Carrots

Whole carrot salad - tabouleh style

A delicious way to use the leaves of organic carrots - serves 2-4, depending on the size of carrots
Ingredients:

3 carrots with their leaves
4 fresh mint leaves (can be replaced with another herb, to taste)
1 handful of raisins
1 dash olive oil
1 dash lemon juice

1 pinch salt

Preparation: Chop the carrot roots (with their peel on if they are organic) in the food processor (pulse) until they have a couscous texture. Put aside in a bowl. Chop finely the carrot leaves with a knife, like you would do with parsley. Remove the hard stems if there are any. Add to bowl with the carrot “couscous”, raisins and chopped mint leaves. Season to taste with lemon juice, olive oil and salt.

 

Carrot Top And Rice Soup (Tuscan) 

Yield: 4 Servings

3 tbs extra-virgin olive oil,

1 med onion; minced,

2 sm carrots; diced,

1 stalk celery; diced,

3 cloves garlic; minced,

1/2 tsp salt,

1/2 tsp freshly ground black pepper,

6 cups  vegetable broth,

1/2 cup  short grain rice,

1 1/2 cups chopped carrot tops,

4 tbs fresh grated -parmigiano-reggiano.

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.
2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.

Glazed Carrots

2 tbs oilive oil

4 cloves garlic, sliced

1 tsp hot pepper flakes

2 lbs carrots, cut on diag int 1/2 " slices

2 tbs sugar

1 tsp salt

2 tbs lemon zest

1/3 c golden raisins

1/4 c pine nuts, toasted

Heat oil in large saucepan, add garlic, cook about 4 min, add hot pepper flakes, carrots, sugar, salt and 1 cup water and bring to boil, reduce heat and cook until liquid have evaporated and carrots are tender and glazed, about 10 min. Add lemon zest, raisins, and nuts.

Carrot Top Soup

1 bunch (6 small to medium) carrots with the tops

2 tbs butter

3 tbs white rice

2 large leeks, white part only

2 thyme sprigs

2 tbs chopped dill, parsley, celery leaves

6 c vegetable stock, light chicken stock, or water

Pull the leaves off the stems, you should have between 2 and 3 cups loosely packed. Wash and chop. Grate the carrots or finely chop them.

Melt butter in a soup pot, add the carrot tops and carrots, rice, leeks, thyme and dill. Season with 1 ½ tsp salt, add the stock. Simmer until the rice is cooked, 16-18 minutes.

Carrot Salad
Many recipes for carrot salad use sugar; this one does not.
4 carrots shredded
½ c raisins
½ c pecans
¾ tsp salt
2 tsp lemon peel
1 Tbs lemon juice
1 c sour cream or half mayo
Mix all ingredients and chill before serving.