Tag: Carrots

Carrot and Broccoli Stem Latkes With Red Cabbage, Caraway and Sesame

Carrot and Broccoli Stem Latkes with Red Cabbage, Caraway and Sesame

5 cups shredded red cabbage
½ pound carrots, shredded (about 1 1/2 cups)
1 ½ cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

  1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
  2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
  3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
  4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.

    Recipe from Martha Rose Shulman for the New York Times


Sesame & Peanut Noodle Salad

Sesame/Peanut Noodle Salad

(Courtesy of Shareholder Allison Smith)


8 oz.         buckwheat soba noodles


1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)


1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just

use the top 3/4 and use the base in another dish.

1 bunch   scallions, chopped — save some for garnish

At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute

Shredded carrot and/or salad turnip and/or red radishes (optional)


* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.  Makes a great meal with edamame.

Kohlrabi ‘n’ Carrot Slaw

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Savory Carrot Muffins

Savory Carrot Muffins  makes 12 muffins

4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the dough)
2 1/2 cups carrots, grates
1 1/4 milk
2 eggs, beaten
1 1/2 cup flour
1 Tbsp baking powder
1 tsp garlic, minced
1/2 tsp ground coriander
1/2 tsp salt
1. Preheat the oven to 375F and line a muffin pan with paper liners.
2. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to over-cook the carrots.
3. In the meantime, put the flour, baking powder, garlic, ground coriander and salt into a bowl. Mix to combine.
4. In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
5. Add the dry ingredients to the wet ingredients and mix.
6. Spoon the dough into muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out cleanly.

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