From Soil to City

Carrots

Root Veggie Roast With Tarragon
Recipe created 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
2 Carrots
½ pound shiitake mushroom
1 tablespoon brown sugar or maple syrup
Sesame seeds
Paprika
1 lemon, zest reserve
Olive oil
Salt

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
black pepper

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!

Local Roots NYC Glazed Carrots

Honey roasted carrots with spiced yogurt

1 dozen carrots
grapeseed oil
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)
kosher salt
1/2 lemon

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!

Local Roots NYC carrot cake waffles

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
2 eggs
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.

Winter Slaw

From Local Roots NYC Apprentice Eliza

Carrots, 2 medium
Beetroot, 1 medium
Fennel, 1 medium bulb
Radishes, 3
Cabbage, 8 ounces
Onion, 1/2
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.