Peel and
slice the carrots into 1/4» slices.
Slice the carrots into strands using a vegetable peeler and thinly slice the Brussels sprouts.
Slice the carrots into 1/4 inch rounds, discarding the tops.
Cut the potatoes into small chunks,
slice the carrots into thick slices.
Slice carrots into 1 / 4 - inch thick sticks that are about 3 or 4 inches long.
Wash and
slice the carrots into rounds.
Julienne or thinly
slice the carrots into pieces not much larger than the size of a noodle.
Slice carrots into 1/4 inch disks, then cut the disks into quarters.
Very thinly
slice the carrot into strips, then cut into feet, wings and beak shapes.
Peel and thinly
slice the carrot into rounds.
Sometimes I like to throw a few thinly
sliced carrots into this dish to add a bit of color.
Peel and thinly
slice the carrot into thin rounds.
Our method is as simple as
slicing carrots into chunks, halving and slicing a fennel bulb, tossing all in olive oil, salt, and pepper, and roasting at 400 degrees for about 30 minutes.
Not exact matches
Start cooking them while you
slice the cabbage
into thin threads, the mushrooms
into roughly quarters and the red pepper
into small cubes and then place them
into the frying pan to cook with the
carrots and broccolini.
The Salad: 1/2 pound mung bean sprouts, brown ends pinched off 1/2 pound green beans, cut
into 2 - inch pieces 2 large
carrots, cut
into matchsticks size pieces 1 small head cauliflower, separated
into small florets 3 large potatoes, boiled and
sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large cucumber, skin scored and
sliced very thinly
Peel
carrots,
slice into long planks, then cut
into very small chunks.
carrots, peeled and cut on diagonal
into 1 / 4 - inch
slices 2 cups hard cider 2 Tbs.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and cut
into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
FOR THE FILLING 4 cups chicken broth 3
carrots, cut crosswise
into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
By making your own stock you get an immensely healthy soup that can be made
into a simple meal with broken up gluten free spaghetti noodles,
sliced carrots and torn kale.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium
carrot or 2 baby
carrots, chopped
into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
1 pound
carrots, scrubbed or peeled and cut
into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2
carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
3 cups kale, stems removed, shredded 3
carrots, peeled, shaved
into ribbons 1/2 red onion, thinly
sliced 2 tbsp olive oil 1 tbsp lemon juice salt
Then
slice the shallot, red pepper, and shred the
carrot and put it all
into a bowl.
4 lbs beef short - ribs, cut
into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby
carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish
Salad: 1 medium cabbage, cored and thinly
sliced (about 8 cups) 4 apples (any variety), cored, peeled and cut
into matchsticks 3 medium
carrots, peeled and coarsely grated (about 2 1/2 cups) 2 celery stalks, cut
into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup) 1/2 cup chopped toasted walnuts
Ingredients: 3 c. green cabbage finely
sliced 2 c. purple cabbage, finely
sliced 3 medium sized
carrots, julienned 1 parsnip, julienned 1 organic Fuji apple,
sliced in thin wedges 1/4 c. green onions, cut
into thin
slices 1/4 c. unhulled sesame seed
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks
Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 c celery, diced 1 c
carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2 onion, peeled and cut in half 1
carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4 white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut
into eights 4 pieces sweet and sour cippolini onions, quartered (recipe below) 2 Tbsp white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
Chop the
carrot in half, and then chop each half
into thin matchstick
slices.
Use a mandolin, food processor or sharp knife to cut the broccoli stems
into thin
slices, as well as the
carrots.
Peel the
carrot and
slice into thin matchstick pieces.
Ingredients (serve 2) 2 small
carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6 thin
slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2
carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Peel the
carrots and cut
into slices 6 - 7 mm thick.
Once the
carrots are cooked place them
into a salad bowl and add the lamb lettuce,
sliced figs and chopped chestnuts.
Prepare the
carrot, red pepper and cucumber by chopping
into matchstick pieces, thinly
slice the radishes and spring onions and
slice the avocado.
Chef Mel combines a cornucopia of über - fresh ingredients
into exquisitely delectable dishes such as Seared Rougié Foie Gras with rhubarb chutney, bacon and a
slice of peach pound cake; Buffalo Tenderloin with bacon, roasted
carrots and ancho - tomatillo sauce; and Venison Loin with baby squash, mole, foie gras and cotija cheese.
To serve 4
carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados,
sliced 4 handfuls mache lettuce 1/2 cucumber,
sliced 12 radishes,
sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby
carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut
into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients: 2 large
carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly
sliced into batons, or duck confit shredded 1 shallot, thinly
sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne
carrots and broccoli stems, keeping in separate piles.
Cut the reserved mushroom
slices into bite - size pieces and add to the bowls along with the radishes, scallions,
carrots, and cilantro.
Peel and julienne the
carrots as follows: cut each
carrot into very thin diagonal
slices.
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut
into wide strips 1 red bell pepper, cut
into wide strips 1 cup baby
carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2
carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1
carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut
into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch
slices 1 medium onion, cut
into 1/4 - inch dice 1 medium
carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper