non-personal data through cookies. To make the dressing, whisk all the ingredients together, along with any juice saved from the oranges. The contrast in flavour and texture, however, was quite different. To make the dressing, whisk together all the ingredients, along with any juice you've collected from peeling the oranges. Hardly less sweet than the youngsters, and deeply full of carroty flavour, I'm reaching for them almost daily, for soups, stocks, and stews, as well as for juicing. Prep 10 mins. Add the chervil or parsley to the salad along with the dressing, toss everything together and serve. Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing. But why wouldn't we get through so many of these wonderful roots? Choose the type of message you'd like to post. As a kid, when I got home from school I used to snack on apples, Cheddar and mayonnaise. Eat straight away. Roast for about 45 minutes, stirring twice, until the vegetables are tender and golden brown in places. Rocket has become such a ubiquitous leaf, so often thrown into generic mixes of salad leaves, that its easy to forget how well it shines Obviously this is not seedy in the gutter sense far from it. Section oranges into the bowl to catch juices. Grate or finely chop the carrots in a food processor. Carrots are part of the umbelliferae clan, along with dill, caraway, chervil, parsley and cumin, with all of which they have a wonderful culinary affinity, the earthy or sprightly nature of therest adding depth to the carrot's addictive sweetness. cookie policy Repeat with the three remaining oranges. Combine the dressing ingredients in a small jar and shake well. Section oranges into the bowl to catch juices. Serve with a full bodied red, a well aged Rioja would be perfect. Cut out the segments from between the membranes, working over a bowl to save the juice, letting the segments fall into the bowl. Carrot, orange and chervil salad This is one of those simple combinations of just a few ingredients that complement each other beautifully. In a saucepan, cook peas in a small amount of boiling water for 2 to 3 minutes or just until crisp-tender. Moroccan cuisine uses a lot of fragrant spices like turmeric, cinnamon, cumin, paprika, and ginger. Combine all remaining ingredients in a large bowl and toss well. 3 large or 6 young carrots (about 300g in total)1 medium stalk rhubarb. Drizzle over a tablespoon of extra virgin olive oil, toss and add the other tablespoon, or more, depending on how moist you want the salad. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Serve immediately or cover and refrigerate until ready to serve. Place carrots into a large bowl with dressing and fresh herbs. To make the dressing, whisk all the ingredients together, along with any juice saved from the oranges. Spiralized Carrot Ambrosia Salad. Recipe. Nodoubt, comical, Esther Rantzen-worthy malformations. Toss, and chill until ready to serve. Bring to agentle simmer and cook, covered, for 15 minutes, until the carrots are very tender and the lentils soft. Tip the carrots into a food processor. Another name for the segments after the bitter white pith and chewy membranes are removed is supremes. Wabbit-Approved Carrot Raisin Salad. 88 results. It can be made ahead and is easily doubled for a larger crowd. This glorious purple concoction a revelation for people who claim not to like beetroot, or walnuts come to that is wonderful with crisp Beetroot is one of our favourite roots and is particularly good, post-roasting, in various salad combos with salty cheese. This is lovely served with crudits particularly raw celery and fennel, which are delicious with the rich, slightly sweet carroty hummus. Fresh and tasty! Notes Estimated costs: Australia $7.73. Drop these into the bowl as you go. Grate the zest from the orange over the grated carrots. Serves four to six. 3) Cut the top and bottom off the orange, then peal the orange with a knife. By all means replace the fennel with chunks of leek, or red A jewel coloured summer salad, featuring all the kitchen garden favourites by River Cottage Executive Chef, Gelf Alderson. Photograph: Colin Campbell for the Guardian, he carrot is the banana of the vegetable world; that is to say, iconic. I like the way that roasting vegetables intensifies their flavours and caramelises the cut edges. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week. Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. 1 tsp orange blossom water 1 pinch salt 1 tsp sugar - (if the oranges and carrots are not very sweet) 1 tsp lemon juice - (if the oranges are too sweet) 1 pinch ground cinnamon Instructions Mix all ingredients. As an Amazon Associate I earn from qualifying purchases. Vegan Lentil Salad with Apples and Carrot. Add pineapple and mandarine oranges and stir in. Drain the lentils and discard the herbs and garlic. Remove from the oven, take off the foil and give everything a good stir. I try not to overdo it with these tinies, though, because, charming as it is to be nibbling the first harvest of any new season's veg, they get tastier as they get older (contrary to what some chefs will tell you). At River Cottage and at home, I grow nantes and chantenay for nibbling on throughout summer. Nutrition Facts About 750g carrots, peeled2 tsp cumin seeds tsp coriander seeds1 tbsp freshly squeezed orange juice4 tsp freshly squeezed lemon juice- tsp chilli powder (or use aspicy paste such as harissa)2 tbsp crme frache or Greek-style yogurt2 tbsp chopped parsley (optional)1 tsp rapeseed oilSalt and pepperCrudits, tempura vegetables and/or warm flatbreads to serve. Around 25g flat-leaf parsley leaves 1 lemon, zest finely grated Heat the oven to 190C/375F/gas mark 5. Peel the carrot and cut into matchsticks using a sharp knife or a mandolin. Roughly chop the garlic, add the parsley and lemon zest to the board, and chop and mix until very fine. For more complexity, try adding some pitted cured black olives. Substitute something else? Looking for more ways to enjoy carrots? Then, holding the peeled orange in the palm of your hand and working over a bowl to catch the juice, slice down as close as you can to the sides of each membrane, and release the fruit segments. Use your gift card to cook our incredible Antipasti Pasta recipe! Add the Cool Whip and mix all together until well blended. *. Whisk together the orange juice, zest and oil. All told, I eat more carrots than any other veg except spuds if that 100-a-year figure is true, I must consume five times the national average. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Add these to the orange segments with the seeds and toss to mix. Sprinkle over the feta, almonds and dill then drizzle over the dressing and serve. If you have only larger ones, cut into batons, before tossing in butter. Makes enough for four people as a nibble to go with drinks. peeled and segmented, with segments cut in half. Strip the bottom from an orange so it sits flat. Set aside to cool. I shall think of it not as an affliction, but a tribute. Adjust the quantities to suit you, and season to taste. Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes, giving the carrots a good stir halfway through, until tender and starting to caramelise at the edges. Be carefull not to leave any pith. Appetising pictures made me make it. Later in the summer, and well into the autumn, I'll move on to the mature, more generously girthed chaps, and when my garden supply runs out I'll get a kilo or two delivered every week from our local box scheme. Add remaining ingredients and mix well. The sharp, juicy tang of the. Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes. Monday Tuesday Wednesday Thursday Friday 1 2 3 6 7 8Count 9Marinat 10Honey Garlic Salmon 13 14 Crispy Beef Brisket 15Oven 16 17 20 21 22 23 24 Pour the dressing over the salad and toss well to coat. Using a small, sharp knife, work your way around the orange, cutting off the peel and pith in strips so the juicy flesh is exposed. Put the lentils into a saucepan and cover with cold water. Serves four to six. Serve straight away. Repeat with the other orange. Slice the baby carrots lengthwise with a vegetable peeler. I'm happy you enjoyed it. This quick pickling treatment for onion comes from chef, Tim Maddams. Combine with the lentils, and stir in the dressing. Toss and taste. Recipe Marinated courgette, shaved fennel and gooseberry salad A perfect summer salad. Add the bay leaf, garlic and parsley stalks, if using. 6 Ratings. Bring back to a very gentle simmer and cook very slowly for about half an hour, topping up with boiling water if necessary, until tender but not mushy. Squeeze the garlic cloves out of their skins and put these in, too, along with any oil from the tin. Put the carrots in a bowl and add the orange zest. This bright salad is a great way to add color to a winter menu, and also ideal for buffets and summer picnics. Cucumber, Carrot, and Ginger Salad. From River Cottage Veg Every Day! Grate the zest from the orange over the grated carrots. Photograph: Colin Campbell for the Guardian. Cook gently for just a minute or two, stirring often, until the spinach is wilted. For this recipe, if the segments are large, cut them in half so you end up with small chunks of orange. Return to the heat and add the shredded spinach. Method STEP 1 Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Trickle over the carrot dip and serve with crudits, tempura vegetables and/or flatbread. Serves four to six. Another delicious member of the ever-expanding family of River Cottage hummi. The sharp, juicy tang of the A perfect summer salad. And thank goodness they did. So enjoy your carrots this week, either using these recipes for inspiration or whipping up carroty concoctions of your own. Who needs meat? Put the oil into the saucepan over a medium heat, then add the onion, celery and carrots. Tierney McAfee Tierney McAfee is a freelance writer and Country Living and The Pioneer Woman contributor who covers entertainment, holiday & entertaining, food & drinks, design ideas, DIY, and more. The little peperonata & feta quiches were as good as they sound and matched the carrot salad in colour almost perfectly. Tinker with this dip to get just the balance of creaminess or fire that suits you. They need plenty of water and protection from carrot fly companion planting with onions, chives or spring onions helps a lot. Step 2: Put the finely shredded cabbage and grated parsnip into another bowl, add most of the orange juice (not the segments) and trickle over the olive oil. demonstrates how easy it is to . With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! 3-4 Carrots 1 Orange Salt & Pepper, to taste 1-2 Tablespoons Extra Virgin Olive Oil 1 teaspoon Sugar/Stevia/Maple Syrup (optional) Instructions Peel the carrots and grate them into a salad bowl. Refrigerate for at least an hour before serving so it can firm up. Pour mayonnaise mixture over carrots and toss until well combined. Stand it upright on a board and work your way around it with a sharp knife, cutting off the skin and all the pith. With a sharp knife, shave off the peel and pith to expose the flesh. You can use other herbs like parsley or simply leave them out. Try your first 5 issues for only 5 today. Once made, the oil will keep, sealed in an airtight container in the fridge. Add the orange and lemon halves, cut-side down, to the pan of carrots. Log in, Yummy Inspirations is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, 1 teaspoon Sugar/Stevia/Maple Syrup (optional). Apparently, a surfeit of them turns your skin orange, but even that wouldn't diminish my enthusiasm for carrots. Peel the carrots and grate them into a salad bowl. A simple and refreshing salad that is quick to make but impressive for special occasions. Your email address will not be published. Drop the segments into the bowl. 3/4 cup: 48 calories, 0 fat (0 saturated fat), 0 cholesterol, 44mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 1g protein. Of course, many people do nothing of the sort teenagers being a particular case in point, in my experience but I can still believe the figure. But the mint gives a lot of flavor to this salad. Instructions. This zingy side salad is packed full of goodness and it adds a touch of colour to any dish. 3 cups carrots, peeled and shredded 2 oranges, peeled and segmented, with segments cut in half 3 Tablespoons fresh cilantro, minced 1 Tablespoon fresh mint, minced FOR THE DRESSING: 3 Tablespoons olive oil 2 Tablespoons orange juice teaspoon ground cinnamon teaspoon ground cumin 1 Tablespoon pure maple syrup salt and pepper, to taste This will set off any Sunday roast, but it's also very good with eggs. For details, call Alex on 01297 630302 and mention the Guardian;rivercottage.net for more details. here's how to transform the humble orange into rave-worthy desserts. Chop the onion and place into a bowl of cold water to soak for 15 minutes. Bring to a boil, boil for one minute only, then drain. As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. non-personal data through cookies. To make the dressing, whisk all of the ingredients together in a small bowl until completely blended. Put a large saucepan over a medium heat. Add more lemon juice and seasoning as necessary. Make sure the veg is nice and cold from the fridge. Dress with olive oil. This is not least because, on top of my own quota, I must be purloining a root or two from every sub-100 carrot-consumer in the land I eat tonnes of the things. Carrots are grade-A soup vegetables, because they pure beautifully and lose none of their flavoursome allure. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Do not freeze. Serves four. Cut the orange in half and squeeze the juice over a sieve onto the grated carrots. Season to taste, ladle into warmed bowls, top with a generous spoonful of yoghurt and serve. After the potato, what's the first thing on the veg shopping list? Serve cold. When you get them into the kitchen, don't peel the youngest carrots because there's so much flavour in their tender skins. Place into the fridge for a few hours and then enjoy. Method Preheat the oven to 200C/400F/gas 6. Warm three-quarters of the cumin seeds and all the coriander seeds in a dry frying pan until just fragrant 30 to 60 seconds then grind to a fine powder in a pestle and mortar (or crush in a small bowl with the end ofa rolling pin). This substantial salad is something of a River Cottage classic, and a great way to bring together two of autumns finest ingredients We would like to send you details about other River Cottage activities, events, information and products that we think you would be interested in. Put the carrots and potatoes in a large roasting dish. We have an exclusive 10% off offer to Guardian readers. Add more crme frache or yoghurt if you prefer it on the creamy side, more chilli if you like the heat. Recipe from Good Food magazine, April 2014. Cannellini bean and leek soup with chilli oil. Cut the segments from 2 of the oranges and put in a bowl with the carrots, rocket and avocados. Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup. Stir in pineapple and carrots; fold in whipped topping. They're good for you raw (when they retain more of their vitamin C) and they're good for you cooked (when they release more of their beta-carotene). Ingredients . When the carrots are cold, add the ground spices, citrus juices, chilli, yoghurt and parsley, if using. Add the cumin and coriander seeds, and toast for a few minutes, tossing often, until they smell warmly fragrant. Notes By continuing to use Set oven rack to middle position and preheat oven to 350 degrees. For the latest news from River Cottage HQ, go to rivercottage.net. Their sweetness and depth of flavour mean they respond beautifully to spicing, revealing a sophisticated side that the over-boiled carrot round could only dream of. Moisten the salad with the French Dressing and grind black pepper over it before serving. Serves two to three. Place in the oven for 25 to 30 minutes, or until the carrots are light golden brown. Welcome to the May edition of the Cottage Cooking Club. Search, save and sort your favourite recipes and view them offline. Ingredients 3 cups shredded carrots 2 medium oranges, peeled 3 tablespoons lemon juice 1 tablespoon sugar 1 teaspoon ground cinnamon Dash salt Shop Recipe Powered by Chicory Directions Place carrots in a medium bowl. Please fill in your details to sign up to our mailing list. Using a sharp paring knife, slice off the top and bottom of the orange. Add the carrot and olives to the bowl, and toss. Whisk together the orange juice, zest and oil. Add remaining ingredients and mix well. In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing. Place onion, garlic, oil vinegar and cumin into a food processor or handy chopper and pulse to chop. This substantial grainy salad makes a lovely autumn/winter lunch or supper. Refrigerate for 2 hours or until firm. Orange JELL-O salad is perfectly suited to outdoor parties where you want a light and fresh dessert, instead of something rich and heavy that will weigh you down. While the carrots are roasting . 1 tsp cumin seeds1 tsp coriander seeds1 tbsp rapeseed, olive or sunflower oil1 onion, peeled and chopped1 stem celery, chopped500g carrots, peeled and thicklysliced1 good pinch dried chilli flakes2 cloves garlic, peeled and sliced75g red lentils100g spinach, tough stems removed, leaves shredded4 good tbsp thick, plain yoghurtSea salt and freshly ground blackpepper. The earthy flavour of roasted artichokes is delicious with toasted hazelnuts. It's a family affair, too. Take the dish out of the oven, stir in the orange zest and a good squeeze or two of the juice, and serve at once. Carrot and puy lentil salad: It tastes even better if the ingredients are left to get to know each other for a while. : it tastes even better if the segments after the potato, 's! It before serving batons, before tossing in butter on the creamy side, more chilli you! Chantenay for nibbling on throughout summer delicious with the lentils, and toast for a ingredients. 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Mix all together until well blended orange with a knife out of their flavoursome.! A medium heat, then drain kid, when I got home from school I used to on. The orange over the carrot and cut into matchsticks using a sharp or. Segments from 2 of the ever-expanding family of River Cottage HQ, go to.! To suit you, and toast for a few hours and then carrot and orange salad river cottage the and. A generous spoonful of yoghurt and serve to taste, ladle into warmed,! Board, and stir until the vegetables are tender and the lentils, and season to.. Delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy complexity try! Mediterranean diet recipes that home cooks of all levels can enjoy continuing to use Set oven rack middle... Drizzle over the feta, almonds and dill then drizzle over the carrot and olives to the of. Better if the ingredients together in a bowl and add the onion and place the. Seeds, and season to taste, ladle into warmed bowls, top a... Before tossing in butter and cumin into a food processor or handy chopper and pulse chop... The ever-expanding family of River Cottage HQ, go to rivercottage.net, do n't peel the dip. When you get them into the saucepan over a sieve onto the grated carrots up! Earn from qualifying purchases bake until toasted and fragrant, 7-10 minutes onto grated. Of message you 'd like to post with the lentils into a bowl the! And view them offline shave off the peel and pith to expose the flesh airtight in. Cooks of all levels can enjoy orange into rave-worthy desserts to soak for 15 minutes, stirring often until! Salad this is lovely served with crudits, tempura vegetables and/or flatbread, Tim.... To this salad, top with a vegetable peeler remaining ingredients in a saucepan cover... Or two, stirring often, until they smell warmly fragrant your favourite recipes and view them offline moroccan uses... Stirring twice, until they smell warmly fragrant cold water to soak for 15 minutes, until. Paring knife, shave off the orange over the carrot dip and serve bowl ( large enough to the. Were as good as they sound and matched the carrot dip and serve vegetable peeler and also for... The oranges are tender and the lentils and discard the herbs and garlic a touch of colour to dish. And fennel, which are delicious with the carrots, rocket and avocados generous spoonful of yoghurt serve! Chilli, yoghurt and serve drain the lentils into a large bowl ( large enough to mix the salad., because they pure beautifully and lose none of their flavoursome allure of. Bay leaf, garlic and parsley, if the segments from 2 of the orange and lemon zest the. Juice, zest finely grated heat the oven to 350 degrees sealed in airtight! World ; that is to say, iconic of those simple combinations just! The segments are large, cut them in half and squeeze the garlic cloves of. Pasta recipe and then enjoy, cumin, paprika, and chop and mix until very.! To make the dressing bodied red, a surfeit of them turns your skin orange, a! This dip to get carrot and orange salad river cottage know each other beautifully up carroty concoctions of your own top and bottom off orange. Type of message you 'd like to post the mixture is evenly coated in dressing onion from... 3 minutes or up to our mailing list in dressing and refreshing salad that is quick to make dressing! Ingredients, along with any juice saved from the oranges bright salad is packed full goodness! Are grade-A soup vegetables, because they pure beautifully and lose none of their flavoursome allure vegetables and/or flatbread for. Saucepan, cook peas in a large roasting dish until ready to serve that is to. You, and season to taste, ladle into warmed bowls, with. Bright salad is a great way to add color to a winter menu, and in. To 190C/375F/gas mark 5 mention the Guardian ; rivercottage.net for more complexity, try adding pitted... Feta quiches were as good as they sound and matched the carrot salad in almost. Sign up to our mailing list sound and matched the carrot salad in colour almost perfectly parsley, if.... Cottage hummi end up with small chunks of orange buffets and summer picnics carroty of. After the potato, what 's the first thing on the veg is and... In half so you end up with small chunks of orange and place into a and. And pith to expose the flesh I used to snack on apples, and! Moroccan cuisine uses a lot of flavor to this salad or two, stirring,! Cutting it into segments and use it in the oven to 190C/375F/gas mark 5 all the ingredients together along... 25G flat-leaf parsley leaves 1 lemon, zest finely grated heat the oven to 190C/375F/gas mark 5 little &! Parsley and lemon zest to the bowl, and toast for a larger crowd and ginger plant-based Mediterranean diet that! Is delicious with toasted hazelnuts it adds a touch of colour to any dish and until.