Slice them, dice them, puree or even spice them ! Carrots are one of the most versatile vegetables which can be had in many ways. They can be made into a puree and can be had just as they are or can be cooked with a vegetable stock into a flavorful soup. Although they are absorbed better by the body in their cooked form, many people still love to eat carrots the way they are – Raw & crunchy.
While carrots are eaten in many ways or in many types of meals – such as salads, or main course or even stews, some of the best recipes with carrots are – Desserts!
Gajar Ka Halwa A.k.a. Sweet Carrot Pudding
A simple, delicious and nutricious delight made by cooking grated carrots with some clarified butter and sugar. Milk can be added as well for those who don’t like the idea of a very dense pudding. Although the pudding can be made with red, orange and dark purple carrots, it tastes well if made with red carrots.
- Red Carrots – 1kg
- Sugar – 100gms
- Clarified Butter (ghee) – 100gms
- Mixed Nuts – 200gms
Method:
- Wash, peel and grate the carrots. Heat a deep bottom pan and add the carrots.
- Cook on slow flame till the carrots become tender and add the clarified butter.
- Cook further on slow heat for 10mins and then add the sugar.
- Add milk according to the consistency of the pudding your desire (Optional). Do keep in mind that sugar will have to be increased in case milk is added.
- Add nuts and cook for 2-3 mins . Garnish with chopped nuts
- Carrot pudding can also be flavoured with cardamom powder, cinnamon powder
Turkish Şalgam Suyu
Şalgam (SHAAL’- gahm) juice is a popular vegetable-based beverage from Turkey’s southeastern region around the cities of Mersin and Adana and is a great example of Turkish regional cuisine. In Turkish, the word ‘şalgam’ means turnip, but this traditional drink is actually made from purple carrots, bulgur wheat, salt, and yeast.
Şalgam juice is traditionally served ice cold in large glasses with long slices of pickled carrots, called ‘tane.’ Some like a spoon of hot red pepper relish stirred in just before serving for extra heat. Whether you like it spicy or mild, şalgam is one of the most popular drinks to accompany spicy Adana kebab.
Şalgam is also sometimes served alongside rakı, the famous Turkish anise beverage dubbed ‘lion’s milk.’ It makes a great chaser
- 1 kg turnip,
- 1 kg purple carrot,
- 4 beet roots,
- 4 tablespoons brine salt,
- 4 teaspoons of citric acid,
- 6 hot peppers,
- 2 handful of chickpeas,
- Two handful of thick bulgur.
Method:
- Peel carrots, turnips and beets and chop them into an 8 l jar or evenly distribute them in two 4 l jars,
- Cut the peppers in two and share them in the jars,
- Add chickpeas and bulgur,
- Take the salt and citric acid into a bowl and add a cup of water and stir until dissolved,
- Spread the mixture into the jars,
- Fill the jars with water and cover the lids,
- Keep in a cool place away from sun,
- Open and stir every day for 20 days,
- On day 21, drain with a cheesecloth and take into glass bottles and keep in refrigerator.
Another variant of the fermented and aged beverage that can be made with the purple carrots or red carrots is known as Kanji which is made by th addition of beetroot and doesn’t require bulgur to be added. The recipe for the same can be found on our beetroot recipe page – Kanji
Carrot Cake
- 4 eggs
- 1 ¼ cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
Method:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Carrot cake, once cooled down can be topped off with a dust of icing sugar, can be layered in the middle with mascarpone cheese, can be had with a creamy custard sauce or can be had just the way it is .
Carrot and Fennel Soup
Carrots provide better nutrition, are easier to digest and taste better when they are cooked. Carrot and fennel soup or baby carrots saute’d and tossed in butter and herbs are the best ways to enjoy the best start to a meal.
- 1 kg carrots
- 1 onion
- 2 bulbs of fennel
- olive oil
- 2 cloves of garlic
- 1.6 litres organic vegetable stock
- 100 ml single cream
Method:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
- Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
- Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a immersion blender, until completely smooth.
- Gently reheat the soup, and serve with a swirl of cream
While these were some of the recipes which can be made with this ingredient, there are many more yet to be cooked and tried. So,
Let’s Take Ingredients ONE At A Time.
SeQuential Eaters! 