meal makeovers
Carrot Trio
06
Cook Once
Carrot Spaghetti
Yields: serves 2 as a main
Cook time:
Cook Once Preparation: Wash and divide 10 carrots as follows: 3 carrots coarsely chopped for Produce 2 and then take the additional 7 carrots and with a vegetable peeler, peel the carrots into long thin strips. Divide the peeled carrots equally between the Cook Once and Produce 1 recipes.
carrots from Cook Once Preparation
1/4 tsp salt
3 tbsp olive oil
freshly ground pepper, to taste
1/4 onion, diced, optional
2 small cloves garlic, finely diced
1/4 cup of vegetable or chicken broth or white wine
1/4 cup pasta sauce or parmesan cheese
Preparation:
- Take the portion of strips of carrot and sprinkle with salt.
- Coat the bottom of a large pan with the olive oil and heat on medium-high. When hot, add the carrots. Toss frequently (this works well with tongs). When the carrots start to soften, add the garlic and pepper (add onion here too if you like). Add the broth or wine and scrape any bits of flavour from the bottom.
- Keep tossing for a couple of minutes until some of the carrots get brown around the edges (don't burn!) and the garlic is golden. Serve with your favorite pasta sauce or just add Parmesan cheese and enjoy without the added sauce.
MMM Tip:
The carrot spaghetti is a great substitute for Gluten style pastas and kids love the fun colour. Fill a glass shaker container with freshly grated Parmesan cheese and let your kids add to their pasta. I find if the kids can contribute something…even the cheese…they are more likely to eat. Carrot spaghetti portions well if you use 2 carrots per person.Produce One
Carrot Salad
Yields: serves 4 as a side
Cook time:
carrots from Cook Once Preparation
1 apple - peeled, cored and shredded
1 tblsp lemon juice
zest of 1 lemon
2 tblsp honey or agave nectar
1/4 cup blanched slivered almonds
salt and pepper to taste
Preparation:
- In a bowl, combine the carrots, apple, lemon juice, lemon zest, honey, almonds, salt and pepper. Toss and chill before serving.
Produce Two
Carrot Salad Dressing
Yields: approx. 2 cups
Cook time:
3 carrots from Cook Once Preparation
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tblsp soy sauce
1 tblsp Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
Preparation:
- Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add olive oil in a slow stream.
- Add 1/4 cup water and pulse until smooth. Thin dressing with additional water if desired. Keeps for 4-5 days in refrigerator.
