Carrots

What else is in your bag? Back to this week's harvest guide!

Orange-honey glazed carrots 

serves 2-3

• 1 pound carrots
• 1 tablespoon unsalted butter
• 1 tablespoon honey
• 1 ½ teaspoon kosher salt
• ½ teaspoon minced fresh ginger
• ½ teaspoon grated orange zest
• ¼ cup orange juice
• ¼ teaspoon freshly ground black pepper

Cut carrots diagonally in 1-inch-thick slices.  You should have about 2.5 cups of carrots.  Place ¼ cup water, the butter, honey, 1 teaspoon of salt, and the ginger in a large sauté pan and bring to a boil.  Ad the carrots, cover, and simmer over medium-low heat for about 5 minutes.  Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated. 

Add the orange zest and orange juice to the pan, tossing with the carrots.  Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots.  Add the pepper and about ½ teaspoon of salt, to taste. 

Gingered Carrot Soup

(serve with rice)

serves 3-4

• 1 pound carrots
• 2 cups water
• ½ tablespoon butter or oil
• ¾ cup chopped onion
• 1 medium clove garlic, crushed/minced
• 1 tablespoon freshly grated ginger
• ¾ teaspoon salt
• 1/8 teaspoon of each of the following: cumin, ground fennel, cinnamon, allspice, dried mint
• 2-3 tablespoon lemon juice
• ½ cup lightly toasted cashews

Peel and trim carrots to 1-inch chunks.  Put in medium saucepan over medium heat with water, cover and bring to a boil.  Lower heat and simmer until very tender (10-12 minutes). 

Meanwhile, heat oil or butter in a small skillet.  Add onions and sauté over medium heat for 5 minutes.  Add garlic, ginger, salt and spices.  Turn heat to low, sauté for 8-10 minutes, until onions are very soft. Stir in lemon juice. 

Use a food processor or blender to puree everything together (including toasted cashews).  Do this in several batches.  Put puree into a kettle and heat gently before serving.