Following all your lovely comments regarding last month’s recipes on broccoli, I have looked at Carrots this month to go along side the vegetable of the month. Carrots are one of the brightest vegetables and make any meal look interesting.
I developed my Lemon Carrots one day when trying to use up some lemons and my family love them. Just a little bit of butter and lemon gives the Carrots an interesting twist and they go with any meal including a roast. Another ingredient that goes well with Carrots is mint, so why not try the salad recipe? Have you ever wondered how to make a Pakora? Any vegetable goes well in a pakora including cauliflower and or course Carrots.
Buen Apetito
Carrot and Cabbage Casserole
4 cups green cabbage, sliced
4-6 carrots, sliced thinly
2 onions, sliced
2 cups breadcrumbs
¼ cup sesame seeds
2tbsp oil
1tsp salt
¼tsp pepper
Vegetable stock
Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil a deep-sided casserole dish, make a ½ pint vegetable stock and pour into dish with all the above. Cook in low heat oven for half an hour. Thicken with cornflour if preferred before serving.
Carrot and Potato Soup
4 med potatoes peeled
3 med carrots peeled
2 med onions
Small amount of olive oil
Pinch salt and pepper
I pint boiling water
1 cup of saved water from the cooked vegetables
1 cup of cream or evaporated milk
Pinch cayenne
Pinch celery salt
Dice potatoes, carrots and onions and fry in pan with olive oil. Add salt and boiling water. Cover and cook gently until tender (about 15 minutes). Mash the vegetables thoroughly in their liquid. Combine with cream, heat just to scalding. Add cayenne and celery salt, reheat and serve at once. Add paprika on top of each serving.
Carrot and Bean Minted Salad
2 tablespoon mint chopped
½tsp minced garlic
1tblsp olive oil
2tblsp red wine vinegar
Pepper
Large carrots
Handful green beans, chopped into 1″ pieces
Whisk together the first five ingredients for the dressing. If using a fresh carrot, boil it for about 4 minutes, then drain. Pour dressing over carrots and green beans and serve.
Lemon Carrots
Several carrots
50g butter
2 fresh lemons
Peel and slice carrots and cook until just firm. Melt butter in pan until just runny, add juice from the lemons and stir. Add carrots and stir until coated with sauce. Serve immediately.
Carrot Pakora
½ pound chickpea flour
1tsp salt
1tsp red chili powder
1tsp coriander seed powder
¼tsp baking soda
½tsp black pepper
1 medium onion chopped finely
1 large cooked potato cut into ¼” cubes
Oil for deep-frying
Water to make paste
Peel carrots and cut into long sticks and cooked until still firm. Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well. Take a spoonful at a time from the bowl of paste, cover the carrot and deep fry it in hot oil till golden brown. Serve with dipping sauces.
Carrot Cake
2 cups granulated sugar
1½ cups vegetable oil
4 eggs
3 cups grated carrots (about 7)
2 cups all-purpose flour
2tsp baking soda
2tsp baking powder
2tsp cinnamon
Cup chopped nuts
In mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well. Mix in carrots. Sift into bowl, flour, baking soda, baking powder and cinnamon. Add flour mixture to carrot mixture. Mix and add nuts. Pour into greased and floured two round cake tins. Bake in 325°F oven for 45 minutes to 1 hour or until cake test done. Sprinkle chopped nuts over top for garnish.