Roasted Carrots Harissa Creme Fraiche

Need to use your CARROTS and CILANTRO?

Try one of our member’s favorite carrot recipe from eSerious Eats.

Kenji Lopez-Alt did piece on serious eats about the best way to roast carrots and recommends par-cooking them in salted water until barely tender, and then roasting them (at 375 for ~40 minutes) - I've found this is a great way to get super tender, flavorful carrots, whatever you're planning to do, but can definitely recommend his suggestion to toss them in harissa and oil before roasting, and then dress with creme fraiche and cilantro (or yogurt!):

Ingredients

2 pounds (900g) medium carrots, ends trimmed, quartered lengthwise and cut into 3-inch segments

Kosher salt

1/4 cup (60ml) crème fraîche

2 tablespoons (30ml) harissa paste (see notes)

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 cup (60ml) extra-virgin olive oil

2 tablespoons finely chopped fresh cilantro leaves

Directions

Adjust oven rack to center position and preheat oven to 375°F. Place carrots in a large pot, cover with water, and season heavily with salt. Heat over high heat until boiling. Reduce to a simmer and cook until barely tender, about 5 minutes. Drain and allow to dry for 5 minutes. Set aside. Season crème fraîche with salt to taste and refrigerate until ready to use.Combine harissa, cumin, black pepper, and olive oil in a large bowl. Season to taste with salt. Transfer half of mixture to small bowl and set aside. Add carrots to remaining mixture and toss to coat. Transfer to foil-lined rimmed baking sheet and spread out in an even layer. Roast until caramelized, about 40 minutes, turning once or twice during roasting. Transfer carrots to a large bowl and toss with cilantro.Spread crème fraîche on serving platter. Top with carrots and drizzle with remaining harissa mixture. Serve immediately.

One Sheet Pan Baked Carrot Fries + Tofu Sticks (2-3 servings)

Carrot Fries

1 pound medium carrots or the entire bunch that comes in your next CSA!

1 tablespoon oil

2 teaspoons cornstarch (recommended to make crispy)

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Chopped cilantro or parsley

Preheat the oven to 425°F. Cut carrots into thin sticks and combine in a large bowl with oil, cornstarch, smoked paprika, cumin, salt, and pepper.

If making Tofu Sticks with your carrot fries…

Extra firm tofu

1 tablespoon oil

1/2 teaspoon cumin

½ teaspoon turmeric

½ teaspoon chili powder (optional)

Salt and pepper

Instructions:

Preheat oven to 425°F.

Drain the tofu and pat it dry with a paper towel. Cut it into sticks.  In a large bowl, combine the tofu sticks, oil, cumin, turmeric, chili powder (optional), salt, and pepper. Lightly mix until well combined (be gentle with tofu so that the sticks do not break apart).

Place fries and sticks on parchment paper lined baking sheet (half of the pan with the tofu sticks and the other half with the carrot fries).  Each piece should have its own space on the sheet pan, so if it looks too crowded, split onto two baking sheets if possible.

Bake for about 25 minutes, or until browned and crispy.  It is helpful to flip each piece halfway through.

Once you remove from the oven, toss the carrot fries with chopped cilantro or parsley and more salt, if desired.

Moroccan-Spiced Carrot Hummus

New members Nicole & Bruce brought us a great use of our wonderful CSA carrots - carrot hummus! Recipe along with a photo tutorial you may have seen on our instagram!

Moroccan-Spiced Carrot Hummus

INGREDIENTS

• 1 pound carrots, chopped into 1-inch chunks

• 3 whole cloves of garlic, peels left on

• 4 tablespoons extra virgin olive oil, divided

• 1 1/2 cups cooked chickpeas, rinsed and drained if from a can

• 1/4 cup tahini

• 2 tablespoons fresh lemon juice

• 1/4 cup water + more to thin if necessary

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground ginger

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cayenne

• 1/4 teaspoon ground allspice

• 1/8 teaspoon ground cloves

• Fresh cilantro, minced, to serve

INSTRUCTIONS

1. Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. Toss carrots halfway through cooking. Once cool enough to handle, squeeze the garlic cloves out of their peels.

2. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.

3. Serve with minced cilantro and your favorite veggies and crackers.

RECIPE NOTES

Store the hummus in an airtight container in the fridge for up to 7 days.

Veselka’s Ukrainian Christmas Borscht

from the New York Times, adapted from the Veselka Cookbook

• 2 pounds beets, trimmed and scrubbed (do not peel)

• 3/4 cup white vinegar

• 1 carrot, peeled and diced

• 1 stalk celery, diced

• 1 small onion, diced

• 4 cups chicken or vegetable stock

• 2 bay leaves

• 5 whole allspice berries

• 1 tablespoon sugar, more to taste

• 1 garlic clove, minced

• 1 1/2 teaspoons freshly ground black pepper

• Salt

• Mushroom and onion dumplings (optional, see recipe)

• Chopped dill, for garnish.

1. Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, likesalad.)

2. Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.

3. Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.