Search Results for: "Carrot"
Warm, coin-shaped slices of pan-fried carrots, white beans, and herbs tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
Blender dressings are great, in part, because they’re fast. Everything into one container, puree, and you’re set. This one is great – carrots, turmeric, coconut milk, shallot, and ginger come together into a dressing perfect for everything from green salads to grain salads, or as a brilliant finishing touch for sautéed, steamed, or simmered vegetables.
You are looking at the simplest carrot soup. One I love, in part, because it’s an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base. The base is spiked with dollop of red curry paste, and then pureed into silky oblivion.
The most interesting carrot recipe I’ve attempted in a long time – infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A beauty of a carrot salad – tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
A clean, simple carrot and shaved fennel soup. The vegetables are rounded out with wild rice, and the finished soup is dusted generously with Parmesan cheese.
This particular salad came together on a whim – slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
An apple and carrot-flecked shortbread recipe inspired by a recipe I came across in Good Tempered Food by Tamasin Day-Lewis.
An all-natural carrot cake recipe. It is dense, rich, rustic, walnut-studded and carrot-flecked. Sweetened with dates and ripe bananas, it doesn’t need any added sugar beyond that. Topped with cream cheese frosting.