Carrot and beetroot dishes: recipes from the chef

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Carrots and beets are foods that are sure to be in every home. They are affordable, very healthy, and also delicious. Moreover, they can be used in any dishes - from soups to desserts. How to do it - see the selection of recipes from our permanent expert, chef Michel Lombardi.

Carrot puree soup

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Ingredients:

• 2 medium onions
• 2 stalks of celery
• 2 cloves of garlic
• 2 ginger roots
• 8 medium carrots
• 5 l chicken broth
• 3 oranges
• Yogurt without additives
• Salt and pepper to taste

Cooking method:

Chop all vegetables finely.

Then add the onion, celery, ginger and garlic to the skillet and simmer over medium heat until tender and lightly browned.

Add broth and cook for 10 minutes. Season with salt and pepper.

Add carrots.

Bring the soup to a boil, reduce heat, and simmer for 20-30 minutes until the carrots are cooked through.

Add orange juice - it is better to add a little bit and taste.

Use a blender to grind all solid ingredients - the soup should have a smooth, creamy texture.

Serve with yogurt and freshly ground black pepper.

Cream of Beetroot Soup

Ingredients:

• 50 ml olive oil
• 1 medium onion, pre-chopped
• 3 garlic cloves, pre-chopped
• 6 medium beetroot tubers, pre-peeled and chopped
• 500 ml homemade beef broth
• Salt and pepper to taste
• Cream or sour cream
• Croutons, walnuts for decoration and serving

Cooking method:

Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until tender but not browned.

Then add the beets and cook for a minute.

Pour everything over with broth, add salt and pepper and bring to a boil. Cover and simmer until the beets are cooked through. - about 20-30 minutes. Remove from heat and let cool slightly.

Use a blender to grind all ingredients until smooth and creamy.

Serve this creamy sour cream soup as a serving, sprinkle with walnuts and croutons on top.

Baked beetroot

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Ingredients:

• 500 gr beets
• 100 gr olive oil
• 50 ml balsamic vinegar
• 4 cloves of garlic
• 30 g Dijon mustard
• 10g fresh thyme
• 1 shallots

Cooking method:

Peel the beets and bake them whole at 180 degrees.

Then let it cool down a bit. Cut in half or in quarters - whichever you prefer.

Combine the vinegar, mustard, pre-chopped onion and thyme. While stirring, add the olive oil. Season with salt and pepper.

Add beets and garlic to the dressing. Make sure the beets are completely covered in the marinade.

Let it brew for 2 hours or leave overnight.

This appetizer goes well with goat cheese.

Carrot cake

Ingredients:

• 4 eggs
• 295 ml vegetable oil
• 400 gr white sugar
• 15 ml vanilla extract
• 250 gr wheat flour
• 9 g baking powder
• 9 grams of baking soda
• 3 grams of salt
• 5 grams of cinnamon
• 330 gr grated carrots
• 110g chopped pecans
• 115 gr butter
• 225 gr robiola cheese
• 480 gr confectionery sugar

Cooking method:

Preheat oven to 175 degrees. Grease and flour on a small baking sheet (9 x 13 inches).

In a large bowl, combine eggs, butter, white sugar, and 2 tsp. vanilla. Add flour, baking powder, baking soda, salt and cinnamon. Then - carrots and chopped pecans. Knead the dough, it should be thin enough.

Bake for 40-50 minutes.

Let cool on a baking sheet for about 10 minutes, then transfer to a wire rack until cool.

To make the frosting, in a medium bowl, combine butter, robiola cheese, confectionery sugar and 1 tsp. vanilla. Whisk until smooth, creamy.