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Category: Kitchen: Veggies and Salads

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By Jennifer A. Wickes

History / Geography

Daucus carota (sativa) - parsley family

Carrots are usually a autumn/winter vegetable, but will be seen all  year long being they are one of the most popular vegetables!

How to Select
Choose your carrots with green, moist greenery, and firm, smooth  carrots. Avoid limp carrots with black or soft spots.

If storing whole carrots, remove the greenery beforehand, then place  in a plastic bag and store in your refrigerator. If you would like to  store for longer than two weeks, like this, in the refrigerator, then  blanch your carrots first and freeze.

Nutritional Qualities
Carotene, fibre, potassium, pectin and Vitamins A and B.

Limp carrots can be revived by placing them in a bowl of iced water.

Wine Pairings
For raw vegetables: Pinot Grigio, Chenin Blanc.
For carrot soup: Zinfandel.
For carrot cake: Sauternes, Vouvray.

Allspice, anise seed, cardamom, chives, cinnamon, cloves, cumin,  dill, fennel, fines herbes, ginger, mace, marjoram, mint, mustard,  nutmeg, parsley, savory, tarragon, thyme, turmeric.

1 lb. = 3 c. chopped = 2 1/2 c. grated = 2 c. cooked
1 - 2 medium carrots = 1 c. shredded
Serving Size: 1/4 - 1/3 lb. fresh per person; 1/2 lb. cooked per  person

Blanch / Parboil: Place sliced carrots in cold, salted water and  bring to a boil for 2 minutes.
Boiling: Whole Baby / 1/4" slices = cover, boil 5 - 10 minutes. Whole  Large Carrots = cover, boil 10 - 20 minutes.
Steaming: Whole Baby = 8 - 12 minutes. Slices = 5 - 10 minutes. Whole  Large = 12 - 20 minutes.
Microwave: Sliced = 1 lb. carrots + 2 tbsp. water / broth = 6 - 8  minutes, stand for 1 minute.
Roast: 1" diagonal slices = 325 degrees for 40 - 50 minutes.
Grill: 1" slices in foil = medium heat for 25 - 30 minutes
Stir-Frying: 1/4" slices + 1 tbsp. oil for 1 minutes, then + 2 tbsp.  liquid, cover and cook 3 minutes.


Carrot Halwa

3 cups grated carrot
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
1/2 teaspoon cardamom powder

Fry grated carrot in a nonstick pan for 5 minutes on high heat while  stirring constantly. Now add cream, sugar and lower heat to medium  and cook until all the liquid is absorbed while stirring  occasionally. Remove from heat.

In a small skillet heat oil and fry cashew nuts until light brown.  Add raisins and remove from heat.

Add this to the above along with powdered cardamom and chopped  almonds. Serve hot.

If planning to store, then store the cooked carrot only. Add the  nuts, raisins, cardamom powder before serving and serve hot.

Yields: 4 servings

Curried Carrot Soup
Recipe By: Public domain recipes

2 1/2 cups chicken broth
4 carrots -- peeled and sliced
1/2 teaspoon curry powder
1/8 teaspoon hot pepper sauce
salt and pepper
plain lowfat yogurt
dill weed

Heat 1/4 c. broth in heavy small saucepan over medium heat. Add  carrots and simmer until tender, about 15 min. Drain.

Puree carrots in processor until smooth. Transfer to heavy large sauce pan. Place over medium heat. Stir in remaining 2 and 1/4 c.  broth, curry powder and hot pepper sauce. Season with salt and pepper.

This can be prepared one day ahead. Cover and refrigerate. Bring to a  boil. Reduce heat and simmer five minutes.

Ladle soup into bowls. Garnish with yogurt and dill weed.

Serve immediately.

Yields: 4 servings

Zucchini-Carrot Bread
Recipe By: Jennifer A. Wickes

1 1/2 cups zucchini -- shredded
1/2 cup carrot -- shredded
1/2 teaspoon salt
3 cups unbleached flour -- sifted
1/4 cup soy flour
1/2 tablespoon baking soda
1/2 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
3 large eggs
1 cup applesauce
1 cup brown sugar
1 cup canned pumpkin
2 1/2 teaspoons vanilla extract
1/2 teaspoon lemon peel
1 cup walnuts -- chopped (optional)
1 cup raisins -- optional

Preheat the oven to 350 degrees F. Grease and flour two 8x4 inch loaf  pans.

Clean the zucchini, cut off the ends, and shred using a grater. Peel  the carrots, trim off the ends and shred with a grater. Mix the  zucchini and the carrot with 1/2 teaspoon of salt. Place in a  colander with a heavy pot on top. Allow to sit for 20 minutes. This  will help rid the vegetables of excess water.

Sift together the rest of the flour, soy flour, baking soda, baking  powder and spices. Mix thoroughly. Set aside.

Beat the eggs until frothy. Add the applesauce a little at a time and  beat well. Then, add the sugar. While still beating, add the pumpkin.

Mix in the vanilla and the lemon peel. When thoroughly mixed, add the  carrot and zucchini.

Add the dry ingredients a little at a time. Be careful not to  over mix. Slowly mix in the nut and raisins.

Pour into prepared pans.

Bake at 350 F for 1 hour or until a toothpick inserted in the center  comes out clean. Place on a rack to cool for 10 minutes, then remove  from the pans and cool completely.

Store in a refrigerator wrapped in waxed paper, then in foil.

Yields: 2 loaves

Jennifer A. Wickes is a freelance food writer, researcher and  cookbook reviewer. She has written several eBooks, and has had  numerous articles and recipes in printed publications, as well as on- line. She is working on her first cookbook. For more information  about Jennifer or her work, please visit her home page:


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Category: Kitchen: Veggies and Salads

Related Links:  | Recipes | Frugal Tips | Barbecue | Dessert | Fruit | Homemade |
 | Meal Planning | Meat | Organization | Sauces | Veggies |

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