Tag Archives: Carrots

Lemon-Glazed Carrots and Rutabaga Recipe

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From a Taste of Home...

Ingredients

  • 5 medium carrots
  • 1 medium rutabaga
  • 1/2 cup chicken broth
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon dill weed
  • Dash salt

Directions

  • Cut carrots and rutabaga into 3-in. x 1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.
  • Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are
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Carrots

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The carrots that we have been offered in December illustrate how producers, with direction and suggestions from Fresh Fork Market are truly outstanding.  The sugar content increases when these root when carrots and other root vegetables remain in the ground and covered just until they are offered to us.  This process represents the best of Ohio’s winter bounty.   Here are two ways to enjoy these winter treats.  The carrots or, if they are small scrub them and enjoy them raw.  Taste
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Carrots

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I refer to these as winter carrots.  They remain in the ground, under row covers.  They are harvested as they are needed for winter sales.  The result is the development of the sugar.  Perhaps the best way to serve these carrots is raw.  In this way you will taste only the perfection that the farmer and nature have created.  Wash the carrots well.  You do not have to peel them although you may if you prefer. Slice the carrots to create
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Sweet Potatoes, Apples, Onion and Carrots

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After having had plenty of pureed sweet potatoes during the Thanksgiving Holidays here is an interesting variation.  Thanks to chef Adam Lambert of BarCento who gave me the idea.   Peel and dice equal amounts of sweet potato, apple, onion and carrot.  This should be a small dice.  Combine the sweet potato, onion and carrot in a sauté pan with olive oil and some dried thyme.  Keep the heat at medium or medium low.  The idea is to soften the vegetable without
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Roasting Vegetables

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Most veggies that we put in the bag can be roasted.  Roasting brings out different flavors and qualities in the veggies.  It is my favorite way to eat many veggies.  Here are some of the things in this year's bag that would be great roasted.  I generally use a temp of 325 for nearly all my veggies.  I hear that root veggies might need a higher oven, but I have good success with lower temps and longer cook times. Sweet Potatoes:
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Gingered Sweet Potato & Carrot Soup

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Another from Women's Health Magazine

Ingredients

Directions

1.
Heat oil in large saucepan. Add onion and cook until soft, about 2 to 3 minutes. Add stock plus 2 cups water, then add sweet potato, carrot, and ginger. Bring to a boil, reduce heat, and simmer
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Ginger Carrot Soup

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This is a great soup recipe that is sure to be a show stopper!  It comes from the FoodNetwork.com website and is delicious!  

Ingredients

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups chicken broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger
  • 1 cup whipping cream
  • Salt and white pepper
  • Sour cream or yogurt
  • Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and
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Carrot Top Soup

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At last we learn what to do with the carrot tops.  Here is a recipe in which you can use these tops.  This is a delightful coincidence.  My friend, Mary Holmes, board president of Innovative Farmers of Ohio, told me and some friends about the wonderful soup she had made and then surprised us all by telling us that she used carrot top.  We were puzzled until she told us to check Deborah Madison’s book, Local Flavors.  Deborah who is
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Shredded Red Cabbage and Carrot Salad

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Also from the NY Times comes this summer salad that is colorful and would look great on any table. 3/4 pound red cabbage, cored and finely shredded 1/4 pound carrots, peeled and finely grated 1 tablespoon finely chopped flat-leaf parsley 1 teaspoon minced fresh chives 1 teaspoon minced fresh dill 1 tablespoon freshly squeezed lemon juice 1 tablespoon sherry vinegar or white wine vinegar Salt and freshly ground pepper to taste 1 small garlic clove, finely minced 1
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Carrots

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If the carrots are small you can usually blanche them and rub off the skin.  Drop the carrots into boiling salted water.  After 2-3 minutes, strain and plunge the carrots into ice water.  Since the size will determine whether or not you can remove the skin try a couple before doing the entire bunch.   If the carrots are large peel them and then do the blanching.
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