Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons smoked sweet paprika
• 1 tablespoon ground fennel
• 1 tablespoon ground coriander
• 2 garlic cloves, thinly sliced
• 4 thyme sprigs
• 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
• Salt and freshly ground pepper
• 4 tablespoons unsalted butter
• 2 tablespoons sherry vinegar
• 1 tablespoon water
• 2 tablespoons marcona almonds, plus chopped almonds for garnish
• 5 ounces baby arugula

Preparation

In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.

Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl. Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.

Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.

Food & Wine

Ingredients

Puree

• 1 pound cauliflower florets
• 3/4 cup heavy cream, warmed
• 8 ounce goat cheese

Beets

• 2 pounds beets
• 4 parts red wine vinegar
• 3 parts extra virgin olive oil

Carrots

• 1 pound carrots, shaved on a mandolin

Shallots

• 2 shallots, peeled and thinly sliced into rings
• 1/2 cup vegetable oil

Oil

• 2 parts canola oil
• 1 part cumin seeds

Preparation

Cauliflower: Simmer cauliflower in water with salt 10 minutes or until tender. Drain cauliflower and purée with the warm cream and goat cheese until smooth.

Beets: Preheat oven to 350F. Place beets in foil and roast 40 minutes or until tender. Cool, peel and cut into quarters. Combine vinegar and olive oil. Pour over beets. Marinate 2 hours.

Shallots: Slowly fry until golden brown, strain and salt

Cumin oil: Toast cumin seeds in a skillet until fragrant, about 8 minutes. Place in a blender with the oil, blend and strain. Toss with carrots.

To serve, arrange beets on top of cauliflower puree. Top with carrots and shallots.

Edible Nashville

Ingredients

• 2 Tbs. unsalted butter
• 1 turnip, peeled and cut into 1/4-inch cubes
• 1 carrot, peeled and cut into 1/4-inch cubes
• 1 head savoy cabbage, about 2 lb., quartered, cored and sliced crosswise into strips 1/4 inch wide
• 3/4 cup low-sodium chicken stock
• Coarse salt and freshly ground pepper, to taste
• 1 Tbs. chopped fresh flat-leaf parsley

Preparation

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes.

Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Williams Sonoma

Ingredients

• 2 1/2 c. water
• 2 1/2 c. chicken stock
• 2 c. farro
• 4 tbsp. olive oil
• 2 medium shallots
• 1 1/2 lb. turnips (3-4), peeled and cut into bite-sized pieces
• 1/2 lb. carrots, chopped (4 medium)
• 2 cloves garlic, thinly sliced
• 1/2 c. white wine
• 1/2-1 c. chicken stock
• 1 c. parmesan cheese, grated
• 3 tbsp. chopped parsley
• salt
• pepper

Preparation

Cook the farro according to package directions, cooking 1 minute short of the time used on the package, using half water and half chicken stock (5 cups liquid to 2 cups farro). Drain. The grain should have a slightly chewy texture. In a large frying pan, heat 3 tbsp. olive oil. Add shallots and cook until caramelized and still slightly firm, about 6-8 minutes. Add turnips, carrots, and garlic and cook for about 1 minute, just until fragrant. Stir in the farro and the white wine, scraping up the browned bits. Add enough stock to barely cover the veggies and farro and cook over medium until reduced by half and the turnips are tender. Remove from heat and stir in cheese, parsley, salt and pepper. Drizzle with olive oil and serve.

Penzey’s Spices

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 1 pound carrots, peeled, chopped
• 1 medium onion, chopped
• Kosher salt, freshly ground pepper
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can unsweetened coconut milk
• 2 tablespoons Thai-style chili sauce, plus more for serving
• Fresh cilantro leaves (for serving)

Preparation

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 tablespoons chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

Bon Appetit, November 2013

Ingredients

• 2 lbs baby carrots, packaged and peeled
• 32 oz low sodium chicken or vegetable broth
• 6 roasted mild Hatch chiles, seeded and chopped
• 1 roasted hot Hatch chile, seeded and chopped
• 1 sweet onion, diced
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger root
• 2 1/2 cups whole milk Greek yogurt
• 1/4 cup half and half
• Basil leaves for garnish

Preparation

Place carrots in microwave-safe bowl and steam for 10 minutes, or until fully cooked. Cool in refrigerator. This may be done a few days in advance.

Sauté onions in olive oil until translucent. Puree onions and carrots in several batches in a blender with cream, yogurt, and broth until the mixture is velvety. Chiles may be puréed with carrots or chopped and added as garnish or a combination of both. Add fresh ginger and stir. Cool soup in refrigerator until ready to serve. Garnish with a dollop of Greek yogurt, basil leaf, and chopped Hatch chiles.

Central Market

Ingredients

• 1 cup extra-virgin olive oil
• 4 large cloves garlic, peeled, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 8 medium carrots (about 1 1/4 pounds), peeled
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, rinsed, dried
• 6 ounces Bucheron or similar goat cheese, sliced 1/2-inch thick

Preparation

Heat oil in a large cast-iron skillet over medium-high heat until hot. Add garlic; cook, stirring, until just crisp and barely golden, about 20 seconds. Immediately remove with a slotted spoon to a paper towel-lined plate. Let the oil cool; pour into a bowl. Wipe out skillet.

Put vinegar in small bowl; whisk in 5 tablespoons of the cooled garlic oil. Season with 1/4 teaspoon of the salt and pepper to taste. (JP: Save remaining garlic oil to use at a later time).

Cut carrots crosswise in half; cut the halves into thick, rough sticks. Toss in a bowl with 3 tablespoons of the garlic oil, thyme, remaining 1/4 teaspoon of the salt and pepper to taste.

Heat the same skillet over high heat. Add carrots in a single layer, working in batches if necessary. Cook until lightly charred (almost burnt) on one side, 3-5 minutes. Turn; cook other side, adjusting the heat as necessary, until lightly charred and tender within, 2-3 minutes. Transfer to a tray. Wipe out the skillet; set aside.

Toss parsley, arugula and half of the vinaigrette on large serving platter. Arrange carrots on top.

Reheat skillet to very high heat; coat with 1-2 tablespoons of the remaining oil. Immediately add goat cheese slices (be careful — oil may spatter). As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula; invert onto the carrots. Sprinkle the garlic chips over the salad; drizzle with vinaigrette to taste.

Jean Marie Brownson, Chicago Tribune