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Dec 15, 2017
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Posts Tagged ‘carrots’

Recipe: Roast Carrots with Whipped Yogurt

Monday, August 21st, 2017

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I love roasting vegetables, but I’ve never been a fan of carrots. I think this was due partly to my dear mom forcing me to eat her rubbery carrot rounds with mustard seeds. To this day, I’m still not a fan of carrots sliced in rounds.

But when I saw a gorgeous bundle of multicolored carrots at the store, I decided to give them another shot. These turned out so much tastier than I expected. The carrot’s natural sweetness really shines here, and the nice light addition of herbs is a nice complement. This is a perfect side dish, and tastes like classic comfort food. Enjoy and happy baking!

 

Roasted Carrots
Adapted from a New York Times recipe 
3 to 4 servings

1 lb. carrots, peeled and cut into 2-inch pieces
1-2 Tbsp. avocado oil
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
2 Tbsp. chopped parsley
¾ cup plain Greek yogurt, plus more as needed
¼ cup heavy cream

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil wiped with oil.
• In a mixing bowl, toss the carrots with the oil and thyme. Spread the carrots onto the baking sheet in an even layer and sprinkle with salt and pepper. Cover with foil and bake 20 minutes.
• Reduce the heat to 375 degrees and bake another 10 to 15 minutes until the carrots are tender.
• In a small bowl, use an electric mixer to whip the yogurt and cream on medium-high speed until thick and stiff.
• Transfer the carrots to a serving bowl and gently toss with parsley. Season to taste with salt and pepper. Serve with the whipped yogurt.

Amrita Song is a longtime Sauce contributor who owns Mila Sweets. 

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Meatless Monday: Roasted Carrot Ginger Soup

Monday, February 22nd, 2016

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Start your week off right with this simple, spiced Roasted Carrot Ginger Soup. Roasting the carrots first brings out their inherent sweetness, while fresh ginger adds heat. Finish with a glug of coconut milk for creaminess and round out the flavors. Get the recipe here.

 

Just Five: Carrot-Orange Salad with Harissa

Tuesday, January 20th, 2015

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I was introduced to harissa, a spicy North African chili paste, when I first devoured Ben Poremba’s Moroccan Shredded Carrot Salad at Olio. Since then, this spicy aromatic salad has been on my list of inspirational Just Five dishes for a long time.

Harissa is made from ground chilis, garlic and aromatic spices that is as versatile as it is pungent and nuanced. It’s great on anything from eggs and meat to flavoring soups and stews and is available at most international grocery stores or specialty food shops (or try making your own harissa with this recipe).

The original salad uses cilantro and mint, but I opted to cut the cilantro since a number of people have a scientifically proven aversion to the stuff. I also bulked it up a bit with a handful of arugula and used multicolored carrots for a fun pop of color.

 

Carrot-Orange Salad with Harissa
Inspired by a recipe from Olio’s Ben Poremba
4 servings

2 oranges
2 cups shredded carrots (about 4 carrots)
¼ cup chopped fresh mint
2 Tbsp. harissa
Pinch kosher salt
3 Tbsp. extra-virgin olive oil
3 cups arugula or mixed greens

• Supreme 1 orange by peeling and removing the pith with a sharp knife and then slicing between the membranes. Add the orange sections to a large bowl. Slice the other orange in half and supreme 1 half in the same manner as before, adding the segments to the bowl.
• Toss the shredded carrots and mint in the bowl with the oranges. Set aside.
• Juice the remaining orange half in a small bowl and whisk together with the harissa and a pinch of salt. Continue whisking and drizzle the olive oil into the dressing until emulsified. Pour the dressing over the carrot and orange mixture and toss to coat.
• Place a handful of arugula into 4 plates and divide the carrot salad evenly between the plates. Drizzle any remaining dressing over the salads and serve.

 

 

Wheatless Wednesday: Raw Carrot Pie

Wednesday, August 13th, 2014

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Food has always been an inspiration for me, a means to a beautiful conversation and a way to express creativity and passion. This raw carrot pie inspired me to gather some of my closest friends to share food, wine, stories, laughter and tears. And, after we devoured every last crumb from the pie pan, we all wanted more: dessert, hugs, smiles, and friendship.

The nuances of the pie remind me of that evening; it’s raw, sweet, complex, surprising, spicy, healthy and pure. Prepare this pie for your loved ones as an example of your sincere desire to share from your heart.

 
Raw Carrot Pie
8 to 12 servings

2 cups raw pecans, soaked 4 to 6 hours, plus more for garnish
½ cup dates, pitted and halved
3 Tbsp. shredded coconut
2 tsp. cinnamon, divided
¼ tsp. ground ginger
¼ tsp. plus a pinch sea salt, divided
Pinch nutmeg
1½ cups raw cashews, soaked 4 to 6 hours, plus more for garnish
4 cups shredded carrots, plus more to garnish
1/3 cup plus 1 Tbsp. raw agave nectar
1-inch piece ginger, peeled and halved
1½ Tbsp. white chia seeds
1 tsp. vanilla extract
1 Tbsp. Meyer lemon juice or regular lemon juice
½ tsp. allspice
Dash ground cloves

• Drain the pecans. In the bowl of a food processor, pulse the pecans, dates, shredded coconuts, 1 teaspoon cinnamon, ground ginger, a pinch of sea salt and a pinch of nutmeg until them mixture forms into a ball. Press the mixture evenly in the bottom and up the sides of a 9-inch pie pan. Set aside.
• Drain the cashews. In the bowl of a food processor, puree the cashews, shredded carrots, agave nectar, ginger, chia seeds, remaining 1 teaspoon cinnamon, vanilla extract, lemon juice, allspice, remaining ¼ teaspoon sea salt and ground cloves until the mixture is smooth. Pour the filling into the pie crust and smooth the top with a spatula.
• Refrigerate until set, at least 2 hours. Garnish with pecans, shredded coconut and/or shredded carrot, if desired, and serve.

