Carrots

Discussion in 'Five Star Kitchen' started by sister herb, May 10, 2014.

  1. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    [​IMG]

    The wild ancestors of the carrot are likely to have come from Iran and Afghanistan, which remain the centre of diversity of Daucus carota, the wild carrot. Selective breeding over the centuries of a naturally occurring subspecies of the wild carrot, Daucus carota subsp. sativus, to reduce bitterness, increase sweetness and minimise the woody core, has produced the familiar garden vegetable.

    In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Carrot seeds have been found in Switzerland and Southern Germany dating to 2000–3000 BC. Some relatives of the carrot are still grown for their leaves and seeds, such as parsley, fennel, dill and cumin. The first mention of the root in classical sources is in the 1st century. The modern carrot originated in Afghanistan about 1100 years ago. It was purple in the 10th century in such locations as The Middle East, India and Europe. It appears to have been introduced to Europe via Spain by the Moors in the 8th century. The 12th-century Arab Andalusian agriculturist, Ibn al-'Awwam, describes both red and yellow carrots; Simeon Seth also mentions both colours in the 11th century. Cultivated carrots appeared in China in the 14th century, and in Japan in the 18th century. Orange-coloured carrots appeared in the Netherlands, where the flag included orange, in the 17th century. These, the modern carrots, were intended by the antiquary John Aubrey (1626–1697) when he noted in his memoranda "Carrots were first sown at Beckington in Somersetshire Some very old Man there [in 1668] did remember their first bringing hither." European settlers introduced the carrot to Colonial America in the 17th century.

    Purple carrots, still orange on the inside, were sold in British stores starting in 2002.

    Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fibre, 1% ash, and 0.2% fat. The fibre comprises mostly cellulose, with smaller proportions of hemicellulose and lignin. Carrots contain almost no starch. Free sugars in carrot include sucrose, glucose, xylose and fructose. Nitrite and nitrate contents are about 40 and 0.41 milligrams per 100 grams (fresh), respectively. Most of the taste of the vegetable is due to glutamic acid and other free amino acids. Other acids present in trace amounts include succinic acid, α-ketoglutaric acid, lactic acid and glycolic acid; the major phenolic acid is caffeic acid.

    The carrot gets its characteristic and bright orange colour from β-carotene, and lesser amounts of α-carotene and γ-carotene. α and β-carotenes are partly metabolised into vitamin A in humans. β-carotene is the predominant carotenoid, although there are lesser amounts of α-carotene and γ-carotene. There are typically between 6000 and 54,000 micrograms of carotenoids per 100 grams of carrot root. Carrot extracts are used by poultry producers to improve animal skin and alter the colour of egg yolk. Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange.

    Carrots are also rich in antioxidants and minerals. Ethnomedically, the roots are used as an emmenagogue (to increase blood flow in the pelvic area and uterus), a carminative (to reduce flatulence), to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

    Lack of vitamin A can cause poor vision, including night vision, and this can be remedied by adding vitamin A to the diet.An urban legend states that eating large quantities of carrots will allow one to see in the dark. This myth developed from stories about British gunners in World War II, who were able to shoot down German planes at night. The rumour arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption in an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments It reinforced existing German beliefs, and helped to encourage Britons who were trying to improve their night vision during the blackout to grow and eat the vegetable, which was not rationed like most other foodstuffs.

    What to do with carrots then? Well, almost everything from salads to creamy soups, cakes, pies, candies, juices...

    Let´s look a little with -> [​IMG]
  2. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Gajar ka Halwa (Indian-style Carrot Pudding)

    [​IMG]

    Ingredients
    :
    10 Large Carrots, finely grated
    1 cup Evaporated Milk
    1/2 cup Milk
    2 tablespoons Ghee (clarified butter)
    12-15 Cashew nuts, halved length-wise (you can also use other nuts like almonds, pistachios)
    12 Raisins
    2 tablespoons Sugar (add more or less, as desired)
    4 Cardamom Pods, peeled and seeds powdered
    Directions:
    In a pressure cooker, heat 1 tablespoon Ghee.
    Add the grated carrots and saute for a minute.
    Add the milk, mix and cook under pressure till carrots are done. In an Indian-style pressure cooker, you need to cook for 1 whistle, about 5 minutes.
    Turn off flame and let the steam release on its own.
    Meanwhile, heat the remaining ghee in a small pan and fry the cashew nuts and raisins until golden. Set aside.
    Once the pressure cooker is ready to be opened, turn on flame again and keep it on low.
    Add the evaporated milk, mix and cook for another 5-7 minutes till most of the evaporated milk is absorbed. Stir a few times in between.
    Add sugar and cardamom powder and cook for a couple of minutes more
    Finally, add the roasted cashew nuts and raisins along with the ghee it was roasted in. Mix well.
    Serve hot or cold.

