Hot Carrot Pickles
Adapted by Local Roots member @Randwiches from Karen Solomon’s Asian Pickles.
2 large carrots, cut into sticks
1 large jalapeno, thinly sliced
1 teaspoon asafetida
1 teaspoon salt
½ teaspoon chili powder or red pepper flakes
3/4 cup vegetable oil, divided
⅛ cup mustard powder
1 tablespoon fenugreek seeds
1. Heat ½ cup of the vegetable oil with the mustard powder in a small pan. Stir to combine and fry until it browns. Remove from the heat and add the fenugreek seeds and chili flakes. Let it cool completely.
2. Add the oil, vegetables and remaining ingredients to a clean jar. Cover it with a lid and let it sit unrefrigerated for a day. Transfer to the fridge and keep for up to 6 months.
recipe contributed by Local Roots NYer @randwiches
1/2 head of cabbage
1 large carrot
1/2 cup of radish greens
1 tablespoon of rice wine vinegar
1/4 teaspoon salt
2 grinds of pepper
1. Shred the cabbage with a mandoline, food processor slicer or sliced thinly with a sharp knife.
2. Julienne or shred the carrot. Combine the cabbage, carrot and other heart vegetables with the rice wine vinegar, salt and pepper. Let sit for 5 to 10 minutes. Finish with the radish greens, sprouts or any soft herbs.
Shaved Carrot and Daikon Radish Salad
Recipe contributed by Local Roots member Crate Cooking
1 pound carrots, trimmed and peeled
1/2 pound daikon radish, trimmed and peeled
1/2 cup fresh, whole parsley leaves
3 tablespoons minced shallot
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
5 tablespoons extra virgin olive oil
1. In a small bowl combine the shallot, vinegar and mustard. Season well with salt and pepper. Let sit for 5 minutes. Then, slowly whisk in olive oil until vinaigrette emulsifies. Taste for seasoning, adding more salt and pepper if necessary.
2. Using a vegetable peeler, shave carrots and daikon radish into long strips. Combine strips along with the parsley leaves in a large bowl. Gently toss vegetables with half of the vinaigrette and taste, adding enough vinaigrette to generously coat. Transfer salad to a serving bowl or platter and serve immediately.
2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
3 medium carrots, quartered, sliced or diced
Almost any produce you can think to pickle (beets, nectarines, zucchini)
Additional spices optional (cumin, cayenne, cinnamon)
1. Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to a medium-low and simmer 10 minutes.
2. Place carrots or other produce in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over produce. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Pickles can be chilled in a resealable container for up to 3 weeks.
Ever want a healthier alternative to regular pasta but don’t have the patience for making spaghetti squash? With this recipe, you can turn almost any vegetable into a “pasta” and then cook it just like you would traditional pasta!
Why it works:
You can hand cut almost any vegetable into a pasta shape and then boil it in salted water like you would regular pasta. If you own a vegetable spiralizer, even better! You can have angel hair zuchini in minutes.
In this recipe, the potatoes are cut like hand-shaved noodles or misshapen pasta and then cooked in boiling water until tender. The end result is reminiscent of pasta cooked al dente. Similarly, the raw carrots and pickled lime radishes are cut into juliennes, about the same size as spaghetti.
The “pasta sauce” is made with braised mu radishes and caramelized onion, which are pureéd together and combined with farmers cheese. It looks and tastes much like a rich, white sauce.
Yield: About 5 portions
4 medium carrots
2 carrots, julienne with peel on (reserve the other 2 carrots to be roasted whole)
6 small-medium potatoes
Pickled Lime Radish
2 lime radishes, julienne with peel on
1 Cup japanese vinegar (white wine vinegar will also work)
1/3 Cup water
1/3 Cup sugar
2 Tablespoons salt
2 medium daikon radishes
2 Tablespoons EVOO
5 Tablespoons Farmers Cheese
Salt, to taste
1. Preheat oven to 375° F. Scrub 2 carrots. Leave them whole with the peel on. Coat them with EVOO and sprinkle with salt so that they’re evenly coated. Place on a baking sheet and roast until tender. About 40-45 minutes. Julienne the other 2 carrots, leaving the peel on. Set aside.
2. When the carrots are done roasting in the oven, let them cool. Then slice into carrot rounds, about ¼ of an inch thick.
