Here’s a meal where you’ll get more than your adequate RDA for Vitamin A: Roasted Carrot Grilled Cheese, Carrot Top Soup, and Roasted Carrot Cake for dessert.
I realize this meal is a little over the top and odd, but it wouldn’t be a birgerbird post without being off kilter in one way or another, right? Right.
Which reminds me, in my response to my mother’s question to me last week (we were explaining to her that we have gone off coffee and have been drinking tea . . . . and bone broth with miso some times in the mornings), “Do you think you’ll ever just be . . . . like . . . normal?”, . . . Well (laughter) NO.
Which reminds me to ask you, what is normal? Or . . . what do most people mean by normal, do they mean when they say normal to say . . . . like everybody else, or like “most people?” Just wondering.
Go ahead and march to your own drummer, I give you permission! Find something you like to do and have fun with it and don’t worry about what other people think. Life’s too short!
With a Jack O’ Lantern, Carrot Marmalade and Labneh of course.
To Roast Carrots:
Preheat oven to 350F. Cut 2 lbs carrots into uniform pieces; I like to leave them quite large for a nice meaty, umami, sweet mouthful. Toss with enough olive oil to coat all of the carrot pieces, as well as about 1 tsp sea salt.
For a savory use such as in salad or a grilled cheese, add spices of choice. I favor cumin seed with carrot.
Roast carrots for 1 hour for large pieces, then lower heat to 200F for an additional hour. For smaller pieces, simply gage the doneness of the carrot by piercing with a fork. You want carrots that are all the way soft and deeply caramelized on the surface.
For the grilled cheese:
Simply line your carrot pieces between two slices of bread and top with your cheese of choice. I like jack and cheddar with carrot but swiss, provolone or even mozzarella would work well I am certain. Butter or oil both sides of bread and sauté in a pan coated with olive oil or butter over medium high heat until cheese is melted.
For the soup, sauté one chopped leek in butter or olive oil over medium heat until translucent. Add a chopped clove of garlic and salt and pepper. Transfer to large stock or soup pot and add carrot tops and enough broth to cover, along with one apple, cored and halved, 1 Tbsp chopped fresh ginger and salt. Bring to boil, then lower to simmer for about an hour. When cooled, puree in batches with 1 bunch of fresh spinach (to add bright green color) and the juice of 1 lemon. Correct seasoning and serve!
Just for fun I cut two long pieces of bread into long triangle shapes, coated them with olive oil and turmeric, and fried in some melting cheese to make the bread really orange (and cheesy of course). Then I proceeded with adding carrots, etc.
For the cake:
I really winged it with this one; simply use your favorite banana bread or carrot cake recipe and substitute roasted carrots. I took my roasted carrots and pureed them with the oil called for in the recipe. I also left a few whole pieces for textural and visual effect.
Have a wonderful weekend!!
Many thanks to Margy at La Petite Casserole and JHuls at The Not So Creative Cook for hosting this week’s Fiesta Friday and of course thank you to Angie at the Novice Gardener for making this party possible week after week!