Carrot & Cardamom Jam

From Jellies, Jams & Chutneys

Printable Recipe

Prep time: 25 minutes
Chill time: 1-24 hours

Makes: 3lb/1.5kg & keeps for a year

Ingredients:
18oz/500g fresh young carrots, peeled and cut into ¾” lengths
Finely grated zest of 2 lemons
Freshly squeezed juice of 3 lemons
Finely grated zest & freshly squeezed juice of 1 large orange
1 tbsp cardamom seeds (split the pods open to find the seeds)
2.25lb (1kg) granulated sugar
4.5 oz/125g liquid pectin

Directions:
1. Put the carrots in a saucepan, cover with water and boil for 10-15 minutes, until tender. Drain the carrots and chop fine.

2. Put the carrots, lemon, orange zests and juices, along with cardamom pods in a heavy pot. Add the sugar and cook over low heat until the sugar has dissolved.

3. Increase the heat and boil the mixture for 5 minutes.

4. Add the pectin, return the mixture to a boil and cook for another 2 minutes. Test for a set.

5. Once the jam has reached the setting point, leave to cool for another 10 minutes. Stir to distribute the carrot and cardamom and ladle into hot sterilized jars, seal and label.

Variations: very young parsnips, tough cores removed. They should be used as soon as possible after purchase to ensure the best possible finished preserve.

Serving: The jam is savory so works well with whole wheat or multigrain toast and cheddar cheese.

Savory Carrot Kugel

From 1,000 Jewish Recipes


Printable Recipe

Hands-on time: 10 minutes

Baking time: 45-50 minutes

Serves 4-6

Ingredients:
3 cups coarsely grated carrots
2 large eggs, beaten
1/3 cup minced onion
½ tsp paprika plus some for sprinkling over the kugel before placing in the oven.
½ tsp dried dill or thyme
½ tsp salt
½ tsp freshly ground black pepper
2 tbsp vegetable oil
1 cup chicken broth
1 tbsp fresh Italian/flat leaf parsley, finely chopped
2/3 cup matzo meal

Directions:
1. Pre heat the oven to 350°F/175°C. Lightly oil a 6 cup ovenproof dish.

2. In a large bowl, combine everything well and pour into the prepared dish. Sprinkle with a little paprika.

3. Bake for 40 minutes or until firm.

Serve hot.

Roasted Star Anise Carrots

Roasted Star Anise Carrots
From Chef Michael Smith’s Chef at Home (peeking out from behind a slice of rolled lamb)

Serves 2
Prep time: 5 minutes
Roasting time: 30 minutes

Ingredients:
3 large carrots, peeled and cut on the diagonal (each piece about 1½-2 ”)
1 tbsp olive oil
1 star anise, finely ground (Chef Michael & I used a coffee grinder – only do that if yours is easy to clean) Note: my grinder didn’t do a fine enough job, so I used a fine sieve (tea strainer) and the back of a heavy knife – my own version of a mortar & pestle
Salt & pepper to taste

Directions:
1. Preheat the oven to 375°F/180°C

2. Toss everything together in a mixing bowl and then place on a rimmed baking sheet lined with aluminum foil (easy cleanup). Make sure the carrots lie flat in one layer.

3. Roast for 30 minutes, tossing occasionally until the carrots have caramelized and are tender but not mushy.

This is a fantastic side with any roasted chicken, fish or meat dish.

Healthy Hearty Roasted Tomato, Carrots & Navy Bean Soup

Healthy Hearty Roasted Tomato & Carrot Soup with Navy Beans

Prep time: 5 minutes
Simmer time: 20 minutes

Serves: 4-6

Ingredients:
1 can (28oz/794g) fire roasted crushed tomatoes (I like Muir’s organic)
1 can (14oz/389ml) navy beans, rinsed and drained
1-2 cups roasted new carrots (see note for roasting instructions), cut into 1” coins
1-3 cups vegetable broth (I used Pacific Organic, this time…no time for homemade…no room in the freezer either) amount depends on how thick/thin you like your soup
2 large cloves roasted garlic, (see note for roasting instructions), mashed
½ - 1 tsp crushed red chili pepper flakes
Garnish:
Grated Asiago cheese
Freshly chopped parsley
Freshly ground black pepper

Directions:
1. In a large pot, sauté combine everything, heat over medium low for 15-20 minutes, stirring occasionally. Season to taste and add more vegetable broth if necessary to get the consistency you like.

Sprinkle with grated cheese and parsley and serve with a side salad or crusty bread

To roast carrots and garlic:
1. Preheat oven to 400°F/200°C and cover a rimmed cookie sheet with tin foil (for easy clean up)

2. Scrub small carrots but do not peel, lay in a single layer on the cookie sheet, drizzle with olive oil and sprinkle some freshly ground pepper and salt.

3. Cut the top off the garlic head, exposing a small part of the garlic “meat”, place cut side up on a square of tin foil, drizzle with olive oil and close the foil package. Place on the same cookie sheet.

4. Roast for about 15 minutes, carrots should be tender but not mushy, and the garlic soft. I find that some carrots are larger than others, so I remove the cooked ones from the oven while the larger ones finish up.

Gingery Carrot Loaf

Gingery Carrot Loaf
From WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 1 hour (or until the toothpick comes out clean)

Makes 1 loaf

Ingredients:
1¾ cups whole wheat pastry flour (I just pulsed my regular whole wheat flour in the food processor a few times)
½ cup pecans, toasted and chopped
2 tbsp crystallized ginger, coarsely chopped
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1 cup grated carrots
2/3 cup brown sugar, firmly packed
½ cup vanilla soy milk (probably the only time I’ll use soy milk is in baking)
3 tbsp light olive oil
1 large egg

Directions:
1. Pre heat the oven to 350°F/170°C and coat a 8”x4” loaf pan with cooking spray.

2. In a large bowl, whisk together the flour, pecans, ginger, baking soda, baking powder and salt.

3. In a small bowl combine carrots, sugar, milk, oil and egg. Make a well in the center of the flour mixture and add the carrot mixture to it, stirring just until blended.

4. Pour in to the prepared loaf pan and bake in the center of the oven for 60 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.

5. Cool in the pan on a cake rack for 5 minutes. Remove from the pan and continue to cool completely.

Gingery Sauteed Carrots

Gingery Sautéed Carrots
From fine CookingFebruary, 2008 issue

Serves 3-4
Prep time: 5 minutes
Total Cooking time: 10 minutes

Ingredients:
1 tbsp maple syrup
1 tbsp lime juice (about ½ lime)
2 tbsp unsalted butter
1 tbsp olive oil
1 lb/450g carrots (I used 3 large), peeled and cut into 4” long sticks, 1/3” thick
Kosher salt
1 tbsp fresh ginger, finely grated

Directions:
1. Combine the maple syrup and lime juice in a small cup and have it right by the stove…the glazing at the end of the dish doesn’t take more than 30 seconds, so you want to be ready.

2. In a non stick skillet, over medium-high heat, melt 1 tbsp butter with oil. When the butter is melted, add the carrots and toss until they are well coated with the butter/oil mix. Cook until the carrots are well browned and tender. Toss occasionally. This should take about 6-10 minutes.

3. Reduce the heat to low and add the ginger and remaining tbsp of butter. Cook, stirring frequently until the butter has melted and the ginger gives off its fabulous aroma...30 seconds or so. Add the maple syrup mixture and cook, stirring until the carrots are glazed …again, less than 30 seconds.

This is a great side with meatloaf, grilled meats, roasted chicken…the list is endless.