Feeds:
Posts
Comments

Posts Tagged ‘carrots’

Roasted Carrots

This recipe is my favourite way to cook carrots, though it works especially well for beets too. I think it’s the combination of the sweetness of the carrot and the acidity of the white wine vinegar that makes it so moreish. There is no ingredient measuring per say. Everything is done by eyeball and a lick of your fingers! But once the carrots are roasted, they are an absolute joy to eat!

~XoK

Gorgeous Roasted Carrots

Serves 4

Ingredients

2 lbs/900g organic carrots, cut the leafy greens off but leave a little bit for flair

3-4 cloves garlic, peeled and smashed

olive oil, enough to coat the carrots and a little extra for the roasting tin

white wine vinegar, a healthy splash or two, to taste

salt and pepper, to taste

dried Herbs de Provence, to taste

Directions

1. Preheat oven to 220ºC/425ºF.

2. Wash carrots but don’t peel {unless you absolutely feel you must}.*

3. Dry carrots and place on a large baking sheet.

4. Pour over just enough olive oil to coat the carrots without drowning them in oil.

5. Liberally salt and pepper the carrots.

6. Sprinkle with Herbs De Provence to taste.

7. Give the carrots a good splash of vinegar.

8. Add the smashed garlic and give all the ingredients a good toss so that everything is well mixed and coated.

9. {This is a bit naughty here…} Taste your fingers to check for flavouring. Add more salt, pepper, Herbs De Provence and vinegar as needed.

10. Pop the tray into the oven for 20-30 minutes. To test for doneness, push a fork into the side of one of the carrots, if it pushes through easily the carrots are done, if you get some resistance, the carrots are undercooked and continue roasting for another 5 minutes and check and repeat again as needed.

Spring carrots with their greens still onFreshly Washed Carrots Ready for Roasting

Tray of Roasted Carrots

Additional Notes, Related Articles & Credit:

* In our Irish home we do not peel carrots because we buy organic. If you’re buying conventional carrots, I suggest peeling them…though if the peel contains pesticide then doesn’t it make sense that the whole carrot does too?

** According to Prevention.com: “Carrots are rich in compounds called polyacetylenes, and preliminary research is investigating their potential to kill human cancer cells in test tubes. They may have antifungal, antibacterial, and anti-inflammatory effects, too. But these compounds are concentrated just beneath the skin—so either leave your carrot skins on, or go easy with the peeler and remove only a thin strip.”

** Irish food blogger Aoiffe of ICanHasCook.com has a wonderful sounding recipe I’m dying to try: Honey and cumin roasted carrots with toasted couscous and a drizzle of harissa yoghurt.

**** Irishtractor.ie has this interesting article on Irish carrot grower Leo Dunne based in Durrow, Co. Laois…right along the River Nore.

Read Full Post »

Yesterday was quite the day. Hurricane Ophelia battered the Irish countryside with wind gusts up to 170 km/h and heavy rain. Hundreds were left without water and power, many roads were blocked by debris, and three people lost their lives. Today a massive clean-up operation is under way.  Thankfully no harm came to those in our Irish home…and I hope the same is true for you and yours.

RTE Radio One and Met Éireann were fantastic company while the storm raged: entertaining and informing us all day long. Repeatedly we heard things like, “stay off the roads”, “secure your wheelie bins/trampolines”, “stay indoors {and watch The Lion King?!}”, “avoid coastal areas”, and “don’t swim in the sea”. Yes, there were some, dare I say “eejits”, out there swimming and kite surfing in the middle of the hurricane!

Overall, the news reporting was good, old-fashioned, practical. I love that about the Irish: as a whole, they rarely get hysterical and they mostly see the funny side of things.

Case in point…a woman called Joe Duffy’s Liveline yesterday to report “it’s windy here, Joe, good for the drying!”. Only an Irish mammy can be cute {smart} enough to turn a hurricane into a laundry drying exercise. My phone buzzed all afternoon with images sent by friends…thanks to Instagram’s #Ophelia.

Screen Shot 2017-10-16 at 4.41.44 PM

Between the fits of giggles and quick messages back and forth, I did manage to eek out a dinner of roast carrot and cumin soup, with a side of bread rolls made from leftover pizza dough {many thanks to thekitchn.com}.

Two white bowls filled with roast carrot and cumin soup

Cumin and roast carrots go beautifully together. In this soup, the cumin provides warmth and fragrant notes, while the roasted carrot adds a hint of sweetness and smokiness. This was and is the perfect stormy-weather meal.

Roasted Carrot and Cumin Soup

Serves 6

Ingredients

600g/1¼lb carrots, chopped

2 tablespoons olive oil

110g/3/4 cup onion, chopped

150g/1 cup potato, skin left on and chopped

30g/2 tablespoons butter

1 teaspoon cumin

1.2 litres/4 cups chicken stock

pinch of sugar

salt & pepper to taste

yogurt, crème fraîche or cream to garnish, optional

toasted almonds to garnish, optional

sprig of parsley to garnish, optional

Directions

1. Preheat oven to 200°C/400°F.

2. Place carrots in a large bowl, drizzle with olive oil, and season well with salt and pepper.

3. Spread carrots in a single layer on a baking sheet. Roast, uncovered, in the oven for 20 minutes or until fully cooked and starting to caramalise. Watch carefully, a little color makes the carrots sweet…too much color and they will taste bitter. Stir occasionally. Remove from the oven and set aside.

4. In a saucepan, melt the butter. When it foams, add the onion, potato, cumin and sugar. Cover with a piece of parchment paper and a tight fitting lid. Leave to sweat gently on low heat for about 10 minutes.

5. Remove the lid. Discard the parchment paper. Add the roasted carrots and stock. Bring to the boil for 5 minutes.

6. Pour everything into a liquidizer (blender) and purée until smooth. Taste and adjust seasoning.

7. Serve with a garnish of cream, crème fraîche or yogurt, parsley and toasted nuts.

Additional Notes, Related Articles & Credit:

* Fun carrot facts can be found here, here, and here.

** Growing carrots is easy. Learn how to grow them in your home… here.

***Gorgeous carrot photos (carrot porn!) can be seen over at Pinterest.

SaveSave

Read Full Post »

%d bloggers like this: