Eh, what’s up, doc’? Friday is International Carrot Day, so what better time to sink your teeth into a little history and give some new and familiar recipes a try.
The multicolored root vegetable is most well known for being a good source of beta carotene. A pigment that often expresses in an orange color, though other colors of the vegetable are just as rich in beta carotene. Carrots are also a good source of vitamin K, vitamin C, potassium and fiber.
The carrot is steeped in rumors throughout history. One tale found at learndutch.org, attributes Dutch farmers cultivating the bright orange color using the original yellow and white variants in a homage to first dutch king Willem van Oranj. Whether or not the motive behind the story is true, the fact is true. The Netherlands is the birthplace of orange carrots. And the color orange still holds a prominent role in Dutch society adorning various sports uniforms and playing part in celebrations.
You may have also heard that it’s important to eat carrots because they’re good for your eyes. While beta carotene does get converted into vitamin A in your body, which is used for maintaining healthy vision among other vital functions, another reason you may have heard this is because of war propaganda. During World War II, the British military had developed an on-board radar technology for its fighter planes to help fend off the German Luftwaffe attacks. To mask the technology from the enemy, the British spread propaganda crediting the popular orange vegetable for night-vision boosting properties.
Now in the spring there is also the connection to carrots through rabbits, which are a prominent symbol of the season of reawakening and fertility with plant growth and flower blooms. The two seem inseparable, whether long ears are breaking into your garden to pillage your crop or if they are leaning against a wall munching around the iconic vegetable while delivering their catchphrase. Though now, many veterinarians will tell you that carrots can be too high in sugar and fiber to make up any prominent portion of a pet rabbit’s diet beyond an occasional treat.
Holding a poignant role in history has also gifted the carrot success in the international sales market. The Food and Agriculture Organization Corporate Statistical Database estimates 42 million metric tons of carrots and turnips are produced worldwide annually. The United States usually produces in the top five with about 1.4 million metric tons per year. All countries trailing far behind the world leader China, which produces about 18.7 million metric tons per year.
All that brings us to the important question: What are some ways we can prepare carrots for International Carrot Day where we let the tasty taproot take center stage? Of course, there are situations where carrots are an important staple to a dish, like cooking mirepoix for a soup or when you add them to something like chicken pot pie or a beef roast. We tried to find recipes that were focused entirely on the vegetable, some are so familiar you’ll probably expect them, others might be a surprise. These may even spur you to search for your own recipes. Have fun and enjoy the day.
Carrot Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated peeled carrots, 5 to 6 medium carrots
1 cup coarsely chopped pecans
1/2 cup raisins
For frosting
8 ounces cream cheese
2 teaspoons cornstarch, optional
1 1/4 cups powdered sugar
1/3 cup cold heavy cream, not plain whipping cream
1/2 cup coarsely chopped pecans, for topping cake
Directions
Position a rack in the middle of the oven. Preheat the oven to 350°F.
Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.
Whisk flour, baking soda, salt and cinnamon in a medium bowl until very well blended.
In a separate bowl, whisk the oil, granulated sugar, brown sugar and vanilla.
Add the eggs, one at a time, whisking after each one.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
Stir in the carrots, nuts and raisins.
Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
Beat in the powdered sugar and cornstarch. Sift the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
Storage: Frosted carrot cake lasts in the refrigerator for up to 1 week.
By Joanne Gallagher
Carrot Halwa
Ingredients
2 ¼ cups carrot
¼ cup ghee/clarified butter
10 cashew chopped
10 almonds chopped
3 cup milk
¾ cup sugar
½ cup khoya/mawa
¼ tsp. cardamom powder
Instructions
Peel the carrots and grate finely, and place them aside.
In a large pot heat ¼ cup ghee. Fry 10 cashew, 10 almonds in the ghee. Fry until the cashews and almonds take on a golden brown color, and place them aside. In the same ghee add the grated carrot and sauté well for 5 minutes or until it changes color slightly. Stir in 3 cups of milk. Boil for 10 minutes while continually stirring, until the carrots are cooked well and the milk reduces.
Once the milk thickens completely, add ¾ cup sugar. Mix well and cook until the sugar dissolves and thickens. Cook until the halwa thickens and ghee releases from the sides.
Take the mixture off the heat and ½ cup khoya, ¼ tsp. cardamom powder and fried nuts. Mix well making sure everything is well combined. Finally, enjoy chilled or warm.
