Here at Warner Farm we grow several varieties of carrots in several different colors. While we harvest carrots throughout the season, carrots get sweeter the longer you leave them in the ground. In addition to be incredibly versatile, carrots are also rich in vitamins and nutrients including: vitamin C, potassium, folate, vitamin B6, fiber, and beta carotene, important for eyesight and skin health.
Carrots make great snacks, desserts, soups, and delicious side dishes throughout the year. Here’s a few recipes to get you started loving carrots versatility as much as we do!
- Oven-Roasted Carrots with Thyme and Parsley
- Carrot Soup with Miso and Sesame
- Carrot Ginger Dressing
- Carrot Cupcakes with Maple Cream Cheese Frosting
Oven-Roasted Carrots with Thyme and Parsley
from The New York Times
Cooking Time: about an hour
Yield: Serves 6
- 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
- 3 tablespoons extra virgin olive oil
- freshly ground pepper
- 1 teaspoon fresh thyme leaves, chopped
- ½ teaspoon oregano
- 3 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Carrot Soup with Miso and Sesame
from Smitten Kitchen
Usually, recipe writers urge you to season food throughout, building layers of flavor. Here, don’t. The miso we add at the end is very salty and it’s safest to decide how much seasoning your soup needs after that.Note: This soup is “gluten-free” with a large caveat, and that is that most miso is in part from barley and is not gluten-free. You will need to seek out a miso brand that is clearly marked as such for it to be good to go.
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, thinly sliced
- 1 large onion, finely chopped
- 4 regular or 6 small garlic cloves, peeled and smashed
- 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
- 4 cups vegetable broth
- 1/4 cup white miso paste, or more to taste
- Drizzle of toasted sesame oil
- 2 scallions, very thinly sliced
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil and small mound of scallions.
Carrot Ginger Dressing
from 101 Cookbooks
Prep Time: 5 min
Yield: About 2 cups
- 1/3 cup full-fat coconut milk
- 1/4 teaspoon ground turmeric, or more to taste
- 5 tablespoons peeled ginger, chopped to measure
- 3 medium farmers’ market carrots, scrubbed
- 1/2 of a serrano pepper, stemmed, or to taste
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon fine grain sea salt
- 2 tablespoons toasted sesame oil
- 1 tablespoon miso (optional)
- 1 tablespoon maple syrup
- 1/4 cup / 60 ml brown rice vinegar
- 4 medium shallots, peeled (or less if your shallots are strong)
Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.
Carrot Cupcake with Maple Cream Cheese Frosting
from Smitten Kitchen
Yield: Makes 24 cupcakes
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 cups granulated sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 cups coarsely chopped walnuts (optional)
- 1/2 cup raisins (optional)
Preheat oven to 350°F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. Frost cupcakes however you feel you would like!