Carrots | Saveur

Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

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Roasted Carrots with Green Labneh and Pistachios

Fatima Khawaja — Thu, 20 Apr 2023 14:34:07 +0000

Photography by Murray Hall; Food Styling by Olivia Mack McCool; Prop Styling by Sophie Strangio

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

We’re all familiar with orange-colored carrots, but the root vegetables actually come in all different gorgeous hues, from white and yellow to magenta and purple. And few vegetable dishes bring me more joy to look at—and of course, to eat—than a rainbow of long petite carrots, their green fringes mostly trimmed but with an inch or so still attached. It’s a beautiful way to present the vegetable.

After roasting the carrots, which brings out their natural sweetness, sprinkle them with chopped pistachios for a sweet, earthy crunch. Serve the dish alongside a bright, herby labneh-based sauce, and you might forget every other dish on the table.

This recipe will work with any carrots, even the larger ones—just trim them down into strips and ensure they’re all similar in size for even roasting.

Yield: 6

Time: 45 minutes

1½ lb. rainbow carrots, leafy tops trimmed, cleaned
3 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
12 oz. labneh, or plain full-fat Greek yogurt
1 cup coarsely chopped cilantro
1 cup coarsely chopped parsley leaves
¼ cup fresh lemon juice, plus more
1 small garlic clove, finely chopped
¼ cup roasted salted shelled pistachios, coarsely chopped

Instructions

Position a rack in the center of the oven and preheat to 400ºF. Line a large rimmed baking sheet with foil, then place the carrots on top and add the oil, cumin, 1 teaspoon salt, and the black pepper; toss to coat. Bake until the carrots are browned in spots and tender when pierced with a knife, 25–30 minutes.
Meanwhile, in a blender, purée the labneh, cilantro, parsley, lemon juice, garlic, and remaining salt. Season to taste with additional lemon juice.
To serve, spread the labneh sauce over a large platter. Arrange the carrots over the sauce, sprinkle with pistachios, and serve warm.

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Roasted Parsnips and Onions with Sumac and Feta

Fatima Khawaja — Fri, 03 Feb 2023 22:04:41 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Showcasing vegetables at their very best all comes down to doing the bare minimum to let fresh, seasonal ingredients shine. In this recipe, roasted parsnips’ earthy sweetness sings alongside salty feta and sharp onions. It’s the ideal side dish to pair with hearty winter stews and roasts. Take care not to overcook this lovely root, to best allow the ingredients’ distinct textures to play together in every bite.

Yield: 4

Time: 30 minutes

1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces
3 Tbsp. extra-virgin olive oil
½ tsp. ground cumin
½ tsp. kosher salt
½ small red onion, thinly sliced
2 Tbsp. fresh lemon juice, plus more to taste
1 tsp. ground sumac
½ cup (2 oz.) crumbled feta
2 Tbsp. finely chopped parsley, for garnish

Instructions

Position a rack in the center of the oven and preheat to 375ºF.
Line a large rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are tender when pierced with a knife, 15–20 minutes. Cool slightly on the baking sheet, then transfer to a large platter.
In a small bowl, toss together the onion, lemon juice, and sumac, and spread on top of the parsnips. Top with crumbled feta. Add more lemon juice as needed. Sprinkle parsley to garnish.

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Winter Sabzi

Fatima Khawaja — Fri, 03 Feb 2023 22:02:13 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Sabzi is the generic term for the Pakistani vegetarian dishes that commonly play second fiddle to our heavy meat-centric mains. But in this winter sabzi recipe, root vegetables take center stage. Sweet parsnips replace half of the typical carrots, which cook down gently with plenty of warm South Asian spices. Feel free to cut the vegetables bite size or smaller—just make sure they are the same size so they cook evenly without one turning into mush.

Yield: 4

Time: 1 hour 15 minutes

⅓ cup canola oil
½ tsp. brown mustard seed
½ tsp. cumin seed
1 medium red onion, finely chopped
3 medium Roma tomatoes, finely chopped
1¼ tsp. kosher salt, plus more
¾ tsp. turmeric
½ tsp. freshly ground black pepper, plus more
¼ tsp. red chile powder
½ lb. parsnips, cut in 1-in. pieces
½ lb. carrots, cut in 1-in. pieces
1 russet potato, cut in 1-in. pieces
½ cup fresh or frozen green peas
Steamed white rice or roti, for serving

Instructions

To a large wok set over medium-high heat add the oil. When the oil is hot and just beginning to shimmer, add the mustard seed and cumin and cook, stirring frequently, just until fragrant and beginning to color, about 1½ minutes. Add the onion and cook, stirring frequently, until translucent and beginning to brown, about 10 minutes. Stir in the tomatoes and continue cooking, stirring frequently, until they begin to break down and the mixture starts to turn saucy, about 5 minutes. Add the salt, turmeric, black pepper, and chile powder, and cook, stirring frequently until very fragrant, 2–3 minutes. Stir in the parsnips, carrots, and 1 cup of water and cook, stirring occasionally, until the vegetables are tender, 15–20 minutes.
Stir in the potatoes and peas, and another ½ cup of water, and continue cooking, adding a bit more water as needed, until the vegetables are very tender but not mushy and the cooking liquid is thick and saucy, 15–20 minutes. Remove from the heat, adjust the seasoning to taste with more salt and black pepper, then serve the winter sabzi hot, with rice or roti on the side.

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Blanquette de Veau

SAVEUR Editors — Mon, 18 Mar 2019 22:40:09 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

This classic French dish of delicate veal, cream, carrots, mushrooms, and butter (and more butter) does in many ways feel like a blanketed dish—in which nothing is cooked to the point of browning, but rather velveted in a warm and comforting white sauce. Blanquette de veau consistently ranks in the top ten when the French are surveyed about their favorite dishes. Find more of our favorite classic French recipes here.

Yield: 6–8

Time: 3 hours

5–6 parsley sprigs
3 thyme sprigs
1 tsp. coriander seeds
2 garlic cloves
5 black peppercorns
2 whole cloves
1 bay leaf
3 lb. boneless veal shoulder, cut into 1-in. chunks
16 baby carrots, peeled
10 oz. pearl onions, peeled
2 small fennel bulbs, each cut into 8 wedges
10 oz. button mushrooms, quartered
5 celery stalks, cut into 1-in. pieces
3 Tbsp. unsalted butter
2 Tbsp. plus 1½ tsp. all-purpose flour
2 cup heavy cream
1 Tbsp. fresh lemon juice
Kosher salt and freshly ground white pepper
Cayenne pepper
Cooked white rice, for serving
⅓ cup crème fraîche
Parsley leaves, to garnish

Instructions

Make a bouquet garni: In a large square of cheesecloth, bundle the parsley, thyme, coriander, garlic, black peppercorns, cloves, and bay leaf; tie with kitchen twine to close, and set aside.
In a large pot set over high heat, bring the veal, bouquet garni, and 10 cups water to a boil; turn down the heat to medium-low, and cook, occasionally and skimming any impurities that rise to the surface, for 30 minutes. Add the carrots, onions, and fennel, and cook for 30 minutes. Add the mushrooms and celery, and cook until the veal is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer the veal and vegetables to a large bowl; cover and keep warm.
Set a fine sieve over a large bowl, and strain the veal. Measure 4 cups of the cooking liquid into a small pot, and bring to a boil over medium-high heat. Cook until the liquid has reduced by half, about 30 minutes. (Reserve the remaining veal broth for another use.)
Wipe the large pot clean and return it to the stove over medium heat; add the butter and once it has melted, whisk in the flour, and cook, stirring, to make a smooth, white roux, 3–5 minutes. Add the reduced stock and the cream, and bring to a boil; cook, stirring frequently, until the sauce is thickened and slightly reduced, about 15 minutes.
Return the veal and vegetables to the sauce, and cook until warmed through, about 5 minutes. Stir in the lemon juice, salt, white pepper, and cayenne; divide the blanquette de veau among bowls of white rice. Drizzle each serving with crème fraîche and garnish with parsley leaves before serving.

See all 150 classic recipes featured in our 150th issue »

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Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)

Laura Sampedro — Fri, 13 Jan 2023 21:36:30 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels. This albóndigas recipe for “Gardener’s Meatballs” from SAVEUR’s managing editor Laura Sampedro works well with ground veal, pork, or a combination of the two.

Yield: 4

Time: 1 hour 10 minutes

Ingredients

For the meatballs:

⅓ cup panko, or two slices fluffy white bread, crusts removed and torn into small pieces
⅓ cup whole milk
1 lb. ground veal
5 garlic cloves, finely chopped, divided
2 Tbsp. finely chopped parsley leaves
1 large egg, beaten
1 tsp. kosher salt, plus more
2 tsp. all-purpose flour, plus more for coating
Extra-virgin olive oil
1 small onion, finely chopped (¾ cup)
Pinch of crushed red pepper flakes
½ cup dry white wine
2 bay leaves
⅓ cup frozen peas
⅓ cup frozen diced carrots
½ cup roasted red peppers, thinly sliced

For the fried potatoes:

3 large Yukon gold potatoes, peeled and finely chopped
Extra-virgin olive oil
Kosher salt

