TEN MILE FARM                   
carrot recipes

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  1. BulletCurried Carrot Fritters

  2. BulletCarrot Cumin Soup with Toasted Pecans

  3. BulletLemon Carrots

  4. BulletCarrot Muffins

  5. BulletSpicy Carrots

  6. BulletSpiced Carrot Soup with Ginger and Lemon Grass

  7. BulletGrated Carrot and Medjool Date Salad with Gorgonzola Dressing

  8. BulletCarrot-Cucumber Acar with Fried Garlic

  9. BulletBraised Carrots

  10. BulletRoasted Carrot Soup

  11. BulletMaple Pan-Roasted Baby Carrots

  12. BulletJewel Roasted Vegetables

  13. BulletArugula, Carrot & Celery Root Salad with Almonds

  14. BulletBaby Carrots Pickled in Champagne & Sherry Vinegars

  15. BulletAromatic Parsnips and Carrots

Curried Carrot Fritters

1/2 cup flour

1/4 tsp salt

1 egg, slightly beaten

1 Tbsp vegetable oil

1/2 cup flat beer

1 tsp curry powder

1 egg white

1/2 lb carrots, peeled and coarsely grated

Combine flour, salt, egg, oil and beer to make a smooth batter. Cover with plastic wrap for several hours at room temp, the longer the better (it can also be refrigerated overnight). Stir in curry powder.

Beat egg white until stiff and fold it into the batter. Gently fold in carrots. Drop large spoonfuls of mixture into 375° f vegetable oil, and cook about one minutes on each side. The oil doesn't need to be more than 1" deep for this. Remove fritters with a slotted spoon, and drain on paper towels. Serve hot.

Carrot Cumin Soup with Toasted Pecans

For soup ----

1 med onion, chopped (ab. 3/4 cup)

2 Tbsp unsalted butter

2 to 3 lg carrots, sliced thin (ab 1 3/4 cups)

1/2 tsp ground cumin

1/2 tsp salt or to taste

2 cup water

For pecans ----

2 Tbsp pecans, chopped coarse

1 tsp unsalted butter

Preheat oven to 350° f.

Make soup: In a saucepan cook onion in butter over moderate heat, stirring, until softened. Add carrots, cumin and salt and cook, stirring, 1 minute. Add water and simmer mixture, covered, 25 minutes or until carrots are very tender.

Prepare pecans while carrot soup is simmering: On a baking sheet toast pecans in middle of oven 8 minutes, or until fragrant and 1 shade darker. Toss pecans with butter and salt to taste.

Lemon Carrots

1 lb carrots, peeled, thinly sliced

1/4 cup cilantro or parsley, chopped

1 Tbsp lemon juice

1/2 tsp lemon zest, grated

1 Tbsp unsalted butter

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7-8 min or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients and pepper to taste.

Carrot Muffins

1/2 cup vegetable oil

2 eggs

1 cup sugar

3 carrots, grated

1 1/3 cup flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

3/4 tsp nutmeg or allspice

1/4 tsp ginger

1 cup raisins

Beat oil, eggs and sugar until blended. Stir in finely grated carrots. In another bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and ginger. Soak the raisins in hot water for about 10 minutes to hydrate and soften them, then drain and add them to the grated carrots. Pour liquids and carrot/raisins into dry ingredients. Stir only to moisten the batter. Scoop into muffin tins. Bake in a 350° f oven for 15 to 20 minutes.

Spicy Carrots

4 or 5 lg carrots, chopped

1 1/2 cup seasoned rice vinegar

1/2 cup olive oil

2 or 3 cloves garlic, sliced

1/8 cup parsley

1 Tbsp sugar

1/4 cup cilantro, chopped

1/2 cup onion, sliced to 1/2"

1/4 cup jalapeños, sliced lengthwise, with juice

Bring all ingredients to a boil except carrots. Pour mixture over carrots and let sit at least 2 hrs.

These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

Spiced Carrot Soup with Ginger and Lemon Grass

by: Wolfgang Puck

5 cup carrots, peeled, chopped

1 cup leek, white part only, chopped or 1 cup onion

1 cup celery, chopped

2 oz fresh ginger

1 stalk lemon grass

1 Tbsp honey

1 tsp curry powder

1 pn cinnamon

2 cloves garlic

2 Tbsp vegetable oil

6 cup chicken stock or water

Juice of 1/2 lemon

Salt and pepper to taste

1/2 cup creme fraiche

1 Tbsp parsley, finely chopped

Salt and pepper to taste

In a medium pot, heat 2 Tbsp oil sauté leek, carrots and celery until translucent. Add garlic, curry powder, cinnamon and ginger and sauté for a few more minutes. Add stock or water bring to a boil, add honey, lemon grass, salt, and pepper and simmer until vegetables are tender. Remove from heat and transfer soup to blender,  puree until smooth, straining through a large sieve if necessary. Add lemon juice and adjust seasoning with salt and pepper. Place soup in refrigerator and cover.