3. Bring about 3 quarts of water to a boil. Be sure to salt the water. Meanwhile, scrub the potatoes and leave the peel on. Slice the potatoes lengthwise. The cuts should be about ¼ of a cm. thick. (If you have a vegetable spiralizer, feel free to use that. You could also use a mandolin.) Once the water is boiling, add the sliced potatoes and let cook for about 2-3 minutes until tender. (Be careful not to overcook them or else they will be mushy.) When they’re done, remove the potatoes from the water and rinse in cold water. Set aside. (If they start to brown, you can keep them in cold water.)
4. Rinse mushrooms and leave the stem on. Thinly slice the mushrooms and sauté in EVOO. Set aside.
Pickled Lime Radishes
1. To make the pickling liquid, combine the vinegar, water, sugar, and salt in a sauce pan. Bring to a boil.
2. Remove from heat once the sugar and salt have fully dissolved.
3. Put the lime radish juliennes in a glass container (like a mason jar). Then pour the pickling liquid over the lime radishes until they are fully immersed in the pickling liquid. Cover and set aside.
1. Thinly slice the onion. Then, over medium high heat, sauté the onion slices in EVOO until fully caramelized but not burnt in a sauté pan.
2. Scrub the daikon radishes and then coarsely chop them into batonnets (they do not need to be perfect, just the same size for even cooking).
3. Once the onion slices are caramelized, add the chopped mu radishes to the pan. Then add water just to cover the radishes. Braise the radishes until tender and translucent over medium high heat.
4. Once the radishes are tender, strain the radishes and onions. Reserve the braising liquid.
5. Pureé the braised radishes and onions. While pureéing, add the braising liquid until you achieve a creamy consistency.
6. Put the pureé back into the sauté pan and over medium heat, add the 5 Tablespoons of farmers cheese and stir until fully combined.
7. Taste and season with salt as desired.
The easiest way to assemble the dish is to add the cooked potatoes, carrots, and mushrooms to the “pasta sauce,” while it’s still in the sauté pan. Mix the vegetables until warm and coated in the “pasta sauce.” Plate the veggie “pasta,” garnish with raw carrots and pickled lime radishes, and enjoy!
Root Veggie Roast With Tarragon
By Local Roots NYC contributing chef Sarah Burkhalter
Approx 1 pound of Local Roots root vegetable of your choice: rutabaga, turnips, carrots, etc)
1 tablespoon of Dijon mustard
2 tablespoon of white wine vinegar
1 shallot, minced
1 tablespoon of tarragon, chopped
1. Peel and cut vegetables in a consistent size, toss with olive oil and salt and roast at 400 degrees for 10-15 minutes, or until tender and caramelized on the outside.
2. Mix mustard and vinegar with a pinch of salt.
3. Mince shallot and chop tarragon.
4. Slowly whisk in olive oil until emulsified.
5. Stir in shallots and tarragon.
6. Once veggies have cooled, pour the dressing over vegetables and toss to coat.
7. Refrigerate until ready to serve, best at room temp.
Crunchy salad with carrot noodles & mushroom bacon
1 Apple, sliced into half moons
2 Radish, slices into discs
1 large Bok Choy, chopped
½ pound shiitake mushroom
1 tablespoon brown sugar or maple syrup
1 lemon, zest reserve
1.Preheat the oven to 350 degrees F.
2.Slice the mushrooms to ⅛” and toss with a little olive oil. Arrange them on a sheet pan in a single layer and salt them evenly. Roast for 20 minutes and flip them with a spatula. Continue cooking for 5 to 10 minutes until they are crisp. Turn off the oven. Toss them with a dash of paprika, brown sugar and sesame seeds. Return to the pan and let them rest in the oven.
3.Make noodles out of the carrot by running the vegetable peeler over it. Rotate the carrot until you can’t peel any more from it. Layer the carrot noodles with the bok choy, radishes and apple on a serving plate. Sprinkle the mushroom bacon on top. To finish, squeeze the lemon and a drizzle of olive oil right before you serve.
Glazed Carrots with Bacon and Pecans
4 slices bacon
1/3 cup pecans
6 medium carrots
½ tsp. salt
3 Tbsp. honey
½ cup low sodium chicken broth
½ tsp. thyme
½ chili flakes
1 Tbsp. unsalted butter cut into 4 pieces
2 tsp. juice from a lemon
1.Cook bacon until crisp and remove onto a paper towel. Remove most of the grease from the pan but not all and add the pecans. Cook for about 2-3 minutes.
2.Add the carrots, salt, 1 tablespoon of the honey, broth and thyme.
