Done in a flash, these simple recipes for dressing up carrots lift a wonderfully healthy vegetable out of the crisper and onto a plate or bowl in no time! Let them brighten a meal for you. My favorite is Whole Foods Carrot Ginger Bisque; it is perfect for fall!
Carrot Ginger Bisque
4 to 6 servings
Ingredients:
2 cups peeled and diced carrots
4 cups vegetable or chicken broth
1 cup chopped onion
1 tablespoon freshly grated ginger
1 clove minced garlic
1 teaspoon nutmeg
½ cup heavy cream
1 tablespoon butter or olive oil
Freshly ground black pepper to taste
Mint for a garnish (optional)
Instructions:
Combine broth, carrots, onion, ginger, nutmeg, and garlic. Bring to a boil, reduce heat and simmer covered until the carrots are tender. Puree in a blender, add milk, butter, and pepper. Reheat over low heat, serve and garnish with mint.
Source: Whole Foods Market
Lemony Carrot Salad with Dill
4 servings
Ingredients:
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 small minced garlic clove
Freshly ground black pepper to taste
2 cups grated carrots (about 4 medium-large carrots)
3 tablespoons chopped fresh dill
2 tablespoons chopped scallions
Instructions:
Whisk lemon juice, oil, garlic, salt and pepper in a medium bowl. Add carrots, dill, and scallions, toss
Each serving is ½ cup.
Source: Eating Well Magazine
North African Spiced Carrots
6 servings
Ingredients:
1 tablespoon extra-virgin olive oil
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt or to taste
¼ cup chopped fresh parsley
Instructions:
Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin, and coriander; cook, stirring, until fragrant but not browned about 20 seconds. Add carrots, water, lemon juice, and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until just tender, and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.
Source: Eating Well Magazine
Janie Koehler 