Every now and then I get a frantic phone call (usually just about an
hour before Shabbat starts) from a friend or
family member who has decided, at the last moment, that they need another
side dish. After the obligatory "Hi, hello, how are you," they launch into
the "I just realized that I really think that I need to have something
else to add to the menu but I don't have time to run to the store and
there's nothing in the cabinets or fridge. Can you help?" Short of e-mailing
them something from my freezer my help is usually limited to calming them
down, making them go to the fridge and looking for carrots.
I've found, when in a culinary pinch, the carrot can be your best friend.
They're available year around, they're cheap, and they can usually be
found in the bottom of your vegetable drawer. Beta-Carotene notwithstanding the carrot is incredibly versatile. Depending on your particular
mood (and menu) the carrot lends itself to being served either sweet or
savory and can be cooked, steamed, blanched, baked, stir fried or even
eaten raw. The are great no matter which way you prepare them and
scientists estimate that carrots are the major single source of Vitamin A
in the U.S. diet and are an important source of dietary fiber. They have
only about 24 calories per 2 ounce serving, which, if we were smart, would
make them our low-calorie, snack food of choice.
The following recipes are all EASY and can be thrown together in less than
15 minutes and, for the most part, you'll find that, even you aren't
working on a deadline, you should have everything you need for the recipe
right in your pantry.
EZ CARROT SOUFFLÉ (pareve or dairy)
2 lb. carrots, peeled and cut into chunks
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
1 cup light cream or non dairy creamer
Cook carrots in water until soft. Place them in a food processor and
add the remaining ingredients and process until smooth. Pour into a
greased 9X13 baking pan. Cook at 400 degrees for about 30 minutes. Serves
6 to 8.
SEVENTH HEAVEN CARROT SOUFFLÉ (pareve)
1/2 cup graham cracker crumbs
3 cups cooked carrots (drain and reserve 1/4 cup juice)
1/2 cup (scant) brown sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 lb. margarine or 6 tablespoon oil
Melt the margarine or pour the oil in the casserole (1 1/2 quart). Put
all the ingredients in a blender or food processor. Pulse until the
mixture is smooth. Pour the mixture into the prepared dish and bake at 350
degrees for 45 minutes or more. This can be doubled or tripled. Serves 6
CARNIVAL CARROT SALAD (pareve)
1. Remove and discard all side leaves and branches.
2. Holding celery stalk firmly under a heavy stream of water, brush
down both the inside and outside of the celery stalk with your finger
or a vegetable brush.
3. If a worm is spotted in the celery stalk, slit open celery stalk,
remove worm and wash thoroughly.
4 large carrots, grated
1/3 cup currents
1/2 cup chopped celery
3 to 4 Tablespoon mayonnaise
1/3 cup pineapple juice
3 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix all ingredients together in a large bowl, cover and chill for at
least 1 hour. Serve on individual plates on salad greens. Serves 4. This
can be doubled or tripled.
CARROT-RAISIN SALAD (pareve)
3/4 to a pound of carrots, shredded
1/4 cup plus 2 tablespoon raisins
1/2 cup apple, chopped
1 cup crushed pineapple, drained
1/2 cup water chestnuts, chopped
1/2 cup mayonnaise
1 Tablespoon sugar
1/8 teaspoon lemon juice
Combine carrots, raisins, chopped apple, water chestnuts and crushed
pineapple in a large bowl and mix well. In a smaller bowl combine the
mayonnaise, sugar, and lemon juice, stir well. Add the mayonnaise mixture
to the carrot mixture. Toss gently, cover and refrigerate for at least 1
hour. Just before serving top with rice noodles. Serves 6.
GLAZED CARROTS AND PINEAPPLE (pareve or dairy)
2 pound package of mini carrots, lightly steamed, (save 1/2 cup water)
1/2 cup of carrot water
3/4 cup of pineapple chunks, drained (save juice)
1/2 cup of pineapple juice
1 Tablespoon of cornstarch
1/4 teaspoon salt
2 Tablespoon butter or margarine
In a saucepan combine the carrot water and pineapple juice together.
Gradually add the cornstarch and salt into pan and whisk the mixture
together. Cook over low heat, stirring occasionally until thick. Remove
from heat and add the butter or margarine and stir, blending until the
butter or margarine are melted. Add carrots and pineapple. Reheat the
carrots to the slowly, stirring gently until the sauce is hot and carrots
are hot. Serves 8.
CARROT CASSEROLE (dairy)
2 lbs. carrots, sliced
1 cup onion, chopped
1 cup cheddar cheese, grated
1 cup mayonnaise
1/2 cup sugar
1/4 teaspoon salt
Dash of pepper
1 cup pareve cracker crumbs
Cook sliced carrots an onion together in small amount of water, drain.
Mix carrots and onion, cheese, mayonnaise, sugar, salt, and pepper
together. Pour into buttered
9x13x2-inch baking dish. Top with cracker crumbs. Bake at 350 degrees for
20 to 25 minutes or until hot and cheese is melted. 8 to 10 servings.
NOTE: I have used frozen sliced carrots and it turned out just fine.
CHILLED CURRIED PINTO BEAN AND GINGER CARROT SOUP (meat)
1. A vertical cut should be
made from the top of the scallion’s green shoot to the bottom of the
bulb. Examine three scallions from each bunch, paying careful
attention to the area between the branches that protrude from the
2. If no insects are found, wash thoroughly under a heavy stream of
water or power hose and use.
3. If insects are found in a scallion, it must be discarded.
1 tablespoon oil
1 medium onion -- finely chopped
1 pound carrots -- quartered lengthwise-- cut into 1/4" pieces
2 tablespoons fresh ginger -- minced
1 teaspoon curry powder
15 ounces canned pinto beans -- rinsed and drained
3 cups chicken broth (you can use the vegetable broth or pareve
1 cup pareve sour cream
2 tablespoons chopped cilantro
2 scallion -- finely sliced white and green parts
Heat the oil in a large saucepan over moderate heat. Add the onion,
carrots, and 2 heaped tablespoons minced fresh ginger and cook, covered,
stirring occasionally, until the onion has softened, about 3 minutes. Add
the curry powder and cook the mixture, stirring, for 1 minute more. Stir
in the pinto beans and the broth, turn the heat to high, and
Bring the liquid to a boil. Turn the heat down to simmer and cook the
mixture for 15 minutes or until the carrots are very tender. In a blender
or food processor, puree the soup in batches, and then let it cool
completely. Cover the soup and chill it until it is cold, at least 2
hours. Just before serving, whisk in the yogurt, divide the soup among 4
soup bowls, and sprinkle with the chopped cilantro leaves and sliced
scallions. Serves 4.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2004