[Jamestown1630]

At a loss for ideas, this week; so we’re reprising Root Veggies!

(If you would like to be on or off of this weekly cooking thread ping list, please send a private message.)

-JT

[West Texas Chuck]

Hmmmmm, we have a “yarn” issue at my house.

But, back to cooking. I don’t really eat carrots that much, and I don’t sing along with the music over the sound system at the store, unless it is something good like some nice Bob Marley “No Woman, No Cry” I heard the other day at WalMart. Dang, there I go again ...

Pinto beans. With lots of bacon. Or some nice brisket, or ribs, or even some japaleno hamburgers. If I’m cooking that is what you will eat :)

[miss marmelstein]

As an inveterate fan of the tv show Chopped, I would say: when all else fails, Carrot Bread Pudding! No recipe, of course, but it’s the go-to dessert for the 3rd round of Chopped. One of the judges once threw up her hands in despair when served Scotch Bonnet Bread Pudding.

[rockinqsranch]

We buy carrots by the sack load. One refrigerator just for carrots.

We should call the ranch “The Happy Horse Ranch”, or something like that.

[bigbob]

When I was a kid and asked my mom for food to take on a backyard campout or Nazi raid, she wouldn’t give me a box of Hershery bars or Twinkles, I’d get carrots. So maybe others like me are suffering from Childhood Carotic Substitution Syndrome.

[MomwithHope]

Oh my gosh do I have a recipe for you. Have had it for 29 years. Clipped it from a Gourmet magazine. Going to trim it down just verbage wise.

Carrot Pate

1 tbls. olive oil
1 small onion finely chopped
3 medium sized carrots sliced (1/2 lb)
1/4 cup water
1/4 cup orange juice
1 tbls. grated orange rind
1/2 tsp.black pepper
1/8 tsp salt
1/8 tsp. curry powder
2 tbls. mayo
1 tsp. coarse grained prepared mustard

In skillet, heat oil, add onion til tender, add carrots, water, oj, rind, pepper, salt, and curry powder. Cover for 6 - 8 minutes. Uncover, cook on higher heat until liquid has evaporated. Turn off heat. Let cool. Put in food processor until smooth. Add mayo and mustard and process some more. Put in small bowl and refrigerate.

Now for my own touch. I loved the flavor but didn't care for it with crackers so I came up with the idea of serving it with snow pea pods. I would turn the bowl over in the center of a large plate and put the pea pods around it like petals on a flower. Looks gorgeous for a party and tastes unbelievable. Enjoy!

[pugmama]

I like this potato recipe:

http://www.cookingchanneltv.com/recipes/amy-finley/cracked-potatoes.html

[mylife]

Radishes grow quickly, someone grew them on SSN 666.

Man, after months of no fresh veg, they were the bomb with me!

[Harmless Teddy Bear]

I grew up on carrot salad. Carrot ribbons, chopped apples, raisins and sometimes pineapple with a mayonnaise dressing. Use the pineapple juice to thin the mayonnaise.

But for something really different I found this recipe for Moroccan Raw Carrot Salad.

INGREDIENTS

1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

PREPARATION

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

VARIATIONS
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): Do not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.
Moroccan Carrot-Orange Salad (Shlata Chizo):Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.
Turkish Carrot Salad with Yogurt (Havuc Salatasi):Substitute 1 cup plain yogurt for the lemon juice.

[boatbums]

Hey...you can oven roast those carrots like the potatoes! They turn out great and, here’s the kicker, they SHRINK up so you can do a whole bag of them at one time.

[doorgunner69]

Ideas for Jicama are welcome. Local Safeway always has it, and some local places use it in a sort of Asian slaw. Never tried to use it though.

[Califreak]

Was thinking about cottage pie using squash for the veggies.

[minnesota_bound]

Maybe this book can help.......

Have a New Husband by Friday: How to Change His Attitude, Behavior & Communication in 5 Days

[Ellendra]

What I like to do with a beef roast is to use the carrot peeler to reduce the carrot to a bunch of ribbons, make a bed of them under the roast, and then add more on top of the roast, completely burying it. It keeps the roast nice and moist, and the carrot ribbons pretty much dissolve into the juices, making the most outstanding gravy! Remember to leave a few whole, they pick up lots of flavor from the roast.

I sometimes do the same with a turkey or chicken, but be aware that it changes the final color of the skin and makes it look mottled. Fine for normal dinners, but not picture-perfect enough for holidays.

I add a small diced beet to my spaghetti sauce. It makes it sweeter without getting sugary, and gives it a deeper red color.

Potatoes are one of my favorite root vegetables, though. I know they’re a no-no for some people, but for me, they’re health food. I suffer from chronic potassium deficiency, and potatoes are the most concentrated natural source of potassium that there is. Delicious, tasty potassium. With gravy.

I also sometimes cook dandelion or burdock roots up as a soup. Not exactly a conventional root vegetable, but it’s my consolation prize after digging them out from the garden beds every spring. Just clean and slice like carrots, and cook until tender.

[Trillian]

I bought some carrots today even though I had about a pound left ;) I love them and use them in so many of my dishes. I wish they had some anaheim peppers because I’m craving them fried up in some sammiches. Guess i’ll try again at another store tomorrow.

[Liz]

My mouth waters reading your pork roast/carrots/onions dish.

Sounds just like my mom’s pot roast: the baby carrots, potato nuggets and small whole onions cooked under the roast.....all moist and tender, caramelized from the beef juices. And her brown gravy....to die for.

[Liz]

Here's the way to get two vegetables into one healthy Mediterranean-
inspired dish. Sweet, savory and crunchy. Good w/ chicken, pork, beef.

ROASTED CARROTS AND CALIFLOWER IN MUSTARD SAUCE

Toss cauliflower florets and carrot chunks, 2 tsp olive oil, pepper.
Cover/micro 5 min. Place on sprayed sheetpan. Roast tender 25 deg 10 min
(cauliflower edges are browned). Plate; toss with Sauce and chp parsley.

SAUCE combine olive oil, mustard, horseradish, and honey.

Ing: small head cauliflower, trimmed into 2 c florets; 4 large carrots
diagonally cut into chunks;◾2 teaspoons olive oil ◾½ teaspoon pepper
For mustard sauce ◾1 tablespoon olive oil ◾2 tablespoons Dijon ◾
teaspoon prepared horseradish ◾ teaspoon honey ◾¼ c chp fresh parsley

[Library Lady]

There are some really good looking carrot pie recipes on the internet. I haven’t tried any of them, but I think I will.

[Hoffer Rand]

I’m looking for a way to pickle carrots, German style. When I was young, my family lived in Germany, and we ate pickled veggies by the huge jars full. Shredded carrots, shredded celery, sliced beets, all kinds of stuff. It was SO yummy! I would love to be able to recreate the pickled shredded carrots, since I can’t buy them here.

[pugmama]

This is a really great site with tons of great recipes. I have been visiting this this week and found some great recipes to try. It is from Australia-NZ PBS TV site.

http://www.sbs.com.au/food/recipes/roasted-root-vegetables-herbs-and-ricotta-salata