Carrot soup
Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4 to 6 servings
Ingredients
2 tablespoons unsalted butter
1 large white onion, chopped
2 pounds carrots, peeled and chopped
3 clove garlic, chopped
1 teaspoon dried thyme
4 cups vegetable stock
½ teaspoon salt
½ teaspoon white pepper, optional
4 tablespoons heavy cream, divided
Directions
In a large pot over medium heat, add the butter and onions. Cook until the onions turn translucent, 3 to 4 minutes, but don’t let them brown at all. Add a pinch of salt.
Add the carrots, garlic and dried thyme, and stir together. Cook for 30 seconds, just until garlic becomes fragrant.
Add the stock and bring mixture to a simmer. Cover and simmer for 15 more minutes until the carrots are very tender.
When the carrots are tender, remove the soup from the heat and allow to cool until it isn’t steaming hot. Then, blend in batches in a standard blender and return it to your pot. Or use immersion blender to blend the mixture in the pot. Return the blended soup to low heat and season with salt and white pepper, if you want.
Ladle the soup into bowls and swirl in about a tablespoon of heavy cream into each bowl. Garnish the soup with a sprinkle of paprika and fresh minced chives. Perhaps enjoy the soup with a side of toast.
Leftover soup keeps well in the fridge for five days, or transfer it to freezer-safe ziptop bags and freeze it for up to six months. Reheat the soup gently over low heat on the stovetop.
Frozen soup with added cream to it will most likely separate. It may taste the same once it is reheated, but it may be best to stir in fresh cream when only when serving.
By Nick Evans
Carrot hummus
Ingredients
1 pound carrots, peeled and cut into ½-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudités, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers
Directions
Preheat the oven to 400 degrees.
On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudités and pita chips.
By Valerie Bertinelli
Carrot Paratha
Prep time: 20 minutes
Cook time: 10 minutes
Ingredients
1 1/2 cups grated carrots or 2 medium sized carrots
1 1/2 cups whole wheat flour
1/3 cup chopped coriander leaves (cilantro leaves)
1/3 cup finely chopped onion
1 teaspoon finely chopped ginger
12 to 15 curry leaves
1 green chili, finely chopped
1 tablespoon Ghee (clarified butter) or butter or oil
1/4 teaspoon salt or add as required
1/4 cup water or add as required
Ghee or butter or oil – add as required for roasting parathas
Directions
Rinse and then peel 2 medium sized carrots.
Grate the carrots and place aside.
Finely chop onion, ginger, curry leaves, green chili and coriander leaves. Keep all the ingredients ready for the parathas.
Add 1 1/2 cups of whole wheat flour into a mixing bowl.
Add 1/4 teaspoon salt or as required.
Now add 1 1/2 cups grated carrots, 1/3 cup finely chopped onions, 1/3 cup of chopped coriander leaves, 1 chopped green chili, 1 teaspoon finely chopped ginger along with 15 chopped curry leaves.
Mix everything very well, it may be easier to use your hands.
Soon the carrots will start leaving moisture.
Pour 1/4 cup of water or as required. Since carrots leave moisture, add water wisely.
Begin to gather the mixture and start kneading to a smooth dough.
Drizzle 1 tablespoon of ghee on the dough.
Knead till you get a soft and smooth dough. In case the dough gets sticky, add some flour and knead again.
Cover the dough with a linen cloth or lid. Allow the dough to rest for 10 to 15 minutes.
Make small- to medium-sized balls from the dough.
Dust some flour on the ball. Alternatively, you can place the ball in a box containing whole wheat flour.
Begin to roll with a rolling pin. While rolling, dust some flour if required.
Roll into medium-sized rounds.
Place the rolled paratha on a griddle. Keep the temperature medium-high or high. Don’t roast the paratha on low as they will become hard or dense.
When one side is partly cooked or about 1/4 cooked flip the paratha using tongs or a spatula.
Spread some ghee or oil on the partly cooked side.
Flip again with the help of tongs or a spatula. You will see some brown spots on the parathas. Apply some ghee or oil to this side, too.
Flip the paratha a couple of times. Also press the edges of the paratha with a spatula so they are cooked evenly from all sides.
Once the parathas are roasted and cooked well, remove them.
They will taste good without any accompaniment, though, You can also serve them as a teatime snack with a cup of hot tea.
By Dassana Amit