When the first fresh carrots and celeriac show up at our CSA or Farmers’ Market, the greens are young and tender and can be used as herbs or combined into purees and soups. The carrot greens can also be turned into pesto. Last year, I unwittingly created a family joke when I served carrot greens [...]
Archive for the ‘Carrots’ Category
Waste Not Want Not: Carrot and Celeriac Roots and Greens as Puree and/or Soup
Posted in Carrots, Celery and celeriac, Soup, Waste Not Want Not, tagged carrot green pesto, Cooking carrot greens, cooking celeriac greens on October 11, 2011 | Leave a Comment »
Carrot Puree with Egyptian Dukkah
Posted in Appetizers, Carrots, tagged Egyptian dukkah on March 31, 2011 | 3 Comments »
This is a magical combination from Ana Sortun, the chef of Oleana in Cambridge, Massachusetts and author of Spice, Flavors of the Eastern Mediterranean. It’s been high on my list of things to make at home for a while and now I don’t why I was waiting. Dukkah is an Egyptian spice mix that, in [...]
Black Lentils with Roasted Carrots and Celeriac
Posted in Beans and legumes, Carrots, Celery and celeriac, Low or no salt, tagged Lentils and roasted vegetables on March 9, 2011 | Leave a Comment »
An improvised dish that evolved as I went along, this one’s a keeper. It may not look like much, but the combination of flavors was amazing. Typically, when I cook lentils as a main course or side dish, I add diced onions, carrots and sometimes turnip to the legumes while they’re cooking. Flavored with some [...]
Dark Days Week 12: No-Salt Tarragon-Braised Turnips or Chicken
Posted in Carrots, Chicken, Dark Days Challenge, Herbs, Low or no salt, Turnips and rutabagas, tagged Chicken tarragon, Tarragon turnips on February 23, 2011 | Leave a Comment »
With all of the recent talk from the government about reducing sodium intake, I started to think about what I make without adding salt. This is one dish – either version — that has no added salt and doesn’t need it. Of course natural ingredients, in this case cream, have sodium content, so this isn’t [...]
Simple Supper: Cabbage Soup, Grilled Cheese and Pickled Okra
Posted in Cabbage, Carrots, Okra, Pickle, Soup, tagged Diet cabbage soup on February 21, 2011 | Leave a Comment »
I posted this for the pickles. Last summer, I made a batch of okra pickled with vinegar, dill, garlic and red pepper, and we finally got around to eating it. These babies are great! The texture stayed firm and the flavor is rich but piquant. A perfect accompaniment to grilled cheese sandwiches made with rustic [...]
Orange Parsnip Soup with Orange Marmalade
Posted in Carrots, Citrus fruit, Soup, Spice Rack Challenge, tagged Parsnip soup, Roasted parsnips with orange on February 14, 2011 | 3 Comments »
With the Spice Rack Challenge featuring citrus this month, I had to stop and think how I preserve and use citrus peel in my cooking. I was tempted to dip into the jar of preserved lemons that I keep as a sparky standby to make a Moroccan chicken dish or simply to add some tang [...]
Dark Days Weeks 9 and 10: A Trio of Winter Salads
Posted in Carrots, Dark Days Challenge, Farmer's Market, Kohlrabi, Mushrooms, Salad, tagged Brussels sprouts salad, Dark Days Challenge, Mushroom cheese salad, Shredded root salad on February 13, 2011 | Leave a Comment »
With fresh-from-the-garden green salads and Mediterranean vegetables a distant memory of a warmer season, we crave something piquant, refreshing and raw to accompany our meals. I made three salads over the past two weeks, using organic produce stored in my fridge or newly acquired from a farmers’ market. Farmers’ markets have been great this winter. [...]
Vegetable Beef Hash (or hold the beef)
Posted in Carrots, Potatoes, tagged Vegetable beef hash on February 13, 2011 | Leave a Comment »
We don’t eat a lot of beef to start with and when we do make a pan roast or a pot roast, there’s inevitably some left over. Over the years, I’ve developed a hash that uses the extra meat and is so delicious that it should be the ideal that stew aspires to be. The [...]
Dark Days Week 4: Collard Greens Timbale
Posted in Carrots, Dark Days Challenge, Greens, Vegetable gratin, tagged Collards custard, Dark Days Challenge on December 31, 2010 | 2 Comments »
This simple and satisfying supper features sturdy collard greens and stems suspended in a savory custard. The custardy mixture was surrounded by bright orange carrots and served with a salad of local escarole and dill. Unlike the long-stewed collard greens common to Southern cooking, this dish cooks collard stems with onions just until tender and [...]
Tomato, Pepper and Sweet Potato Soup
Posted in Carrots, Peppers, Potatoes, Soup, Tomato, tagged Spicy sweet potato soup, Sweet potato and tomato soup on November 14, 2010 | Leave a Comment »
While always willing to go prospecting in the pantry any time of year, I typically cook with local ingredients in season. I associate tomatoes and peppers with an earlier season than sweet potatoes but it turns out that they overlap at this point in time. The last tomatoes and peppers are ripening as the first [...]
