The glazed carrot recipe is great! I’ve just…made it approximately one million times (as you can probably imagine). I can make a creamy vegetable soup with my eyes closed, though we do have Ratio. One of the members of my household (ahem) doesn’t consider a creamy vegetable soup to be dinner, so I’d be eating it all myself. Maybe working around other people’s dinner preferences could be the subject of a future newsletter :)
This dish is always a standout if you need a potluck contribution or appetizer! https://cooking.nytimes.com/recipes/1020174-carrot-tart-with-ricotta-and-feta. I often mix up the cheeses and herbs. I’m also LOVING Molly Baz’s raw and roasted carrots with sesame and lime from Cook This Book. My husband says he never wants to eat carrots any other way!
Thank you so much for the recs! I love an easy puff pastry tart. Last night, we made roasted carrots with whipped feta and za'atar, and I'd eat that again.
Hi Meg! I'm impressed with the advance planning. You are so organized.
My fav carrot recipe is a Moroccan dip/salad thing by Ottolenghi but I'm in London now and my books are in France, so I can't share it. The carrots are simmered to soften then coarsely mashed then mixed with spices, preserved lemon, cilantro and yogurt...can't really remember it all. But the notion of dip is a good one, makes a change and is great for a sandwich filler too. There's this from my fav organic box scheme here in the UK https://www.riverford.co.uk/recipes/moroccan-spiced-carrot-dip?srsltid=AfmBOoqtpmnBXCIsxMiAlRmMhfQEKSxYvMpy8FjCmjS8YSiRfuqEK57h
I do love a dip, and a spiced carrot yogurt dip would go nicely with my goal of keeping healthyish snacks on hand. Thank you for the suggestion, Laura!
Ribboning carrots takes forever, but they are really good ribboned and dressed in an "asianish" dressing with chicken! It gives you the idea you're eating cold noodles, except....carrots.
I love carrots and eat them daily. A roasted carrot soup will use a lot of them! I like to stir-in some French lentils after I’ve puréed the soup and drizzle with some cream. Perfect winter lunch!
I, too, enjoy blended soups (carrot, squash, mushroom, etc). But I also like to chew! Lentils or chickpeas are always a welcome addition. Some freshly chopped herbs and toasted seeds are also great.
Some times when I have ingredient overwhelm (CARROTS!!!) instead of trying to figure out how to use them all now, I consider how future me could use them. For example, I might peel and cut them up for a future chicken noodle soup and freeze in 2 cup portions; Or grate enough for a carrot cake in the spring. Those go in the freezer until I actually have the bandwith to make those things!
Sadly, our favorite quick way to do carrots is Glazed Carrots from Joy!
Ruhlman's basic turn-any-vegetable into cream soup technique is always solid. See Ratio if it's on your shelf. (sorry, no time to google)
The glazed carrot recipe is great! I’ve just…made it approximately one million times (as you can probably imagine). I can make a creamy vegetable soup with my eyes closed, though we do have Ratio. One of the members of my household (ahem) doesn’t consider a creamy vegetable soup to be dinner, so I’d be eating it all myself. Maybe working around other people’s dinner preferences could be the subject of a future newsletter :)
We have four kids under 8. Let me know if you need a guest contributor, LOL!
I also love them this way!
I make some freeze n dump meals with carrots when I am overrun. Look them up; they are awesome!
This dish is always a standout if you need a potluck contribution or appetizer! https://cooking.nytimes.com/recipes/1020174-carrot-tart-with-ricotta-and-feta. I often mix up the cheeses and herbs. I’m also LOVING Molly Baz’s raw and roasted carrots with sesame and lime from Cook This Book. My husband says he never wants to eat carrots any other way!
Thank you so much for the recs! I love an easy puff pastry tart. Last night, we made roasted carrots with whipped feta and za'atar, and I'd eat that again.
Hi Meg! I'm impressed with the advance planning. You are so organized.
My fav carrot recipe is a Moroccan dip/salad thing by Ottolenghi but I'm in London now and my books are in France, so I can't share it. The carrots are simmered to soften then coarsely mashed then mixed with spices, preserved lemon, cilantro and yogurt...can't really remember it all. But the notion of dip is a good one, makes a change and is great for a sandwich filler too. There's this from my fav organic box scheme here in the UK https://www.riverford.co.uk/recipes/moroccan-spiced-carrot-dip?srsltid=AfmBOoqtpmnBXCIsxMiAlRmMhfQEKSxYvMpy8FjCmjS8YSiRfuqEK57h
I do love a dip, and a spiced carrot yogurt dip would go nicely with my goal of keeping healthyish snacks on hand. Thank you for the suggestion, Laura!
Love this. And Spigarello is so so good!
Ribboning carrots takes forever, but they are really good ribboned and dressed in an "asianish" dressing with chicken! It gives you the idea you're eating cold noodles, except....carrots.
Yessss I went through a carrot ribbon salad phase a few years ago and it was a good one! Thanks for the reminder.
I love carrots and eat them daily. A roasted carrot soup will use a lot of them! I like to stir-in some French lentils after I’ve puréed the soup and drizzle with some cream. Perfect winter lunch!
I love your suggestion to add some lentils. I enjoy blended soups but always want a little more texture. That sounds perfect.
I, too, enjoy blended soups (carrot, squash, mushroom, etc). But I also like to chew! Lentils or chickpeas are always a welcome addition. Some freshly chopped herbs and toasted seeds are also great.
Have you ever tried this? When the only vegetable you have left is carrots you can still make a substantial salad for lunch! https://www.nigella.com/recipes/the-rainbow-rooms-carrot-and-peanut-salad
I also made one of the Ottolenghi Moroccan cooked carrot salads this week. Plenty and Jerusalem each have a recipe. https://www.latimes.com/food/dailydish/la-dd-moroccan-spicy-carrot-salad-recipe-snap-20170119-story.html Nice as part of a mezze spread, or just in a pita with hummus and plain yogurt
Oooooh interesting! I never thought to combine them with peanuts like that. Putting that on my list to try.
Some times when I have ingredient overwhelm (CARROTS!!!) instead of trying to figure out how to use them all now, I consider how future me could use them. For example, I might peel and cut them up for a future chicken noodle soup and freeze in 2 cup portions; Or grate enough for a carrot cake in the spring. Those go in the freezer until I actually have the bandwith to make those things!
Ahhhh I love this! The squirrel approach!