Carrots on a sandwich?

Published 12:25 am Saturday, March 24, 2012

Carrots are a challenge when you only like them raw. They are some of the first root vegetables of spring. My husband has been bringing in some really pretty ones, and so the hunt has been on for new recipes.

As I was digging for information about carrots, I found that the earliest carrots were appreciated more for their leaves and seeds, which the Greeks and Romans used to flavor their dishes. By the 12th century, the roots of purplish red and yellow carrots were eaten in Andalusia (the other one), and the vegetable’s popularity spread throughout Europe. A biennial member of the Umbelliferae family, which also includes parsnips and celery, the carrot (Daucus carota) today comes in shades ranging from white – the color of most wild varieties – to purple-y black.

I actually found some really good recipes for carrots. My favorite is this carrot sandwich, which is delicious. We think it is a “keeper.” Be forewarned, those dollops of yogurt tend to squirt out. Have a napkin at the ready.

Taken from Food and Wine, March 2012

Spicy Carrot Sandwich

4 servings

Coarsely grate 2 large carrots. In a skillet heat 1 tablespoon extra-virgin olive oil. Add the carrots, 2 thinly sliced garlic cloves and 1 teaspoon caraway seeds; season with salt and crushed red pepper. Cook until the carrots are just wilted, 4 minutes. Spread 4 slices grilled sourdough bread with ½ cup plus 2 tablespoons hummus. Top with the carrot mixture, dollops of Greek yogurt and cilantro leaves; season with black pepper and serve. I ran out of carrots and used pea sprouts and it was good but the carrots were better. I have also substituted tzatziki sauce for the yogurt and like that combo as well.


These are some ideas from Saveur magazine. May/June 2002.

Grated Carrot Salad

Serves 2

This is a French bistro classic.

Whisk together 1 tsp. Dijon mustard, 1 tbsp. lemon juice. And 5 tsp. of peanut oil in a bowl. Add 5 medium grated trimmed peeled carrots and salt and freshly ground black pepper to taste. Toss well. Serve garnished with Bibb lettuce, tomato wedges, and parsley.


Glazed Carrots

Serves 4

(I did this recipe and it was rather good for a cooked carrot).

Use carrots with tops attached for this dish. Trim off all but 2-inches of green tops of 12 peeled medium carrots. Put carrots, 3 tbsp. butter, 1 tsp. sugar, ¾ cup water and salt to taste into a large skillet. Cover and boil over medium-high heat until nearly all liquid evaporates, for eight to 10 minutes. Uncover and cook, shaking skillet over heat, until carrots are glazed, for 1½ to 2 minutes.


Japanese Carrots

Serves 4-6

Serve these carrots hot or at room temperature, with steamed rice, if you like. Heat 3 tbsp. vegetable oil in large skillet over medium-high heat. Add 4 medium julienned trimmed peeled carrots and cook until limp, for two to three minutes. Add ¼ cup sake, ¼ cup soy sauce, and 2 tbsp. sugar. Cook until liquid evaporates, 4-6 minutes. Stir in ½ tsp. dried red pepper flakes.


Moroccan Carrot Salad

Serves 4

Boil 12 medium sliced trimmed peeled carrots and one peeled crushed garlic clove in a pot of water over medium heat until soft, for six to eight minutes. Drain; let cool. Transfer to a bowl, add ¾ tsp. ground cumin, ¼ tsp. paprika, 3 pinches cayenne, 2 pinches ground cinnamon, 1 tbsp. fresh lemon juice. 3 tbsp. olive oil, 2 tbsp. chopped parsley, and salt to taste, toss well.

Note: I did this recipe also and thought the cinnamon took over the taste so maybe if you are not a cinnamon fan cut the portion to 1 pinch or even eliminate it.


This is a very good pasta recipe using carrots. Children would probably eat this.


Pasta with Carrots, Risotto Style

Serves 4-8

8 cups chicken stock

5 tbsp. butter

1 medium yellow onion, peeled and chopped

1 lb. penne (uncooked)

8 medium carrots, peeled, trimmed, and diced

½ cup freshly grated parmigiano-reggiano

Salt and freshly ground black pepper

Leaves from 4 sprigs parsley, chopped

Bring stock to a boil in a medium saucepan over high heat. Reduce heat to low to keep stock hot.

Melt 4 tbsp. of the butter in a medium heavy-bottomed pot over medium-high heat. Add onions and cook, stirring with a wooden spoon, until they begin to brown, about five minutes. Add uncooked pasta and carrots and cook, stirring often, until pasta is lightly toasted, about five minutes.

Add 1 cup of the hot stock at a time to the pasta, stirring constantly; wait until almost all the stock has been absorbed before adding more. Continue cooking and adding stock (you may have some stock left over) until pasta is tender but firm to the bite, 10-15 minutes.

Remove pot from heat and stir in the remaining 1 tbsp. butter and the parmigiano. Season to taste with salt and pepper. Transfer to a warm serving dish and garnish with parsley. Serve with more freshly grated parmigiano, if you like.


And then there is my husband’s favorite carrot recipe that we found several years ago and enjoy regularly.

From Madhur Jaffrey’s Indian Cooking:


Gujerati Carrot Salad, Gajar ka salad

Serves 4

350 g (12 oz) carrots, trimmed, peeled and coarsely grated (I often cheat and buy them grated.)

¼ teaspoon salt

2 tablespoons vegetable oil

1 tablespoon black mustard seeds

2 teaspoons lemon juice

In a bowl, toss the grated carrots with the salt. Put the oil in a very small pan and set over medium heat. When the oil is very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop – this takes just a few seconds – pour the contents of the pan (oil and seeds) over the carrots. Add the lemon juice and toss. Serve at room temperature or cold.