Who doesn't love the humble carrot? Starting when we are children, we are fed this root vegetable, and because of the inherent sweetness, almost all kids will eat them. Then, as we grow older, we learn that they are in many of our favorite foods, from pasta sauce to soups, often hiding in a pureed form. Many people look past the carrot because it is too simple or common, but when treated properly, magnificent dishes can be created using this fundamental ingredient. Hopefully these recipes will make you remember why you've loved carrots (probably) your whole life.

Carrot and Miso Risotto-Stuffed Lobster Tail with Swiss Chard

Serves 4 as a main course

Ingredients:

For the risotto:

7 cups seafood stock (I made shrimp stock, but you could use veggie if you can't find it), divided, plus

   more as needed

1 cup carrots, cut in 1/2" pieces

1 Tablespoon minced ginger (see how here)

2 Tablespoons white miso 

2 Tablespoons neutral oil such as avocado, canola, or vegetable

1 bunch green onions, sliced, whites and greens separated

1 cup arborio or carnaroli rice

1/4 cup dry white wine

4 oz surimi (Japanese "fake" crab - it really is better than the American version. If you can't find it,

    substitute regular crab or American Krab), diced in 1/4" pieces

1 Tablespoon unsalted butter

Kosher salt and freshly ground pepper, to taste

For assembly:

1 cup panko bread crumbs

1 teaspoon Dijon mustard (I like Maille best)

1 Tablespoon unsalted butter, melted

4 lobster tails, cooked (if cooking yourself, try to only cook 90% of the way so it doesn't overcook later)

For the Swiss Chard:

1 1/2 teaspoons of neutral flavored oil

2 bunches Swiss Chard, stems removed and reserved for another use, leaves cut thinly, and washed

   in 2-3 washes of water (that stuff is dirty!)

1 teaspoon rice wine vinegar

Kosher salt and freshly ground pepper, to taste

Procedure:

Preheat oven to 350 degrees F.

For risotto:

Place 4 cups stock, carrots, and ginger in a saucepan set over medium-high heat. Bring to a boil, then reduce to a simmer and cook until carrots are tender. Place in a blender (or use immersion blender) and blend mixture until smooth. Add enough stock to equal 5 cups and return to saucepan. Set on low heat to keep at a bare simmer. 

In a separate saucepan set over medium heat, add the oil. Add white parts of green onion and cook until tender, approximately 1-2 minutes. Add rice and cook until toasted. You will see parts of the rice starting to become translucent and it will form an "eyeball" if you look at it right. Add wine and cook until absorbed.

Add just enough carrot mixture to cover the rice. Stir well. Stop stirring (Stirring is Not Cooking, after all...) and allow to simmer until you just see the rice peeking through the mixture. Stir, and add enough carrot mixture to cover. Repeat until all carrot mixture is used, or until rice is tender. If rice is not tender after all mixture is used, add additional stock until rice is tender. Remove from heat and stir in surimi, butter, and reserved green onion. Season with salt and pepper, and set aside.

Assemble tails: 

Mix panko, mustard, and melted butter in a small bowl. Split tails down the back, being careful not to cut through the bottom shell. Divide risotto between tails. Top with panko mixture. Place tails on a parchment-lined sheet tray and place in oven. While the tails are warming and the breadcrumbs are browning, make the chard.

Make chard:

Heat skillet on a medium-high heat. Add oil. Add chard leaves and season with salt and pepper. Cook until just wilted. Remove from heat and stir in vinegar. Check for seasoning. 

For serving:

If lobster is warm but breadcrumbs are not browned, you may put them under the broiler just to finish them off (just be careful! That is a lot of work to lose because you walked away). Place chard in the center of each plate. Top each pile of chard with lobster tail. Serve immediately.

