carrots in the fridge / carrots in the hallway / carrots in the cast iron
Hi everybody. I’ve returned to discuss roasting the heck out of carrots lately.
Make that, for the foreseeable future.
Carrot contemplation.
I confess that I’ve been of the vegan persuasion for what is known as “a long time.” Therefore, yeah, I can get down with smoked carrot “lox” on a bagel, and recall with distant chills the quirk of “carrot dogs” on buns in years gone by – that as scouring reels can attest – have sorta predictably swung back into style for a spell in more recent viral video grabs.
Because, everything old is perpetually new again, and however briefly or lengthy you can stomach it, talking about food trends coming back around is a momentarily welcome hiccup from witnessing the repeat of ancient regional rivalries for resources. Roll that back to deep breaths, nostalgia, and the contemplation of baby carrots wrapped in crescent rolls a la “pigs in a blanket,” or mingled in liquid smoke & maple syrup & whatnot for a sweet + smokey nod to bacun’.
Hold up, I need a cool glass of water after those last two cloying creations.
…and in related news, to get my stovetop smoker out of storage. Sheesh.
Carrot talk, continued.
Carrot top pesto, check. I am no stranger to that fresh, vegetal, often uber-garlicky spread. Balance that one with some fresh mint.
Hmm, carrot caviar? Pretty sure it’s crossed my plate. I can picture it now, with a tiny spoon alongside a vegan charcuterie board (which, technically, doesn’t make sense, more so in alignment vs. concept, but at least we’re not talking margarine boards just yet). Hello past lives in hipster cities.
Keep going, and we’ll finally arrive at classic carrot cakes, stunning jams, requisite salads – note to self to cue up a carrot som tam while I still have my hands on a couple of precious tomatoes – and for sure, promptly & ultimately, throw those carrot tops and knobs into a freezer bag for the next round of vegetable stock. So good.
Let me explain our hallway of carrots with one inevitable statement: Winter is coming. Any day now. Each afternoon stroll for lingonberries could be my last. Cue montage.
Fortunately, Jules and I had one more gloriously epic haul of local farm & U-pick-the-cruciferous goodness in the second half of September that we’re (still!) merrily cooking our way through, along with heartier root veg & potatoes & yup, cabbage, all gone into our DIY cold storage for the long months ahead.
The debatedly shining star of this timely harvest are what’s jokingly/honorably referred to as “Alaska’s favorite fruit”: C A R R O T S.
We’ve stocked up on pounds & pounds (& pounds) of ‘em from Spinach Creek Farm up in the Fairbanks area, who are simply, the best.
So, I’ve been spending a lot of time thinking about these beta carotene beauties.
They’re so much more than “carrots.”
They’re delicious. They’re sustenance. They’re famous around here, and they sure beat the bags of petite diced frozen stuff.
They’re a way through the winter, and there’s plenty more to come.
I’m talking roasted, shaved, pickled, stir-fried, stewed, and eventually, shredded into muffins and cake. Perhaps a char on a late campfire sooner than later. No buns nor relish in sight. ; )
Roasted carrots, four ways:
CARROTS WITH KASHMIRI CHILI PASTE
Stir together the following to make a paste: 1 tsp kashmiri chili powder (or paprika of choice), 1 tsp extra virgin olive oil, 1 tsp fresh orange or lime juice, ½ tsp agave nectar, pinch sea salt + freshly ground black pepper. Halve carrots width & length-wise. Place in cast iron pan, and coat the sides facing up with half of the paste. Bake at 425F for 15-20 minutes, flip, coat with the remaining paste, and bake an additional 15 minutes at 425F. Finish with flake salt.
COCONUT OIL CARROTS WITH GARLIC
Halve carrots, place in cast iron pan, and crumble (or melt) ½ tbsp of virgin coconut oil through the pan. Bake at 400F for 20 minutes, flip, and cook another 10 minutes. Sprinkle with 1-2 cloves of minced garlic and cook 5 or so minutes, until the garlic is golden. Add a splash of orange juice, toss everything around, remove from the oven and sprinkle with salt. Optional: throw in a sliced hot chile with the garlic.
