4 large carrots; 4 ounces of orange lentils; 1 large onion; 1 large tin of tomatoes (400g); 2 pints of vegetable stock.
Chop the onion into medium size pieces and place into a saucepan. Use non stick - you don't need to add any oil so its healthier.
Fry the onions until they are soft and translucent then add the carrots you may want to add a little stock just to wet them and carry on cooking until you have them warmed through. Add all the stock and bring to the boil. Turn the heat down to a simmer and add the lentils, cover with a lid and leave to simmer for 15 minutes.
The lentils will go soft and absorb most of the liquid. Blend the soup in the saucepan with a hand blender and then add any extra liquid (either water or stock) to the thickness you want.
Add the tin of tomatoes and carry on blending until you have a smooth orange soup. The soup now is complete and should be brought back to the boil for a few moments to ensure the tomatoes are heated through.
If you wish this is the time to add any extra flavourings that you may like such as garlic or herbs but do taste the soup beforehand as the flavour is so good it doesn't really need much else. To garnish you could add chives and a little blob of crème fresh but again that is optional.
Serve with your favourite bread either hot or cold and you have a filling, nutritional and healthy meal.
6 medium carrots; water; 9oz linguine style pasta; 3 tablespoons soya sauce;
3 tablespoons sesame oil; 2 tablespoons grated pared ginger root
2 tablespoons crushed garlic; 2 tablespoons sugar; 2 tablespoons toasted sesame seeds
8oz water chestnuts (drained, sliced); 4 medium onions (sliced);1 teaspoon hot chilli oil
Trim and pare carrots, cut into thin, long diagonal slices. Add carrots to 2 pints of boiling water, return to boil and simmer for 5 minutes until tender. Drain and flush with warm water. Bring 2 further pints of water to boil in kettle. Cut bundle of noodles once or twice across to shorten. Slip noodles into boiling water and simmer for 2 minutes. Drain and rinse.
In bottom of a salad bowl combine soya sauce, sesame oil, garlic, sugar and sesame seeds. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add chilli oil to taste. Cover salad and chill at least 4 hours to let flavours develop.
Indonesian Chicken Sate with Gingered Carrots
5 fresh carrots; 1 tbsp chopped fresh pared ginger root; 2 tsp bottled chopped garlic
1/4 tsp bottled crushed red pepper flakes; l lb. boneless, skinless chicken breasts
Bamboo skewers; 3 tbsp brown sugar (packed); 2 tbsp lime juice; Soy sauce
1 tbsp vegetable or peanut oil; 8oz frozen loose-pack French-cut green beans
Thinly slice carrots. Prepare and measure ginger root, garlic and 1/4 teaspoon pepper flakes into bowl and reserve for later. Slice chicken crosswise to grain into wide, flat slices, holding knife blade at a slant. Weave slices onto skewers and place in shallow, foil-lined pan. Blend brown sugar, lime juice and 1 tablespoon soy sauce; brush generously over chicken, coating both sides.
Sprinkle chicken with red pepper flakes. Broil 2 inches from heat, turning and brushing two or three times with remaining marinade and any loose pan juices, for 9 minutes or until done. While chicken cooks, heat oil in large skillet until it sizzles. Add carrots and stir-fry over high heat for 3 or 4 minutes or until tender-crisp. Add reserved seasonings and green beans and stir-fry l minute longer. Sprinkle with soy sauce to taste.
4oz grated fresh carrots; 10 oz squash; 3 tablespoons soft butter or marg; 1 teaspoon thyme; 12oz biscuit mix; 3 tablespoons milk.
Blend carrots, squash, butter and thyme in bowl. Measure biscuit mix over and mix just until flour is blended in. Add milk if necessary to get a sticky dough. It may have some lumps. Drop by rounded tablespoon measures onto lightly oiled baking sheets into 18 portions. Sprinkle with parsley. Bake on rack just above oven centre at 425 degrees for 14 to 16 minutes or until golden, but not too browned on bottom.
