Carrot Soup

This recipe uses the entire carrot with carrot top pesto, a healthy and thrifty choice. Modified slightly from original.

3½ extra virgin olive oil, divided
1 onion, chopped
3/4 teaspoon sea salt, divided
1¼ pounds carrots with tops on
4 cups chicken broth
4 garlic cloves
1/3 cups chopped toasted walnuts*

Heat 1 tablespoon of oil in a medium pot over medium heat.  Add onion and 1/2 teaspoon salt; cook until softened, stirring occasionally, about 8 minutes.

Remove carrot tops from carrots, chop roughly and set aside. Chop carrots and add to pot with onions. Stir in broth and bring to a boil. Reduce to simmer; cover with lid slightly ajar, and cook until carrots are very tender, about 20 minutes.

Meanwhile, combine carrot tops, walnuts, salt, and garlic in a food processor. Turn on processor and add oil in a stream until blended and the mixture forms a thick paste.

Pureé carrot mixture in blender, working in batches, until very smooth. Ladle into bowls and swirl in carrot top pesto.

*To toast walnuts - roast in 350º F oven 8-10 minutes or 3-5 minutes in a medium heat skillet.

Sarah

Glazed Carrots & Parsnips

1 cup canned chicken broth
3 Tablespoons butter
1 1/2 Tablespoon brown sugar
1/2 teaspoon salt
1 pound carrots, cut into sticks (about 2 cups)
1 pound parsnips, peeled and cut into sticks (about 2 cups)
2 Tablespoons minced fresh parsley

In a large saucepan, combine the broth, butter, brown sugar, and salt. Bring the mixture to a boil. Add the carrots and cover. Cook over moderately high heat for 1 minute. Add parsnips and cook, covered, for 4-5 minutes, or until the vegetables are tender. With a slotted spoon, transfer the vegetables to a bowl and cover, keeping them warm. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables. Add parsley, and salt and pepper to taste and toss the mixture gently. Serves 4.

Laura

Fish with Carrots & Green Onions

Fish fillets: use red snapper, or other firm fleshed fish, 6- 8 oz. per person
3-4 carrots per person
4-5 green onions per person
Butter
Olive oil
Salt & pepper
Paprika

Cut the carrots into 1/4" thick slices. Cut the onions into 1/2" slices, use the whole onion, including the green tops.

Heat (medium) two skillets with a tablespoon of olive oil and a tablespoon of butter in each until the butter melts. Put the carrots into one skillet and the onions into the other turning them to coat the slices. Reduce the heat and cook until tender. the carrots may take 30-40 minutes depending on the thickness of the slices. Do not over-cook the onions, but keep the fresh green color. Add salt and pepper to taste.

Put the fish fillets in a greased oven-proof dish, flavor with salt, pepper, and paprika, then bake at 400° 15-20 minutes until the flesh flakes easily.

Spread half of a dinner plate with the onions, the other half with the carrots, then put the fish on top.

This recipe can be made with chicken instead of the fish. Use boneless breasts, marinaded in lemon juice, olive oil, tarragon, salt, and pepper. I prefer using a grill to cook the chicken, about 7 minutes on each side.

Goppie

Carrots Bourguignon

12 carrots, peeled and quartered lengthwise
1 medium onion, chopped
4 Tbs butter
Seasoned flour
1 cup beef broth

Sauté onion in butter until yellow. Coat carrot strips with flour, add them to the onions and brown. Add broth, cover, and simmer 30 minutes or until carrots are soft.

Bommy