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Carrots are the "work horses" of the vegetable world, and boy are they doing a good job! Now, your mom may have peeled your carrots, but STOP THAT! That's where all the good stuff is.

QUICK IDEAS: Cut into sticks and dip in peanut butter; slice or shred into a salad; add to a stew or pot pie; juice them; bake a cake with them


























Shredded Carrot and Apple Muffins: makes 12 standard muffins
from Thug Kitchen

2 1/4 cups flour
1/2 cup sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/4 cups almond or other milk
1 1/2 cups grated carrots (about 3 medium carrots)
1/3 cup grated apple (about 1 medium apple)
1/4 cup olive oil
1 tbsp lemon juice
1/2 cup chopped nuts (optional, walnuts or almonds)

Directions:
1. Heat oven to 375 and grease a muffin tin or throw in muffin liners. 
2. In a big bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. In a smaller bowl, stir together the almond milk, carrots, apple, oil, lemon juice, and vanilla until everything is well combined. 
3. Pour the wet ingredients into the flour mixture and stir until just combined. Don't overmix. Fold in the nuts now if using them.
4. Scoop the batter into the muffin tin and bake until a toothpick comes out cleanly when poked in the center of a muffin, 18-20 minutes. take out of the tin to cool for at least 15 minutes before eating.  

Dreamy Carrot Cream Soup
from Raw Energy by Stephanie Tourles

2 lbs. carrots, juiced (about 2 1/2 cups)
1 small sweet onion, diced (about 1/3 cup)
1 tsp ginger, peeled and minced
1/2 cup raw cashews
1/2 tsp sea salt
1/4 tsp curry powder

Directions: 
1) Put the carrot juice, onion, ginger, cashews, salt, and curry powder in a blender. Blend on medium until relatively smooth, about 1 min. 
2) For best flavor, chill the soup at least 1 hour before serving. Store in a tightly sealed container in the fridge for up to 12 hours. 

Carrot and Cranberry Salad with Fresh Ginger Dressing
from The Santa Monica Farmers Market Cookbook

7 green onions
1/2 cup seasoned rice vinegar
2 level tbsp chopped peeled fresh ginger
4 cups coarsely grated peeled carrots 
1/2 cup dried cranberries

Directions:
1) Cut top off onions. Cut tops lengthwise into thin strips; cut strips into 2 inch pieces. 
2) Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. 
3) Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. 
4) Place Carrots and Cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat. 


Carrot Kohlrabi Salad:
I usually make as much as I need for the occasion

1 Kohlrabi, shaved 
Equal amount Carrots, shaved
Tahini (peanut butter would work too, but I like the subtle flavor of tahini)
Tamari or Soy Sauce
Olive Oil
Sesame Oil, for flavor
Rice Vinegar
Scallions, chopped
Salt (optional)
Water (as needed to adjust flavor intensity)

Directions
1) Finely chop scallions.
2) Combine the tahini, tamari, olive oil, sesame oil, rice vinegar, and water.
3) Adjust ingredients to your liking to make sure you can taste the nut butter. Add salt if desired.
4) I use my food processor with the grater disc to grate the veggies. I also don't see the need to peel anything when I am grating veggies. Otherwise you can use a cheese grater to grate the kohlrabi and carrots. 
5) Add the tahini mixture to the kohlrabi and carrots, toss and serve.


Baked Carrot French Fries: 
from elanspantry.com

6 large carrots
2 tablespoons olive oil
1/2 teaspoon Celtic sea salt

Directions
1) Cut each carrot into 2-inch long sections
2) Cut each section into thin sticks
3) In a large bowl toss carrot sticks with olive oil and salt
4) Spread out carrot sticks on a parchment paper baking sheet
5) Bake at 425° for 18-22 minutes until carrots are browned


Beef and Carrot Stew with Dark Beer:  Serves 6
from Bon Appetit, 2008 

2 tablespoons eanut oil
1 (3 lb) beef chuck roast cut into 1 1/2 inch chunks
2 cups chopped onions
4 garlic cloves, smashed
4 teaspoons chopped fresh sage and/or rosemary
2 tablespoons tomato paste (or I just put a small tomato in the food processor)
2 tablespoons all purpose flour
1 12 ounce bottle of dark beer (like a stout)
14 ounces beef broth
1 lb carrots

Directions
1) Heat oil in skillet over high heat. Sprinkle beef with salt and pepper.
2) Working in batches, add to pot and saute until browned, about 8 minutes per batch.
3) Transfer to bowl. Add onions, garlic and herbs to pot; sprinkle with salt and pepper.
4) Reduce heat to medium and saute until tender, about 5 minutes. Add tomato and flour and stir for a minute.
5) Add beer and stir until thickened, scraping up browned bits about every 2 minutes. Add broth and beef with any juices; bring to simmer.
6) Cover partially, reduce heat to medium low and simmer 45 minutes.
7) Add carrots, simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper. 


