I’m craving bright salads after the weekend of rich foods. And I snagged this one-line recipe from Chef Jenn Louis (off her facebook feed) of Lincoln Restaurant and Sunshine Tavern: Slowly caramelize carrots in a pan. Finish with butter, pomegranate molasses and a squeeze of lime juice. I made it and it was great. My slightly expanded recipe is below.
It’s been a pleasure creating recipes for you this season. Happy holidays and happy continued cooking! Katherine Deumling, Cook With What You Have
Caramelized Carrots with Pomegranate Molasses
Celery Root Remoulade
Lemony Grated Carrot and Seed Salad
Warm Grated Carrots with Cumin, Garlic and Sesame Seeds
Onion and Winter Squash Panade
Parsnip and Celery Root “Cake”
Roasted Beet Salad
Caramelized Carrots with Pomegranate Molasses
Chef Jenn Louis of Lincold Restaurant and Sunshine Tavern occasionally posts one-line recipes on her Facebook page. I made this one and it was delicious. I fleshed our her very brief instructions based on what I did.
5 medium carrots, scrubbed and cut into thin batons
1/2 tablespoon or so olive oil
Salt
2 teaspoons butter
2 teaspoons Pomegranate molasses
Juice of half a small lime
Heat oil over medium-high heat in a heavy skillet that can accommodate the carrots in one layer. Add the carrots and few pinches of salt, Stir well and cook for 3-4 minutes at his heat. Turn the heat down to medium, cover the pan and continue cooking, stirring every few minutes to make sure they’re burning, for about 10-15 more minutes until tender and caramelized. Add the butter and pomegranate molasses and stir well and cook for just a few more seconds. Add the lime juice and serve.
Celery Root Remoulade
This is the classic French way to prepare celery root–and it is so very good. The celery root softens a bit but keeps that fresh, earthy flavor–such a treat of a dish! A classic Celery Root Remoulade exclusively uses mayonnaise in the dressing, which is good but I suggest a combination of Greek yogurt and mayonnaise for a slightly tangier and fresher flavor here but by all means use just mayonnaise if that’s what you have.
And again, quantities are approximations so adjust depending on the number of people you’re feeding, etc.
Scant 2 lbs celery root, peeled
¼ cup mayonnaise
¼ cup whole milk Greek yogurt
2 tablespoons lemon juice
2 teaspoons whole grain mustard
2 teaspoons Dijon-style mustard
A little white wine or cider vinegar
Salt and freshly ground pepper
You can either grate the celeriac in a food processor or if you can, use a mandolin to cut it into matchsticks. Toss the grated or cut celeriac with 1 teaspoon sea salt most of the lemon juice. Let rest for at least 15 minutes and up to 30.
Whisk the remaining ingredients in a small bowl and pour over the veggies. Mix well and adjust seasoning.
Lemony Grated Carrot and Seed Salad
–adapted from Breakfast Lunch Tea by Rose Carrarini
You can add cooked white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.
Or with a simple frittata and a piece of good bread, this makes a lovely dinner.
Serves 6-8 as a side
1 cup sunflower seeds (or pumpkin seeds) (this may seem like a lot but use it all if you can–it really makes the dish)
1 tablespoon olive oil
2 generous pinches of sea salt
6 medium carrots, grated
2-3 tablespoons finely chopped chives, parsley, mint, cilantro etc.
Dressing:
3 tablespoons lemon juice
1 teaspoon sea salt, plus possibly more to taste
Freshly ground black pepper
About 3 tablespoons good olive oil
Preheat oven to 350.
Toss the sunflower seeds with a teaspoon or two of oil and several pinches of salt and roast on a baking sheet for about 15 minutes, turning frequently, until they are crisp and golden. Set aside to cool.
Place the grated carrots in a serving bowl. To make the dressing whisk together the lemon juice, salt, pepper and oil. Pour the dressing over the carrots and mix well. Sprinkle with the chives and the seeds, mix again, and adjust seasoning and serve.
Warm Grated Carrots with Cumin, Garlic and Sesame Seeds
I tossed this dish together for lunch one day. It took about 7 minutes to make and became a keeper in our household. I happened to have black sesame seeds, which were extra pretty, but by all means use regular ones if that’s what you have.
