[edibleseasonals]
Carrots
THE ROOT OF EVERY GOOD MEAL
10 l EDIBLE PORTLAND FALL 2012
BY ELLEN JACKSON PHOTO BY ANTONIS ACHILLEOS
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Ellen Jackson is a Portland-based writer, cookbook author and food stylist.
Quick & Easy CARROTS
RECIPES
Sweetened
Grated
A surprising amount of natural sweetness makes carrots a logical addition to baked goods and desserts. Classic, cream cheese-frosted carrot cake is a delicious dessert, while Morning Glory muffins with raisins, nuts and a grated apple provide a breakfast-y equivalent. Custards, puddings and even a cream tart made with carrot puree and a plump vanilla bean make ideal landing spots for sweet young carrots, whose vegetal leanings transform with cooking into caramel.
A ropey tangle of shredded carrots bound together with cream, cilantro and cheddar makes fantastic fritters. Or dress your grated carrots with vinaigrette of Dijon mustard, lemon juice and peanut oil, plus an optional finely minced garlic clove and some whole parsley leaves. In India, grated carrots are sautéed in hot oil with mustard seeds and green chiles, and served with dahl or rice.
Puréed As soup—especially an intensely gingery version—carrots are tried and true. Puréed carrots without the trimmings are one of a handful of baby’s first solid foods, and the gospel of carrot juice is shared by raw food and health enthusiasts for its goodness and deliciousness.
Steamed & Dressed Steamed carrot coins tossed with other ingredients make full-flavored salads and side dishes. While the carrots are still warm, add olive oil and cumin seed, shaved red onion and sherry vinegar. A splash of pomegranate molasses, oil-cured olives and golden raisins make a grown-up take on carrot raisin salad. Olive oil with garlic, lemon juice, cinnamon, cayenne and whole parsley give a Moroccan twist. EDIBLE PORTLAND FALL 2012 l 11
[edibleseasonals]
Recipes CARROT
Find more seasonal recipes at www.edibleportland.com
PHOTO BY ANTONIS ACHILLEOS
Carrot Top Pesto Cfmjfwf!ju!ps!opu-!dbssputÖ!gfbuifsz!hsffo!upqt!epoÖu!offe!up!ifbe! gps!uif!dpnqptu!cjo/!Uijt!sfdjqf!jt!bo!bctpmvuf!lffqfs/!Tfswf!uijt! bt!b!ejq!xjui!dsveju t-!bee!b!epmmpq!po!upq!pg!csvtdifuub!uibu!ibt! cffo!tnfbsfe!xjui!gsfti!hpbu!difftf-!ps!tjnqmz!uptt!ju!xjui!qbtub/! 1
cup lightly packed carrot leaves (stems removed)
6
Tbsp extra-virgin olive oil
1 1/4
large garlic clove tsp kosher or fine sea salt
3
Tbsp pine nuts, toasted (see below)
1/4
cup freshly grated Parmesan cheese
Jo!b!gppe!qspdfttps-!dpncjof!uif!dbsspu!mfbwft-!pjm-!hbsmjd-! boe!tbmu!boe!qspdftt!voujm!gjofmz!njodfe/!Bee!uif!qjof! ovut!boe!qvmtf!voujm!gjofmz!dipqqfe/!Bee!uif!Qbsnftbo! boe!qvmtf!kvtu!voujm!dpncjofe/!Ubtuf!boe!bekvtu!uif!tfb. tpojoh/!Vtf!jnnfejbufmz-!ps!dpwfs!boe!sfgsjhfsbuf!gps!vq! up!3!ebzt/ Makes about 2/3 cup Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012)
CARROTS WORK NICELY IN COMBINATION WITH OTHER Cs—CARDAMOM, CUMIN SEED, CARAWAY, CORIANDER, CHERVIL, CREAM AND CHEESE TO NAME A FEW.
12 l EDIBLE PORTLAND FALL 2012
Toasting pine nuts, walnuts, hazelnuts and pumpkin seeds brings out their flavor. Spread the nuts or seeds in a single layer on a rimmed baking sheet, place in a preheated 350-degree oven and toast until fragrant and lightly browned, 5 to 10 minutes, depending on the nut or seed. Watch them closely so they don’t burn.
Pan-Roasted Pork Tenderloin with Carrots Cpmemz!gmbwpsfe!boe!dpmpsgvm!po!uif!qmbuf-!uijt!ejti!qbjst!dbssput!xjui! tbmtjgzÒb!xpfgvmmz!voefsbqqsfdjbufe-!efmjdjpvt!sppu!wfhfubcmf/! 4 1/2
1/2 cups water lemon
1
pound salsify
1
pound carrots
2
1-pound pork tenderloins, trimmed Kosher or fine sea salt & freshly ground pepper
3
Tbsp extra-virgin olive oil
1/2
cup drained canned chickpeas, rinsed and blotted dry
1/2
cup fresh orange juice
2
Tbsp unsweetened dried cranberries
1
Tbsp firmly packed light brown sugar
1
star anise pod
1/4
tsp pimentón (Spanish smoked paprika)
1
Tbsp unsalted butter
1
Tbsp finely chopped fresh flat-leaf parsley
1
Tbsp finely chopped fresh oregano
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Recipe by Diane Morgan from Roots: The Definitive Compendium with More Than 225 Recipes, Chronicle Books (2012) EDIBLE PORTLAND FALL 2012 l 13