8 oz green beans; 8 oz baby carrots with green tops; 4 tbsps butter or margarine
4 tbsps dry bread crumbs; 1/2 tsp chopped fresh dill or marjoram; Salt and Pepper
Slice off the tops and bottoms of the green beans in large bunches. Leave some of the green tops on the carrots and peel them using a swivel vegetable peeler. Place the carrots in cold salted water, cover the pan, and bring to a boil. Cook for 10-15 minutes after the water begins to boil. The beans may be added during the last five minutes of cooking time or may be cooked separately for 5 minutes.
Melt the butter for the topping in a small saucepan, and, when foaming, add the bread crumbs, herbs, salt, and pepper. Cook over low heat, stirring constantly until crisp and golden brown. Drain the vegetables and mix them together. Sprinkle on the topping and serve.
3oz finely grated fresh carrots; 1 pint light sour cream; 2 tbsp apricot preserves. 1 tbsp prepared yellow mustard; 4 tsp curry powder; 1/2 to l tsp bottled crumbled red chilli flakes; Carrot sticks, celery, red pepper sticks.
Mix sour cream, carrots, apricot preserves, mustard, curry powder and chilli flakes. Serve with vegetable dippers. Makes 1-2 pints.
750 g carrots, peeled and grated; 50 g Butter; 1/2 cup plain flour; 12oz milk; 3oz light sour cream; 1 teaspoon cracked black pepper; 100 g cheddar cheese, grated; 4 eggs, lightly beaten; 2 tablespoons of bottled pesto; 250 g packet instant lasagna; 50 g cheddar cheese grated.
Brush a 30 x 20 cm ovenproof baking dish with melted butter or oil.
Heat butter in large pan; add flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to the pan, stirring until mixture boils and thickens; boil further 1 minute; remove from heat. Stir in cheese, cool slightly. Add beaten eggs gradually, stirring constantly, mix well.
Pour 1/3 of the sauce into another bowl for topping; set aside. Add pesto and carrot to remaining sauce stirring to combine.
Preheat oven to a slow 150 degrees c. Beginning with a layer of carrot mixture, alternate layers of carrot with lasagna sheets in a prepared dish. Use 3 layers of each, finishing with pasta. Spread reserved sauce evenly over the top. Sprinkle with extra cheese, leave for 15 minutes before cooking this is to allow pasta to soften. Bake for 40 minutes or until set and firm to touch. Remove from the oven, cover and set aside for 15 minutes prior to serving, this ensures that it will slice cleanly.
225 g wholemeal flour; 225g grated carrot;
100g margarine/butter; 100g brown sugar;2 teaspoons
25 g margarine/butter; 50g cream cheese; 100g icing sugar; 0.5 teaspoon vanilla essence
Preheat oven to 350F. Grease a loaf tin and line bottom with greaseproof paper. Melt butter, honey and sugar together and add to other ingredients in a large bowl. Put in tin and bake for 1 hour at 350F (175C gas mark 4).
Mix topping ingredients together and spread on the cake when it is cool.
4oz carrots; 1 ripe mango (diced, skinned and pit discarded); 1 small onion sliced
14oz diced apricots; 2 tablespoons lime juice; 1 tablespoon sugar; 1 teaspoon ground cumin
half a red pepper; 1 green chilli (seeded, chopped).
Add all ingredients together, stir well for a minute. Serve warmed or chilled as a condiment with chicken or fish.
1.25 lb carrots; 1.25 pints milk; 1 envelope saffron; 1oz runny honey; 0.5 teaspoon cinnamon; 0.5 oz gelatine;
Grate the carrots and boil in the milk for up to one hour, until creamed. Add the saffron, gelatine, honey and cinnamon and mix into the carrot cream. Pour into individual moulds and chill until set.
8oz of canned carrots; 1oz butter/marg; 1oz honey; 2oz white sugar; 2oz brown sugar; 2 eggs; 1 teaspoon vanilla essence; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon salt; 8 inch pastry crust.
Combine carrots, butter, honey, vanilla, salt, eggs and spices in a mixing bowl and mix till smooth. Fold in sugars and pour filling into pastry crust. Bake at 350F for 1 hour. To determine if pie is done insert toothpick. If it comes out clean it is ready.
