Weekly veggie series/ CARROTS
THE VEGGIE SERIES
PART ONE: CARROTS
If you are feeling a bit in a rut with your vegetable dishes- this one is for you! We so often place limitations on what one can do with vegetables, because, let me tell you, the options are endless! Vegetables in breakfast or desserts, if you have never tried it before, it is time you should!
I am going to discuss a few recipes for one vegetable every week. Some recipes my own, some copied since I am stuck at home with two busy bodies who only naps for 30 minutes!
As I discover and develop some more recipes I will update the post. Hopefully you will also be encouraged to buy more directly from a farmer or small business, as often the buying bulk puts people off (me included).
So, without further ado, let’s discuss carrots!
SIDE DISH OPTIONS:
1. Honey roasted carrots with sesame seeds:
2 bunches baby carrots, peeled
2 tablespoons olive oil
2 tablespoons honey
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
2 teaspoons black sesame seeds
1 tablespoon chopped parsley
Preheat the oven to 180. Line a baking sheet with foil and put in the oven to heat.
Spread the carrots in a single layer on the hot baking sheet. Combine the olive oil and 1 tablespoon of honey in small bowl and pour over the carrots. Sprinkle with the salt and pepper. Roast the carrots start until they start to blister, 10 minutes.
Mix together the remaining 1 tablespoon honey and the soy sauce. Drizzle the mixture over the hot carrots and toss to coat. Sprinkle with the sesame seeds and chopped parsley and serve.
2. Carrot mash
12 large carrots
2 tablespoons coconut oil or butter
1/2 cup chicken stock (
salt and pepper to taste
2 teaspoons garlic powder (optional)
Bring a large pot of water to a boil.
Chop the carrots into even sizes. Boil in the water for about 15-20 minutes, or until a knife can easily be inserted and removed from the carrots. Drain the water, and add the carrots back to the pot. Add in the butter, chicken stock, salt, pepper and garlic powder. Mash the carrots using a hand masher until evenly mixed. To get the carrots extra smooth, puree the carrots using an immersion blender or food processor. Taste to see if they need more butter or salt. Serve warm.
3. Moroccan carrot and chickpea salad
4 cups grated carrots
1 1/2 cups cooked chickpeas, rinsed and drained
7 medjool dates, pitted and chopped
1/2 cup coarsely chopped fresh parsley
3 tablespoons olive oil
Zest and juice of 2 limes
3/4 teaspoon ground cumin
1/4 teaspoon freshly-grated nutmeg
1/2 teaspoon turmeric
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
1/2 cup shelled roasted pistachios, coarsely chopped
1/2-3/4 cup crumbled feta cheese
Add the carrots, chickpeas, dates and parsley to a large bowl.
In a small mixing bowl, whisk together the olive oil, lime zest and juice, cumin, nutmeg, turmeric, red pepper flakes, salt, and pepper.
Pour the dressing over the carrot mixture and toss to coat. Sprinkle in the pistachios and feta cheese and toss gently.
Serve or cover and chill in the refrigerator for up to 3 days.
4. Raw carrot slivers with tons of lemons juice
Well,this does not really require a recipe as it is pretty self explanatory!
5. Grated carrot salad with olive oil and tahini
Once again, options are endless. Put your carrots through a grater. Make a dressing of tahini and olive oil, add balsamic, add chilli flakes, add honey if you fancy. Dish up with some kind of leaf like rocket or baby spinach, some crunch like a nut, any other raw veggies you might have- this is where cooking gets fun!
6. Carrot chips
7. Red roasted carrots with paprika
Combine half a teaspoon each of:
Cinnamon, paprika, cayenne pepper, garlic and salt.
Cover your carrots with some olive oil and the spice mix.
Bake in the oven at 180 for 20 minutes .
8. Roast beetroot, carrot and lentil salad
1 1/2 cups (200 g) French green lentils
1 small yellow onion, quartered
1 large bay leaf
fine sea salt
freshly ground black pepper
1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into 1/2-inch slices (if large)
3 tablespoons (45 ml) olive oil, more as needed
1 cup (235 ml) plain full-fat yogurt
1 large clove garlic, put through a press or minced
1 tablespoon (15 ml) fresh lemon juice, more as needed
1/4 cup parsley, chopped, plus more for garnish
1/4 cup dill, chopped, plus more for garnish
~4 ounces feta cheese, crumbled
1/2 cup (70 g) toasted almonds, coarsely chopped if whole
Position a rack in the center of the oven and preheat to 180.
Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and 1/2 teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, 1/4 teaspoon salt, and the remaining 1 tablespoon olive oil.
When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.
9. Roast chicken with carrots
10. Parmesan roast carrots
8-10 carrots peeled
2 tsp garlic minced
4 Tbsp Parmesan Cheese
1 tsp chopped parsley
Preheat oven to 180.
Mix melted butter and garlic together.
Place carrots on a parchment paper lined baking sheet.
Drizzle with butter/garlic mixture.
Roast in oven for 15 minutes.
Shake pan ocassionally to rotate carrots.
Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
Top with parsley and serve immediately
1. Carrot fritters
Whole wheat or all-purpose flour
Salt & pepper
Preheat the oven to 180. Mix all the ingredients.
Line a baking pan. Shape the mixture into patties
Bake them until brown and crispy, about 12 minutes per side.
2. Carrot cake porridge
1 large grated carrot
1 tsp maca
1 cup almond milk
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup gluten free oats
1 tbsp chopped walnuts
1 tbsp raisins
1 tbsp pure maple syrup
1 tbsp shredded coconut for garnish
Optional toppings- I love nut butter and coconut yoghurt
In a pot over medium heat, add the milk, cinnamon, maca, nutmeg, ginger, oats and grated carrot.
Cook for around 5-7 minutes stirring often.
Once thickened to your desired consistency remove from heat and add the nuts, raisin, coconut flakes and maple syrup
3. Apple and carrot muffins
2 cups flour
3/4 cup sugar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 cup vegetable oil
2 tsp. vanilla
2 cups grated carrots
1 cup apple peeled and grated
1/2 cup chopped nuts optional
1/4 cup coconut optional
coarse sugar for topping, optional
Preheat oven to 350ºF.
Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a large mixing bowl. Mix well with wooden spoon.
Fold in remaining ingredients: carrots, apple, nuts and coconut.
Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.
Bake for 18-25 minutes or until toothpick comes out clean. ENJOY!!
4. Carrot and banana bread
1. Carrot and quinoa muffins
One cup cooked quinoa
One cup grated carrots
One wheel of feta
Mix everything and add in a lined muffin tin. Bake for 10 minutes at 180.
2. Raw carrot cake balls
Half a cup of oats
One tablespoon almond butter
One cup grated carrots
Dessicated coconut to roll it in
Pulse everything in a high speed blender and roll in balls. It freezes well and lasts for up to two weeks in the fridge.