Carrots are members of a 2,000-year-old parsley family. Whenever possible, choose firm, smooth carrots with bright green tops, which should be removed and stored separately from the carrots in the refrigerator. You can even chop the leaves and use them as a parsley substitute.
These orange—and also red, purple and golden—root veggies are the richest vegetable source of beta-carotene, which converts to vitamin A. Unlike other vegetables that lose some of their vitamin properties during the cooking process, cooked carrots are richer in vitamin A than raw carrots. So why not try one of these carrot recipes tonight?
Bon appétit!
Baked Orange-Scented Chicken With Carrots(Serves 4)1 fresh young chicken, about 3 to 4 pounds
1 onion, sliced for the roasting pan
3 shallots, minced
1/2 teaspoon paprika
1/4 teaspoon rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Zest of 1 orange, grated
2 teaspoons extra virgin olive oil, plus extra for drizzling
1 cup freshly squeezed orange juice
6 large carrots, peeled and cut into thin sticks
Optional: 8 small red potatoes, scrubbed and halvedTo prepare:Preheat the oven to 375°F.
Prepare a roasting pan with a rack large enough to hold the chicken.
Scatter onion on the bottom.
Wash the chicken under cold running water.
Pat dry with paper towels.
Mix shallots, paprika, rosemary, salt, pepper, orange zest and olive oil together in a small bowl.
Push seasonings under the chicken breast skin using your fingers.
Rub the remaining mixture over the skin and inside the cavity.
Truss the chicken with kitchen string.
Place the chicken, breast-side down, on the rack in roasting pan.
Drizzle olive oil on the skin.
Roast, until the skin becomes golden brown, about 15 to 20 minutes.
Turn chicken over.
Drizzle with olive oil.
Continue roasting, basting with orange juice every now and then, until the juices run clear when pierced with a two-pronged fork, about 1 hour and 45 minutes.
Add carrot and optional potatoes to the bottom of the pan during the last 45 minutes of baking.
Transfer the chicken to a cutting board.
Let rest for 15 minutes.
Remove carrots and potatoes to a warm platter.
Bring pan juices to a boil.
Reduce by half.
Carve chicken into serving-sized pieces.
Arrange on platter with carrots and potatoes.
Pass the reduced pan juices at the table.Carrot And Leek Soup(Serves 6 to 8)3 tablespoons extra virgin olive oil, plus a few drops for the topping
2 medium leeks, white parts only, trimmed, washed and sliced thin
1 yellow onion, sliced thin
3 cloves garlic, minced
2 pounds multi-colored carrots, peeled and sliced into rounds
3 parsnips, peeled and sliced
2 stalks celery, sliced
1 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon sea salt and freshly ground black pepper, to taste, plus 1/2 teaspoon for the topping
1/2 cup dry vermouth
5 cups chicken stock, or water
1 cup fresh parsley leaves
1 medium shallot, minced
Grated zest of 1 lemonTo prepare:Coat the bottom of a large stockpot with olive oil.
Place over moderate heat.
Sauté leeks, onion and garlic, until soft and translucent, stirring often.
Add carrots, parsnips, celery, cumin, coriander, salt, pepper and vermouth.
Cook uncovered, until all the vermouth has boiled away, about 10 minutes.
Continue to cook, stirring up bits in the bottom of the pan, until the vegetables caramelize, about 20 minutes.
Add stock, or water.
Bring to a boil.
Cover the pan.
Reduce the heat.
Simmer, until the vegetables are very tender, about 25 minutes.
Purée the soup using an immersion blender, or food processor, in batches if necessary.
Taste and correct the seasoning, according to personal preference.
Mince parsley with shallot and lemon zest.
Add 3 drops of olive oil to hold the topping together.
Add sea salt and freshly ground black pepper, to taste.
Ladle hot soup into warm soup plates.
Sprinkle parsley/shallot mixture in the center.
Serve at once.Carrot And Red Bell Pepper Purée(Serves 6)2 large red bell peppers, roasted, peeled and seeded
8 carrots, peeled and diced
1 medium potato, peeled and diced
2 medium parsnips, peeled and diced
2 cups chicken stock
2 tablespoons extra virgin olive oil, or more as needed
Sea salt and freshly ground black pepper, to taste
A few fresh grates of nutmeg, to taste
Pinch of cayenne pepperTo prepare:Preheat oven to 450°F.
Roast bell peppers, until the skins are blistered and black, about 10 to 15 minutes.
Place peppers in a plastic bag.
Let cool.
Remove skins and seeds from peppers.
Roughly chop.
Add carrots, potato, parsnip and enough stock to almost cover the vegetables in a large saucepan over moderate-high heat.
Cover.
Cook, until the vegetables are soft and tender, about 15 minutes.
Add roasted peppers.
Simmer about 5 minutes.
Transfer vegetables to a strainer set over a bowl to catch the cooking liquid.
Return cooking liquid to the saucepan over high heat.
Bring to a boil.
Reduce by half.
Transfer carrots, parsnips and peppers to a food processor in batches.
Purée, until smooth.
Add a few drops of olive oil to each batch for a smooth texture.
If the purée is too thick, add reduced cooking liquid to correct consistency.
Add salt, pepper, nutmeg and cayenne, according to personal preference.
Taste and adjust the seasonings.
Transfer purée to a dish.
Serve at once.
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