Copyright images and text 2008, All Rights Reserved |
Recipes - Carrots
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The first carrots were white, purple, red, yellow, green and black - not orange. The popular
carrot, in its orange colour, rules the western carrot world, but there are literally hundreds of
varieties to choose from.-adapted from hungerymonster.com
carrot, in its orange colour, rules the western carrot world, but there are literally hundreds of
varieties to choose from.-adapted from hungerymonster.com
CARROT SOUP WITH GINGER AND LEMON
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger
and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add
3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very
tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour
cream and grated carrot.
Makes 4 Servings.
Bon Appétit
June 1997
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
1 small carrot, peeled, grated
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger
and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; saut 1 minute. Add
3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very
tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour
cream and grated carrot.
Makes 4 Servings.
Bon Appétit
June 1997
CARROT CUPS
These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor
and a citrus note. They're a great addition to any Passover menu.
1/3 cup unsalted margarine, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Special equipment: a muffin pan with 12 (1/2-cup) muffin cups
Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with
margarine.
Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very
tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very
smooth, about 1 minute.
Whisk together matzo cake meal, potato starch, and salt in a small bowl.
Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high
speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture
until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one
third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any
large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center
of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a
knife around edges of carrot cups and turn out onto a serving dish. Serve warm.
Cooks' notes:
• Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight
container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes.
• If you can't find matzo cake meal, finely grind regular matzo meal in a blender.
Makes 12 side-dish servings.
Gourmet
April 2006
These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor
and a citrus note. They're a great addition to any Passover menu.
1/3 cup unsalted margarine, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Special equipment: a muffin pan with 12 (1/2-cup) muffin cups
Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with
margarine.
Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very
tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very
smooth, about 1 minute.
Whisk together matzo cake meal, potato starch, and salt in a small bowl.
Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high
speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture
until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one
third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any
large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center
of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a
knife around edges of carrot cups and turn out onto a serving dish. Serve warm.
Cooks' notes:
• Carrot cups can be made 1 day ahead and cooled completely, then chilled in an airtight
container. Reheat carrot cups on a baking sheet in a 350°F oven until hot, 5 to 10 minutes.
• If you can't find matzo cake meal, finely grind regular matzo meal in a blender.
Makes 12 side-dish servings.
Gourmet
April 2006
CARROT, APPLE, AND HORSERADISH SALAD
Can be prepared in 45 minutes or less but requires additional unattended time.
2 1/2 cups coarsely grated carrot
2 large Granny Smith apples
1/2 cup sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained bottled horseradish
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
1 teaspoon sugar
In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the
horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill
the salad, covered, for 1 hour, or until it is cold.
Serves 4 to 6.
Gourmet
November 1992
Can be prepared in 45 minutes or less but requires additional unattended time.
2 1/2 cups coarsely grated carrot
2 large Granny Smith apples
1/2 cup sour cream
2 to 3 tablespoons finely grated peeled fresh horseradish or drained bottled horseradish
2 tablespoons finely chopped fresh parsley leaves
1 teaspoon fresh lemon juice
1 teaspoon sugar
In a bowl stir together the carrots, the apples, peeled and grated coarse, the sour cream, the
horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste and chill
the salad, covered, for 1 hour, or until it is cold.
Serves 4 to 6.
Gourmet
November 1992