Organic Carrot Salad with Raisins and Lemon Crème Fraiche
Our farmer’s markets are loaded with so many varieties of fresh carrots in a wide array of sizes and types. I recently purchased white satin carrots and cosmic purple carrots from Unity Farms at the Grove School Farmer’s Market. Then my CSA basket arrived from Three Sister’s Farm with the most beautiful miniature purple carrots I’ve ever seen. Take advantage of all the beautiful, locally grown carrots and try this recipe for a sure crowd pleaser.
4 large heirloom carrots (look for varying sizes and colors available from your farmer’s market)
½ cup raisins
1 in piece of ginger root, peeled and grated (use your microplane for this step)
2 tsp lemon zest (again, use your microplane)
1 tbsp fresh lemon juice
¾ tsp salt
½ cup crème fraiche
Freshly ground pepper, to taste
Peel and cut carrots into batons (unless you have purple skinned carrots, don’t peel so the beautiful exterior color remains). Cut into batons, about 2 inches long and ¼ inch square. Most importantly, however you cut the carrots, cut into uniform and consistent sizes and shape for beautiful presentation. Whisk together ginger root, lemon zest, juice, salt, pepper and crème fraiche. Toss carrots and raisins, taste and adjust seasonings. Plate on large leaf of farmer’s market lettuce or several leaves of kale for colorful presentation. Serve chilled. Enjoy!
Citrus glazed carrots
2 ½ lbs medium carrots, peeled and cut on diagonal into ¼ inch thick slices
2 cups or more or water
1 cup freshly squeezed orange juice
½ cup sugar
¼ cup fresh squeezed lime juice
2 tbsp butter
2 ½ tsp finely grated orange zest
2 tsp finely grated lime zest
1 tsp salt
1 tbsp fresh parsley, chopped
Combine carrots, 2 cups water in large skillet. Add all remaining ingredients, except parsley. If needed, add enough water to just cover carrots. Bring to a boil, stirring until sugar dissolves. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes. Using slotted spoon, transfer carrots to medium bowl, cool. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. Transfer to small bowl. Note: To make ahead, steps up to this point can be done up to one day ahead. If making in advance, cover carrots and cooking liquid separately, then chill until serving. Bring reserved liquid to boil in large skillet over medium heat. Add carrots and boil until just tender and liquid is thickened to light syrup consistency, stirring occasionally, about 5 minutes. Season with salt and pepper to taste. Transfer to serving bowl and serve warm. Garnish with chopped parsley just before serving.