Moroccan Purple Carrot Hummus

 
Recipe from Katchkie Farm

Recipe from Katchkie Farm

 

Ingredients:
1 pound carrots, chopped into 1-inch chunks
4 whole cloves of garlic, peels left on
4 tablespoons extra virgin olive oil, divided
1 1/2 cups cooked chickpeas, ideally home-cooked
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup water + more to thin, if necessary
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves

Method:
1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

3. Serve with minced cilantro and your favorite veggies and crackers.

Broccoli, Carrot, and Kohlrabi Slaw with Fresh Herb Vinaigrette

 
Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

broc.jpg

Ingredients:

½ pound broccoli with stalks, stems peeled & cut into matchsticks and florets minced

1 carrot, peeled & cut into matchsticks

½ pound kohlrabi, peeled & cut into matchsticks

½ bunch radishes, peeled & cut into matchsticks

4 scallions, thinly sliced diagonally

 

6 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 ½ teaspoons honey

1 tablespoon chopped fresh mint

1 teaspoon chopped fresh tarragon

½ teaspoon sea salt

¾ cup extra virgin olive oil

Pinch black pepper

 

Directions:

1.      In a small bowl, whisk together white wine vinegar, Dijon mustard, honey, mint, tarragon, sea salt, and black pepper. Slowly stream in olive oil while stirring; set aside.

2.      In a large bowl, combine broccoli, carrot, kohlrabi, radishes, and scallions. Toss with dressing and serve.

 

Carrot-Ginger Dressing

 
Recipe by Andrew Luzmore

Recipe by Andrew Luzmore

If you've ever had a salad at a Japanese-American restaurant then you are probably already familiar with this dressing. Traditionally, this bright orange dressing is served with iceberg lettuce, but it also makes a great pair with roasted carrots or other root vegetables.

Ingredients:
2 medium carrots, peeled and roughly chopped
1/2 medium onion, roughly chopped
1 cup vegetable oil
1/2 cup rice vinegar
1/4 soy sauce
1 tablespoon sugar
2 teaspoons finely grated ginger
1 pinch of sea salt

Method:
Place all ingredients into a blender or food processor and blend until smooth. Reserve in the refrigerator for up to a week. 

 

Celery Root and Carrot Soup

 
Recipe by Caitlyn Austin

Recipe by Caitlyn Austin

It was very difficult for me to decide on one celery root recipe to share with you guys. There's so much you could do with this funky looking ball of root vegetable. 

This bulbous beast has a tough exterior, making it look nearly inedible. Once you tear back its gnarly outer layer, you are left with a crisp white root vegetable with a bright and earthly flavor. 

Celery root can be shredded and used raw in salads, but my personal favorite is transforming it into a vevlvety soup. This soup is so easy, with only a few ingredients so that our celery root can truly shine.  

Ingredients:

1/2 large Celery root
1/2 pound Carrots
1/4 whole-Milk yogurt or coconut milk
2 tablespoons Honey
2 teaspoons Ground coriander
1 teaspoon Grated ginger
3 gloves Garlic
3 Bay leaves
scallion, parsley, or cilantro as garnish

Method:

1. Peel and chop celery root and carrots. Place celery root and carrots in a large stock pot with 6 cups of water and bay leaves. Simmer until tender, about 35 minutes. 

2. Once tender, remove bay leaf. Transfer cooked celery root and carrots into a blender with yogurt, honey, coriander, ginger, and garlic. Puree until smooth and transfer back into stock pot. Simmer soup until everything is warm and incorporated, about 6 minutes. Season with salt and pepper. 

Serve with your choice of herb!

 

Braised Cabbage

 
Recipe by Liz Neumark

Recipe by Liz Neumark

Ingredients:
1 medium head green cabbage (about 2 pounds)
1 large yellow onion, peeled and thinly sliced
1 large carrot, cleaned or peeled if necessary and cut into ¼-inch rounds
¼ cup olive oil
¼ cup chicken broth or water
Kosher salt and freshly ground pepper

Method:
1. Preheat the oven to 325 degrees. Lightly oil a large gratin or baking dish.
2. Peel and discard any torn, tough or discolored outer leaves from the cabbage. Core the cabbage, cut it into eight wedges and arrange them, in a single layer or overlapping slightly, in the dish. Scatter the onion and carrot over the cabbage, drizzle with the oil and broth and season generously with salt and pepper and pepper flakes.
3. Cover the dish tightly with foil and place it in the oven. Cook until quite tender, about two hours, turning after one hour. Add water by tablespoons if the dish seems to be drying out.
4. When the cabbage is tender, remove the foil, increase the temperature to 400 °F, and continue to cook until the vegetables begin to brown. Serve warm or at room temperature, sprinkle with sea salt.