Humble carrot shines in delicious dinner dishes

The humble carrot is too often served up as sticks on a buffet plate or grated into coleslaw as an afterthought when it has so much more to offer. With rainbow varieties at hand, purple, bright red, and yellow vie with the classic orange color for providing added glamour to veggie dishes. They’re best quickly cooked or steamed since some can lose their color a bit with longer boiling. Today we’ll explore some delightful recipes that give carrots their due. The first is our featured illustration. Enjoy!

Honey-Glazed Carrots

and Shallots w/Herbs

2 pounds carrots (10 medium), cut diagonally into 3/4-inch pieces

1 lb. small shallots (12) peeled and trimmed, keeping root end intact.

2 Tbsps. unsalted butter, cut into bits

3/4 tsp. salt

2 1/2 cups water

1/2 cup white wine

1/3 cup mild honey

2 tsps. chopped fresh dill or fennel fronds (optional)

2 tsps. chopped chives

1/4 tsp. black pepper

Spread carrots and shallots evenly in a 12=inch heavy skillet, dot with the butter and sprinkle with the salt. Whisk together the water, wine and honey and pour over vegetables.

Cover with a lid or tightly with foil and simmer over moderate heat until vegetables are tender when pierced with a paring knife — about 20 minutes.

Transfer with slotted spoon to a serving bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons (about 15 minutes).

Return vegetables to skillet and gently fold and stir to coat with glaze. Return to bowl and sprinkle with choice of herbs (if using) and pepper.

Tip: If you don’t care for the dill/fennel approach, consider a light sprinkle of fine-grated toasted coconut and/or a few raisins for a touch of India!

Our next ‘classy patties’ will have everyone reaching for more — and what about a ‘carrotburger’?

Carrot Patties

1 egg

1/4 cup mayonnaise

1/2 cup minced onion

2 Tbsps. oil

1/4 tsp. salt

1/8 tsp. pepper

1 1/2 cups cooked carrots, mashed

2 cups soft breadcrumbs

2 cups finely crushed cornflakes

In a mixing bowl, beat egg, add mayo, onion, oil, salt, pepper and carrots. Mix well, tasting for seasoning. Add bread crumbs and mix thoroughly (if mixture is too wet, add more crumbs).

Shape into 10-12 patties, coat with cornflakes. Place on a greased baking sheet and bake in a 375F oven for 25 minutes, carefully turning once halfway through baking.

Note: This recipe is perfect for improvisation: Use chives or fine-chopped green onions w/tops for the onion; add a dash of your favorite herb for character — fennel (seeds or chopped fronds), dill, minced parsley — or garnish wish orange rings or lemon slices.

Our next recipe comes from a swank restaurant in Toronto, Canada, where turnips are given the respect they deserve. If the sweet small white “baby” turnips are still available at the farmer’s market, grab some!

Too, take the time to find white Cheddar, since its sharp and savory savor is perfect for this dish.

Canadian Carrot-

Baby Turnip Dish

1 lb. carrots, peeled or scraped, cut into 1-inch pieces

1 lb. turnips, peeled if necessary, cut into 1-inch pieces

1 med. onion, minced

1 stick (1/2 cup unsalted real butter

1 1/2 cups grated white cheddar

1/2 cup milk

Cook turnips and carrots separately in boiling water, till fork-tender. Turnips cook sooner than carrots and must not be allowed to become mushy.

Drain and combine in a bowl. In a frypan over oedium heat, saute the onion in 4 Tbsps. of the butter until softened and just beginning to brown. Add the turnips, carrots, the remaining 4 Tbsps. butter (cut into bits) the cheddar, and the milk and cook over medium-low heat, stirring gently till heated through and cheese is melted. If you wish to mash the dish, do so, otherwise, season with salt and pepper to taste, spoon into a serving bowl and serve.

Moroccan Carrot salad

6 cups thinly sliced carrots

1/2 tsp. ground coriander

1/4 tsp. ground cumin

1/2 tsp. cayenne

2 Tbs. lemon juice

2 Tbs. olive oil

2 Tbs. chopped parsley

1/2 tsp. minced garlic

Simmer carrots in water to cover until just tender to bite, 5-7 minutes; drain.

Meanwhile, in a 1- to 2-quart saucepan over medium-high heat, stir coriander and cumin until fragrant — less than a minute.

Pour spices into a bowl and mix in cayenne, lemon juice, olive oil, parsley and minced garlic. Toss with carrots till well incorporated. If desired, moisten salad with a little more olive oil. Serve at room temperature.

Carrots for breakfast!? You bet!

Carrot/nut muffins

1 1/2 cups flour

1/2 cup cane sugar

1 1/2 tsps. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 stick (1/2 cup) unsalted butter

1 cup sour cream

1 large egg

1 cup grated carrots

3/4 cup finely chopped walnuts

Pre-heat oven to 400F. Butter 12 1/3-cup muffin cups. Into a bowl sift together flour, sugar, baking powder and soda and salt. Melt butter and in a small bowl whisk together with sour cream, egg and vanilla. Stir butter mixture and mix-in ingredients together into flour mixture until just combined. Divide batter among muffin cups and bake in center of oven until golden and tester comes out clean, about 20 minutes. Cool slightly then remove from cups. Serve warm.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688.