Carrot Recipes from Locals
For the dressing, add all ingredients to a bowl and whisk together until combined thoroughly. Adjust seasoning as needed.
Shave the carrots, celery, and one of the radishes on a mandolin (or a vegetable peeler). The shaved vegetables should be extremely thin and almost see-through. Slice three radishes in half.
Soak the shaved vegetables in a bowl of ice water for 10 minutes, or until they have curled. Remove the vegetables from the water and blot dry with a towel.
Spread the warm goat cheese across the bottom of your plate in a circle.
Dress the carrots, celery, and radishes in the pine nut vinaigrette and toss thoroughly to coat.
Mound the vegetables in the center of your goat cheese and arrange them nice and high on the plate. Garnish with sprigs of dill and cilantro leaves.
Did you know?
Carrots are often recognized for their orange hue, but they can also be found in shades of purple, white, yellow, and red. Each color boasts its own unique flavor and nutritional profile!
Over medium heat, place olive oil or butter in a large, heavy Dutch oven or stock pot.
Add vegetables and garlic, then salt and pepper to taste. Stir to coat veggies and sauté until slightly tender, approximately 7 minutes.
Add 6 cups of stock. Bring to a simmer over medium heat; cook until very tender, 30-35 minutes. Let cool slightly.
Purée mixture until silky smooth in a blender. Taste, then adjust salt and pepper as needed.
Serve soup topped with celery leaves, chopped apple, and an olive oil drizzle if desired.