The humble carrot, whilst it shines in carrot cake, and carrot soup, is most often a sweet but subtle supporter of the main ingredient in many recipes. As a side dish, or in stir fries it adds texture and colour without needing to be the star player. It was the chosen ingredient in my ‘One Ingredient’ Family Friendly Food challenge last month. Here is the roundup post of wonderful carrot recipes from fellow bloggers. Thanks to all of them for their entries, and I hope we continue to see you enter in future months!
Now my own recipes for Carrot are broken down into my usual One Ingredient, 3 Ways format.
I am playing with this idea to see if I can multitask and create a range of different age-based recipes for young infants, toddlers and older kids in a Family Friendly format.
So my recipes for this month are:
1. Roasted Winter Vegetables with Carrot, Parsnips and Beetroot
2. Poached Turkey Breast with Carrot, Parsnip, Beetroot and potato mash.
3. Turkey Noodle Soup with Carrot, Pepper, Chilli and Lemongrass.
To make these here is what you need to do (each recipe links to the next but you can make it in isolation!):
1. Roasted Winter Vegetables: Carrot, Beetroot and Parsnip
A Clove of Garlic (roughly chopped)
Half a leek chopped roughly
A tablespoon of Extra Virgin Olive Oil
Mixed herbs (I used Herbes de Provence and some dried Tarragon) and some Fresh Thyme.
Salt and Pepper
Preheat oven to 180 Deg C
Chop the vegetables and place in a roasting dish.
Drizzle over the olive oil, add the garlic, leeks, herbs and seasoning
Roast in Oven for 30 -40 minutes or until tender.
This would go well with Roast Poultry or Meat or as a basis for a warm salad.
2. Poached Turkey with Carrot, Beetroot, Parsnip and Potato Mash
Place half of the Roasted Vegetables from above into a food processor along with some mashed potato
Blend till smooth
Set to one side.
For the poached Turkey (or Chicken):
This is a great way to do poultry since it is fast (great for midweek) and imbues a lot of tenderness. Of course the meat remains white but depending on your recipe you can then chargrill it if you want some brown-ness to it!
Ingredients for this:
2 Turkey Breasts cut into pieces.
1 Litre stock of your choice
Half a leek
2 cloves Garlic
Half tablespoon olive oil
Heat the olive oil in a deep frying pan. Add the leeks and fry till softened. Add the garlic and when this is soft but not browned, add the turkey (or chicken) breast pieces. Then pour over the stock and simmer till the poultry is cooked through (chicken will be done in around 15 minutes, Turkey may take 20 – 25 minutes depending on size of portions).
Remove from stock and slice onto the root vegetable mash.
Pour stock into a separate pot and reserve for the soup dish below.
3. Turkey Noodle Soup with Carrot, Pepper, Chilli and Lemongrass
Poached Turkey or Chicken (see above)
Juice of half a lime
2 Chopped carrots
1 chopped red pepper
1 onion chopped into slices
1 tablespoon of Chopped Lemongrass
Half a teaspoon of chopped fresh red chilli (adjust to your preference)
A chopped clove of garlic
A teaspoon of Coriander
Half a tablespoon Sesame oil
A splash of Fish sauce and of rice wine vinegar
Salt and Pepper to season
Medium Egg noodles
In a frying pan, heat the sesame oil then add the Onions and cook till softened. Add the Garlic and then the lemongrass, ginger, chilli and coriander. Then add the Carrot, heat for a couple of minutes then the pepper and the lime juice, the splash of rice wine vinegar and fish sauce. Season to taste.Cook the noodles according to packet instructions and drain.
Heat up the stock and then in serving bowls layer the noodles, vegetables and sliced poached turkey. Cover with the warmed stock and serve garnished with extra chilli or lime slices.