Not exact matches
I like to save all my veggie scraps like
carrot tops, celery bottoms,
peels, stems and such in a container in the freezer, then cook them up all at once.
I also keep my celery ends, celeriac
peelings,
carrot peelings, and dried up
carrots in one bag in the freezer and leek
tops / onion trimmings in another.
Older
carrots may need to be be
peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as
topped and tailed.
• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber,
peeled and finely diced • 1/4 cup shredded
carrots • 4 green onions, chopped, including the
tops • 2 tablespoons vinegar • 1 tablespoon peanut oil • 1 teaspoon soy sauce • 1 teaspoon minced fresh ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
To make the heart shaped
carrots,
peel them, cut a triangle in the
top of the
carrot and then trim the sides to make it look like a heart.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger,
peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium
carrots,
peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green
tops from 1 bunch of green onions / scallions, cut to approximately same length as
carrots and peppers * 12 oz.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs,
tops removed 10
carrots,
peeled and thickly sliced diagonally 10 small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
I am inspired to make it whenever I am prepping lots of veggies, and I realize that what I have left over — the
tops of four leeks, three parsnip stubs,
carrot peels and tips, and a pile of parsley stems — is almost everything I need to make a great stock.
30 or so similarly sized (each about the size of your pointer finger) young
carrots, not
peeled, 1/2 inch of the green
tops left on
Add the roasted veggies and
top with fresh
carrot (I
peeled mine into ribbons) and radish (sliced thinly), enjoy!
3/4 cup (150 grams) brown sugar, packed 1/2 cup (120 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (120 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/2 cup (125 mL) milk 1 1/2 cups (150 grams)
peeled, shredded
carrots 1/3 cup (53 grams) raisins 1/4 cup (30 grams) coconut flakes 1/2 cup (60 grams) chopped walnuts, plus extra for
topping 1 tablespoon demerara or raw sugar, optional
I usually just grab some mixed greens,
top with
peeled or grated
carrot and sliced tomatoes (if I'm feeling extra fancy some diced apples, walnuts and feta cheese might sneak it's way in), then add some homemade vinaigrette or ranch dressing.
* 3 Tablespoons olive oil * 2 medium onions, diced * 4 cloves garlic, finely chopped * 2 pounds your favorite stew beef (chuck,
top or bottom round, etc.), cut into 1 - inch cubes * 3/4 inch piece
peeled ginger, grated (easiest to grate frozen ginger with a Microplane zester) * 2 cups red wine * 3 cups beef broth or stock * 2 bay leaves * salt * 1 pound
carrots,
peeled and cut into 3 / 4 - inch cubes (can also use half
carrots, half parsnips) * 1 pound potatoes,
peeled and cut into 3 / 4 - inch cubes * 1-1/4 cups frozen peas * 1 Tablespoon corn starch (optional) * pepper
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following
toppings: - Grated
carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage -
Peeled, seeded, and diced cucumbers - Sliced scallions
ingredients JELLY DONUTS vegetable oil (for frying) 1 2 - ounce bar fresh yeast 2 and 1/2 cups warm water 1/2 cup granulated sugar (divided) 8 cups all - purpose flour (plus more for dusting) 1 and 1/2 sticks margarine pinch salt 2 eggs 1
carrot (
top removed,
peeled) 2 cups strawberry jelly 1 and 1/2 cups confectioner's sugar
For the
topping: 2
carrots,
peeled and grated 1 cup cooked black - eyed peas (other 1/2 can) 1 red bell pepper, sliced or diced 1/2 medium onion, diced 1/2 medium sweet potato, grated 4 green onions, minced 1 tsp crushed red pepper 2T sunflower seeds
Makes 4 servings Ingredients 2 medium
carrots,
peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado,
peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional
Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Same goes for
carrot, radish, and beet
tops, green leek
tops, organic root vegetable
peels, organic citrus
peels, etc..
2 medium eggplants 2 tbsp
top - quality red wine vinegar salt and black pepper 1 cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small
carrots,
peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
1/2 cup strawberries (cut the
tops off and any bad spots) 1/2 cup raspberries 1/4 cup blueberries 1 pear,
peeled and seeds removed 1 apple,
peeled and cored 8 steamed baby
carrots
Use a vegetable
peeler to
peel the
carrots and parsnips, and cut off about 1/4 - inch from the
tops and bottoms.
2 - 3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1
carrot, diced 1 inch fresh ginger,
peeled / minced 2 cups chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2 fresh lime salt / pepper to taste plain yogurt for
topping
2 pounds beef marrow bones 4 quarts cold water 1 large
carrot,
top 1/2 inch discarded, chopped 1 medium onion, quartered 2 stalks celery, chopped 3 cloves garlic,
peeled 1/2 cup parsley stems (no leaves, which add green color) 2 tablespoons extra-virgin olive oil 1 cup red or white wine, or 2 tablespoons wine vinegar
INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large
carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears,
peeled and the
top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil