Carrot Top Pesto and Baked Rice Casserole

Wonder what to do with carrot tops? Turns out they make a great pesto, which puts a fun twist on rice casserole .

The post appeared first on as was adapted here.


• Carrot tops from 1 bunch of small organic carrots (save carrots for soup), washed and roughly chopped
• ¼ cup walnuts, toasted and cooled
• 1 clove garlic, peeled, roughly chopped
• 1 Tablespoon lemon juice
• ¼ tsp. salt
• 3 Tablespoons olive oil

Baked Rice Casserole
• 1 ½ cups cooked rice (white or brown)
• 1 cup nut milk
• 1 egg, well beaten
• ½ onion, finely chopped
• ½ cup carrot top pesto (above)
• Melting cheese, e.g., 3 oz. goat cheese, diced plus 2 Tablespoons shredded parmesan; or ½ cup shredded Swiss or Fontina


For the pesto: In a food processor, add carrot tops, walnuts, garlic, lemon juice, and salt. With motor running, add olive oil in a steady stream. Puree until blended, scraping down sides of bowl as needed. Season to taste with more salt and a little ground black pepper. Makes about ¾ cup pesto.

For the Rice Casserole: Preheat oven to 350°F. Grease a 1 ½ qt. baking dish (spray with olive oil or lightly butter). In a medium bowl, combine all ingredients. Pour mixture into prepared baking dish and bake uncovered for 40 minutes, until set and light golden.

Rice Pilaf With Carrots and Basil

Carrots and leeks remind us that spring has arrived and the days are growing longer. Garnish this dish with whatever fresh herbs are on hand.

This recipe and photo first appeared on The New York Times and was adapted here.


1 cup basmati rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra virgin olive oil
1 small onion or 1 medium leek, finely chopped
3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal
Salt to taste
1/2 cup finely chopped basil


Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the basil and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

Steamed Kale and Carrots with Miso Sauce

Steamed Kale and Carrots with Miso Sauce appeared first on Filed Under: Gluten-free, Low-Carb, Low-Fat, Paleo, Side, Spring Tagged With: , , , ,

Carrot Fennel Ginger Soup

Carrot fennel soup captures the essence of comfort: sweet flavors combine with a creamy texture satisfying enough to be a meal on its own.

This recipe and photo appeared on and was adapted here.


3 tablespoons olive oil
1 1/2 tablespoons fennel seed
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and diced
1 pear – peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
1/2 cup sliced fresh mushrooms
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
1/2 teaspoon ground white pepper


  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed and ginger in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

Roasted Carrots and Potatoes with Onions and Garlic

Roasted carrots and potatoes with onions and garlic showcase late winter staples. Serves well as a side dish or forms a delicious base for a stew.

Originally appeared on .


  • 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
  • 4 medium white potatoes, cut into bite-sized chunks
  • 1 medium vidalia onion, cut into eighths
  • 2 cloves garlic, diced
  • 6 tablespoons butter, melted
  • salt & pepper


  1. Preheat oven to 425 degrees.
  2. Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.
  3. Season generously with salt and pepper, toss.
  4. Cover pan with aluminum foil and bake for 45 minutes.
  5. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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The post Roasted Carrots and Potatoes with Onions and Garlic appeared first on Know Your Farms – Local Food from Local Farmers Delivered to You.

Filed Under: Gluten-free, Low-Carb, Season, Side, Winter Tagged With: ,

Honey Ginger Carrots

February 20, 2013 By Leave a Comment

Choices are few this time of year, but carrots standout for their sweetness. Combine with honey, ginger and optional crumbled walnuts for a quick and satisfying side.



  1. Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
  2. 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.
Filed Under: Gluten-free, Low-Carb, Low-Fat, Side, Vegan, Winter Tagged With: , , ,

Autumn Pumpkin Chili

January 1, 2013 By Leave a Comment

pumpkin-chiliThere is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

2 pounds of ground beef (or other red meat), preferably grass-fed
1/4 cup cooking oil of choice (olive, coconut, ghee, etc)
4 cups of beef or vegetable stock
1 medium onion, diced
12 small-to-medium carrots, diced
2 small beets, peeled and diced
6 young stalks of fennel, diced
6 in-season mushrooms, sliced
1 small pumpkin, seeded and roasted
1 butternut squash, seeded and roasted
1 quart roasted tomatoes
2 tbsp paprika
2 tbsp cumin
1-2 tbsp sea salt (to taste)
Garnish: basil sprouts, thyme or toasted pumpkin seeds; and a dash of balsamic vinegar

Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.

Filed Under: Autumn Tagged With: , , , , ,