Carrot & Oatmeal Biscuits (can be frozen)
BAKING: 12-15 Minutes; MAKES: 7 Dozen
8oz grated carrots; 4oz honey; 1 teaspoon cinnamon; 4oz vegetable oil; 1 teaspoon nutmeg; 1 teaspoon vanilla extract; 1 teaspoon allspice; 2 eggs; 8oz porridge oats; 8oz wholemeal flour; 4oz chopped nuts; 2 teaspoons baking powder; 8oz raisins; 1 teaspoon salt.
Preheat oven to 375 degrees.
In a mixing bowl, beat together the honey, oil, vanilla, and eggs. In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and oats. Blend well. Then stir in the nuts, raisins, and carrots.
Add the liquid ingredients to the mixture and blend well. Drop by teaspoonfuls onto an oiled cookie sheet. Bake for 12-15 minutes or until the cookies are golden brown. Remove the cookies from the cookie sheet and cool them on a rack before storing.
4oz self raising flour; 2 tablespoons cocoa; 1/2 teaspoon bicarbonate of soda; 2oz castor sugar; 1 Granny Smith apple finely grated; 2 eggs; 3oz chopped pecan nuts; 4oz finely grated carrot; 2oz oil
Cream Cheese Frosting
2oz cream cheese; 2oz butter; 8oz icing sugar; 2 teaspoons Rum.
Sift flour, cocoa, soda and sugar into a bowl. Add apple, lightly beaten eggs, pecans, carrot and oil, then mix well together. Pour into a greased and lined deep 20 cm cake tin, cook at 108 c for 25 minutes. Stand for 5 minutes, turn onto a wire rack to cool. If desired, cover with frosting and decorate with extra pecan nuts.
Cream Cheese Frosting: Beat soft cream cheese and butter together until smooth, gradually beat in sifted icing sugar and rum.
3 medium carrots; 4 lemons; 5 cups sugar; 9 cups water
Grate carrots and lemon rind finely into a bowl. Add lemon juice. Add water and allow to stand for about 12 to 14 hours.
Boil for one hour, adding sugar a little at a time and stir till dissolved. Only then bring to the boil again and boil for another hour or until it jellies on a cold saucer. Bottle as needed.
Sushi Vinegar; 1 cup rice vinegar; 1 cup sugar; 3 tablespoons rice wine; 2 teaspoon salt; Sushi; 2 avocados; 1/2 cup sesame seeds; 3 ounces tuna; 3 carrots, shredded; 4 sheets of nori seaweed; 1/2 cup flying fish eggs; 4 ounces wasabi horseradish
Prepare sushi vinegar by combining all ingredients into a saucepan over high heat. When sugar has dissolved, remove the pan from the heat and let liquid cool.
Cook about two cups of short grain rice. Put rice into large bowl. Pour about two-thirds cup or more of the sushi vinegar. Mix well with a wooden spoon and let cool about room temperature. Sushi rice is now ready.
Once rice has cooled, prepare sushi. First, wet a cloth and wipe your cutting board so the rice does not stick. Place one seaweed sheet on the cutting board. Distribute some sushi rice evenly on the sheet. Place some sesame seeds and flying fish eggs onto the rice. Flip the sheet over and put a little wasabi down the middle. Take some carrots, tuna, avocado, and place it onto the sheet. Tightly roll the sushi using a bamboo roller (available in Asian food markets). Cut sushi into six pieces with a sharp
8 medium-sized carrots; 1 litre milk; 200 g sugar; salt
Peel the carrots and cut into small pieces. Place them in a food processor or blender and process. Strain and mix the juice with the milk and sugar. Cook over a medium heat for 15 minutes or 5 minutes in the microwave, stirring from time to time. Then leave to cool. Add a pinch of salt, whisk lightly and chill in the freezer for 3 hours, stirring every hour.
115 to 140 g. pure ghee; 1 kg finely-shredded carrots ; 8 crushed green cardamoms; 20 cashewnuts broken; 2 tbs. raisins; 1 litre milk; 200 gm khoya (see note below); 200 gm sugar.
Clean and soak the raisins for 20 minutes. Crumble the khoya into tiny pieces. Wash scrape and grate the carrots.
Heat the ghee, fry the raisins and keep aside. Stir the carrots and cook till they become dark orange. Add milk and cook covered till milk becomes thick. Keep stirring at regular intervals.