Garam Masala Roasted Carrots with Pickled Raisins and Carrot Top Pesto

Serves 4 as a side dish

Ingredients:

For the carrots:

3 cups carrots, cut in 1" pieces

2 Tablespoons oil (I used avocado, but any oil will work here)

1 teaspoon garam masala (spice blend found in almost any store - even regular grocery)

1/2 teaspoon salt

For raisins:

1/4 cup golden raisins

2 Tablespoons apple cider vinegar

2 Tablespoons water

For pesto:

1 cup carrot tops, tough stems removed

1/4 cup cilantro leaves (see how to get them off the stems here)

2 Tablespoons pistachios, toasted

1 Tablespoon lemon zest

1 small garlic clove, roughly chopped

6 Tablespoons Extra Virgin Olive Oil

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat oven to 425 degrees F. Line a sheet tray with parchment or a silpat and set to the side.

Place carrots on prepared sheet tray. Drizzle with oil, sprinkle with garam masala and salt, and toss together. Place in preheated oven and cook for 20-25 minutes, or until fork tender.

While carrots are cooking, place raisins, water, and vinegar in a small saucepan. Bring to a boil, place lid on pan, and remove from heat. Set aside. 

To make pesto, place all ingredients but the oil, salt, and pepper in a food processor and process until roughly chopped. With food processor running, slowly drizzle oil in to the mixture. Season with salt and pepper.

When carrots are done, drain raisins. Divide pesto among 4 plates or spread on serving platter. Top with carrots. Sprinkle raisins on top and serve.

Za'atar Grilled Carrots with Mint Yogurt Sauce

Serves 4 as a side dish

Ingredients:

For the sauce:

1/2 cup plain Greek yogurt (I like whole milk best)

1 teaspoon garlic paste (about 2-3 cloves, depending on size)

1 Tablespoon lemon zest

1 Tablespoon lemon juice

1 Tablespoon fresh mint, finely minced

2 teaspoons Extra Virgin Olive Oil

Water, as needed

Kosher salt and freshly ground black pepper, to taste

For the carrots:

8 medium sized carrots, cut in 1/4" slices on a strong diagonal

2 Tablespoons Avocado or canola oil (or other neutral flavored, high heat tolerant oil)

2 teaspoons za'atar

Kosher salt and freshly ground black pepper, to taste

Procedure:

Preheat a grill on medium-high heat.

Mix yogurt, garlic, lemon zest and juice, mint, and olive oil together in a small bowl. Add water, a teaspoon at a time, until "drizzling" consistency (I used about 3-4). Season with salt and pepper and set aside. 

In a separate bowl, toss carrots, oil, and za'atar together. Season with salt and pepper. Place on preheated grill until grill marks have formed and carrots are cooked through, approximately 2-3 minutes per side. Remove from grill and place on plates or serving platter. Drizzle with yogurt sauce and serve.

Carrot Gazpacho

Serves 2

Ingredients:

2 cups carrots, diced (no need to peel - just scrub well)

1 cup golden beets, peeled and diced

1 cup cucumber, peeled, seeded, and diced (if using hothouse cucumber, no need to peel/seed)

1 large shallot

1/2 cup celery

2 cups vegetable stock or water (I use part of this liquid as ice so I can eat right away)

1/4 teaspoon turmeric

1/2 teaspoon ground cumin

1/2-1 cup stale bread cubes (depending on how thick you like it - I like it thinner but my husband likes

   it more "rustic")

1/2 teaspoon rice wine vinegar

2 Tablespoons freshly squeezed lemon juice

Kosher salt and freshly ground black pepper, to taste

1 Tablespoon lemon zest

Sour cream or creme fraiche, for garnish

Procedure:

Place all ingredients except zest and sour cream in a bowl and stir to combine. Season with salt and pepper and set aside for 5-10 minutes, or until the bread becomes very soggy/mushy. Pour in to a blender and blend until smooth. If you like a more "refined" texture, pass through a fine mesh sieve. Check seasoning and adjust with salt, pepper, and lemon juice as needed. 

If still cold (blenders will sometimes cause friction, heating it up), garnish with sour cream and lemon zest and serve immediately. Otherwise chill for up to one day, making sure you stir well before serving.