Roasted Vegetable Salad: Serves 4 
from Recipes from the Root Cellar
*When roasting it is important to cut the root vegetables in the same size for even cooking. Use 1/2 inch as a guide.

1 large Beet, peeled and diced
2 Carrots, diced
1 Parsnip, diced 
1 Turnip, diced
1 whole garlic head, cloves separated and peeled
2 tablespoons olive oil
4-6 Cups THINLY sliced mixed tender winter greens (cabbage, kale)
Maple-Soy vinaigrette or Molasses-Mustard Vinaigrette (recipes to follow) 
Salt and freshly ground black pepper
 
Maple Soy Vinaigrette
2 tablespoons balsamic vinegar
2 tablespoons maple syrup (Use the real stuff!!)
2 tablespoons soy sauce
2 garlic cloves, minced
1 (1/2 inch) piece fresh ginger, peeled and minced
3 tablespoons extra virgin olive oil
Whisk together first ingredients, then drizzle in oil while whisking. Stores up to 1 week.
 
Molasses-Mustard Vinaigrette
 1/2 cup dark molasses
 1/3 cup dijon mustard
 1tablespoon whole grain mustard
 2 tablespoons apple cider vinegar
 2 tablespoons olive oil
 Whisk all ingredients together. Stores up to 1 week.

Directions
1) Preheat oven to 450. Lightly oil a half sheet pan or large shallow roasting pan.
2) Combine the carrots, parsnip, turnip, and garlic in large bowl. Add the olive oil and toss well. Transfer to the pan and arrange in a single layer.
3) Put Beets in that same bowl and toss in remaining oil (add more if needed). Transfer to the pan and arrange in single layer. (I do the beets separate because they may bleed on the other veggies)
4) Roast the vegetable for 35 to 40 minutes, shaking pan occasionally for even cooking, until they are tender and lightly browned (this is key!).
5) Just before serving, toss the greens with about 1/4 cup of the vinaigrette in a large salad bowl. Add the roasted vegetables and another 1/4 cup of the dressing and toss again. Season with salt and pepper. Serve at once, passing the remaining vinaigrette at the table.


Carrot Zucchini Kugel: Serves 6 or more

oil for the pan
6 Cups coarsely grated zucchini
1 teaspoon salt
2 tablespoons butter or canola oil
3 cups finely minced onion
3 large cloves garlic, minced
3 cups grated carrot
3 eggs, beaten
1 1/4 cups fine bread crumbs or matzo meal
black pepper to taste
a little extra olive oil for the top (optional)

Directions
1) Preheat oven to 375 degrees. Lightly oil a 9x13 inch baking pan.
2) Place the grated zucchini in a colander over the sink. Sprinkle with 1/2 teaspoon of salt and let it stand 15 minutes. Squeeze out all excess moisture and set aside.
3) Melt butter or heat the oil in a medium-sized skillet. Add onion and remaining salt, and sauté over medium heat for 10 minutes, or until the onion is very soft. Add the garlic and sauté about 2 more minutes. Remove from heat.
4) In a medium-large bowl mix together zucchini, sautéed onion, and grated carrot. Beat in the eggs and bread crumbs or matzo meal. Grind in some black pepper and mix well.
5) Spread the batter into prepared pan. Bake for 1.5 hours (for a crisper top surface, brush lightly with oil about halfway through baking) Serve hot, or at room temp cut into squares.


Winter Root Slaw: Serves 5

1 tsp dijon mustard
1 tsp salt
1 tsp sugar
1/4 cup sherry (red wine vinegar) 
1/2 cup chopped parsley 
2/3 cup olive oil
2 carrots 
2 parsnips
1 celery root
2 black radish (or 1/2 daikon radish) 

Directions
1) Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.

2) Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

3) To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving. 


Winter Root Vegetable Soup: Serves 5

3 parsnips, peeled and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
1 celery root, peeled and cut into 1/2-inch pieces
2 turnips, quartered
1 sweet potato, peeled and cut into 1/2-inch pieces
1 (2 pound) butternut squash, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 stalk celery, diced
1/2 sweet onion, diced
1 quart vegetable broth or water
1/2 cup half-and-half cream
salt and ground black pepper to taste

Directions
1) Preheat an oven to 425 degrees F (220 degrees C). 
2) Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings. 
3) Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes. 
4) Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth (or water) and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth. 


Thai Vegetable Salad: Serves 4 
from Recipes from the Root Cellar

1 pound daikon radish or 1 large turnip, peeled and cut into matchsticks
1/2 pound carrots, cut into matchsticks
1 tablespoon salt
1/4 cup thai sweet chili sauce

Directions
1) Combine daikon, carrots, and salt in a colander. Toss to mix. Let drain for 1 hour. Rinse well.
2) Transfer the vegetables to a bowl. Add the chili sauce and toss to coat. Let stand for at least 30 minutes before serving. 