31 Days of Salad: Louisa Shafia’s Vinegar carrots with toasted sesame seeds

Tuesday, January 21st, 2014

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Rare is the salad that barely requires chopping. For this vibrant carrot salad, all you really need is a vegetable peeler. Published in Louisa Shafia’s latest cookbook, The New Persian Kitchen, the salad gets its pungency from white and rice vinegars, and it has a nice kick from red pepper flakes. Use both white and black pepper sesame seeds for more colors to contrast with the orange carrots and fresh green cilantro.

Vinegar carrots with toasted sesame seeds
By Louisa Shafia in The New Persian Kitchen
4 Servings

¼ cup sesame seeds (white or black)
1 clove garlic, minced
2 Tbsp. white vinegar
2 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. toasted sesame oil
1 tsp. red pepper flakes
1 tsp. sea salt
1½ lbs. carrots, peeled lengthwise into thin ribbons
1 cup tightly packed cilantro

• Heat a small skillet over medium heat. When hot, add the sesame seeds and alternate between shaking the pan and stirring the seeds. When the seeds start to pop, about 2 minutes, transfer them to a plate and let cool to room temperature.
• In a small bowl, whisk together the garlic, vinegars, honey, sesame oil, red pepper flakes, sesame seeds and salt.
• Pour the dressing over the carrots, add the cilantro and toss well. Season to taste with salt and serve.

Reprinted with permission from 10 Speed Press

 

Just Five: Spiced Carrot Jam

Thursday, December 12th, 2013

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With apologies to Flo Rida and Will.i.am: Oh hot damn, this is my jam! To give credit where it’s due, I got the idea from my friend Carrie, who found it in Food & Wine magazine. I love when I stumble upon recipes by spying on people’s grocery carts. Carrie shared the recipe with me, and I knew immediately how I wanted to alter it. I added harissa since carrots, lemon and harissa work brilliantly together. The original recipe calls for cinnamon, cloves and nutmeg, so pumpkin pie spice was the obvious substitute.

This recipe is so easy to make, though please do not cheat and buy pre-grated carrots. They are far too dry and will not macerate well. You have to grate by hand for this jam. It’s a wonderfully versatile condiment; serve it to guests with crackers and goat cheese or use it as a base for a terrific dressing for a spinach salad (mix 1 tablespoon jam with 1 teaspoon Dijon mustard, 2 tablespoons white wine or cider vinegar and ¼ cup olive oil). It is equally delicious on a bagel with cream cheese. Or serve it with pork tenderloin. Or just grab a spoon and dig in (I admit to nothing!).

Spiced Carrot Jam
Adapted from a recipe from Food & Wine magazine
Makes 2 pints

6 cups freshly grated carrots (about 1 lb. medium carrots)
1¼ cups white sugar
¼ cup lemon juice
1 Tbsp. lemon zest
½ tsp. Kosher salt
1 tsp. pumpkin pie spice
1 Tbsp. harissa (or to taste)

• Mix the carrots, sugar, lemon juice, lemon zest and salt in a nonreactive bowl, cover and refrigerate 6 to 8 hours or overnight.
• Pour mixture and all the juice into a medium pot. Stir in ½ cup water, harissa and pumpkin pie spice and bring to a boil over medium-high heat. Lower heat to medium and cook 40 minutes, stirring occasionally, until the liquid reduces and reaches a syrupy consistency (Add more water if needed.).
• Remove from heat and let cool to room temperature. Place the jam in sterile mason jars and refrigerate. Jam will keep refrigerated up to 3 weeks.

 

 

 

 

Wheatless Wednesdays: Raw-Licious Beet and Carrot Salad

Wednesday, November 27th, 2013

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Continual scavenging for gluten-free, healthy options at holiday parties has resulted in recipes like this vibrant, seasonally-tinted, raw salad as my contribution to a vegetable-starved spread. Use a food processor to speed up the grating process, and be sure to prepare this on party day. Making it ahead of time means the bright orange and beet red will bleed, becoming a big bowl of mucky maroon.

For a bit of holiday pizazz, bring an assortment of chopsticks and a chiffonade of sage to finish the dish.

Beet and Carrot Salad
6 to 8 Servings

1 lb. carrots, grated
1 lb. beets, grated
2 Tbsp. fresh ginger, finely chopped
1/3 cup olive oil or nut oil (pistachio, walnut, almond)
¼ cup fresh lemon juice
¼ cup pumpkin seeds, lightly toasted
¼ cup pistachios, lightly toasted
Sea salt to taste

• Mix the grated carrots, beets and ginger in a large bowl. Dress with the oil and lemon juice and toss to evenly coat. Add the seeds and nuts and salt to taste.

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