Carrot Recipes

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Warm Vegetable Salad Recipe Recipe

Warm Vegetable Salad Recipe

10.19.11 by Jackie

I'm still on the quest to follow Joy Bauer's 90 |10 food philosophy. By that, she means eating healthy foods 90% of the time and splurge on treats the remaining 10% of the time. Today I paired a very healthy portion of seasonal vegetable salad with a much more reasonable serving of succulent roasted a leg of lamb, which I admit is probably not the healthiest dish (look out for that recipe soon - probably when I feel less guilty!). The salad consists of zucchini, white asparagus and carrots cut into long, thin linguine shape strips. The trio is quickly sautéed with coriander and ginger and finished with lemon juice. The result is a crunchy, naturally sweet, warm salad with a little fresh zing from the lemon.

What I like most about this dish is how vibrant the colors are. Over-cooking veggies depletes their nutrients and can result in less attractive hues, so make sure you give the veggies just enough time to soften and you'll have a beautiful dish.


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Brown Butter Glazed Carrots with Toasted Hazelnuts Recipe

Here's a unique carrot and hazelnut side dish that is both simple and delicious. Carrots and hazelnuts pair wonderfully well. The natural sweetness of the carrots complements the nutty and crunchy nature of the hazelnuts.

For extra flavor, I also added rosemary in brown butter for an earthier taste.


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Cold Carrot Ginger Soup (Cappuccino De Carottes) Recipe

Cold soup in shot glasses can be served as a wonderfully refreshing summer appetizer or first course. Ginger is always very refreshing, so I use it often in summer dishes. Today, I made a cold carrot soup flavored with fresh ginger. I think the bright orange color is very representative of the season, especially enhanced by a touch a saffron.  

The carrots are cooked until softened, blended with a little cream until smooth, then chilled. I served the cold soup in individual glasses, which is an elegant start to any meal. To finish the dish, I garnished the soup with cumin-flavored whipped cream and a piece of candied ginger as a reminder of the flavoring inside.


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Vietnamese Pickled Carrot and Daikon Recipe (Do Chua) Recipe

Pickled carrots and radishes are a very common condiment in Vietnamese cuisine. In Vietnamese, they're called "đô chua", which literally translates to "pickled stuff". The vegetables are soaked in a sweet and savory mixture made of white vinegar and sugar.

You've probably seen the popular condiment in bánh mì sandwiches (I'll post the recipe tomorrow), gơi gà (Vietnamese chicken salad) or spring rolls. Carrots and daikon are a must; today, I also added white onions, but you could combine any other root vegetables.

This recipe doesn't require any particular skill. All you need are basic ingredients and a little patience. Our family loves đô chua. So I always make sure we have some on hand. I prepare the vegetable pickles in advance, transfer them to a jar and store it in the refrigerator. You can keep the pickled veggies for up  to 2-3 weeks in the refrigerator.


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Cream of Tomato Soup Recipe (Soupe Tomate et Basilic) Recipe

Cream of tomato soup is a dish we make whenever I'm too lazy to go to the grocery store. It's flavorful, filling and easy to make. Best of all, the ingredients for the soup are usually available in our garden, pantry and refrigerator.

Because tomatoes are not fully grown in our garden yet, I used canned plum tomatoes and added heavy cream to give the soup a velvety texture. I also used a mirepoix of vegetables, which is a combination of coarsely chopped carrots, onions, leeks and celery. We usually eat tomato soup with a baguette, toast or a grilled cheese sandwich. Simple is beautiful!


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