Add raisins and cashewnuts and stir again. Add the khoya mixture and mix till the entire mixture becomes thick. Sprinkle cardamom powder on top.
Can be served warm or cold.
Carrot Halva - another variation Serves about 8 as a side dish
INGREDIENTS • 2 lbs carrots • 3 Tbs (30 grams) golden raisins • 1 Tbs ghee or coconut oil • 2 Tbs sliced almonds • 2 Tbs pistachio kernels, roughly chopped • 1 oz unsweetened powdered coconut milk OR 1 cup canned full-fat coconut milk • 1/2-1 tsp cardamom seeds, powdered (use 1/2 tsp for a subtle flavor, a full teaspoon if you really like cardamom)
1. Peel or scrub the carrots. Shred them using a box grater or the shredding disk on a food processor.
2. Melt the ghee or coconut oil in a saucepan over medium heat. Add the raisins, almonds, and pistachios. Saute until the nuts and raisins are lightly golden brown. Do NOT burn! Add the cardamom and stir for a couple seconds until fragrant. Add the shredded carrots and stir well to combine.
3. If using powdered coconut milk, add a cup of water; otherwise, add the canned coconut milk. Cover, turn heat to high, and bring to a boil. Immediately remove the cover and reduce heat to medium-low. Simmer, stirring occasionally, until the carrots are tender and the liquid has mostly evaporated, about 20-30 minutes.
4. If using powdered coconut milk, stir it into the carrot mixture. 5. Pack the carrot mixture into an 8x8 pan and let cool. Cut into 16 squares. Serve chilled or at room temperature.
2 lbs. carrots, peeled; 1/2 cup cider vinegar; 1/2 t. salt; 2 tablespoon extra virgin olive oil; teaspoon. garlic, minced; 3 tablespoon freshly chopped basil; 1 tablespoon freshly chopped oregano; 1 tablespoon freshly chopped Italian parsley; salt and pepper to taste
To cut carrots, starting at the narrow end, make a diagonal cut, roll the cut that you just made towards you, make another diagonal cut, forming triangular shaped pieces of carrot, and continue this process along the entire length of the carrot.
Cut the remaining carrots this way. In a saucepan, combine cut carrots, cider vinegar, salt, and enough water to cover. Cook carrots over medium- high heat for 15-20 minutes or until carrots are tender. Drain carrots, transfer to a bowl, immediately toss with olive oil and minced garlic, and set aside for 5 minutes.
Add basil, oregano, parsley, toss well, and season to taste with salt and pepper.
Allow flavours to blend for 30 minutes before serving at room temperature.
2 3/4 lb Carrots; scraped, slice diagonally; 1/2 ts Chili sauce; 2 tb Light olive oil; 3 Garlic cloves; thinly sliced; 1 Lemon; juice only; 2 ts Cumin seeds; toasted and crushed; 1/2 ts Salt; 1/2 ts pSugar; 2 tblsp Fresh mint leaves, chopped.
Cook's Note: Excellent served with poultry or whitefish.
Put the carrots in a steamer basket set over boiling water. Steam for about 5 minutes, until barely tender. Reserve the cooking water and mix 5 tablespoons of it with the hot sauce.
Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced.
Stir in the mint and serve at once.
Moroccan Carrot Salad - Chizu Salada
Serving Size : 4
1 pound carrots; 1 teaspoon salt; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon white pepper; 1/4 teaspoon ground hot red chili flakes (optional); 2 tablespoons olive oil; 1 clove garlic , chopped fine; juice of 1 lemon; 1 tablespoon flat-leafed parsley
Peel and cut carrots into 1/4 inch slices. Bring water to boil and add salt and carrots. Cook carrots until soft but with some firmness. Drain and Cool.
Mix remaining ingredients with carrots. Toss well. Refrigerate.
Serve cool or at room temperature.
4 Carrots 1 Stick of celery 1 Small cauliflower 1 Fennel 1 Curly leaf cabbage 1 Shallot 1 lb. (2Cups) ricotta cheese 3 Slices cooked ham Salt Pepper Spices
Peel the carrots, cut the carrot, celery and fennel into small fingers. Separate the cauliflower into little florets. Wash the vegetables. Mince the ham and the shallot, put the ricotta in a blender blend till smooth and put in a small bowl with minced ham and shallots. Season with salt, pepper and add spices to taste. Put the small bowl in the place of the cabbages heart. Place the cabbage on a dish and surround it with the rest of the vegetables.