Instructions

Make the meatballs: In a small bowl, stir together the panko and milk and set aside to soak until the milk is fully absorbed, about 5 minutes.
Line a plate with parchment paper and set aside. To a medium bowl, add the veal, half of the garlic, the parsley, egg, breadcrumb mixture, and salt, then stir together until well combined. To a shallow bowl, add enough flour for dredging. Divide the meatball mixture into twenty-four 2-tablespoon portions and roll into 1-inch meatballs. Lightly dredge each meatball in the flour and set on the lined plate until ready to cook.
To a large nonstick skillet over medium heat, add just enough olive oil to just coat the bottom. Set a clean plate by the stove. When the oil is hot, add the meatballs and cook, turning occasionally, until lightly golden all over (but not yet cooked through), about 5–7 minutes. Transfer the meatballs to the plate and set aside.
Pour off any accumulated excess oil from the pan (keep the browned drippings) so the pan remains lightly coated in a layer of oil. Return the skillet to medium heat, add the onions, and cook, stirring occasionally, until they begin to brown around the edges, about 3 minutes. Add the red pepper flakes and the remaining garlic and cook until the onions are soft and the garlic is golden brown, about 2 minutes. Turn the heat to low and sprinkle 2 teaspoons of flour over the onion mixture. Continue cooking, stirring occasionally, until the flour is no longer raw, about 2 minutes. Slowly add the white wine, a bit at a time, stirring to incorporate, until it has all been added. Bring to a boil and cook for another minute, then slowly stir in 1 cup water. Continue cooking, stirring occasionally, until the liquid thickens to a smooth gravy, 5–6 minutes. Remove from the heat and set aside to cool slightly.
To a blender or food mill, transfer the sauce and process until smooth. Return the sauce to the skillet along with the reserved meatballs, bay leaves, peas, and carrots. Stir to coat, and season with salt to taste. Cover the skillet, set over low heat, and cook, stirring occasionally, until the meatballs are cooked through and very tender, 5–7 minutes. (If the sauce is too thick, stir in ¼ cup water at a time to thin as needed.) Remove from the heat, uncover, and stir in the roasted red peppers just before serving.
Meanwhile, fry the potatoes: To a heavy-bottomed skillet over medium-high heat, add olive oil to a depth of 2 inches. When the oil is hot, add the potatoes and cook, stirring occasionally, until they are golden and crisp on the outside and soft in the center, 10–15 minutes. Using a slotted spoon, transfer the potatoes to a platter and season with a generous pinch of salt. Top with meatballs and a generous helping of sauce and serve.

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Do Chua (Vietnamese Carrot Daikon Pickle)

Andrea Nguyen — Mon, 15 Apr 2019 18:25:48 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

A jar of the Vietnamese carrot daikon pickle known as do chua (“sour stuff”) can add a welcome pop of color, crunch, and tang to a wide range of traditional dishes including banh mi, bun cha, and other grilled and roasted meats. Large white daikon radish is classic, but can be swapped out for more colorful varieties or even purple turnips. Don’t be alarmed if the pickles turn stinky as they age; simply open the jar and let it air out for 15 minutes before using.

Featured in: “Follow These Five Steps to the Best Banh Mi.”

Yield: Makes: 1 quart

Time: 1 hour 45 minutes

¾ lb. fresh daikon, peeled and cut into thin matchsticks (3¼ cups)
3 medium carrots, peeled and cut into thin matchsticks (1½ cups)
1 tsp. fine sea salt
½ cup plus 2 tsp. sugar, divided
1¼ cups distilled white vinegar

Instructions

To a medium bowl, add the daikon and carrots; toss with the salt and 2 teaspoons of sugar. Set aside and let the vegetables soften until you can bend a piece of daikon so the tips touch without breaking, about 20 minutes.
Rinse the vegetables well with cold water, then drain, squeezing to expel any excess liquid. Transfer the vegetables to a clean, quart-sized glass jar.
In a medium bowl, stir the remaining ½ cup sugar with the vinegar and 1 cup water until the sugar is dissolved. Pour enough of the liquid into the jar to completely cover the vegetables, discarding any excess. Set aside at room temperature for 1 hour, then use the pickles immediately, or cover tightly and store in the fridge for up to 1 month.

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Carrots with Aleppo Pepper and Mint

Michael Solomomov — Mon, 18 Mar 2019 22:46:06 +0000

Photography by Belle Morizio

Fresh mint, Aleppo pepper, and cumin flavor this carrot salad from chef Michael Solomonov of Zahav in Philadelphia. The carrots’ cooking liquid becomes a concentrated syrup when reduced, perfect for a subtly sweet dressing. Find all of our best carrot recipes here.

Featured in: “Eating Israel with Michael Solomonov.”

