Nutrient-rich rainbow carrots in red, orange, yellow, purple, and white bring a bright pop of color to your spring meal. Our Roasted Rainbow Carrot Medley, makes a hearty side dish that’s accented with olive oil, garlic, and shallots. Baked until tender, it’s seasoned with sea salt and black pepper and garnished with thyme.
Take this versatile root vegetable from savory to sweet with our easy-to-prepare Carrot-and-Hazelnut Scones. Blended with creamy buttermilk, finely shredded carrots, and chopped hazelnuts, the moist dough is brushed with an egg wash, sprinkled with sugar, and baked to a light golden brown. Enjoy them fresh from the oven and topped with butter.
Warm a chilly spring day with a pot of Curried Carrot Soup. For a full-bodied starter that soothes, tender cooked carrots are blended with vegetable stock and simmered with curry, ground black pepper, and heavy whipping cream. Top with sour cream, basil, and red pepper flakes, and savor all by itself or alongside a sandwich.
Bring on dessert with an unapologetically sweet Orange-Scented Carrot Layer Cake. Mixed with fresh orange zest, ginger, and cardamom, this confection is stacked between depths of White Chocolate Cream and crowned with wispy white chocolate curls.
Photography Stephanie Melbourne Grund
Recipe Development and Food Styling Loren Wood
To learn more, read “Carrot Weight” on page 35 of the March/April 2013 issue of Victoria.
