Recipe Page: Bunch Carrot

Honey Glazed Carrots

Duration: 35 minutes

Delicious carrots with a tasty honey glaze.

Utensils

  • Skillet or saucepan

Ingredients

  • 1 lb (450g) carrots, peeled and sliced into coins
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. In a large skillet or saucepan, melt the butter over medium heat.
  2. Add the sliced carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften.
  3. Stir in the honey and lemon juice, coating the carrots evenly.
  4. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the carrots are tender.
  5. Season with salt and black pepper to taste.
  6. Transfer the honey glazed carrots to a serving dish and garnish with chopped fresh parsley if desired. Serve hot as a side dish.

Carrot and Chickpea Salad with Lemon Tahini Dressing

Duration: 10 minutes

A delicious salad with a tasty dressing.

Utensils

  • Large bowl
  • Small bowl
  • Whisk

Ingredients

  • 2 cups shredded carrots
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine shredded carrots, chickpeas, chopped fresh parsley, and chopped fresh cilantro.
  2. In a small bowl, whisk together tahini, fresh lemon juice, olive oil, minced garlic, salt, and black pepper to make the dressing.
  3. Pour the dressing over the salad ingredients in the large bowl.
  4. Toss the salad until well coated with the dressing.
  5. Serve the carrot and chickpea salad immediately, or refrigerate for later.

Curried Carrot Soup

Duration: 45 minutes

Unique and especially delicious.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 lb (450g) carrots, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened.
  2. Stir in curry powder and cook for another minute until fragrant.
  3. Add chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the carrots are tender.
  4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  5. Stir in coconut milk and simmer for an additional 5 minutes.
  6. Season with salt and black pepper to taste.
  7. Ladle the curried carrot soup into bowls and garnish with fresh cilantro if desired. Serve hot.