Carrot Limeade Recipes

CHILI-LIME ROASTED CARROTS

Steps:

• Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

GLAZED CARROTS WITH SAFFRON AND LIME

Steps:

• Crush saffron in pinch of sugar with a mortar and pestle or your fingertips, until broken up. Place in a small bowl with boiling water; let bloom about 5 minutes.
• Fill a large skillet about halfway with water. Bring to a boil over medium heat; season generously with salt. Add carrots in a single layer; cover and cook until crisp-tender, about 5 minutes. Drain; transfer carrots to a plate.
• Return skillet to medium heat and add butter. When foam subsides, return carrots to skillet with remaining 2 tablespoons sugar, saffron water, lime juice, and a large pinch of salt. Cook, shaking pan occasionally, until sauce thickens slightly and coats carrots, 2 to 3 minutes. Remove from heat; add lime zest and a drizzle of oil. Season to taste; serve warm or at room temperature.

CARROT LEMONADE

Steps:

• In a bowl, stir together the carrot, lemon juice, orange juice and sugar. Steep in the fridge for at least 1 hr, stirring occasionally to dissolve the sugar. Pour the mixture through a sieve into a large jug to get rid of the pulp.
• To make the lemonade, pour 25ml-50ml (depending on how sweet you like it) of the carrot mixture into each glass, add some ice then top with 200ml sparkling water.

MAPLE-AND-LIME-GLAZED CARROTS

Steps:

• Pour cold tap water into a large pot fitted with a steamer basket to a depth of 1 inch. Bring to a boil over medium-high heat, add the carrots, cover and cook just until the carrots have lightened in color and are barely tender, about 4 minutes.
• Preheat the broiler with a rack set about 4 inches from the heat. In a large ovenproof skillet, melt the butter until frothy and add the shallot and lime zest. Sauté, stirring occasionally, over medium heat until the shallot is translucent, but not browned, about 4 minutes. Add the carrots, maple syrup, lime juice and a pinch of salt and stir to coat. When the mixture begins to bubble, continue to simmer 6 to 8 minutes, or until the liquid is reduced by half and is syrupy.
• Transfer the skillet to the broiler and cook until the edges of the carrots have just begun to brown, about 5 minutes. Finish the dish with a sprinkling of salt and a few coarse grinds of black pepper.

CARROT SALAD WITH LIME AND CILANTRO

Steps:

• Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.