Tag Archives: carrots

Carrots with Black Sesame Seeds

27 March

Ingredients: 2 tablespoons black sesame seeds (kura goma) or use white seeds 4-5 medium carrots, about 1 pound, sliced into matchsticks 1 cup vegetable stock Sea salt to taste 2 tablespoons any nut oil, mild olive oil, or Asian sesame oil 1 tablespoon fresh lemon juice Freshly ground white pepper to taste (optional) Directions: 1. […]

Swedish Spring Soup

27 March

In Sweden, an egg yolk and a few tablespoons of thick cream are whisked in at the end to enrich the broth, but I prefer these delightful flavors unmasked. Ingredients: 2-3 tablespoons unsalted butter or nut oil 3 carrots, coarsely grated 1 small leek, white and tender greens, trimmed, slit and rinsed, thinly sliced 2 […]

Root Vegetable Croustades with Sauteed Leeks

20 March

Ingredients: 1-2 leeks, cut in half lengthwise, rinsed well, then cut into thin half moons 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Sea salt and freshly ground black pepper Sprigs of fresh parsley to garnish For Croustades: 9 ounces potatoes, grated 9 ounces carrots, grated 12 […]

Rainbow Noodle Salad with Thai Sauce

07 March

A wonderful fresh salad using veggies as noodles. Ingredients: For the salad: 2-6 carrots, depending on their size, spiral-ized or cut into thin strips (you can also use a vegetable peeler to make the strips) ½ medium cabbage cut into thin strips 2 summer squash spiral-ized or cut into thin strips 4 small turnips or […]

Brussels Sprouts and Noodle Stir-fry

20 February

Ingredients: 3 oz. thin whole wheat spaghetti 2 tablespoons olive oil 1 cup thinly sliced red onions 3 cloves garlic, minced ¾ lb Brussels sprouts, trimmed and thinly sliced 1 tablespoon grated fresh ginger ¼-½ teaspoon red pepper flakes ½ cup broth of choice 2 tablespoons reduced sodium soy sauce ½ cup julienne cut carrots […]

Italian Marinated Vegetable Salad

20 February

Ingredients: 3-4 garlic cloves, peeled and chopped 2 small dried red chilies 1 bay leaf 1½ cups carrots, sliced into coins ¾ cups white wine vinegar 4 cups cauliflower florets ¾ cups celery, cut into ½-inch pieces 2 tablespoons capers, well drained 1 cup assorted olives 1 cup olive oil Directions: 1. Place garlic, chilies, […]

Raspberry Marinated Carrots

07 February

Ingredients: 1½ pounds carrots, cut into 1/8-inch thick rounds 1/3 cup raspberry vinegar ½+ cup olive oil Freshly ground black pepper to taste Directions: 1. Bring a pot of salted water to a boil and drop in the carrots, cooking them until nearly tender, about 6 minutes. They should retain a crunch. 2. Drain the […]

Carrot Nut Burgers

30 January

Ingredients: ½ lb carrots (about 2 large) ½ medium onion 2 cloves garlic ½ cup breadcrumbs ¼ cup each: walnuts, almonds, hazelnuts, and pecans (or you can use any combination of what you have) 1 stalk celery, cut into chunks 4 tablespoons cilantro 2 tablespoons each: arrowroot and lime juice, stirred together until smooth 2 […]

Carrot and Orange Soup

30 January

Ingredients: 1 pound carrots, sliced 2 tablespoons unsalted butter ½ cup fresh orange juice 4-5 cups vegetable stock 1 small onion, roughly chopped 3-4 teaspoons chopped fresh thyme or 1 teaspoon dried Sea salt and freshly ground black pepper Sour cream (optional) and freshly grated nutmeg for serving Directions: 1. Place the carrots and butter […]

Pickled Mixed Vegetables with Curry

30 January

Ingredients: ¼ small cabbage, cut into 1¼-inch cubes 3 medium carrots, cut on an angle into 3/8-inch slices 5 radishes, cut into thick slices 2 celery stalks, cut into 1 ¼-inch slices on the diagonal ¼ small cauliflower divided into small florets (scant 1 cup total) 1 tablespoon curry powder 1 teaspoon allspice powder 6 […]