There are more than 100 varieties of carrots today. Carrots can be as long as 3 feet and up to 2 1/2 inches in diameter and are available in orange, white, yellow, mauve, purple and black hues. However, because of our geography and climate challenges, I have become very fond of growing Baby Carrots. Baby carrots purchased in grocery stores are actually pared down from regular sized carrots, but these carrots growth to about 3 inches long and are "true" baby carrots. The variety we planted is called Little Finger and was developed in France for pickling and canning whole or eating fresh.
This cool season mini-carrot can be harvested early if conditions require, but will still have a deep orange color, tender core and sweet flavor. In working our garden beds for the cool weather garden, we decided to pull all our carrots from one of the beds, providing us with an abundance of delicious baby carrots. Although we washed and enjoyed many of the carrots before they even had a chance to leave the garden, we had so many remaining that I spent some time experimenting with various carrot-based recipes.
Carrots do have truly unlimited uses, from appetizers to desserts, even in the fabrication of wine. Carrot greens are very nutritious and much appreciated by gourmets. One of the goals of Life Slice Garden to Table Recipes is to use as many ingredients as possible as concurrently available in your garden, requiring a minimal amount of time and energy to cook and create these recipes, so hopefully you will find some of these recipes helpful in your own kitchen.
Pickled Carrots, Chiles and Onions
Tastes great served with tortilla chips, as a side salad or served over pinto, black beans or rice. Makes about 2 cups.
3 tablespoons vegetable or olive oil
5 cloves garlic, peeled
1 medium carrot, peeled
6 ounces fresh hot green chiles (40 to 50 serranos or 12 large jalapenos)
1/2 medium onion
1/2 cup water
1/2 cup cider vinegar
2 bay leaves
1 teaspoon mixed dried thyme and oregano
4 black peppercorns, coarsely ground
1/2 teaspoon salt
1. Fry the vegetables, garlic first. Heat the oil in a medium skillet using medium heat. Add the whole garlic cloves and stir frequently until they are lightly browned. Remove the garlic and set aside. Add the carrot, chiles and onion and fry, stirring frequently until the onion is translucent.
2. Simmer the chiles: Add 1/2 cup of water, the browned garlic, vinegar, bay leaves, herbs, pepper and salt. Cover and simmer over medium-low heat for 8 to 10 minutes, until the carrots barely tender and the chiles are olive-green. Remove from the heat and pour into a glass jar. Then cool and season with the additional salt to taste. Seal and refrigerate at least one day before using.
Makes 4 to 6 servings
6 tablespoons sour cream
1 tablespoon finely diced onions
1/2 teaspoon finely diced garlic
1/2 teaspoon parsley
1/4 teaspoon oregano
1/4 teaspoon finely chopped jalapenos
Salt and pepper to taste
12 baby carrots or 6 medium to large carrots
Stir all the above ingredients together and adjust flavorings to preferred taste.
Peel carrots and use baby carrots as is or if using larger carrots, cut into 3 inch lengths and dip into sour cream mix.
Makes 4 servings
24 baby carrots with tops
2 tablespoons unsalted butter, melted
Coarse kosher salt and freshly ground pepper to taste
Carefully peel the carrots and cut off all but inch of the green tops. Steam over rapidly boiling water until tender, 3 to 5 minutes.
Remove from the steamer, toss with melted butter and season as desired. Serve immediately.
Makes 2 servings
8 to 10 small carrots
1 tablespoon unsalted butter, meltedPinch of sugar
Coarse kosher salt and freshly ground pepper to taste
Place the carrots, sugar and butter in a small saucepan. Add water to barely cover, bring to a boil and cook until the carrots are tender, 8 to 10 minutes. Drain, season and serve.
Makes 4 servings
1 pound carrots, peeled and cut into 1/4 inch rounds
3 tablespoons unsalted butter, melted
Pinch of sugar
1/4 teaspoon coarse kosher salt
1/2 teaspoon sugar
1 1/2 cups water
1/2 cup heavy cream
1 tablespoon chopped fresh flat-leaf parsley or chervil
Place the carrots, salt, sugar, butter and water in a small saucepan. Cook uncovered over medium heat until the carrots are tender and the water has almost evaporated. Stir in the cream and parsley. Book gently for about 2 minutes more until the cream is warm. Serve hot.
Makes 4 servings
1 1/2 pound carrots, peeled and sliced thinly
1 shallot, minced
4 tablespoons unsalted butter, melted
4 cups chicken stock
1 large parsnip, peeled and sliced thinly (optional)
1/2 cup heavy cream
Coarse kosher salt and freshly ground pepper
Chopped fresh cilantro (or parsley) and chives
Melt the butter in a heavy saucepan. Add the shallot and sprinkle with the ground coriander. Sauté until soft, stirring frequently. Add the chicken stock, carrots, and parsnip. Bring to a boil, reduce heat, and simmer, covered until the vegetables are tender. Process the mixture in batches in a food processor until smooth. Return the mixture to the saucepan, add the cream and heat through. Season to taste then serve hot or cold, garnished with fresh cilantro and fresh chives.
Makes 4 servings
5 medium carrots
5 to 6 sprigs on tarragon
2 small oranges (mandarin preferred)
2 tablespoons Grand Marnier
1 tablespoon white wine vinegar
1/2 cup olive oil
2 tablespoons honey
1 tablespoon mustard
Peel the carrots and julienne into very fine strips. Put the carrots in a salad bowl. Remove the leaves from the tarragon sprigs and julienne them into fine strips. Add to the carrots. Peel and section the oranges. Remove all the membranes, leaving only the pulp and add to the carrots and tarragon. In a small mixing bowl combine the remaining ingredients. Stir well, pour over the salad and toss.