Carrot Ginger Biscuits Recipes

CARROT GINGER DRESSING

Steps:

• Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
• Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

CARROT GINGER MULES

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

CARROT GINGER COOKIES

Steps:

• Combine the oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment and beat the coconut oil and molasses together in it. Add in each egg one at a time, followed by the vanilla. Then slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in the grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.
• When the 25 minutes is up, pre-heat the oven to 350 and line two sheet pans with silicone mats. Use a 1.5 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Then gently press each mound down to flatten the cookie. Bake them for about 15 minutes, until set and slightly crisp around the edges. Let them cool for about 10 minutes on the sheets, then transfer them gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary. Enjoy them immediately or pack them in containers for later.

BABY CARROTS WITH SWEET GINGER BUTTER

Steps:

• In a shallow saucepan, over low heat, add the carrots and cover with water. Add a pinch of salt and bring the water to a simmer. Cover them with a parchment round set over and touching the simmering water to get a perfect steam. Remove carrots from the water when they are almost fork tender and drain.
• In a medium saute pan, over low heat, add the butter and stir in the chopped crystallized ginger. Allow the sugar from the ginger to melt into the butter, and then transfer the steamed carrots to the pan. Toss gently for approximately 2 minutes until the carrots are completely coated with the ginger butter. Finish with a pinch of salt and a crack of freshly ground white pepper. Serve immediately.

CARROTS WITH GINGER AND HONEY

Steps:

• Trim stems of carrots to 1/2 inch. Peel carrots, and wash stem area.
• Bring a medium pot of water to a boil. Salt water, add carrots, and reduce heat. Simmer until carrots are almost tender, 3 to 4 minutes. Remove carrots from heat, and drain. (Carrots can be prepared earlier in the day to this point.)
• Melt butter in a large skillet over medium-high heat. Add ginger, and saute, stirring, until transparent, about 2 minutes. Add carrots and honey, and cook for 4 to 5 minutes, or until carrots are glazed. Serve immediately.

GINGER BISCUITS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
• Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
• Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

CARROTS WITH GINGER

Steps:

• Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

CARROT GINGER BISCUITS

Steps:

• Preheat oven to 450.
• In a large bowl, stir together the all-purpose flour and whole wheat flour, baking powder and baking soda, ginger and salt. In a small bowl, stir together the carrot, yogurt, oil and honey.
• Add carrot mixture to dry ingredients and stir until just combined.
• Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
• Using a 2 1/4" biscuit cutter or glass , cut out rounds, gently rerolling the scraps, to form 12 biscuits.
• Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Bake for 12 to 15 minutes or until golden.
• Serve warm.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.