Preparation
Carrots can be sliced, diced, shredded, or grated, and can be boiled, steamed, sautéed, fried, baked, roasted, or mashed. They are among the most versatile vegetables in the garden. They stand alone as a side dish or blend with other items to form casseroles, salads, soups, and main dishes. Carrots can also be added to cakes and muffins.
To peel or not to peel, that is the question. For aesthetic reasons most people prefer to peel their carrots. Restaurants never serve unpeeled carrots, caterers and haute cuisine chefs would never serve unpeeled carrots, and highly respected cooking schools teach students to peel the carrots. Yet, most of the carrot's nutritive elements are just under the skin and get peeled off into the garbage or compost heap.
Wash carrots thoroughly under running water and use a vegetable brush to remove earthy bits of debris that cling the skin. But, for goodness sake, leave the peel on! The goodness of this practice will be a decided health benefit.
Raw
For ease and convenience, nothing compares to a well-scrubbed, fresh organic carrot. Nature has provided a veggie or two that requires absolutely no preparation at all. Just wash and eat--it doesn't get much easier than that.
However, if you're inclined to putter a little, simply shred a carrot or two on the coarse grater, finely shred some green and red cabbage, and dress your slaw with a little oil, lemon juice, salt and pepper.
The traditional carrot salad with raisins and nuts can go equally as well with some variations like chopped dried fruits and sunflower seeds. For an exotic touch try adding a teaspoon or more of rose water or orange blossom water available in Middle Eastern markets.
Grate or dice carrots into a tossed salad. The added color is eye appealing, while the extra vitamins and minerals provide health benefits.
Carrot sticks pack well in a lunch sack, add color and crunch to a relish tray, and provide the ideal finger food to serve with dips. Try crinkle cutting carrots served with dips--they appear more inviting and hold more dip that clings to the zig-zag indentations.
Juicing aficionados will appreciate the refreshing flavor and energy boost a glass of carrot juice can offer. And don't overlook the chlorophyll-packed carrot tops that add nutrients to a juiced green drink.
Add some finely chopped carrot tops to a tossed salad. Those chopped carrot greens even make a nice addition to tabbouli salad.
Steamed
Slice carrots thinly, and put them into a saucepan with a cover. Bring them to a boil over high heat, turn heat down to low, and steam for about 5 to 6 minutes. Cut into thin julienne, carrots will steam in about 4 minutes.
After steaming carrots, puree them in a food processor. A little of the cooking water may be added for a smoother puree. Spices like cinnamon and nutmeg add a pleasant touch to really sweet carrots. If the carrots are not sweet, add a pinch of salt and some cumin, coriander, or dill.
Steam parsnips along with the carrots and puree them together for a delightfully sweet side dish.
Roasted
Cut small carrots in half lengthwise, large ones into thirds lengthwise. Arrange them on a lightly oiled baking sheet and roast open at 375 F (Gas Mark 5) for 25 to 35 minutes. If desired, toss them with canola oil before roasting.
Enjoy a great start to a festive December gathering with a hearty ladleful of soup from the steaming kettle. With its rich flavor and savory fragrance, this aromatic soup that shines the spotlight on carrots goes well with almost any entr&eacite;e. Serve the soup with the herb garnishes, croutons, and chardonnay wine at the table as optional add-ins.
CALIFORNIA CARROT BISQUE
Garnish
- Combine the water, carrots, russet potatoes, and sweet potato in an 8-quart (2 liter) stock pot. Cover and bring to a boil over high heat. Turn heat down to medium and simmer until vegetables are tender, about 15 minutes.
- While carrots and potatoes are cooking, sauté onion in water in a medium skillet. Cook until transparent and soft, about 4 to 5 minutes. Transfer to a food processor or blender.
- Add carrots, potatoes, and onions and their liquid to food processor or blender in batches. Puree completely and return to stock pot. If you prefer a smoother puree, use the blender instead.
- Measure 3 T. minced dill into a small bowl, and set aside for garnish. Add remaining dill to stock pot along with lemon juice and salt. Adjust seasoning if needed.
- For the garnish, combine the garlic, parsley, chives, and sorrel together in the bowl with the reserved minced dill. Pass the bowl around the table for guests to sprinkle a little into their soup. Serve the croutons in a separate bowl, and pour the wine into a small pitcher to serve at the table as additional soup accompaniments. Serves 6 to 8.