Mix creme fraiche with parsley, salt and pepper.

Pour soup into individual bowls and add a dollop of creme fraiche mixture in center.

Note: cold soups must be served very cold and hot soup should be served very hot this soup can be served either way.

Grated Carrot and Medjool Date Salad with Gorgonzola Dressing

3 or 4 carrots, about ½ pound in all

4 dried Medjool dates, pitted

3 tbs firmly packed crumbled Gorgonzola, Maytag or other blue cheese

¼ cup olive oil

2 tbs Champagne vinegar or white wine vinegar

½ tsp cracked black pepper

dandelion, arugula, or young lettuce leaves for garnish

1. Using a vegetable peeler or paring knife, peel the carrots. Grate them on the large holes of a hand- held grater to make 1 cup. Set aside. Chop the dates into pieces about the size of corn kernels and set them aside as well.

2. In a bowl, combine the cheese, olive oil, vinegar, and pepper, mashing and whisking the cheese to make a thick dressing. Add the carrots and the dates to the dressing and turn them until they are well coated.

3. Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula, or lettuce. Serve at once.

Carrot-Cucumber Acar with Fried Garlic

from cookbook, Salsas, Sambals, Chutneys & Chowchows, by Chris Schlesinger and John Willoughby.

Acar, they explain, is the name for various Indonesian mixtures of vegetables, vinegar and spices, which serve as condiments, pickles or salads. In this recipe, take care not to let the garlic burn or it will turn bitter.

¼ cup virgin olive oil

10 cloves garlic, thinly sliced

1 T minced fresh ginger

1 tsp each ground coriander, ground cumin, ground white pepper, ground nutmeg, and curry powder

1 cup white vinegar

½ cup brown sugar

1 cup small-diced carrots

2 smallish unpeeled cucumbers, cut in half lengthwise, then in thin disks

1 red bell pepper, very thinly sliced

salt to taste

¼ cup chopped fresh cilantro

Sauté the garlic in olive oil over medium heat, stirring frequently for 6 to 7 minutes, until garlic turns light brown

Add the ginger and spices and cook for 2 more minutes, stirring to prevent burning

Add vinegar and sugar and cook 3 more minutes, stirring occasionally

Add the carrots, cucumber, and bell pepper slices, remove from the heat, and stir well

Season with salt to taste, then add the cilantro

Allow to come to room temperature, then refrigerate

This acar will keep, covered and refrigerated, 4 to 5 days

Braised Carrots

1½ pounds carrots

¼ tsp sugar

4 tbs butter

3 tbs freshly grated parmesan cheese


1. Peel the carrots (or not, to maintain color), wash them in cold water, and slice them into 3/8 inch disks. The thin tapered ends can be cut thicker. Choose a saute pan that can contain the carrot rounds spread in a single snug layer, without overlapping. Put in the carrots and butter, and enough water to come ¼ inch up the sides. If you do not have a single pan large enough, use two smaller ones, dividing the carrots and butter equally between them. Turn on the heat to medium. Do not cover the pan.

2. Cook until the water has evaporated, then add salt and the ¼ teaspoon of sugar. Continue cooking, adding from 2 to 3 tablespoons water as needed. Your objective is to end up with well-browned, wrinkled carrot disks, concentrated in flavor and texture. It will take between 1 and 1½ hours, during which time you much watch them, even while you do other things in the kitchen. Stop adding water when they begin to reach the wrinkled, browned stage, because there must be no liquid left at the end.  In 30 minutes or a little more, the carrots will become so reduced in bulk that, if you have been using two pans, you will be able to combine them in a single pan.

3. When done – they should be very tender – add the grated Parmesan, turn the carrots over completely once or twice, transfer them to a warm platter, and serve at once.

Roasted Carrot Soup

1 lb. carrots, peeled and cut into 3-inch lengths

1 Tbs. olive oil

1 Tbs. unsalted butter

1/2 medium onion, cut into medium dice (to yield about 3/4 cup)

1 large rib celery, cut into medium dice (to yield about 1/2  cup)

1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)

2 cups homemade or low-salt chicken broth

1 tsp. kosher salt

1/8 tsp. ground white pepper

Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Put the carrots in a medium baking dish (11x7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places, about 1 hour. Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool somewhat (or completely). Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

Maple Pan-Roasted Baby Carrots

1 Tbs. extra-virgin olive oil

1 lb. carrots with their tops on, preferably baby carrots, peeled and stems trimmed to about 1/2 inch

1 Tbs. pure maple syrup

1/2 tsp. kosher or sea salt; more as needed

1/4 tsp. freshly ground black pepper; more as needed

Tip: To cut a large carrot into 6 baby-carrot-size pieces, slice the carrot in half crosswise; then halve the narrower bottom end and quarter the wider stem end.