3.Reduce the heat to medium and stir until carrots are tender. Increase the heat once tender until the liquid reduces.
4.Add the butter and remaining honey. Toss the carrots to cover with the sauce completely.
5.Remove from the heat and add the bacon back in and the lemon juice.
6.Add some pepper, and chili and serve right away!
Honey roasted carrots with spiced yogurt
1 dozen carrots
2 Tbsp. honey
1/2 cup plain Greek yogurt
1/2 tsp. cumin seeds (or 1/4 tsp. ground)
2 tsp. coriander seeds (or 1 tsp. ground)
1. Wash the carrots but don’t peel them. Split the larger ones in half lengthwise and leave the smaller ones whole.
2. Heat a large sauté pan over high heat and add the carrots with a good splash of the oil, a pinch of salt, and about a cup of warm water, or enough so that the water comes about halfway up the carrots in the pan. Cook over high heat, periodically shaking the pan and turning the carrots over so they cook evenly. When the water has completely evaporated from the pan it will stop sputtering and you’ll be left with carrots that are coated in oil.
3. Add the honey and continue to cook over high heat until the honey starts to caramelize and the carrots turn a darker shade of orange. Turn the heat off and adjust the seasoning with salt if needed. Transfer to a plate to stop the cooking.
4. If using coriander and cumin seeds, toast them spices in a dry pan over low heat until they begin to change color and become fragrant (skip to the next step if you’re using ground spices). Transfer spices to a spice grinder and grind until fine.
5. Season the yogurt little by little with the spice mixture, salt, and lemon juice until you have a balance that tastes good. You may not need all of the spice mixture.
6. Spread the yogurt sauce on a plate, lay the carrots on top, and serve!
Carrot Cake Waffles
1/4 C water
1 pack dry active yeast
1 C whole milk
4 oz/1 stick of butter
1 tsp. kosher salt
3/4 C dark brown sugar
1 C grated carrots
2 1/4 C all-purpose flour
1 tsp. vanilla
¼ tsp. baking soda
1/4 C raisins
1 1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
Ricotta cream cheese topping:
1 C Ricotta cheese
2 oz softened cream cheese
3T Grade B maple syrup
1. Prep the batter (do the night before). Combine water and milk in a saucepan. Heat until it is about bath water temperature; warm to the touch, but not scalding hot. Pour into a large bowl, add dark brown sugar and sprinkle yeast over top. When this mixture becomes frothy combine butter, flour, and salt. Refrigerate over night or for 8 hours.
2. When you’re ready to make waffles, whisk in all of the remaining ingredients. Preheat the waffle iron and use according to manufacturer’s instructions.
3. Serve with ricotta cream cheese topping, maple syrup, toasted coconut flakes, and toasted walnuts.
From Local Roots NYC Apprentice Eliza
Carrots, 2 medium
Beetroot, 1 medium
Fennel, 1 medium bulb
Cabbage, 8 ounces
Kale, 3 leaves
Lemon Juice, from 1 lemon
Herbs, 1 cup of your choice (dill, parsley, mint)
Dijon mustard, 2.5 to 3 tsp
Plain yogurt, 1 cup
Olive oil, 1 to 2 tbsp
1. Grate carrots and beetroot. Thinly slice fennel, radishes, cabbage, and kale. Dice onion.
Combine the carrots, beetroot, fennel, radishes, cabbage, red onion, and kale in a bowl.
2. In a separate bowl, mix together lemon juice, fresh herbs, mustard, plain yogurt, and olive oil.
3. Combine the dressing with the vegetables and mix well. Add salt and pepper to taste.
4. Serve as a side and enjoy!
Winter Carrot Soup
From Local Roots NYC Apprentice Eliza
Carrots, 1 pound
Onion, 1/2 bulb
Veggie Scrap Broth, 4 cups
Oats or Arborio rice, 2 tbsp
Ginger, 2 tsp finely grated
Lemon juice, 1 tsp
Fresh herbs, for topping
Toasted bread, for serving
Salt & Pepper, to taste
1. Dice onion and roughly chop carrots. Heat pan over medium heat and add a splash of olive oil. Sauté onion until translucent. Add carrots and sauté for 5 minutes.
2. Cover carrots and onion with veggie scrap broth and add oats or arborio rice. Boil until carrots are very soft.
3. Add ginger and lemon juice. Blend until soup is smooth.
4. Season to taste with salt and pepper. Add favorite fresh herbs and serve with toasted bread.