Category: Carrots

When you poach a chicken, you're doing two things: You’re making a delicious poached chicken, and you're making a savory chicken broth that you can use in many ways. When I get gorgeous bunches of celery from my CSA I'm often inspired to poach a chicken and then use more celery when I make chicken noodle soup, etc. ... Read more »

  I was supposed to bring coleslaw to a dinner party yet had little time to go to the store for cabbage. I discovered plenty of kale and sorrel in my own garden and made this slaw instead. It's a keeper and is, as are most things, easily adaptable to what you happen to have/like. You can also change the ratio of vegetables to suit your needs.... Read more »

One beautiful spring evening when I couldn't bear the thought of coming in to cook dinner I threw together this little sauté and it was a keeper. The spices make it a bit more interesting and the cool yogurt a nice counter point. You can use most any vegetable and can certainly make it spicy or play with other seasonings, like adding ginger or coriander as well. I used chard, potatoes and onions in this version. ... Read more »

The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough.  This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.   You can also add carrots or substitute carrots for some of the squash.... Read more »

--adapted from Adam Ried from the Culinate.com collection   This is one of those clever dishes where vegetables and grains seamlessly blend and in this case a little rice goes a long way--adding heft and texture but really not much volume. The parsley and lemon are wonderful finishes.   ... Read more »

Skirt steak is a very flavorful cut that is best cooked briefly, over high heat. You could alternatively use flank steak/bavette. Cutting the vegetables into matchsticks, more or less, takes a bit of time but makes for a really nice texture and quick cooking. And the vegetables are actually delicious on their own with rice and an egg if you don't have any meat! You can substitute turnips or rutabaga for the kohlrabi. ... Read more »

This is a hearty, warming, wintery stew. You could use a variety of different vegetables--potatoes, celery root, rutabaga would all be good. Mix and match as you see fit. It's even better the next day, as these kinds of dishes tend to be.   Serves 6 generously... Read more »

--adapted from Pickled, Preserving a World of Tastes and Traditions by Lucy Norris   This is a very simple pickled carrot recipe from my dear friend and author Lucy Norris. I highly recommend Lucy's book if you're interested in pickling. These slightly spicy spears are lovely in a Bloody Mary and of course for snacking at any time or with cured meats and cheeses, etc.   Yields 4 pints... Read more »

--inspired by Food52.com   This is crunchy, fresh and delicious! The lime juice and zest are prominent and balance the richness of the cheese. You can certainly use shallots or regular onions, red or not for this but if you have Torpedo onions by all means use them. ... Read more »

These pickles are bright and beautiful and fun for snacking. The recipe yields a large batch, so you'll have plenty on hand and to give away or feel free to halve the recipe. They are a nice complement to many a meal, rich or not. And they star in this salad!   You can use a wide variety of vegetables. Green beans, asparagus, cabbage, radishes, chard stems (used here instead of red pepper); use what you have!... Read more »

--inspired by 101cookbooks.com   This is a wonderful combination of flavors and textures. The sweetness of the carrots and creaminess of the beans is balanced with the fresh garlic and dill and finally the cool creaminess of Greek yogurt.   If you have cooked white beans (or canned) on hand this dish comes together in 15 minutes.... Read more »

This is a substantial but light grain salad. Carrots and dill are a classic combination and with the addition of plenty of lemon juice and green onions and it's a beautiful and fresh dish that keeps well--good for potlucks and picnics. You can substitute most any grain here and quinoa would work well too and be quicker cooking if you're in hurry.... Read more »

This is a nice variation to plain roasted vegetables. One of my favorite things to do with these, once roasted and a bit cooled is to toss them with lots of parsley and/or arugula or escarole. Then add a bit more lemon juice and olive oil and make a big salad out of it. Quantities are approximations. Use however many vegetables you want in whatever ratio you want.   You could also serve these on top of a bed of sautéed chard or kale.... Read more »

This salad is addictive. And if you don't have harissa in your pantry it will likely be a worthwhile addition or you can make it yourself. It's a key component in this dish of Bulgur with Greens and is a wonderful addition to dressing and rubs and soups, etc.  ... Read more »

This is a smooth, complex and rich soup. Feel free to double this recipe if you have a crowd to feed or want to freeze half for future use.... Read more »

  This is a CSA Heavy Hitter, recipe that is delicious with a great variety of vegetables and handy to turn to when you have a random assortment of things that need using up. This is delicious with kohlrabi, celery root, winter squash, potatoes, sweet potatoes, cauliflower, broccoli, carrots, turnips and pretty much any other vegetable that takes well to roasting. The quantity and combination of vegetables is completely up to you and you can easily scale the below recipe up or down. I sometimes like to add chickpeas to the vegetables, adding another dimension and texture. With a simple green salad and maybe a fried egg this is my idea of a perfect meal.... Read more »

Carrots get even sweeter roasted in the oven with a bit of spice.   Preheat oven to 400 degrees.   Scrub but don’t peel carrots, however many you want, and cut into sticks. In a small bowl mix together a bit of ground cumin, cayenne or red pepper flakes, paprika or pimenton (smoked Spanish paprika) and salt. In a large bowl mix the carrot sticks with the spice mixture, as evenly as you can. Then mix in a tablespoon or two of olive oil and spread the carrots on a sheet pan. Bake, tossing occasionally until tender and crisped a bit around the edges, about 20-30 minutes. Taste and add salt if needed.    Serve with a squeeze of lime juice and or homemade aioli, if you'd like. ... Read more »

This is so simple and so good. Nothing but carrots, butter and salt. Scale up or down as needed.  ... Read more »

This is more template than a recipe and it’s not an authentic latke. Be that as it may it’s a good way to enjoy winter vegetables.   The quantities listed are approximations and can be adjusted based on what you have on hand, your taste, etc. For the below recipe you want about six cups of packed, grated veggie. ... Read more »

Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.   You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.   With a simple frittata and a piece of good bread, this makes a lovely dinner.   Serves 4... Read more »