Position a rack in the middle of the oven and heat the oven to 400°F.

In a large (12-inch) ovenproof skillet or sauté pan, heat the oil over high heat (the oil shouldn’t smoke but should crackle when you add the carrots). Add the carrots and cook, stirring frequently, until they blister and turn golden brown in spots, 1 to 2 minutes. Add the maple syrup, salt, and pepper and toss well to coat the carrots. Remove from the heat. Spread the carrots evenly in the skillet and transfer it to the hot oven. Roast until the carrots are tender, browned in spots, and just a little shriveled, 12 to 15 minutes. Season to taste with salt and pepper before serving.

Jewel Roasted Vegetables

4 medium beets

1-1/2 pounds carrots

1-1/2 pounds Brussels sprouts

8 large cloves garlic, left unpeeled

3 tablespoons olive oil

1 tablespoon chopped fresh thyme

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

preheat the oven to 375°F.

Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes. While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper.

After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice. Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

Arugula, Carrot & Celery Root Salad with Almonds

2 Tbs. apple cider vinegar

2 Tbs. honey

1 tsp. Dijon mustard

6 Tbs. extra-virgin olive oil

Kosher salt and freshly ground black pepper

6 medium carrots (1 lb.)

1 medium celery root (3/4 to 1 lb.)

6 lightly packed cups baby arugula (about 6 oz.)

3/4 cup sliced almonds, toasted

1/3 cup chopped fresh cilantro

serves 10

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

make ahead tips:

You can make the dressing and prep the almonds and arugula up to a day ahead. Grate the carrots and chop the cilantro an hour or two ahead, but grate the celery root shortly before serving, as it may oxidize and turn brown if done earlier.

Baby Carrots Pickled in Champagne & Sherry Vinegars

Serve these zesty little pickles as a starter or cocktail nibble or add them to an antipasto platter. Do not use bagged "baby cut" carrots.

Kosher salt

3/4 lb. baby carrots with their tops on (18 to 20 carrots, about 6 inches long and 1/2 inch thick at the wide end)

2 Tbs. whole coriander seeds

1 cup dry white wine

1-1/4 cups honey

1 cup Champagne vinegar

1/2 cup sherry vinegar

Bring a medium saucepan of salted water to a boil over high heat. Fill a large bowl with ice water. Meanwhile, peel the baby carrots(only if you must, the darker carrots are orange on the inside, so you might consider that) and remove all but about 1/2 inch of the green stems. Boil the carrots until barely tender, about 5 minutes. Immediately drain the carrots and then immerse them in the bowl of ice water. In a small saucepan, toast the coriander seeds over medium heat just until they become fragrant and lightly browned, 3 to 5 minutes. Add the white wine and boil until reduced to about 1/4 cup, 6 to 10 minutes. In a medium saucepan, heat the honey over medium-high heat until it bubbles, about 3 minutes. Add the Champagne and sherry vinegars, and then the coriander and wine mixture; simmer for 5 minutes— watch carefully and reduce the heat as necessary to prevent a boil-over. Arrange the carrots upright in a clean 1-qt. canning jar or other nonreactive container, and pour the honey mixture over the carrots. Let cool to room temperature. Cover and refrigerate for at least 4 hours but preferably 24 hours before serving the pickles. They will keep, refrigerated, for 2 to 3 weeks.

Aromatic Parsnips and Carrots

1-1/2 pounds small parsnips, peeled and halved lengthwise

1-1/2 pounds small carrots, peeled and halved lengthwise

3 tablespoons olive oil

3/4 teaspoons fennel seeds, crushed

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

4 cloves garlic, thinly sliced

2 tablespoons chopped fresh cilantro

1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon olive oil

Cut any long parsnips and carrots in half crosswise. In a very large skillet, cook parsnips, covered, in a small amount of boiling salted water for 2 minutes. Add carrots, return to boiling. Cook for 4 minutes more. Drain, set aside. Carefully wipe skillet dry. Heat the 3 tablespoons oil in the same skillet over medium heat. Add fennel seeds, coriander, and cinnamon. Cook about 1 minute or until fragrant, stirring occasionally. Add lemon juice, lemon peel, salt, pepper, garlic and olive oil, cook till tender. Add cilantro, stir and serve.

We like to grow carrots in different colors.  Usually, the darker colored carrots still have an orange core.  Peeling them sometimes removes the beautiful color.  Keep this in mind when preparing certain recipes.