Tuesday, August 25, 2009
Orange: the Color of Carrots
We have had the most delicious carrots from the farm for the past few weeks. They are crunchy and colorful! Here are two recipies for cooking carrots. Try different types of honey to enhance flavor. Beekeepers are often found selling their honey based products at Farmers Markets.
Buy local ingredients; food tastes better.
CARROT SOUP, serves 6
Martha Stewart Living Magazine
1/4c diced onion
2 lbs carrots, sliced 1/2" thick
5 1/2 cups water
salt and pepper
2T olive oil
1/2c fresh breadcrumbs
2T finely chopped fresh parsley
1. Melt butter in a saucepan over medium heat. Add onion and cook 4 minutes or until softened. Add carrots and cook for 2 minutes. Add water and bring to a boil. Reduce heat and simmer until carrots are soft, 25-30 minutes.
2. Puree soup. Stir in honey and season with salt and pepper. Chill at least 3 hours or overnight.
3. Before serving, prepare breadcrumbs. Heat olive oil in a medium saute pan over med-high heat. Add breadcrumbs and toast 2 minutes, stirring constantly. Transfer to a bowl to cool. Stir in parley and season with salt and pepper.
4. Ladle soup into bowls, add 1T breadcrumbs, garnish with thinly sliced carrot.
1. Peel and slice fresh carrots
2. Melt butter in a saucepan over medium heat. Add carrots. Cover carrots with orange juice. Cook until orange juice has evaporated.
3. Drizzle honey over carrots. Toss and serve.
4. Add a little chopped parsley for the over 20 crowd.
Cooking requires lots of small bowls to organize ingredients before you get to the stove. Sounds like inspiration to me....
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