Carrots – one ingredient five ways

Taste October 2014

The Delta Farm in the Dungeness River Valley was the first land purchased by PCC Farmland Trust back in 2001, and it’s also where Nash Huber grows his famous organic carrots. These beauties are fat and crunchy, with an almost shocking sweetness. They’re packed with vitamin A, but also have good amounts of vitamins K and C and potassium. Harvested on demand for PCC, they’re as fresh as can be.

Carrot Cake Waffles

Fragrant with spices, these waffles bring the sweet scents of holiday baking into your kitchen with minimal effort. The addition of whole grain flour and shredded carrots bump up the nutritional value from a typical waffle, but these are light, crisp, tender and decidedly a treat.

Carrot Burfi

This Indian sweet is a rich, gluten-free candy made with just a few ingredients. We’ve lowered the sweetness from the typical Indian dish to accentuate the flavorful natural sugars in these carrots.

Carrots with Yogurt Sauce (Haydari)

This quick Turkish dish can be a delicious side, or piled into a pita with some hummus for a terrific vegetarian sandwich. A brief sauté in olive oil and spices adds to their flavor without subtracting much from their crunch.

Carrot, Coconut Milk and Red Curry Soup

This soup needs less than 30 minutes and has a sophisticated, complex flavor from prepared red curry paste and sweet chili sauce.

Carrot Salad with Honey-Walnut Dressing

There’s a classic American shredded carrot salad, but plenty of other cultures use shredded carrots as a crunchy, flavorful side dish. This version has extra crunch from walnuts, and a touch of sweetness from honey.

 

Shockingly great carrots

Get all of these versatile recipes in one place. Shockingly great carrots »

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