Carrots: New Twists on an Old Favourite
As a garden staple, carrots are familiar and well-loved for their crisp, snappy flavour and texture. Though some gardeners find them most delicious when eaten right out of the ground, those who like to experiment in the kitchen will find that a little imagination can lead to great culinary rewards.
2 cups (500 mL) flour
2 cups (500 mL) white sugar
2 tsp. (10 mL) cinnamon
1 tsp. (5 mL) allspice
3 cups (750 mL) finely grated carrots (approximately 2 lbs.)
1/2 tsp.(2 mL) salt
2 tsp. (10 mL) baking soda
1 cup (250 mL) vegetable oil
Sift dry ingredients into bowl. Add oil. Stir well. Add eggs one at a time and mix well after each for approximately one minute. Add carrots. Blend well. Grease and flour 9” (25 cm) cake tins. Bake at 350° F (180° C) for 40 to 50 minutes.
Puree of Turnips, Parsnips and Carrots
1 large turnip, sliced
2 med. parsnips, sliced
8 med. carrots, sliced
3/4 cup (180 mL) 2% evaporated milk
6 tbsp. (90 mL) butter
Cook the turnip in boiling salted water for 5 minutes. Add the parsnips to the turnips and cook for a further 5 minutes. Add the carrots and cook until all are tender, about 10 minutes more. Drain well.
Puree 1/2 of the mixture in the blender. Add 1/4 cup (60 mL) evaporated milk and 2 tbsp. (30 mL) butter and whirl.
Repeat above step twice more with remaining vegetables. Place all in a well-buttered, 2 quart (2.5 L) casserole dish. Dot with butter and refrigerate until ready to bake. Bring to room temperature. Place in preheated 350° F (180° C) oven and bake for one hour. Note: Puree may be prepared the day before serving.
Carrot Orange Cookies
1 cup (250 mL) grated raw carrots (2 medium small or 1 large)
1 1/2 cups (375 mL) all purpose flour
1/2 to 1 cup (125 to 250 mL) sugar
1 tsp. (5 mL) nutmeg
1/2 cup (125 mL) butter or margarine
1 1/2 tsp. (7 mL) grated fresh orange peel
1 tbsp. (15 mL) orange juice
3/4 cup (180 mL) chopped walnuts or pecans
Grate carrots and sift flour with baking powder, salt and nutmeg. Cream butter with sugar until fluffy and beat in egg, orange peel and juice. Stir in flour mixture alternately with carrots until dough is well mixed. Blend in nuts. Drop by overloaded teaspoon onto greased cookie sheets. Bake at 375° F (190° C), 15 to 20 minutes, until lightly tanned. Remove to wire racks to cool. Store in tightly covered container. Makes 5 to 6 dozen cookies
2 cups (500 mL) shredded green cabbage
1 cup (250 mL) shredded raw carrots
2 finely chopped green onions
buttermilk dressing (see below)
2 tsp. (10 mL) sugar
1 tsp. (5 mL) Dijon-style mustard
chopped salted nuts (any kind)
Mix cabbage with carrots and onion. Season with salt and pepper and toss with about 1/2 buttermilk dressing, flavoured with sugar and mustard. Chill. Top with chopped, salted nuts when ready to serve. Makes 4 servings
Combine equal parts buttermilk and mayonnaise and stir until smooth and creamy. Add herbs, garlic, parsley, chives or other seasoning. Also tastes good without herbs.
Lois Hole’s Cream of Cold Carrot Soup (Delicious hot, too)
2 medium onions
3 tbsp. (45 mL) butter
1 tsp. (5 mL) curry powder
1/2 tsp. (2 mL) dill seed
2 lbs. (1 kg) carrots (about 12 medium carrots)
5 cups (1250 mL) chicken stock
salt and pepper to taste
pinch of nutmeg
1 1/2-2 cups (375-500 mL) heavy cream
fresh parsley or dill (for garnish)
Chop onions into coarse chunks. Sweat onions in saucepan or stock pot until translucent. Stir in curry powder and dill seed and continue cooking for 2 minutes. Slice carrots (reserving 1 for garnish). Combine carrots and onion mixture and add chicken stock. Season with salt, pepper and nutmeg. (Use salt sparingly if you’ve used bouillon for stock.) Cook over medium-low heat for 30 minutes. Puree the mixture in a separate bowl in 3 or 4 batches. Chill thoroughly. Just before serving, stir in cream, adjust seasoning and garnish each bowl with a carrot curl and a sprig of parsley or dill.
Variation: If served hot, add the cream gradually to pureed carrot mixture and heat
gently, without boiling. Serves 6-8