    Source: http://spiceinthecity.wordpress.com/category/desserts/page/3/
    Last edited: May 11, 2014
  3. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Truffles

    [​IMG]

    Yield:
    Approximately 2 dozen truffles

    Ingredients:

    * 1/2 pound carrots, peeled and grated
    * 1 cup sugar
    * zest of 1 lemon
    * 1 teaspoon vanilla extract
    * 2-1/2 cups dried, unsweetened coconut, divided

    Directions:


    Combine the carrots and sugar in a medium saucepan over medium heat and cook, stirring frequently, for about 20 minutes.

    Remove from heat and let cool slightly. Mix in the lemon zest, vanilla extract, and 2 cups of the coconut. Refrigerate for at least 30 minutes. Shape the mixture into small balls and roll in the remaining coconut.

    Source: http://www.girlcooksworld.com/2011/09/carrot-truffles.html
  4. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Cake Jam Recipe

    [​IMG]

    [​IMG]
    Ingredients

    1 can (20 ounces) unsweetened crushed pineapple, undrained
    1-1/2 cups shredded carrots
    1-1/2 cups chopped peeled ripe pears
    3 tablespoons lemon juice
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg
    1 package (1-3/4 ounces) powdered fruit pectin
    6-1/2 cups sugar

    [​IMG]

    Directions

    Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

    In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan. Remove from the sauce pan from the heat, and stir in pectin.

    Bring mixture to a full rolling boil, stirring constantly. Slowly stir in the sugar and return to a full rolling for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

    Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids.

    Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches.

    Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}.

    Source: http://www.onehundreddollarsamonth.com/canning-101-carrot-cake-jam-recipe/
  5. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot jam

    [​IMG]

    Delicious on hot toast or crumpets. Makes about three 450g jars.

    1kg carrots, peeled and grated
    Finely grated rind and strained juice of 2 lemons
    Finely grated rind and strained juice of 1 orange
    900g granulated sugar
    2-3 cinnamon sticks
    6 cloves
    1 tsp grated nutmeg


    Put the carrots, juices, zest and sugar into a preserving pan, and stir. Tie the cinnamon and cloves into a small circle of muslin, tie with kitchen string and place in the middle of the carrots. Leave overnight to macerate.

    Pour over about 900ml water, add the nutmeg, warm and stir until any sugar crystals have dissolved. Bring to the boil. Boil until it reaches its setting point, about 30-40 minutes; test to see if it's ready using a chilled saucer (see above). Carefully fish out the spice bag. Cool for 10 minutes, then pour into warm, sterilised jars and cover with lids or waxed paper discs and cellophane covers while still hot. Store in a cool, dry place and use within one year.

    Source: http://www.theguardian.com/lifeands...table-jam-recipes-hugh-fearnley-whittingstall
  6. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Chutney/Carrot Sauce

    [​IMG]

    Preparation time
    : 5 minutes
    Cooking time: 3-4 minutes
    Servings: 8

    Ingredients:

    • 1 kg carrots (grated)
    • 1/2 cup coconut (scraped and grated)
    • 5 green chillies
    • 2-3 cloves garlic
    • 1 inch ginger
    • 1/2 tsp roasted peanuts
    • 2 tsp lemon juice
    • 1 tsp mustard seeds (to temper)
    • 1 tsp oil (to temper)
    • Few curry leaves (broken in bits) (to temper)
    • 1 big cup of chopped coriander leaves
    • Salt to taste
    • Ground pepper to taste

    1. Combine all the ingredients in a big grinding jar except the ingredients to temper.
    2. Add little bit of water and grind for few minutes until smooth.
    3. You may add some more water to get the thick consistency of chutney.
    4. Heat the oil in a saucepan and add mustard seeds and curry leaves.
    5. Allow the seeds to splutter and stir continue on low flame.
    6. Pour the chutney into a serving bowl and temper with mustard seeds and curry leaves.
    7. Carrot Coconut chutney or carrot sauce is ready to serve.

    Source: http://www.tasty-indian-recipes.com/chutney-recipes/carrot-chutney-recipe/
  7. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Snack Cake

    [​IMG]

    Ingredients

    1/4 cup margarine, softened
    1/2 cup sugar
    1 egg
    1/4 cup skim milk
    1/2 teaspoon vanilla
    1/2 cup finely shredded carrots
    1 cup all-purpose flour
    1 1/4 teaspoons baking powder
    1/4 teaspoon ground cinnamon
    1/8 teaspoon salt
    dash of ground nutmeg
    Nonstick spray coating
    2 teaspoons sifted powdered sugar

    In a medium mixing bowl beat margarine and sugar until blended. Beat in egg, milk, and vanilla. Stir in carrot.

