Best 3 Larders Smoked Carrots With Roasted Yeast Recipes
In this culinary adventure, we'll embark on a delectable journey with our star ingredient: carrots. Our first recipe, "Larder's Smoked Carrots with Roasted Yeast," elevates the humble carrot to new heights. Picture tender-crisp carrots enveloped in a smoky, aromatic embrace, complemented by the nutty, earthy flavor of roasted yeast. It's a symphony of flavors that will tantalize your taste buds.
Next, we'll explore "Carrot and Halloumi Fritters with Carrot Top Pesto." These delightful fritters showcase the versatility of carrots, combining them with savory halloumi cheese and vibrant carrot top pesto. Each bite offers a harmonious blend of textures and flavors, from the crispy exterior to the soft, succulent interior.
For those who love their carrots in soup form, the "Carrot and Ginger Soup with Coconut and Lime" is a must-try. This creamy, comforting soup is packed with the goodness of carrots, ginger, coconut, and lime. Its velvety texture and vibrant flavors will warm your soul on a chilly day.
If you're craving a hearty main course, the "Carrot and Squash Gratin with Crispy Prosciutto" is the perfect choice. Layers of thinly sliced carrots and squash are baked in a creamy sauce, topped with crispy prosciutto and a golden crust. It's a visually stunning dish that will impress your dinner guests.
Finally, for a sweet treat, we'll indulge in the "Carrot Cake with Cream Cheese Frosting." This classic dessert gets a modern twist with the addition of roasted carrots, which add a subtle sweetness and moistness to the cake. The cream cheese frosting is the perfect finishing touch, creating a delightful balance of flavors.
So, grab your aprons and let's embark on this carrot-filled culinary adventure!
ROASTED CARROTS
Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
LARDER'S SMOKED CARROTS WITH ROASTED YEAST
Jeremy Umansky is a master meat curer from Cleveland, where he runs a new wave deli called Larder. New wave? The guy serves smoked carrots and burdock root "meat sticks" alongside house-cured pancetta, pastrami and bresaola. His passion for - and obsession with - koji, the miracle spore used by the Japanese to turn soybeans into soy sauce and miso, runs so deep, he not only gave a TED Talk on the topic, he wrote a whole book about it, "Koji Alchemy" (Chelsea Green Publishing, 2020). Most of his vegetable charcuterie involves a complex curing, smoking and aging process, plus fermentation with koji, but these carrots can be smoked from start to finish in about an hour. The roasted yeast rub gives them an otherworldly flavor that's smoky, malty and absolutely unique.
Provided by Steven Raichlen
Categories vegetables, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your smoker following the manufacturer's instructions and heat to 250 degrees. Alternatively, set up your charcoal grill for indirect grilling and heat to 250 degrees, using half the normal amount of charcoal (you need less charcoal to keep the heat low). Add the wood to the fire.
- Arrange the carrots on the grate away from the heat and smoke until pliable but still al dente, about 1 hour. To test for doneness, bend a carrot from the ends. The carrot is ready when you can bring the ends to within 2 inches of each other without the carrot breaking.
- While the carrots smoke, make the roasted yeast rub: Heat a dry cast-iron skillet over medium-low. Add the yeast, pepper, cocoa powder, cumin, caraway and juniper berries, and toast, shaking the pan frequently and stirring steadily with a wooden spoon to prevent scorching, until the yeast darkens a few shades to chestnut brown and the spices are fragrant, about 5 minutes. Transfer the mixture to a large but shallow mixing bowl and let cool.
- Add the hot smoked carrots to the yeast mixture and toss to coat. Stir in the maple syrup and oil and mix well. Add salt to taste. Let the carrots rest for 10 to 15 minutes to cool while absorbing the yeast and spice flavors.
- Sprinkle with the chopped celery leaves, if using, and serve at room temperature. Mr. Umansky recommends eating the carrots with your fingers.
ROASTED CARROTS
This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h
Yield Serves six
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams
Tips:
- For the Best Roasted Carrots: Choose carrots that are about the same size so they cook evenly. Trim the tops and scrub the carrots well before roasting.
- To Make the Larders Smoked Butter: You can use any type of butter you like, but unsalted butter is best. Be sure to smoke the butter in a well-ventilated area.
- For the Perfect Roasted Yeast: Use a sturdy, heatproof bowl to mix the yeast mixture. You want the bowl to be large enough so that the yeast mixture has room to expand. Cover the bowl with plastic wrap and place it in a warm place to rise.
- To Assemble and Bake the Dish: Use a baking dish that is just large enough to hold the carrots in a single layer. Scatter the carrots in the baking dish and drizzle them with the prepared Larders Smoked Butter. Cover the baking dish with aluminum foil and bake the carrots until they are tender when pierced with a fork.
- For Serving: Sprinkle the roasted yeast over the carrots before serving. You can also garnish the dish with fresh herbs, such as parsley or chives.
Conclusion:
Larders Smoked Carrots with Roasted Yeast is a delicious and unique side dish that is perfect for any occasion. The carrots are tender and flavorful, and the roasted yeast adds a nutty, earthy flavor. This dish is sure to impress your guests!
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