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Carrot recipes

post #1 of 17
Thread Starter 

So many carrot recipes take an already very sweet vegetable and then just add sweet stuff (honey, sugar) to put the meter in the red.

 

I'd love to hear peoples "non sweet" ideas for cooking carrots.

post #2 of 17

I like them roasted simply with olive oil, salt/pepper and a fresh herb, thyme or rosemary are my two favorites to choose from.

 

I also like them roll cut. Put in a  saute pan, add water to come up about 1/4 inch. Add butter and salt and pepper. Cover. Bring to a boil, simmer for five minutes. Uncover, and cook off the remaining liquid at the same simmer rate, stirring to prevent burning and to glaze in the butter and juices. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 17
Thread Starter 
Quote:
Originally Posted by phatch View Post
 

I like them roasted simply with olive oil, salt/pepper and a fresh herb, thyme or rosemary are my two favorites to choose from.

 

I also like them roll cut. Put in a  saute pan, add water to come up about 1/4 inch. Add butter and salt and pepper. Cover. Bring to a boil, simmer for five minutes. Uncover, and cook off the remaining liquid at the same simmer rate, stirring to prevent burning and to glaze in the butter and juices. 


That's pretty much my go to.    I like vinegar at the end also.

post #4 of 17

I like this recipe - it's so simple it's well simple . . . and delicious.

 

https://www.chefsteps.com/activities/warm-carrot-salad-with-yogurt-cilantro-and-mint

 

post #5 of 17
Thread Starter 

Very nice @Mike9 

post #6 of 17
I like the phatch roasting method and I know you are looking for more savory carrot concepts, but I can't pass up ginger ale carrots. It is a centuries old British recipe apparently, but once I discovered it, it has been hard to make carrots any other way. And it's not really that sweet, but technically it is a ton of added sugar. . I am Not a sweets fan.

1.5 lbs carrots peeled cut on bias
1 tblspn unsalted butter
1 tblspn salt
12 oz ginger ale

Place all in covered skillet and braise on mid low for 20-30 minutes
Uncover and turn heat to high.
Add 1 Tspn chili powder ( or I now use garam masala and cayenne)
And stir constantly until all liquid is dissolved and carrots are glazed.
S&p to taste
post #7 of 17

All great ways to cook carrots!!!  Another way that I really like is to, simply, boil them with various other root vegetables, drain off the water, coarsely mash them and season with lots of butter, salt and pepper.

post #8 of 17
I make carrot soup too. Think carrot, licorice and heat. Butter, Carrot, fennel, onion, garlic, cumin, coriander, spicy V8/or salsa. Puree, strain. I really like it for breakfast.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #9 of 17

North African recipe: 

 

Cut carrots in 1/2" slices. Cook in a fair amount of olive oil along with some pressed/diced garlic and ground cumin. Season with salt and pepper to taste. Toward the end of the cooking, add some red wine vinegar and cook for a few more minutes. 

 

Let the salad cool down and serve cold. 

post #10 of 17

oven roasted carrots seasoned with za'atar made using fresh mint and dill.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 17

I like carrots and dill.

post #12 of 17

I make this salad frequently, I just love the whole combination of flavors and textures, but I often just roast the carrots with the spices alone too as a side dish.  http://www.jamieoliver.com/recipes/vegetables-recipes/roast-carrot-and-avocado-salad-with-orange-and-lemon-dressing/#FfXgt8eIsVB3WAUs.97

 

When it comes to looking for recipes for a specific ingredient I have found no better place than http://www.tastespotting.com/  It's an international database of food blogs and the recipes are great.  Just look at the amazing recipes I've found on just the first couple of pages of a search for "carrots"

 

Marinated shredded carrot salad http://ifoodblogger.com/shredded-carrot-salad/

http://www.anotherroot.com/roasted-carrots-with-lemon-tahini-drizzle/

http://www.whatshouldimakefor.com/roasted-carrots-with-miso-butter/

http://artofnaturalliving.com/2016/01/31/thai-carrot-slaw/

http://gourmandeinthekitchen.com/2016/moroccan-kale-and-carrot-ribbon-salad/

http://www.liveeatlearn.com/gouda-cheese-crisps-with-carrots/

http://www.thepetitecook.com/maple-glazed-carrot-phyllo-tart/

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 17

I hate to admit it but I am a huge fan of the "Copper Coins" salad that uses canned tomato soup.

post #14 of 17

When I think of carrot dishes, peasant/comfort food usually comes to mind, i.e. Roasts (w chicken or beef w onions and potatoes), soups (i.e. chicken, matzoh ball, or chilled carrot soup w creme fraiche), stews, carrot latkes, kugel, salads (from pasta to potato - or Moroccan, etc.), chicken pot pie, Shepherd's Pie, Asian dishes (stir frys, egg rolls etc.). Pasta primavera. Steamed sliced carrots mashed with boiled peeled potatoes, add milk or cream, butter and salt to taste and or caramelized onions. There are some blasts from the past like a broc/cauliflower carrot casserole w cream of mushroom soup, shredded Swiss cheese, sour cream and french fried onions that was a hit on Thanksgiving.

 

Another blast from the past - a carrot ring recipe, I've seen before, that might translate to a souffle-like dish (sans the peas).

http://www.tasteofhome.com/recipes/carrot-ring

 

An idea to play with.. Carrot Souffle (w grand Marnier in ramekins?).  Adding beaten egg whites might make it more souffle-like/puffy.

http://cocktailtimes.com/maindish/giovanni_voodoo.shtml

post #15 of 17
Thread Starter 
Hey, as long as it doesn't have sugar, brown sugar, honey or marshmallows in it, I'm good
post #16 of 17

I like braised carrots. melt butter in an oven safe pan, season ur cut carrots with salt pepper and garlic and whichever herbs you prefer. Cook till theyre tender but not brown. Put in some chicken or beef stock, whichever flavor youre goin for. Bring to a boil, cover with parchment or foil then put in a preheated 375 degree oven till very tender but not mush. You could put in some wine, ive never done it so i cant say how theyd turn out. Where i work when we braise short ribs or anykind of meat we usually snack on the mirepoix and they're usually really good. 

post #17 of 17

I slice them thinly (lengthwise) and pickle them.

Great with burgers and almost everything.....

Life is too short to drink bad wine
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Life is too short to drink bad wine
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