carrots
storage tip, loose carrots // store washed in a bag in the coldest part of your refrigerator. keeps for months.
storage tip, bunched carrots // we all love the looks and freshness of a bunched carrot however, the carrot roots will store so much better if you cut the greens and stems off and put the roots in a bag. you can use a small amount of the greens in a soup stock, or feed them to your rabbit.
storage tip, bunched carrots // we all love the looks and freshness of a bunched carrot however, the carrot roots will store so much better if you cut the greens and stems off and put the roots in a bag. you can use a small amount of the greens in a soup stock, or feed them to your rabbit.
5 carrots
2 stalks celery
1/2 cup diced onion
1/2 cup roughly chopped cilantro
1 1/2 tbsp olive oil
1 1/2 tbsp cider vinegar
Salt and freshly ground black pepper to taste
Shred the carrots and celery with a food processor or box grater. Toss with the remaining ingredients. Taste and adjust the seasonings as desired.
2 stalks celery
1/2 cup diced onion
1/2 cup roughly chopped cilantro
1 1/2 tbsp olive oil
1 1/2 tbsp cider vinegar
Salt and freshly ground black pepper to taste
Shred the carrots and celery with a food processor or box grater. Toss with the remaining ingredients. Taste and adjust the seasonings as desired.
{adapted from Outpost Graze magazine}
4 Tbsp butter or olive oil
1 Tbsp sea salt
1 large onion, thinly sliced
1 tsp white pepper
12 medium carrots, peeled and cut into ½ inch pieces
1 Tbsp dried thyme
2/3 cup basmati rice, uncooked
4 1/3 cups water
1 cup chicken or vegetable broth
1 cup cream or whole milk (totally optional... leave out for dairy-free recipe. Still delicious)
1 bay leaf
4 Tbsp orange juice concentrate
Melt the butter or oil in a large soup pot over medium heat. Add the onion slices and stir to coat the onions. Spread the onions evenly over the bottom of pan, reduce heat to medium-low, and sauté long and low. Give them as much time as possible to caramelize.
Add carrots, rice, broth, bay leaf, salt, pepper, thyme and water. Cook until the rice and vegetables are very tender. Remove from heat and cool slightly.
Puree soup with a hand-held immersion blender or in small batches in a food processor or blender. Be careful so that you don’t splatter hot soup.
Return all pureed soup to pot, add cream/milk (if desired)and orange juice. Salt and pepper to taste. Garnish with fresh thyme or chives.
4 Tbsp butter or olive oil
1 Tbsp sea salt
1 large onion, thinly sliced
1 tsp white pepper
12 medium carrots, peeled and cut into ½ inch pieces
1 Tbsp dried thyme
2/3 cup basmati rice, uncooked
4 1/3 cups water
1 cup chicken or vegetable broth
1 cup cream or whole milk (totally optional... leave out for dairy-free recipe. Still delicious)
1 bay leaf
4 Tbsp orange juice concentrate
Melt the butter or oil in a large soup pot over medium heat. Add the onion slices and stir to coat the onions. Spread the onions evenly over the bottom of pan, reduce heat to medium-low, and sauté long and low. Give them as much time as possible to caramelize.
Add carrots, rice, broth, bay leaf, salt, pepper, thyme and water. Cook until the rice and vegetables are very tender. Remove from heat and cool slightly.
Puree soup with a hand-held immersion blender or in small batches in a food processor or blender. Be careful so that you don’t splatter hot soup.
Return all pureed soup to pot, add cream/milk (if desired)and orange juice. Salt and pepper to taste. Garnish with fresh thyme or chives.