) beans but pinto beans work well as do any creamy bean so feel free to substitute other varieties. And small, stout tubetti (little tubes) are a more typical pasta but use whatever small-ish, stout pasta you have. Pasta fagioli often include a bit of tomato so by all means add 1/2 cup canned tomatoes or a few roasted ones if you have them.
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Miso and Cider Vinegar Roasted Winter Vegetables
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Gingery Coconut Milk Vegetable Soup with Basil
This a fragrant, simple and delicious soup. It's begging for adaptations: add chicken or use different vegetables such as summer or winter squash, sweet peppers, snap or snow peas, green beans. Add lots of cilantro at the end instead of the basil. Spice it up with chilies or green curry paste. Serve it over rice for a complete meal.... Read more »
Fried Rice "Pancakes"
Everything I might put into fried rice gets mixed in a bowl and panfried into neat little pancakes. A delicious alternative! And another reason to make twice as much rice as you need in the moment. . .so you have it ready for this sort of quick dinner.
Cabbage, peas, corn, broccoli, cauliflower, cabbage, turnips or any leafy green, basil and/or mint would be great. Be sure to chop them finely which helps the pancakes hold together when frying.
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Oat, Carrot and Nutmeg Muffins
A lightly sweet, chewy yet airy muffin packed full of carrots, rolled oats, yogurt and nutmeg that are perfect for (school) snacks or breakfast. I grate the carrots on the smaller holes of a box grater which gives these muffins a fine texture.
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Black Radish, Carrot, Collard Green and Apple Salad with Toasted Walnuts
I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here.
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Winter Roots Slaw with Bread and Cheese
Radishes, dark breads, cheese and beer is a classic German (especially Bavarian) snack. This dish puts all these components (minus the beer and plus a few others) together into a salad bowl with a lively dressing.
Mix and match roots based on what you have/like. Thinly sliced celery root would be good here as would daikon or any type of turnip or rutabaga and non-roots like kohlrabi would be good too.
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Spicy Chickpea, Red Cabbage and Carrot Salad
I try to have cooked beans and chickpeas in the freezer at all times. I cook a good amount, 1 1/2-2 lbs, at a time and then refrigerate and/or freeze portions for future meals. It's just like having canned beans in the pantry but I've gotten so hooked on the flavor and texture of home-cooked ones that I've got a good routine in place that takes little effort.
This bright, hearty salad can be adapted to suit your tastes and pantry.... Read more »
Chickpea and Bulgur Soup with Harissa
--adapted from Plenty More by Yotam Ottolenghi
This is simple, comforting and warming and makes delicious leftovers. It begs to be varied with the addition of other vegetables. Add some diced (either raw or already cooked) winter squash or most any root vegetable. If you're adding them already cooked just add them at the very end just to get heated through and marry the flavors a bit.... Read more »
Barley, Vegetable and Beef Stew
This classic stew is well suited to adapting to whatever winter-y vegetable you have such as celery root, turnips, rutabagas or kohlrabi. This recipe makes a lot and it tastes better on the second and third day and it freezes well.
If you have an open bottle of red wine you can replace 1-2 cups of water when you add the stock/water for an even deeper flavor.... Read more »
Barley Salad with Roasted Celery Root and Carrots
This is a simple and hearty salad that holds up well for a few days though the seeds lose some of their crunch.
I tend to have cooked grains in the freezer and sometimes roast lots of vegetables at once to have on hand for various dishes throughout the week which makes a dish like this come together in very little time. And I do my best to have a jar of this classic vinaigrette on hand as well.
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Carrot, Ginger and Apple Soup with Coconut Milk
Simple, delicious and nutritious! This makes quite a bit but it keeps well for 4 days in the refrigerator and also freezes well.
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Lentil Soup
Lentil soup is easy to make in quantity to have enough for lunches for the week or freeze for a future meal. I vary my lentil soups endlessly and also have this one with sweet potatoes, bacon and cilantro and this one with barley.
Just use this as a template and use whatever spices, herbs and vegetables you have on hand or particularly like. I often toss in chard or spinach or other greens during the last few minutes of cooking. You can also toss in a handful of rice when you add the lentils or add leftover cooked rice at the end, for a lovely variation. And skip the sausage for a vegan version.... Read more »
Mashed Root Vegetables (Parsnips, Carrots, Potatoes, Celeriac, Rutabagas, Turnips)
This is a simple technique that can be used with most any root vegetable or better yet, combination of roots. You can change the ratio of vegetables to suit your taste or to what you have on hand.
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Grilled Squash Salad with Fennel, Carrots and Ginger Sesame Dressing
This dish is inspired by Yotam Ottolenghi’s book Plenty More though it’s different enough to be barely recognizable. The original recipe includes 5 ounces of udon noodles so by all means add those if you’d like. I think it's fantastic with just vegetables. And feel free to play with the vegetables you include and the type of squash. It is important to slice the raw vegetables very thinly and that they are good and crunchy by nature.... Read more »
Radicchio, Fennel and Carrot Salad with Sage and Parmesan
This is a fresh, robust salad perfect for a weeknight supper or holiday meal. You can scale it up or down and change the ratio of vegetables any way you'd like.
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Pickled Jalapeños and Carrots
This is the ubiquitous spicy, pickled condiment found in many parts of Mexico, called escabeche (that name describes many different kinds of dishes around the world, not just this one). It's a bright, hot pickle to have on hand and is simple to make. I use it on tacos, with bean and grain salads with seafood or meat or eggs. . . .once you have it you'll find plenty of uses for it.
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Chicken (Noodle) Soup
[caption id="attachment_20035" align="aligncenter" width="660"] A thicker version with lots of leeks and not much chicken (but plenty of good chicken broth).[/caption] [caption id="attachment_17874" align="aligncenter" width="660"] The brothier version without noodles . . . wonderful either way.[/caption]
My son loves chicken noodle soup, whether made just with chicken stock and lots of vegetable (no chicken meat) or made with veggie bouillon broth and a bit of chicken meat. And you can of course skip the noodles as well and use more vegetables.
Note: You can cook the noodles right in the soup if you plan on eating the soup in one sitting. If you think you'll have leftovers, cook the noodles separately and add to each portion when serving. If the noodles sit in the soup for very long they'll swell up and soak up all the broth.
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