CARROTS WITH SUGAR, SALT + SICHUAN PEPPERCORN
Grind the following in a spice grinder or mortar & pestle: 1 tbsp Sichuan peppercorn, ½ tbsp raw sugar, ½ tbsp kosher salt and ¼ tsp ground white pepper. Feel free to strain over a sifter if you use the second method. FYI, this will make a little extra you can use in the future. Lightly drizzle halved carrots with sesame oil in a cast iron pan, and sprinkle less than half the mixture over the carrots. Bake at 425F for 20 minutes. Flip, sprinkle with more of the mixture and some sesame seeds, cooking an additional 10-15 minutes until the carrots begin to caramelize from the sugar. Optional - finish with a quick splash of black vinegar once out of the oven.
ROASTED CARROTS + PARSNIPS W/ ZA’ATAR
Clean and slice 2 large carrots and 2 large parsnips into ½ inch rounds (peel if desired). Toss with extra virgin olive oil or other neutral oil and bake for 20 minutes at 400F. Generously sprinkle with za’atar blend, salt and freshly ground black pepper and turn up the heat to 425 for 10-15 minutes to cook through, stirring occasionally. Remove from oven and finish with fresh lemon juice and minced fresh parsley.
SOME NOTES:
These methods have 4-6 full sized carrots in mind. Roast these whole, sliced, or in smaller pieces, adjusting the cooking time as needed.
Feel free to parboil and quickly blanch the carrots for any of these methods. It’ll create a more tender interior and contrast. Sometimes I do, sometimes I don’t. Add a bay leaf and a little salt to the water for a little extra something.
Pssst, I’ve included links to other recipes and/or cookbooks for other pictured components at the bottom of this missive. Let me know if I’m missing something you’d like to know more about.
The shift to autumnal dinners continues, accompanied by fading daylight and leaves on the front steps..
I’ve since processed 4 ? 5? batches of lingonberry-related jam & jelly & sauces !
“Why would you make any other type of cake?” -jules, jen, aslan’s mom
Pizza is on my mind, and yet, I have carrots…everywhere.
Don’t worry, I may have a fridge (and hallway) full of Alaska-grown carrots, but I’m not about to mosy into carrots-as-cauliflower-crust territory. As if.
And I did make pizza last night! Wheat flour crust, respectfully. Carrots had the night off.
‘til next time, when I just may tackle the unfolding cauliflower chronicles…or continuing….cabbage…quest?! …
References + Relevant Links:
5 Vegan Carrot Bacon Recipes That’ll “Blow Your Mind”, LIVEKINDLY {although, personally, long live tempeh bacon}
Carrot King [and Queen] Lives Off-Grid, UAF News October 12, 2010
Chinese-American Orange Chicken, Serious Eats {this recipe is printed in J. Kenji’s latest cookbook, The Wok, which I’ve been enjoying from the library}
Classic Carrot Cake, ThePPK.com {as pictured above}
The Homemade Vegan Pantry and The Vegan Meat Cookbook by Miyoko Schinner {both contain recipes where the chickin’ seitan is adapted from}
P.S. Oh hey, if you’re reading this and happen to be a carrot calzone or cauliflower crust advocate or simply have any other carrot musts up your sleeve, do tell. 🥕
Carrots 4 life
Not the carrot dogs coming back 😭😭 I thought we’d have moved past them by now... but I guess I feel that way about low rise jeans, so maybe I’m cheugy 🤷♀️ but I SO agree, carrots are amazing in a cake and sooo tasty roasted. Absolutely transformed.
Plus, when I’m cooking I always eat a whole carrot with vegan mayo or hummus as my “cooking snack”. Can’t beat that. Good ole’ carrots hey!