4 cups grated carrots (grated on large holes of a box grater)
1 heaping teaspoon cumin seeds
1 tablespoon sesame seeds (see headnote)
2 cloves garlic, slivered
2 tablespoons olive oil
Dressing:
¼ cup Greek yogurt (whole milk preferably)
Juice from half a lemon (or more to taste—you want it nice and tart to counter the sweetness of the carrots)
½ teaspoon harissa (or more to taste)
2 tablespoons good olive oil
Salt and freshly ground pepper
Chopped fresh cilantro (optional)
Heat a large skillet over medium high heat. Add the seeds and garlic and stir to coat with oil and let cook for about 1 minute. The seeds will start popping and get very fragrant. Don’t let the seeds or garlic burn. Add the grated carrots and stir well. Cook, stirring almost constantly for about 2-3 minutes just to soften the carrot.
Mix the dressing ingredients, with the exception of the cilantro together well. You want it to be quite thin so add a little water if it’s too thick.
Serve the warm carrots with a generous drizzle of the dressing and cilantro, if using.
Onion and Winter Squash Panade
Panade ready to bake
If you bought too much bread for stuffing (as I did) you can use some of it here or even substitute some leftover stuffing for some of the bread in this dish (as I did). Just make sure it’s a hearty, rustic loaf with a good crumb and crust. I used an aged cheddar cheese.
Olive oil
2-3 large onions (2 lbs), halved and thinly sliced
3-4 sprigs thyme, leaves picked or 2 teaspoons dried (can omit in a pinch)
½ a medium butternut squash (or other winter squash), peeled and cut into ¾-inch dice for about 4 (or more) cups
1/2 medium loaf rustic bread (1/2 lb), torn in to chunks (see headnote)
1 ½ cups grated cheese (sharp cheddar, gruyere, aged Asiago; Parmesan, etc.)
Salt
3 1/2 cups vegetable or chicken (or turkey) stock (I usually use homemade veggie bouillon but used turkey stock this time)
Preheat oven to 400F
Heat 3 tablespoons olive oil in a large frying pan. Cook onion stirring occasionally until soft and golden brown. No need to caramelize. Stir in the thyme.
In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese and squash and a little salt. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. Bring stock to a simmer and pour over the dish.
Cover and bake for 30 minutes. Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread. Run under the broiler for a few minutes if it’s not crispy enough.
Parsnip and Celery Root “Cake”
–adapted from Tender by Nigel Slater
You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.
Serves 4-5
1 large onion, thinly sliced
1 large or 3 small (or 2 medium!:) parsnips, scrubbed and thinly sliced.
1/2 a medium celery root, peeled and thinly sliced
4 tablespoons butter
1 teaspoon fresh or dried thyme, chopped up a bit
6 tablespoons vegetable broth or stock (I use veggie bouillon)
Salt and freshly ground pepper
Preheat oven to 375 Degrees F.
Toss the sliced onion and veggies in a large bowl with the thyme, at least 1 teaspoon of sea salt and plenty of freshly ground pepper. You need to be generous with the salt.
Put the butter in a baking dish and place it in the oven while it’s preheating. When the butter is melted add the veggie mixture and combine well and pack the veggies down as evenly as possible. Pour the stock or bouillon over the mixture. Place a piece of wax paper or aluminum foil over the veggies and press down firmly. Bake for an hour and then remove the foil and turn your oven up to 425 (or to broil if you’re in a hurry) and cook for another five minutes or so until the top is nicely browned and the veggies are very tender.
Roasted Beet Salad
Delicious and so simple. As I always say, I roast (or boil) all my beets at once and then use them in various ways—salads, sandwiches, snacks, etc.
You’ll need to use your judgment on how much dressing to make based on how many beets you’re using.
Beets (however many you want/need to use)
Pomegranate molasses or a combination of honey and lemon juice or lemon and orange if you have both
Olive oil
A little ground coriander (toast whole seeds and coarsely crush if you can)
Parsley or arugula or any other green or leafy thing you have (optional)
Salt
Scrub and trim beets and roast in a 400 degree oven, covered (with a little water), until tender. If your beets are large you can halve or quarter them to speed up the baking time. When tender, set aside to cool. Peel the beets and cut them into wedges.
In a small bowl mix a bit of Pomegranate molasses or honey and citrus juice, olive oil, salt and coriander. Toss the beets (still warm is fine) with the dressing and add any herbs or greens you’d like. Taste and adjust seasoning.