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1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.

inspired2cook.com

1 pound parsnips, trimmed, peeled, cut into sticks

1 pound carrots, trimmed, peeled, cut into sticks

1/4 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 tablespoon minced fresh rosemary

2 teaspoons coarse kosher salt

1 teaspoon black pepper

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour.  From Bon Appetit, Nov. 2010.

1 pint light sour cream                              1/2 tsp red chilli flakes

2 tbsp apricot preserves                            Cut raw veggies for dipping

1 tbsp prepared yellow mustard

Mix sour cream, carrots, apricot preserves, mustard, curry powder and chilli flakes. Serve with vegetable dippers. Makes 1-2 pints.

From www.carrotmuseum.co.uk.

1/4 cup rice vinegar                                       3 tablespoons maple syrup

3 tablespoons lime juice                                1/4 teaspoon red chili flakes

1 tablespoon orange juice                              1 cup chopped peanuts

1 tablespoon orange zest                               Fresh mint, for garnish

In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.

From www.carrotmuseum.co.uk.

1 1/2 teaspoons salt, divided                         2 garlic cloves, minced

2 pounds carrots, chopped                             1/3 cup golden raisins

1/2 cup fresh lemon juice                               2 tablespoons olive oil

2 teaspoons ground cumin                             3 tablespoons chopped parsley

2 teaspoons paprika                                      2 tablespoons chopped cilantro

Cook half of carrots in a large pot of boiling water 2 minutes or until crisp-tender. Remove with a slotted spoon. Rinse with cold water, and drain. Repeat procedure with remaining carrots. Combine carrots and wheat berries in a large bowl; add 1 teaspoon salt, juice, cumin, paprika, pepper, and garlic. Stir in the raisins and oil, and toss well to combine. Cover and refrigerate 1 hour or until chilled. Sprinkle with the parsley and cilantro.

From Cooking Light, Dec. 2003.

tastebook.com

1 bunch of rainbow (or regular) carrots, cut into long julienned slices

juice from 1 lime
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon toasted sesame seeds
handful of chopped cilantro

Place the carrots in a medium bowl. In another smaller bowl, whisk together the lime juice, sesame oil, soy sauce and honey. Drizzle over the carrots and toss well. Sprinkle with the toasted sesame seeds and chopped cilantro. Serve immediately.

From http://en.petitchef.com.

ifood.tv

1 large onion, thinly sliced

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon curry powder

4 large carrots, thinly sliced on diagonal

1/4 cup stock or water

2 apples, peeled, cored, thinly sliced

1 teaspoon grated lemon rind

1 tablespoon minced oregano or 1 teaspoon dried oregano

1 tablespoon minced parsley

Cook the onion in oil and butter for several minutes until softened.  Add the curry powder and stir to disperse it.  Add to carrots and stock or water, and cook, covered, for about 10 minutes, or until the carrots are tender.  Add the apple slices and lemon rind, and cook, stirring frequently, for a few minutes more, or until the apples just begin to soften.  Do not overcook. Stir in the oregano an parsley.  Cook 1 minute. Serves 4.  From Cooking with the Healthful Herbs, by Jean Rogers.

herbivoracious.com

1/2 cup extra virgin olive oil

1/4 cup lime juice or lemon juice

1 teaspoon finely grated fresh ginger

salt to taste

1 bunch of small, sweet carrots with tops attached

4-6 radishes, preferably of varying colors

a few tiny sprigs of dill

finishing salt

Bring a large pot of well salted water to a boil and set up an ice bath.

Meanwhile, whisk together the olive oil, citrus juice, and ginger. Add salt to taste, and reserve.

Peel the carrots and trim the tops, leaving about 1/2 inch of stem.

Thinly slice the radishes, using a mandoline if available.

When the water is boiling, cook the carrots until tender, checking them frequently with the point of a knife. When they are just tender, remove them immediately to the ice water.

When you are ready to serve, drain the carrots and pat them dry. Give the dressing a quick whisk and toss the carrots with some of it. Transfer to a serving platter, and arrange the radish slices amongst and over them. Drizzle more dressing over the top. Garnish with the dill and finishing salt.

From www.herbivoracious.com.

reciperita.com

1 tablespoon mustard seeds, preferably brown

1 tablespoon canola oil

2 onions, chopped (2 cups)

1/2 teaspoon sugar

1/2 teaspoon salt

3 large cloves garlic, minced

1 tablespoon minced fresh ginger

1 jalapeño pepper, seeded and minced

1 1/2 tablespoons ground coriander

1 tablespoon curry powder, preferably Madras

1 pound all-purpose potatoes, peeled and cut into chunks (3 cups)

2 cups water

1 head cauliflower, cut into small florets (4 cups)

2 cups sliced carrots

Freshly ground pepper, to taste

2 tablespoons chopped fresh cilantro

2 tablespoons chopped toasted nuts, such as almonds, cashews or pistachios

Toast mustard seeds in a small dry skillet over low heat, stirring constantly, until they start to pop, about 2 minutes. Transfer to a small bowl to cool. Heat oil in a Dutch oven or soup pot over medium-low heat. Add onions, sugar and salt. Cook, stirring occasionally, until deep golden, 10 to 15 minutes. (Add 1 or 2 tablespoons water if mixture starts to burn.) Add garlic, ginger, jalapeños, coriander, curry powder and the toasted mustard seeds; cook, stirring, until fragrant, about 2 minutes more. Add potatoes and water; bring to a simmer. Cover and cook until tender, about 10 minutes. Add cauliflower and carrots and simmer, covered, until tender and the sauce has thickened, about 10 minutes more. Adjust seasonings with salt and pepper. Transfer to a serving dish or individual plates and garnish with cilantro and toasted nuts.

From Eating Well, Jan/Feb 1997.

foodmayhem.com

3 tbsp. Vegetable Oil

4 Arbol Chilies

1 Burdock Root, finely julienned

2 Carrots, finely julienned

1 lb. Pork Butt, julienned

2 tbsp. Soy Sauce

0.55 oz. Ginger, minced

3 cloves Garlic, minced

2 tsp. Black Vinegar

White Pepper

1. Over high heat, add oil and chilis to a large wok.  Once the chilis start to blister, add the burdock root.  Stir and keep the wok moving.  Cook the burdock for about four minutes until burdock starts to darken and gets softer.

2. Add carrots and continue cooking another minute or two until carrots soften.  Remove veggies from wok and reserve.

3. Add pork to hot wok, season well with white pepper.  Once pork starts to sear add soy sauce.  Once pork is cooked rare, remove any excess fat and add garlic and ginger.  Cook another minute.  Add reserve vegetables and vinegar.

4. Continue cooking until pork starts to caramelize and you can really hear the wok sizzling.  Remove the chilis and use as garnish.  Serve hot with rice.

From www.foodmayhem.com.