AwesomeBites

Tag: carrot

  • Roasted Carrot, Orange and Ginger Soup

    Roasted Carrot, Orange and Ginger Soup

    Silver Palate Cookbook with my modifications

    Ingredients
    4 tbsp sweet butter or Ghee
    2 cups chopped onions
    12 large carrots (peeled and chopped), or small baby carrots about 2 lbs unpeeled and unchopped
    4 cups (950 ml) chicken stock
    2 tsp tarragon
    2 tsp grated ginger
    1 cup (225 ml) fresh orange juice
    salt and freshly ground black pepper, to taste
    grated fresh orange zest to taste

    Preparation
    Melt the butter on cookie sheet, add onions and carrots and roast at 400 degree oven until tender and slightly browned lightly colored, about 25-35 minutes. I usually use two roasting pans, one for onions and one for carrots.
    Add carrots and stock and bring to a boil.
    Reduce heat, cover, and simmer until carrots are very tender, about 10 minutes.
    Pour the soup through a strainer and transfer the solids to the bowl of a food processor.
    Add 1 cup of the vegetable or chicken cooking stock and process until smooth.
    Return the puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is the desired consistency.
    Season to taste with salt and pepper; add orange zest.
    Simmer until heated through. Serve immediately.

    Serve with Crusty Bread and Sliced Cheddar Cheese and/or Waldorf Chicken Salad

  • Carrot Casserole

    Carrot Casserole

    Ingredients:
    2 cups carrots
    1 cup sugar
    1/4 tablespoon flour
    1/4 teaspoon baking powder
    1 stick butter, softened
    2 eggs
    cinnamon

    Directions:
    Clean carrots and slice–no need to peel. Cook and mash carrots (easy to do in food processor but takes awhile to cook the carrots so plan accordingly.) Add remaining ingredients. Pour into 1 1/2 quart casserole dish. Cook at 350 for 50 minutes until set in the middle.

  • Parsnip, Apple, Carrot, Macadamian Nut Soup

    Parsnip, Apple, Carrot, Macadamian Nut Soup

    My Mom used to make parsnips.  I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain! 

    Serves 4
    Cooking time: 50 minutes

    Ingredients:

    • 2 oz butter or olive oil 
    • 3 parsnips, peeled and chopped
    • 2 carrots, peeled and chopped
    • 1 small onion, finely chopped
    • 2 celery stocks chopped finely
    • 2 pints chicken or vegetable stock for you Vegans out there.
    • 1-2 medium apples, diced
    • 1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
    • 1 teaspoon fresh sage, finely chopped
    • 3 tablespoons single cream (optional)
    • Salt and freshly ground black pepper
    • 6 oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped

      Try some!

    Method:

    1. Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
    2. Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
    3. Blend until smooth.
    4. Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
    5. Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
    6. Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
    7. Garnish with fresh sage and a drizzle of olive oil. 
    Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.