Carrot Cuisine: Carrots, just not for bunnies anymore

Carrot Cuisine: Beyond the Bunny Food

The humble carrot, a staple in many kitchens, is often seen as a simple orange snack. But carrots are much more versatile than you might think! For carrot cuisine, they are a vital component of mirepoix, the base of many French dishes, and can be enjoyed in a variety of ways. Today, we’ll explore carrot cuisine and the colorful world of carrots. We will show you how to use them in exciting new recipes.

A Rainbow Underground

While orange carrots are common, they come in a variety of colors, including yellow, purple, red, and white. These vibrant hues add a touch of fun to any dish. Carrots are also root vegetables, alongside potatoes, turnips, parsnips, and beets. The part we typically eat is the taproot, which has been bred to be enlarged and less woody. Interestingly, the stems and leaves of carrots are fully edible as well! Just rinse and dry them, and use them as a garnish like parsley or cilantro, or even in place of basil in your favorite pesto recipe. Buying carrots with the stems attached is a good way to ensure freshness; vibrant green stems and leaves indicate a recent harvest.

Carrot Cuisine: Beyond the Salad

We’ve all seen the basic carrot salad: shredded carrots, mayonnaise, and raisins. This classic combination is a favorite for some, but here’s a new twist that’s easy and delicious.

This recipe comes together in minutes and is sure to become a new addition to your salad repertoire. You’ll need a pound of carrots, ¾ cups of toasted pecans, one fennel bulb, and chives or carrot leaves and stems for garnish.

Effortless Elegance: A Food Processor Symphony

One of the best parts of this recipe is its ease of preparation. Your food processor will do most of the work for you – no peeling or grating required!

• First, pulse the toasted pecans in the food processor 5 to 10 times until finely chopped, but not powdery or pasty. Set aside ¾ cups of the chopped pecans in a bowl, reserving the remaining ¼ cup for topping the finished salad.
• Next, repeat the process with the fennel bulb. Remove the fronds (leaves) and stems (both are edible and delicious!). Cut the bulb in half from top to bottom. With a sharp knife, make a diagonal cut on each side of the core, creating an upside-down V. Finally, cut the fennel into one-inch pieces for easier processing. Pulse in the food processor 5 to 10 times until finely chopped, then add to the bowl with the chopped pecans.
• For the carrots, peeling is optional. The peel adds a slightly bitter contrast to the sweetness of the carrots, fennel, and dressing. However, feel free to peel them if you prefer. Give your carrots a good rinse and scrub, then chop off the tips and roots. Once again, cut into one-inch pieces and add to your food processor. Pulse them 10 to 20 times to get them finely chopped, then add them to the already chopped fennel and pecans.
• Now, add your finely chopped chives or carrot stems and leaves and fennel fronds (choose whichever you prefer) to reach a total of half a cup. Reserve a little bit to use as a topper with your reserved pecans.

Carrot Cuisine: A Simple, Tangy Dressing

This easy dressing comes together in a flash. In a large mixing bowl, whisk together a half cup of extra virgin olive oil, 2 tablespoons of white wine or apple cider vinegar for a touch of tang, 1 tablespoon of honey to enhance the sweetness of your vegetables, ⅓ cup of orange juice, and ¼ teaspoon of orange zest for more sweetness and tang. Finish with salt and pepper to taste. Add the dressing to your carrots, fennel, pecans, and herbs. Toss everything together in your favorite salad bowl, and top with the remaining pecans and herbs. This may just be your new favorite salad!

Carrot Cuisine: Roasted Perfection: A Side Dish Delight

Here’s a quick way to prepare roasted carrots as a side dish. Preheat your oven to 425 degrees Fahrenheit. As a time-saving tip, preheat your oven first so it’s ready when you finish prepping your meal.

• Take a pound of carrots, peel them (if desired), rinse them, and scrub them. Cut them into equal-sized pieces. Toss them in a good coating of extra virgin olive oil and season with salt and pepper to taste. Feeling a little spicy? Add a sprinkle of cinnamon and cayenne pepper.
• Decide on your level of sweetness. For slightly sweet carrots, add a tablespoon of honey. If you prefer them sweeter, add two tablespoons, but be mindful not to add too much to prevent burning before they cook through. You can always add more honey after roasting if needed.
• Place the carrots on a foil or parchment-lined sheet tray that you’ve sprayed with cooking spray. The sugars in the honey tend to stick and burn, so this step will make it easier to remove them from the tray and save you time and effort cleaning up later.

Roasting to Perfection

Roast your carrots for 30-45 minutes, or until they are nicely browned and reach your desired level of doneness. Once they’re out of the oven, you can top them with chopped cilantro and mint for a nice hit of freshness. This side dish goes well with almost any meal and is particularly renal-diet friendly due to being very low in potassium and phosphorus. It’s a great low-calorie side to add to your rotation – we hope you enjoy it as much as we do!