Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts

Sunday, June 28, 2009

DEEE-licious raw beets!

This recipe from everybody likes sandwiches is a really nice change of pace using raw beets.
I used the grating disc on my food processor and pushed the beets and carrots through quickly so that the grated pieces would on the thick side. I did not have any maple syrup, so I left it out. I don't think anyone would miss it.
Since I had quite a few beets, I made a bigger batch but it tasted great after more time marinating.

raw beet & carrot salad
1 large beet, julienned
3 large carrots or 5 med-smallish carrots, julienned
tangerine or orange zest
juice of 1/2 tangerine or orange
lemon zest
juice of 1/2 lemon
2-4 T olive oil
1 T dijon mustard
1 T maple syrup or honey
1/2 t fresh grated ginger
salt & pepper

Combine the beets and carrots in a bowl. Mix the zest, juice, olive oil, mustard, syrup, ginger and spices in a small bowl and whisk to combine. Taste adding in more olive oil if you find it too sharp or add in more lemon juice to make it more tart. Toss with salad and let marinate for a few minutes before serving.

Tuesday, June 2, 2009

Roasted Carrot Soup

I am notorious for making up recipes but not writing them down, hence many a tasty dish was never replicated.
I'm writing this one down!
It is inspired by a roasted potato soup from Soup Makes the Meal by Ken Haedrich.
Like many soups, it tastes even better the next day.


Roasted Carrot Soup

2 lbs. carrots, scrubbed and cut into 3/4 inch chunks
1 onion coarsely chopped
2 large potatoes, cut in 3/4 inch cubes
olive oil
salt
pepper
1/2 tsp. thyme
1 quart vegetable or chicken broth
1-2 cups milk
1-2 tsp. garam masala
1/2 tsp. S&B curry
juice and minced zest of one orange

Heat oven to 500 degrees.
Toss carrots, onions and potatoes with olive oil, salt and pepper in oven proof dish with low sides.
Roast for 30 minutes, stirring once after about 15 minutes. Vegetables will be tender and browned.
Heat broth in large pot. Add vegetables. Blend with immersion blender until smooth, adding milk and seasonings. Stir in orange juice and zest. Heat until steamy. Adjust seasonings to taste.


Note: "S&B Oriental Curry Powder" is in the grocery store with Japanese food. It comes in a 3 oz., round, yellow and red tin. It is great for curried chicken or shrimp salads or any recipe that calls for curry powder.