By Jennifer A. Wickes
History / Geography3 cups grated carrot
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.
Carotene, fibre, potassium, pectin and Vitamins A and B.
Limp carrots can be revived by placing them in a bowl of iced water.
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
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.
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
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
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.
Yields: 4 servings
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
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: