CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
CARROT PUDDING SOUFFLES WITH BUTTERED SPRING VEGETABLES
Thanks to a puddinglike batter, this stunning carrot-souffle appetizer won't deflate. A supporting cast -- sauteed baby carrots and sugar snap peas with their shoots -- reflects the season's vibrant colors and welcome flavors.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)
- Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.
- Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.
- Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.
- Preheat oven to 400 degrees. Lightly butter eight 6-ounce ramekins; set aside.
- Add yolks, one at a time, to carrot mixture, whisking well after each addition.
- Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
- Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins. Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.
- Before serving, bring a medium pot of water to a boil; add 2 teaspoons salt. Add carrots; cook 2 minutes. Add peas; cook until carrots are tender and peas are bright green, about 2 minutes more.
- Melt remaining 2 tablespoons butter in a small saucepan over low heat. Drain vegetables; toss with the melted butter.
- Invert each souffle onto a metal spatula, and then invert again onto a serving plate. Arrange carrots and peas on each plate. Garnish with pea shoots.
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