Chicken Noodle Soup: Serves 4 
from Recipes from the Root Cellar

12 Cups chicken broth
2 cups peeled and finely diced mixed celery root and carrots
2 cups chopped or shredded cooked chicken
6 ounces egg noodles (about 4 cups)
2 cups very thinly sliced kale (remove and discard togh stems) 
Salt and freshly ground pepper

Directions
1) Bring the broth to a boil in a large soup pot. Add the celery root and carrots and simmer until tender, about 20 minutes.
2) Add the chicken, noodles, and kale. Stir well and simmer until noodles are tender, 15-20 minutes.
3) Season with salt and pepper. Serve hot.


Hearty Beef Stew: Serves 6 - 8
from Savory Sweet Life

1/3 cup flour
1 tablespoon salt
1 tablespoon black pepper
3 lbs beef (stew beef)...make sure it is in rough cubes
3 tablespoons vegetable or olive oil, more if needed
1 medium onion, chopped
4 garlic cloves, chopped
3 celery ribs, cliced cross-wise into 1/2 inch pieces
1/2 cup red wine
1/4 cup balsamic vinegar
1/4 cup granulated sugar
28 ounces beef broth (vegetable broth would work, too)
3 chicken bouillion cubes (or equivalent chicken broth)
1 lb tomatoes, diced (canned tomatoes work, especially if you canned the farm tomatoes!)
1 lb small potatoes, quartered (if you do not have small potatotes, just dice large ones to the proper size)
3 carrots, sliced crosswise into 1 inch pieces
1 teaspoon dried rosemary
1 teaspoon dried thyme

Directions
1) Combine the flour, salt, and pepper in a large bowl. Toss the beef in the flour until coated.
2) In a large dutch oven or soup pot, heat the oil over medium heat. Add a third of the beef pieces and cook until browned on all sides, a total of 8 to 10 minutes, making sure not to overcrowd the beef in the pot.
3) Transfer the cooked beef to a medium bowl. Adding more oil if necessary, brown the remaining meat in batches, moving each cooked batch into the medium bowl.
4) Heat 1 tablespoon of oil in the pot, and add the onions, garlic, and celery. Saute for 2 minutes...do not worry if a dark brown residue forms on the pot.
5) Add the wine, balsamic vinegar, and sugar, and stir with a wooden spoon, scraping the bottom of the pot until all the residue has dissolved (this is where the flavor is!)
6) Stir in the beef broth, chicken bouillion, tomatoes with the liquid, potatoes, carrots, rosemary, and thyme. Return the cooked beef to the pot.
7) Bring the stew to a boil and then reduce the heat to a simmer. Cover the pot and cook until the beef is tender, about 1 1/2 hours.
**Do this in a slow cooker! After coating beef with the flour mixture, add it and the other ingredients to a large slow cooker and cook 7 to 10 hours on low or 4 hours on high.


Spiced Carrot-Apple Soup with Mint: Serves 6 
From Bon Appetit December 2010

2 tablespoons olive oil
1 1/2 cups chopped onion
1 1/4 lbs carrots, peeled, diced, plus 1 carrot finely diced for garnish
3 3/4 cups chicken or vegetable broth
3/4 cup peeled, diced apples plus 1/2 cup diced for garnish
2 teaspoons chopped fresh ginger
4 1/2 frozen apple juice concentrate, thawed **(I use applesauce with some water)
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
coarse salt
chopped fresh mint (or dried depending on the season)

Directions
1) Heat oil in saucepan over medium-high heat. Add onion; saute 2 minutes.
2) Add all carrots, broth, 3/4 cup apples, and ginger; bring to boil. 
3) Cover, reduce heat and simmer 20 minutes.  
4) Puree soup in batches in blender or processor; return to pan.
5) Mix in apple juice and spices. Season with coarse salt and pepper.
6) Ladle soup into bowls. Top with finfely chopped carrots and apples and mint.
Carrots
Spicy Pickled Carrots:
from Thug Kitchen

1/2 lb carrots
2 jalapenos
3/4 cup distilled white vinegar
1/2 cup apple cider vinegar
1 tsp dried oregano
1 bay leaf
1/2 tsp cumin seeds
1/4 tsp pepper
1/4 cup slivered white or red onion
2 cloves garlic, smashed
1/4 tsp salt

Directions:
1)cut the carrots and jalapenos into coins no thicker than 1/4 inch. 
2)in a saucepan, bring the vinegars, herbs, spices, onion, garlic, and salt to a boil on the stovetop. Add the carrots and jalapenos and simmer until slightly tender but still crunchy, 3-5 min. turn off the heat and pour into a large glass jar with tight-fitting lid. 
3)let it sit at least 8 hours or overnight. will keep for at least 3 weeks in fridge.  


(above) I keep the beets separate at all stages except at the end when I combine all the ingredients