Ginger and Honey Carrots

Two pounds baby carrots

Salt
2 Tbsp butter

2 pieces of fresh ginger (each about two inches long), peeled and julienned

3 Tbsp honey

Peel and wash carrots.

Bring a medium pot of water to a boil. 

Salt water, add carrots, and reduce heat. 

Simmer until carrots are almost tender. 

Remove carrots from heat, and drain.

Melt butter in a large skillet over medium-high heat. 

Add ginger, and saute, stirring, until transparent, about 2 minutes. 

Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. 

Serves 8-10

Chicken and Brown Rice

• 3 tablespoons olive oil
• 12 chicken thighs
• Coarse salt and ground pepper
• 3 large yellow onions, cut into 8 wedges
• 6 celery stalks, cut into 1 1/2-inch pieces
• 6 medium carrots, cut into 1 1/2-inch pieces
• 3 bay leaves
• 3 cups brown rice

In a large Dutch oven, heat oil over medium high.  Season chicken with salt and pepper and place in pot.  Cook until golden brown on both sides, 10-12 minutes.  Pour off all but 2 tablespoons fat from pot, add onion and celery.  Reduce heat to low, cover and cook for 20 minutes.

Add carrots, bay leaves, and 3 1/2 cups water, stir in rice and season with salt and pepper.  Bring to a boil, then reduce heat to low.  Cover and cook until rice absorbs almost all the liquid, 40-45 minutes.  Let stand, covered, for 10 minutes before serving.

Serves 12

Roasted Carrots, Parsnips and Shallots

• 1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
• 1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
• 8 shallots, halved if large
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Olive Relish, for serving (see under Pickles and Relishes label in sidebar)
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• Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

Serves 12

Carrot Puree

• 6 pounds carrots, cut lengthwise into 1/2-inch-thick pieces
• 1 tablespoon coarse salt
• Freshly ground pepper
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• Place carrots in a dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer until carrots are tender, about 20 minutes. Drain, reserving cooking liquid.
• Puree carrots in a blender or with a potato masher, adding cooking liquid as needed, until thinned but still chunky. Stir in salt, and season with pepper.
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Serves 12

Spiced Carrots

1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
4 pounds carrots, sliced diagonally 1/2 inch thick
2 teaspoons freshly grated lemon zest
1 1/3 cup water
Coarse salt

In a large nonstick skillet, heat olive oil over low heat. Add garlic cloves, and cook until tender, about 2 minutes. Stir in chili powder and ground cumin; cook 1 minute.

Add carrots, lemon zest, water, and coarse salt; bring to a boil. Reduce to a simmer; cover, and cook until carrots are tender, 15 to 20 minutes.

Uncover, raise heat to high, and cook until any remaining liquid has evaporated, 2 to 3 minutes. Stir in 2 tablespoons fresh lemon juice, and serve.

Serves 16

Honey Glazed Carrots

• 2 tablespoons oil, such as safflower or coconut oil
• 4 pounds carrots, cut into 1-inch lengths, halved if thick
• 2 cups canned chicken broth or water
• 1 cup honey
• 4 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 4 tablespoons unsalted butter
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• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
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Serves 12

Creamy Carrot Rice

3 cans chicken broth, 14 1/2 ounces each
3 cups carrot juice
6 tablespoons butter
1 large onion, finely chopped
Coarse salt and ground pepper
3 cups long-grain rice
1 cup finely grated Parmesan cheese, plus extra for serving
1/2 cup chopped fresh parsley

Combine broth, carrot juice, and 6 cups water in a 6-quart saucepan; bring to a simmer over medium-low heat.

 
Meanwhile, melt 3 tablespoons butter in a 9-quart saucepan over medium-low heat. 

Cook onion, stirring occasionally, until softened, 5 minutes. 

Season with 1 tablespoon salt and 1/2 teaspoon pepper. 

Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes.

Add 1 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. 

Continue adding broth, 1 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. 

Stir in remaining butter and Parmesan. 

Season with salt and pepper. 

Divide among dishes, and sprinkle with parsley and more Parmesan.

Serves 12

Curry Carrot Soup

6 tablespoons butter
3 cups chopped onion
1 tablespoon curry powder
Coarse salt and ground pepper
10 cups chicken broth
6 pounds carrots, peeled and cut into 1-inch chunks
1/4 cup fresh lemon juice
1/3 cup coarsely chopped fresh cilantro, for garnish (optional)

Heat butter in a 12 qt (large!!) Dutch oven over medium heat. Add onion, curry powder, 1-2 tablespoon salt (remember, this is a big batch of soup), and 1 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

Add broth, carrots, and 9 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.

In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Do not fill the blender more than halfway since you are pureeing hot liquid that will expand!  To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.  Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.

Serves 12!  Leftovers can be frozen.

Glazed Ginger Carrots

1 1/2 lbs baby carrots
3 tablespoon butter
3 tablespoon honey
One 3-inch-by-1 1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks

Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 9 minutes. Remove from heat, and serve.

Serves 12