Courier Cookbook Carrots

Carrots are a versatile ingredient to add to salads, potato salad, charcuterie, and cakes. Try them pickled or shredded. Put them in tomato sauce or chili. Colorful, delicious and chock full of vitamin A, carrots are a staple. Here are a few favorites to enjoy.

AUNT GABY'S CARROT CAKE

CAKE

Ingredients:

2 cups flour

2 cups sugar

2 tsp. cinnamon

½ tsp. nutmeg

1 tsp. salt

2 tsp. baking soda

4 eggs

1 ½ cups vegetable oil (canola)

3+ cups grated carrots

1.2 cup nuts (optional)

Directions:

Preheat oven to 350 degrees. Grease and flour a 9x13 pan or two 8-inch rounds.

Mix together flour, sugar, cinnamon, nutmeg, salt, and baking soda.

In a separate bowl, beat the eggs.

Add alternatively to the dry ingredients and beat after each: oil, carrots, and beaten eggs. Stir in nuts if desired.

Bake for 40-40 minutes. Cool completely on a wire rack.

FROSTING

Beat together:

4 oz. of softened cream cheese

¼ cup butter or margarine

¼-½ box of powdered sugar (about 1 ½ cups or more)

½ tsp. vanilla

Add milk to thin if necessary

ROASTED CARROTS

Add honey for sweetness or parsley or dill for added flavor, these are always a great side dish.

Ingredients:

12 carrots, sliced on the diagonal in big chunks (they will shrink)

3 T. olive oil

1 ½ tsp. kosher salt

½ tsp. ground pepper

2 T. minced dill or fresh parsley (or ¼ cup honey if you prefer your carrots sweet)

Directions:

Preheat oven to 400 degrees.

Toss the carrots in a bowl or bag with the other ingredients.

Spread on a pan (cover in foil for easier clean up).

Roast in oven for 20 minutes, turning halfway through.

CARROT GINGER SOUP

Courtesy of delish.com

Ingredients:

2 Tbsp. coconut oil or other neutral oil

1 4-inch piece of fresh ginger, peeled and roughly chopped

1 small shallot, roughly chopped

2 large garlic cloves, chopped

2 lb. carrots, peeled and roughly chopped

1 Tbsp. red curry paste

2 1/4 c. chicken or vegetable stock

1 (14-oz.) can full-fat unsweetened coconut milk

1 Tbsp. fish sauce

Kosher salt

Zest and juice of half a lime

Chopped cilantro, for garnish

Directions:

In a large pot, heat the oil over medium-high heat. Add the ginger, shallots, and garlic and cook until soft and just starting to brown, about 4 minutes. Add the carrots and curry paste and stir well. Cook for 2 more minutes

Pour in the stock, coconut milk, and fish sauce and season with a generous pinch of salt. Bring the soup to boil, reduce to a simmer, and cook for 10-15 minutes, or until the carrots are soft. Add the lime zest and juice.

Carefully transfer to a blender and blend until smooth. (You may need to do this in two batches.) Taste and adjust for salt and lime.

Serve soup warm garnished with cilantro.

Next week, the Courier Cookbook will take a look at grains. There is nothing plain about rice, orzo, lentils, and quinoa. They stand alone, are added to many dishes and are a favorite part of a hearty salad. Send your favorite recipes to editorial@lhvc.com.