3 CARROT RING RECIPES

Name: Carrot Ring
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: jewish
Ingredients: 1 cup shortening or unsalted butter, plus more for the pan; 4 medium carrots, peeled and sliced; 1/2 teaspoon baking soda; 1/4 to 1/2 cup dark brown sugar, to taste; 1 large egg; 1 teaspoon fresh lemon juice; Pinch of salt; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder

CARROT RING RECIPE - NYT COOKING

Carrot Ring Recipe - NYT Cooking image

A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.

Provided by Melissa Clark

Total Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

1 cup shortening or unsalted butter, plus more for the pan
4 medium carrots, peeled and sliced
1/2 teaspoon baking soda
1/4 to 1/2 cup dark brown sugar, to taste
1 large egg
1 teaspoon fresh lemon juice
Pinch of salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder

Steps:

Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.

Nutrition Facts : @context http//schema.org, Calories 215, UnsaturatedFatContent 5 grams, CarbohydrateContent 16 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 10 grams, SodiumContent 130 milligrams, SugarContent 5 grams, TransFatContent 1 gram

CARROT AND GINGER SOUP RECIPE | DELICIOUS. MAGAZINE

Carrot and ginger soup recipe | delicious. magazine image

A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later and enjoy as an instant midweek meal.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
1 large onion, roughly chopped
3 garlic cloves, finely chopped
2 tbsp finely grated ginger
1.5kg carrots, roughly chopped
2 litres fresh vegetable stock
Grated zest and juice ½ orange
Natural yogurt and fresh coriander leaves to serve

Steps:

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes  until the carrots are tender.
Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.

Nutrition Facts : Calories 178kcals, FatContent 5.1g (0.9g saturated), ProteinContent 2.5g, CarbohydrateContent 25g (20.3g sugars), FiberContent 10.5g

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