Variations On Spring Carrot Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Separate and reserve the carrot tops. Split half of the carrots lengthwise, toss with oil to coat, and season with salt and pepper. Transfer to a baking sheet and roast for 20 minutes.
• Slice the remaining carrots into coins and separate by color. Place the carrots by color in three pots, cover with water, add some salt, and divide the galangal, lemongrass and shallot among the pots. Simmer over medium heat until the carrots are soft. Drain and reserve.
• In another pot, boil the oats in ample water until tender. Drain well, then mix with the peanuts. Fry the oats and peanuts in 375-degree oil until crunchy, approximately 4 minutes. Drain and season with salt.
• Simmer the coconut milk, seaweed, black vinegar and 2 tablespoons of the coconut sugar over medium heat for 10 minutes. Strain and whisk in the soy lecithin. Emulsify with hand blender.
• Set aside some carrot-top sprigs for garnish. In a blender, combine the remaining carrot tops with 1/4 cup canola oil and the lime juice. Blend on high for 1 minute. Pass through a fine-mesh strainer, season with salt, and reserve.
• Sprinkle the remaining 6 tablespoons coconut sugar over the roasted carrots and brulee with a kitchen torch.
• Arrange the bruleed carrots and simmered carrot coins on a serving platter. Drizzle with coconut cream and carrot-top oil. Sprinkle the fried oats and peanuts over the platter and garnish with the reserved carrot-top sprigs.

Steps:

• 1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.
• 2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
• 3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
• 4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.
• 5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.
• 6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.
• 7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot.

Steps:

• Make the covered-pot carrots and spring onions
• Preheat the oven to 300°F, with a rack in the middle. Toss the carrots and onions with 1 teaspoon kosher salt and 1 teaspoon olive oil. Lay them out in a single layer in a Dutch oven or other heavy pot with a lid. Cover the pot with foil and seal by placing the lid on top of the foil. Transfer the pot to the oven and cook the vegetables, first checking after 30 minutes for doneness by poking one with a metal skewer. When the vegetables are done, the skewer will slide in and out easily; as soon as they are tender, remove them to a plate to cool. Cut the cooled carrots lengthwise in half.
• Make the herb sauce
• Mix together the remaining two teaspoons of oil, parsley, mint, garlic, and a pinch of kosher salt in a small bowl.
• Put it all together
• Toss the carrots and spring onions with the herb sauce and the juice of the ½ lemon. Lay the carrots and spring onions out on a serving plate. Drape the anchovies over them. Scatter the croutons over and shower with the sumac. Finish with a squeeze of lemon juice.