Last week I wrote a post in praise of carrots – then promptly forgot to post the promised recipes.
Here they are – my favorite 5 out of the 25 on my site:
Carrots are naturally sweet. Finishing with a bit of creamy, tart yogurt gives them a fresh flavor, with a Moroccan twist.
Carrots with Yogurt Cream
Total time: 25 minutes
- 2 – 3 medium carrots
- 1/3 cup chicken stock
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp oregano
- 2 tbs Greek or plain yogurt
- Peel carrots, cut in half the short way so you have 2 – 3 inch lengths. Cut in half the long way then cut each half again so you have carrot sticks.
- Put carrots and stock into a small saucepan or nonstick skillet. Bring to a simmer over medium heat.
- Reduce heat, cover and simmer until done, 10 – 15 minutes.
- Remove carrots from pan, add cumin, garlic and oregano to stock.
- Return pan to heat and reduce liquid to about 1 tbs.
- Add yogurt, stir well to combine, pour over carrots and serve.
Roll-cutting gives interesting looking pieces with lots of surface to be coated with this lovely sweet-sour, tarragon glaze. I came up with this recipe in the spring with my fresh tarragon, but it's just as good now, with dried.
Glazed Tarragon Carrots
Total time: 25 minutes
- 2 – 3 carrots
- 1 tbs fresh snipped tarragon or 1 tsp dried
- 1 tbs butter
- 1 tbs honey
- 1 tbs white wine tarragon vinegar
- 2 tbs water
- Peel carrots and roll cut – that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.
- Put carrots in small sauté pan, add remaining ingredients, cover and simmer 15 – 20 minutes, until done. Stir occasionally.
- If they dry out add a bit more water. If they don't, uncover and cook off pan juices to finish. They should be just nicely glazed. Not tricky – just pay a bit of attention.
I often add carrots to stir-fries, for color and texture. They're good fixed the same way on their own.
Total time: 25 min
- 2 – 3 medium carrots
- 1/4 tsp powdered ginger
- 1 clove garlic
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tsp toasted sesame seeds
- Peel carrots and roll-cut: cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc. This gives you interesting looking pieces with lots of surface.
- Mince garlic.
- Heat sesame oil in a small nonstick skillet over medium heat.
- Add garlic and sauté briefly – 30 seconds, or so.
- Add carrots, ginger, soy sauce and chicken stock, cover and simmer over low heat until carrots are tender, 12 – 15 minutes.
- Remove cover, increase heat and cook off any remaining liquid.
- Sprinkle with sesame seeds and serve.
- To toast sesame seeds: Put them into a dry, nonstick skillet over medium heat. Toss or stir them about in the pan until lightly golden, about 5 minutes.
Sliced carrots, quickly braised in chicken stock and dill, and finished with a dollop of Greek yogurt.
Carrots with Dill
Total time: 15 minutes
- 3 carrots
- 1/3 cup (3oz, 90ml) chicken stock
- 2 tsp dried dill weed
- 2 tbs greek yogurt
- Peel carrots and cut into rounds about 1/4" (.6cm) thick.
- Put carrots, stock and dill into a small saucepan or skillet.
- Bring to a simmer over medium heat. Reduce heat and let simmer until just tender, about 8 minutes.
- Uncover and cook off all but 1 tbs stock.
- Remove from heat, stir in yogurt and serve.
The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew. They were so good, I started frying them just a bit longer and eating them on their own. It caramelizes the sugars and turns them golden and sweet
Total time: 20 minutes
- 2 – 3 large carrots
- 1/2 tbs olive oil
- 1/2 tbs butter
- salt and pepper
- Peel and slice carrots into 1/4 inch thick (.65 cm) rounds.
- Heat butter and oil in a large nonstick skillet over medium heat.
- Add carrot slices in one layer.
- Let fry undisturbed for 8 – 10 minutes. Check one after 7 minutes to make certain they're not getting too brown.
- Turn them over and fry the other side. They should be getting a few light brown spots on them where the sugar (from the carrots) is caramelizing.
- Fry another 7 minutes then check again. The second side will brown faster than the first.
- When they are done to your liking, remove to a paper towel to absorb the excess oil, sprinkle with salt and pepper and serve.
The Fried Carrots are my favorite… Like candy but good for me.
Speaking of things that are good for me – next week is the Chocolate Fair.
That will be very good for me.