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Seasonal recipes

Carrot

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Winter storage carrots are the sweetest. Yellow, purple or orange, they lend themselves to everything, from raw to roasted, and even cake.

Choosing itFirm and crisp enough to snap, smooth, with no cracks. If it still has its tops, they should be bright green.
Storing itWithout their tops, 2 weeks in the vegetable drawer, wrapped in a damp tea towel.
Top tipThe tops are edible: make them into pesto with garlic, Parmesan and walnuts.
Carrot, orange and cumin veloutéSoup · Prep 15 min · Cook25 min · Serves 4 · Easy

A bright, fragrant soup, all gentleness and freshness.

Ingredients for 4

  • 800 g carrots
  • 1 onion
  • 1 orange
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 70 cl vegetable stock
  • 10 cl single cream (optional)
  • Salt, pepper, fresh coriander

Method

  1. Peel the carrots and cut them into rounds. Slice the onion.
  2. Gently fry the onion in the oil with the cumin for 3 minutes.
  3. Add the carrots, stock and the zest of half the orange. Cook for 25 minutes.
  4. Blend with the orange juice and cream. Season with salt and pepper.
  5. Serve with a little chopped coriander.
Thermomix version
  1. Put the onion in the mixing bowl, blend 5 s/speed 5. Add the oil and cumin, cook 3 min/120 °C/speed 1.
  2. Add the carrots, blend 5 s/speed 5.
  3. Add the stock and zest, cook 20 min/100 °C/speed 1.
  4. Add the orange juice, cream, salt and pepper. Blend 1 min/speed 5 to 10.

Food & wine pairing

A fresh, aromatic white, such as a Pinot Blanc from Alsace.

Honey-roast carrots with yoghurt and dukkahStarter or side dish ·Prep 15 min · Cook30 min · Serves 4 · Easy

Whole caramelised carrots on a bed of yoghurt, with a crunchy mix of hazelnuts and spices.

Ingredients for 4

  • 1 kg small carrots (in several colours if possible)
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 300 g Greek yoghurt
  • 1 garlic clove
  • For the dukkah: 40 g hazelnuts, 1 tbsp sesame seeds, 1 tsp cumin seeds and 1 tsp coriander seeds, salt

Method

  1. Preheat the oven to 200 °C. Scrub the carrots and halve them lengthways if they are large.
  2. Toss them with the oil, honey and some salt, and roast for 30 minutes.
  3. Dry-toast the hazelnuts, sesame and spices, then crush them coarsely with a pinch of salt.
  4. Mix the yoghurt with the grated garlic and a little salt, and spread it in a dish.
  5. Arrange the carrots on top and sprinkle with dukkah.
Thermomix version
  1. Put the hazelnuts, sesame, cumin and coriander in the mixing bowl. Toast 5 min/120 °C/speed 1.
  2. Add a pinch of salt and crush 3 s/speed 6. Set aside.
  3. Put the garlic in the clean mixing bowl, blend 3 s/speed 7, add the yoghurt and salt, mix 10 s/speed 3.
  4. Roast the carrots in the oven at 200 °C for 30 minutes, then arrange on the yoghurt with the dukkah.

Food & wine pairing

An orange wine: its notes of spice and dried fruit echo the dukkah.

Grated carrot salad with raisins and walnutsStarter · Prep 15 min · Serves 4 · Very easy

Grated carrot revisited, with an orange vinaigrette, raisins and walnuts.

Ingredients for 4

  • 500 g carrots
  • 40 g raisins
  • 40 g walnut halves
  • 1 orange
  • 1 tsp mustard
  • 3 tbsp walnut or olive oil
  • 1 tbsp cider vinegar
  • Flat-leaf parsley, salt, pepper

Method

  1. Soak the raisins in the orange juice for 10 minutes to plump them up.
  2. Finely grate the carrots.
  3. Make the vinaigrette with the mustard, vinegar, oil, the juice from the raisins, salt and pepper.
  4. Mix the carrots, raisins, crushed walnuts and vinaigrette. Sprinkle with parsley.
Thermomix version
  1. Put the walnuts in the mixing bowl, crush 2 s/speed 5. Set aside.
  2. Add the carrots in chunks, grate 5 s/speed 5. Transfer to a salad bowl.
  3. Add the mustard, vinegar, oil, orange juice, salt and pepper, emulsify 10 s/speed 4.
  4. Mix everything with the plumped raisins and the walnuts.

Food & wine pairing

A lively, saline Muscadet that freshens the whole dish.

Carrot cake with cream cheese icingDessert · Prep 25 min · Cook45 min · Serves 8 · Medium

The famous carrot cake: moist, spiced and topped with a cloud of cream cheese.

Ingredients for 8

  • 300 g carrots
  • 3 eggs
  • 150 g cane sugar
  • 15 cl neutral oil
  • 200 g flour
  • 1 sachet baking powder
  • 2 tsp cinnamon
  • ½ tsp ginger
  • 80 g walnuts
  • Icing: 200 g cream cheese, 50 g softened butter, 60 g icing sugar, ½ lemon

Method

  1. Preheat the oven to 175 °C. Butter a 22 cm tin.
  2. Grate the carrots. Whisk the eggs with the sugar, then add the oil.
  3. Add the flour, baking powder and spices, then the carrots and crushed walnuts.
  4. Pour into the tin and bake for 45 minutes. Leave to cool completely.
  5. Whisk the cream cheese, butter, icing sugar and lemon zest, and spread over the cake.
Thermomix version
  1. Add the walnuts, crush 2 s/speed 5. Set aside. Add the carrots, grate 5 s/speed 5. Set aside.
  2. Add the eggs and sugar, mix 2 min/37 °C/speed 4. Add the oil, 20 s/speed 4.
  3. Add the flour, baking powder and spices, mix 15 s/speed 4, then the carrots and walnuts 15 s/reverse/speed 3.
  4. Bake for 45 minutes in the oven at 175 °C. For the icing, in a clean mixing bowl: cream cheese, butter, icing sugar and zest, 20 s/speed 4.

Food & wine pairing

A medium-dry Gewurztraminer, whose spice and lychee notes embrace the cinnamon.

Roast carrot hummusAperitif · Prep 10 min · Cook30 min · Serves 6 · Very easy

A colourful, slightly sweet hummus, for spreading or serving with crunchy vegetables.

Ingredients for 6

  • 500 g carrots
  • 1 tin of chickpeas (400 g), drained
  • 2 tbsp tahini
  • 1 garlic clove
  • 1 lemon
  • 4 tbsp olive oil
  • 1 tsp cumin
  • Salt, paprika

Method

  1. Roast the carrot chunks for 30 minutes at 200 °C with 1 tbsp oil and the cumin.
  2. Blend the carrots with the chickpeas, tahini, garlic, lemon juice, the rest of the oil and some salt.
  3. Add a little water if the texture is too thick.
  4. Serve with a drizzle of oil and a pinch of paprika.
Thermomix version
  1. Roast the carrots in the oven (or cook them 20 min/Varoma/speed 1 in the simmering basket, with 50 cl of water in the mixing bowl, then empty the mixing bowl).
  2. Put the garlic in the mixing bowl, blend 3 s/speed 7.
  3. Add the carrots, chickpeas, tahini, lemon juice, oil, cumin and salt. Blend 1 min/speed 7, scraping down halfway through.

Food & wine pairing

As an aperitif, a sparkling wine from Savoie or Bugey.

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The wine to go with it

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