3 cups grated carrots; Chili Vinaigrette; 1/4 cup rice vinegar; 3 tablespoons fresh lime juice; 1 tablespoon fresh orange juice; 1 tablespoon orange zest; 1 tablespoon chopped fresh cilantro ;3 tablespoons pure maple syrup; 1/4 teaspoon red chili flakes; 1 cup chopped peanuts; Finely chopped fresh mint, for garnish
In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.
Cream together until light: 4 egg yolks (egg whites are used later);1 cup sugar.
Stir in: 1 Cup grated carrots; 1 Cup minced walnuts; 1 1/2 Cups flour;1 tsp baking powder; 1/4 tsp nutmeg; 1/2 tsp cinnamon; 1 tsp vanilla; 1/8 tsp salt; 1 Cup oil.
Mix together and add to mixture: 2.5 Tblsp hot water; 1/2 tsp baking soda. Beat until foamy - 4 egg whites. Add 0.5 cup of sugar to egg whites and beat until stiff and glossy:
Fold egg whites into flour mixture. Turn into greased 9x13-inch pan lined with greased waxed paper. Bake at 350 F for 45 minutes or until cake tests done. Cool.
Remove from pan, remove paper and slice cake into halves, horizontally.
(Hint: Before cutting, carefully mark the mid-point of the layer with toothpicks placed frequently around the middle of the cake. An electric knife works well to do the actual cutting. Use a bread knife if you don't have an electric knife.)
Cover the bottom half of the cake with cream cheese filling (recipe follows).
Cover filling with: 1/2 C strawberry, apricot, or raspberry jam.
Top with remaining cake half and frost cake with whipped cream, sweetened to taste with powdered sugar.
Cream cheese filling: 8 ounces softened cream cheese. 1/2 Cup sugar.
Gradually beat sugar into cream cheese until smooth and fluffy.
4 Carrots; Large 1/4 ts Salt 1 tb Butter 1 ts Sugar 1 pint Dark Beer;
Peel and slice carrots into long, thin slices. Melt butter in medium-size frying pan; add beer and carrots. Cook slowly until tender, stirring frequently.
Stir in salt and sugar. Cook for another 2 minutes and serve hot.
1/2 lb cabbage; 1/2 lb carrots ;1/2 Fresh hot green chili;3 tbs vegetable oil; 1 tspn Asafetida; 3tb whole black mustard seed; 1 Hot dried red chili; 1 tsp salt; 1/3 ts sugar; 3 tbs chopped fresh coriander; 3 tsp lemon juice.
Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.)
Carrots give this light steamed pudding a wonderful golden colour. Dare I suggest it as a useful alternative to Christmas pud?
12oz / 350g carrots peeled; 4oz / 125g margarine or butter; 3oz / 75g soft brown sugar; 2 free-range eggs 8oz / 250g fresh wholemeal breadcrumbs; 4oz / 125g sultanas ¼tsp nutmeg
Chop the carrots and boil until quite soft. Drain and purée in a blender or food processor. Leave to cool. Cream the margarine and sugar until light and fluffy, then beat in the eggs one at a time. Mix in the cooked carrot purée, breadcrumbs, sultanas and spice.
Grease a 1½ pint / 900ml pudding basin. Spoon in the mixture. Cover with a layer of greaseproof and foil. Steam for two hours until firm. Turn out and serve hot. This pudding can be baked at 90°C/375°F/gas mark 5 for one hour.
Ingredients: 1 cup chopped onion; 4 1/2
cups grated carrots; 1 lb. chopped mushrooms;
Crush garlic into melting butter. Add onions and mushrooms and sauté until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste.
Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 minutes covered, then 5 uncovered, or until browned.
1 oz = 25g
130C = 250F = Gas mark 1/2
American spoon measures
1 level tablespoon flour = 15g flour
American liquid measures
1 cup U.S = 275ml
American solid measures
1 cup rice U.S = 225g rice
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