    In another bowl combine flour, baking powder, cinnamon, salt, and nutmeg. Add to carrot mixture and stir until blended.

    Spray an 8x8x2-inch baking pan with nonstick spray coating. Pour batter evenly into pan.

    Bake in a 350 degrees F oven for 20 to 25 minutes or until a toothpick inserted near the center of the cake comes out clean.

    Cool on wire rack. (If desired, remove from pan after cooling 10 minutes. Then, cool completely.

    Place a paper doily on top of the cake. Lightly sift the powdered sugar evenly over the doily. Then, carefully remove the doily.

    Makes 9 servings.

    Nutrition information
    Per Serving: cal. (kcal) 156, Fat, total (g) 6, chol. (mg) 31, carb. (g) 23, pro. (g) 2, sodium (mg) 145

    Source: http://www.recipe.com/carrot-snack-cake/
  8. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Snack Sticks

    [​IMG]

    Makes about 30

    Ingredients
    • 1 cup all purpose flour
    • 2 tablespoons parmesan cheese, grated
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup carrot, finely shredded and thin
    • 2 tablespoons canola or vegetable oil
    Preparation
    1. Preheat oven to 400 degrees F/200 C.
    2. Combine the first four ingredients and stir to combine.
    3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
    4. Add the oil and work with your hands to bring the dough together.
    5. (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra tsp of oil to the dough and work it with your hands forming a ball until it comes together.)
    6. Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.
    7. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
    8. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
    9. Cool and serve.
    10. Recipe can easily be doubled
    11. To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7-8, adding an additional 2-3 minutes baking time.

    Source: http://weelicious.com/2010/06/03/carrot-snack-sticks/
  9. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Carrot Cookies

    [​IMG]

    Ingredients

    300 gr. boiled carrots
    1 egg
    150 gr all purpose flour
    100 gr butter, melted
    100 gr sugar
    2 tsp baking powder
    zest and juice of half orange (or lemon)
    80 gr nuts (optional)
    a pinch of salt

    Preheat the oven to 350 F degrees (180 C) and prepare a baking pan with parchment paper.

    Boil the carrots and smash them while still warm. Set aside and let them cool.

    Sift together the flour, the baking powder and the salt and set aside.

    In a medium bowl, mix together the butter and the sugar until you obtaing a cream. Next, incorporate the egg. Slowly incorporate the mix of flour, baking powder and salt. Finally, add the orange zest, the juice, the carrots and the nuts.

    Spoon the batter onto the baking pan. Bake for 15-18 minutes.

    Yields about 20 super soft, moist, yummy cookies....do you want one?

    Source: http://caffeiiina.blogspot.fi/2010/06/carrot-cookies-from-my-moms-recipes.html
  10. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Coconut Carrot Ice Pops

    [​IMG]

    1 can(s) (14-ounce) unsweetened coconut milk
    1 can(s) carrot juice
    1/2 cup(s) (from 1 small carrot) freshly grated carrot
    1/2 cup(s) sugar
    1 tablespoon(s) grated fresh peeled ginger
    1 tablespoon(s) fresh lime juice

    Directions
    1. Combine ingredients in blender; purée until smooth.
    2. Pour mixture into ice pop molds.
    3. Freeze until solid, at least 8 hours.
    Source: http://www.goodhousekeeping.com/recipefinder/coconut-carrot-ice-pops-recipe-ghk0514
  11. sister herb
    Sweettooth
    Offline

    sister herb Official TTI Chef

    Joined:
    Nov 7, 2006
    Messages:
    7,225
    Likes Received:
    625
    Trophy Points:
    123
    Gender:
    Female
    Ratings Received:
    +1,353 / 30
    Golden Carrot Buns

    [​IMG]

    4 cups sliced carrots
    2 eggs, beaten
    1 cup warm water (110 to 115 F/43 C), divided
    2 packages (1/4 ounce each) active dry yeast
    3/4 cup vegetable oil
    1/2 cup sugar
    1 tablespoon molasses
    2 teaspoons salt
    8-1/2 to 9 cups all-purpose flour

    1. Place carrots in a saucepan and cover with water; cook until tender. Drain and cool slightly. Place in a blender or food processor. Add eggs and 1/2 cup water; puree until smooth.
    2. In a large bowl, dissolve yeast in remaining water. Add carrot mixture. Stir in oil, sugar, molasses, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
    3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    4. Punch dough down. Turn onto a lightly floured surface. Shape into 48 balls. Place 2-in. apart on greased baking sheets. Cover and let rise until almost doubled, about 1 hour.
    5. Bake at 350 F/175 C for 18-20 minutes or until browned. Remove from pans to wire racks to cool.
    6. Yield: 4 dozen.

    Source: http://www.tasteofhome.com/recipes/golden-carrot-buns

Share This Page