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Peter Rabbit isn't the only guy who likes carrots
Carrots know no season and they are way at the bottom of the scale when it comes to price. Two pluses right there. But Peter probably didn't know that they are full of carotene (vitamin A) and fiber. He just knew that they sure did taste good and the truth is that they make other foods taste good, too, because they are just a tiny bit sweet. That is the reason that most soup recipes include carrots, even if the amount is so small that you often don't notice any taste of carrot. I think the attribute that makes me love carrots is that they are so crisp. If you have any that have gone limp just immerse them in water for 15 minutes or so and they lift their little bodies right up, ready to be of service. There are so many ways to use carrots that surely even people who profess not to like them will change their minds when they've tried the versatile vegetable in its many incarnations. Here are a few persuaders for any unfortunate person who thinks," I hate carrots." True treats for the dedicated carrot lovers. Carrot Soup with Orange & Tarragon Packed with vitamins A and C, this creamy soup is also low-fat. 1 tablespoon butter
Melt butter in a heavy pot over medium heat. Add carrots and onion; sauté until onion is soft. Add broth; cover and bring to a boil. Reduce heat, uncover, and simmer until carrots are tender, about 10 minutes. Working in batches, puree soup in blender or food processor until very smooth. Return soup to pot. Stir in orange juice, brandy and tarragon. Simmer 5 minutes for flavors to blend. Season to taste with salt and pepper. Makes 4 servings. Roasted Carrots with Thyme & Garlic Caramelizing carrots concentrates flavor and brings up sweetness until they are almost like candy. The roasted garlic and thyme keep the dish on the savory side of the vegetable patch. 2 tablespoons olive oil
Place rack in middle of oven and preheat to 400 F. Heat oil in heavy, ovenproof skillet until very hot and just beginning to smoke, then had half of carrots, cut side down, and cook, undisturbed, until they begin to brown. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over moderate heat, turning frequently until carrots are golden brown on edges, about 5 minutes. Add garlic, thyme, salt, pepper and water; cover tightly with foil and roast in oven until carrots are tender, about 20 minutes. Remove foil and continue roasting, turning carrots with tongs occasionally, until edges are slightly crisp, 10 to 15 minutes more. Makes 4 servings. Carrots in Cumin Dressing The beauty of this dish is that you make it ahead and can serve as either a salad or a side-dish. 2 tablespoons red wine vinegar
Combine red wine vinegar, lemon juice, cumin, paprika and allspice in small bowl; whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and store at room temperature.) Cut carrots on diagonal into 1/2-inch thick ovals or cut carrots in half and cut each half into julienne strips. Cook carrots in pot of boiling, salted water until crisp-tender, about 6 minutes for ovals, about 3 for julienne strips. Drain; place in bowl. Mix in dressing. Let stand 30 minutes, tossing often. Season with salt and pepper; mix in cilantro. Makes 6 servings. Colorful Carrot, Squash & Pepper Ribbons Talk about quick and easy! You get a lot of color for your buck with this quick side dish. 2 medium carrots
Prepare a large bowl with cold water and ice. Trim vegetables and cut first 3 lengthwise into 1/16-inch thick ribbons with a U-shaped vegetable peeler. Bring a large pot of salted water to boiling. Add carrots and when water returns to a boil, cook for 2 minutes. Add both squashes and when vegetables are crisp-tender, drain well and then transfer them to ice water, when cool, drain in a colander. When ready to cook. Heat oil in large skillet over moderate heat until hot but not smoking. Cook all of the vegetable with the pepper in the oil, tossing, until heated through. Season with salt and pepper. Makes 6 servings. Raw carrots--to dip or not to dip Raw veggies are still a favorite cocktail-time treat. Probably because they come in such a wide variety of colors, shapes and flavors. Also, because they are low in calories. Here are a few ways of presenting raw carrots. 1. Everyone's favorite is scrubbed baby carrots fresh from the garden with their green, ferny tops still attached. Only possible in the springtime, but who can resist? 2. Cut whole carrots in half lengthwise and using a peeler or a mandolin cut as thinly as possible. Roll each slice from the bottom to the top and fasten with a toothpick (you can put a second roll at the other end of the toothpick). Place in iced water for 20 to 30 minutes. Remove the toothpicks before serving. You can center each roll with a seeded olive but if you do so, put the stuffed carrot roll on a toothpick. 3. Instead of rolling the strips of carrot, fold them in 1/2-inch or slightly larger folds. Again hold in place with a toothpick and immerse in ice water for 20 to 30 minutes. Carrots are the workhorses of the vegetable clan--no wonder horses love them! Date: 10/29/07
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