Yield: serves 4-6

Time: 2 hours 30 minutes

1½ lb. heirloom carrots cut into 2-inch lengths, then cut lengthwise into approximately ½-inch pieces
Kosher salt
1 garlic clove, finely chopped
¼ cup olive oil
2 Tbsp. coarsely chopped mint leaves
2 Tbsp. fresh lemon juice
1 tsp. Aleppo pepper
1 tsp. sugar
1 tsp. ground cumin

Instructions

To a large skillet, add the carrots and cover with 1½ cups of generously salted water. Turn the heat to high, and when the water boils, cook the carrots, turning occasionally, until beginning to soften, 8–10 minutes. Using tongs, transfer the carrots to a cutting board, and when cool enough to handle, halve them lengthwise. (If using regular carrots, cut into quarters.) Transfer to a serving bowl and set aside.
To the skillet with the cooking liquid, add the garlic and cook until the liquid becomes syrupy and reduces to about 3 tablespoons, about 3 minutes. Remove from the heat and whisk in the oil, mint, lemon juice, Aleppo pepper, sugar, cumin, and salt to taste.
Pour the dressing over the carrots and toss to combine, then cover with plastic wrap and refrigerate for at least 2 hours before serving.

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Carrot Crêpes

Jacques Pépin — Sat, 14 May 2022 02:49:22 +0000

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Carrots give these crêpes from chef Jacques Pépin their faint sweetness and sunny orange hue. Delicate and delicious, they can be served as a side dish alongside meat or fish or as a first course. Although the thin pancakes are best eaten fresh from the skillet, they can also be made ahead of time and cooled in a single layer on a baking sheet. Reheat the cooled crêpes in a 200-degree oven.

Featured in: “Jacques Pépin’s Carrot Crepes Go with Everything, from Leftovers to Weekend Brunch.”

Yield: makes 12 crepes

Time: 1 hour 40 minutes

3 large carrots (12 oz.), peeled and cut crosswise into 2-in. pieces
¼ cups whole milk
3 tbsp. all-purpose flour
1 tbsp. cornstarch
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. sugar
2 large eggs
2 tbsp. finely chopped scallions
3–4 tbsp. canola oil

Instructions

Preheat the oven to 200ºF.
To a medium pot over high heat, add the carrots and 1¼ cup of water, and bring to a boil. Cover, turn the heat down to low, and cook until the carrots are tender and all but 2 tablespoons of the cooking liquid has evaporated, about 40 minutes.
Transfer the carrots and their cooking liquid to a food processor and process to a fine paste. Add the milk, flour, cornstarch, salt, pepper, and sugar, and pulse to combine, then add the eggs and continue processing until smooth. Add the scallion and pulse twice to just combine, then transfer the batter to a medium bowl or a large liquid measuring cup.
To a medium skillet over medium heat, add 1 tablespoons of the oil. When the oil just begins to shimmer, add 2 tablespoons of the carrot batter, swirling the pan to make a 3-inches crêpe. Cook over medium until the top of the pancake is nearly set and the bottom is golden brown, about 2 minutes . Using a thin, offset spatula, gently turn the crepe over and continue cooking 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you cook the remaining crepes, adding more oil to the pan as needed. Serve warm.

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12 Crunchy, Flavor-Packed Carrot Recipes

SAVEUR Editors — Wed, 01 Apr 2020 17:07:03 +0000

Photography by Matt Taylor-Gross

This simple, riffable Indian carrot salad—fragrant with curry leaves, mustard seeds, and lime juice—lets the spices truly shine. Get the recipe for Mustard Seed and Curry Leaf Carrot Salad

The dark-purple, orange, and yellow carrots of Polignano—a town north of Ostuni on Italy’s Adriatic coast—have a startlingly bright color and punchy flavor. But any colorful, tender carrot will do. Goggi tops this salad with a tart, preserved-lemon vinaigrette, some cumin, mounds of burrata, and pomegranate seeds. “Pomegranates grow wild all over Italy, but Italians typically don’t use them,” she says. Get the recipe for Radicchio and Polignano Carrot Salad with Burrata and Pomegranate »

Fermented Carrot Borscht with Ginger and Turmeric

“Borscht was traditionally a fermented soup,” says Cortney Burns, who adapted the classic beet base to one featuring a combination of fresh and fermented carrots and beets instead. “The warming spices, fresh ginger, and alliums bring out the natural sweet flavor of the carrots,” she says. Burns tops her soup with anything from salt-brined caraway to shredded or wilted vegetables, pickled ginger, dill, or yogurt, but play around with combinations you like. For a red version, use purple or red carrots and red beets. For a yellow version, use yellow carrots and golden beets. Pass the finished soup through a fine-mesh sieve for a completely silky texture. Get the recipe for Fermented Carrot Borscht with Ginger and Turmeric »

Charred Carrots with Lovage Sauce and Hazelnuts

Carrot Soup with Leeks and Ginger

This spicy carrot ginger soup is an easy winter weeknight meal. See the recipe for Carrot Soup with Leeks and Ginger

Mustard Tart

Carrot-Tahini Dip

Get the recipe for Wild Rice with Warm Spiced Carrot Milk »

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

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