Farm Fresh Carrots

Farm-fresh veggies and bitter winter days might not always go hand-in-hand. Not so with carrots. Fall carrots can be left in the ground and covered with mulch, then harvested later. Here are some of our favorite warm carrot recipes for cold winter days.

Carrot Ginger Soup

Serves 4
Freshly grated ginger gives this sweet carrot puree a hint of heat and flavor. For crunch, add a garnish of toasted pumpkin or sunflower seeds.

Ingredients:
4 cups low-sodium vegetable broth, divided
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp freshly grated ginger
1 pound carrots, coarsely chopped
1 medium Yukon Gold potato, peeled and cut into 1″ chunks
1 tsp lemon juice
1 Tbs sliced fresh chives

Directions:  Heat ½ cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about six minutes, stirring occasionally. Stir in ginger, carrots, potato, and remaining broth and heat to a boil. Reduce to a simmer, cover, and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth if needed to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.

Nutrition Facts (per serving):
Calories—130  |  Total Fat—0g  |  Cholesterol —0mg  |  Saturated Fat—0g
Sugar—9g  |  Sodium—220mg |  Carbohydrate—28g  |  Dietary Fiber—5g
Protein —3g
From Whole Foods wholefoodsmarket.com

Spicy Chicken with Carrot Fettuccine   
Serves 4
Ribbon-like strands of carrots stand in for fettuccine noodles in this spicy chicken dish.

Ingredients:
1 pound chicken tenders, cut into strips
2 Tbs olive oil
2 Tbs butter
2 shallots, chopped (about 3 Tbs)
1 clove garlic, minced
1 piece ginger (about 1 inch), peeled and chopped
¼ tsp crushed red pepper flakes
10 carrots (about 1½ pounds), peeled and cut into ribbon-like strands with a vegetable peeler
¾ cup dry white wine
2 cups heavy cream
1 cup chicken stock
1 cup frozen peas, thawed
1 tsp salt
½ tsp black pepper
1 cup Parmesan cheese, grated

Directions: In a large skillet over medium high heat, warm olive oil and melt butter. Add chicken and cook, turning, until browned and cooked throughout, about three minutes per side. Remove chicken to large bowl. In same skillet, add shallots, garlic, ginger, and red pepper flakes. Sauté until shallots are translucent, about two minutes. Transfer shallot mixture to bowl with chicken. Add carrot ribbons to skillet. Increase heat to high and cook, using tongs to stir and toss, until barely tender, about four to five minutes. Place carrots in bowl with chicken. Pour wine into hot skillet, stir to deglaze pan and boil until volume is reduced by half, about three minutes. Add heavy cream and chicken stock to pan; bring back to a boil and continue boiling until liquid is reduced by half, about five minutes. Return chicken and carrot mixture to pan. Add peas, salt, and pepper. Simmer and toss until heated through, about two minutes. Divide dish among four plates. Top each with ¼ cup Parmesan cheese.
Nutrition Facts (per serving):
Calories—1212  |  Total Fat—81g  |  Cholesterol — 246mg  |  Sodium—1772mg  |  Carbohydrate—76g
Dietary Fiber—6g  |  Protein —38g
From Nutrition World nutritionw.com

Carrot Souffle

Serves 8
Sweet and simple, this dish is a perfect side for your holiday gathering.

Ingredients:
1 pound fresh carrots
⅓ cup butter
3 large eggs (or ¾ cup egg substitute)
½ cup sugar
3 Tbs all-purpose flour
1 tsp baking powder
1 tsp vanilla extract

Directions:  Preheat oven to 350°F. Cut carrots into ¼-inch-thick slices. Combine with butter and cover; microwave on high for seven to eight minutes or until tender. Process carrots in food processor with remaining ingredients and transfer to baking dish. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let stand five minutes; serve.

Nutrition Facts (per serving):
Calories—160  |  Total Fat—10g  |  Cholesterol —100mg  |  Sodium—140mg |  Carbohydrate—16g  |  Dietary Fiber—2g  |  Protein —3g
From Publix publix.com

 

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