Oregon-Grown Carrot Recipes

Curried Carrot Salad with Citrus Honey Vinaigrette

Stephanie Inn / CANNON BEACH
Aaron Bedard, executive chef

Serves 4

Ingredients:

For the Citrus Honey Vinaigrette

• 1 orange, zested 

• ¼ cup Public Coast Farm honey 

• ¼ cup champagne wine vinegar 

• 1 teaspoon Dijon mustard 

• 1/2 cup avocado oil 

• Salt, to taste

For the Curried Carrot Salad

• 10 ounces Kingfisher Farms Yaya carrots (or favorite Oregon carrots), peeled

• 1 tablespoon olive oil

• 1 tablespoon curry powder

• 2 ounces seedless grapes

• 2 tablespoons Public Coast Farm honey

• 1/2 cup water

• 1/2 cup sugar

• 2 ounces walnuts

• 4 ounces sheep’s milk feta cheese

• 1/4 ounce Public Coast Farm micro carrot

• Citrus honey vinaigrette (see recipe)

• Salt and pepper, to taste

Instructions:

For the Citrus Honey Vinaigrette

1. Combine ingredients in a container, and emulsify with an immersion blender until fully incorporated. Add salt to taste.

For the Curried Carrot Salad

1. Preheat oven to 350 degrees. Toss carrots, olive oil and curry powder together in a bowl, and season with salt and pepper to taste. Place on a small sheet pan, and roast at 350 degrees until slightly tender, about 20 minutes. Set aside to cool.
2. Toss grapes and honey together in a bowl, and place on a small sheet pan. Roast at 350 degrees until slightly softened. Set aside to cool.
3. In a small sauce pot, combine water and sugar, and bring to a boil. Add walnuts to boiling syrup, and cook for 1 minute. Drain syrup from the walnuts. Place the walnuts on a small sheet pan, and roast until golden-brown, about 8-10 minutes. Set aside to cool. 
4. Artfully place curried carrots, feta cheese, honey-roasted grapes and candied walnuts on a serving plate, top with micro carrots and drizzle with citrus honey vinaigrette.

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Carrot Cake

Ambar Estate / NEWBERG
Heidi Whitney-Schile, winery chef

Makes 2 cakes (6-inch pans)

Ingredients:

• 2 cups carrots, peeled and grated

• 1 cup drained pineapple

• 2 cups all-purpose flour 

• 2 teaspoons baking soda 

• 2 teaspoons ground cinnamon 

• 1 teaspoon ground ginger 

• 1 teaspoon salt

• 4 eggs 

• 2 cups sugar

• 1 tablespoon vanilla

• 1 cup grapeseed oil (or any neutral oil of choice)

• 1/2 cup golden raisins

Instructions:

1. Preheat oven to 350 degrees. Prepare two 6-inch cake pans by spraying them with nonstick and lining them with parchment paper. 
2. Peel and grate carrots, measuring to 3 cups with drained pineapple, and set aside. In a mixing bowl, measure dry ingredients: flour, baking soda, cinnamon, ginger and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, add eggs, sugar and vanilla. Mix at medium-high speed until they begin to lighten in color. Add the oil, and mix at medium speed until they are well incorporated. Turn mixer down to low, and slowly add dry ingredients, mixing until smooth. Add carrots, pineapple and raisins until they are mixed in. 
4. Allow batter to rest 20 minutes before baking. Bake at 350 for approximately 25 minutes. They are done when the top forms a dome and a knife inserted comes out smooth. 
5. Allow to cool, and then top with your favorite frosting. (Heidi’s favorite is a tart cream cheese frosting made with 3 parts cream cheese, 2 parts powdered sugar and 1 part lemon juice.)

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Carrot Mousse

Ambar Estate / NEWBERG
Heidi Whitney-Schile, winery chef

Makes two 1-cup servings

Ingredients:

• 1 2/3 cups carrots, peeled

• 1/2 cup canned chickpeas 

• 1/4 cup pine nuts

• 2 tablespoons butter 

• 1 large shallot, minced

• 1 teaspoon garlic, minced

• 1 tablespoon miso paste 

• 1/8 teaspoon cayenne

• 1 teaspoon salt 

• 2 teaspoons champagne vinegar

• 2 teaspoons fresh thyme 

• 1/2 cup cream

Instructions:

1. Place carrots in a steamer, and steam until fork-tender. Add carrots to a food processor. 
2. Drain and rinse chickpeas, and place into food processor. 
3. In a sauté pan, toast pine nuts over low heat until they start to golden. Then add them to food processor. 
4. Place butter in the same sauté pan over medium heat, and melt. Add shallots and garlic to the butter, and sauté until tender and translucent. Add to food processor. 
5. Add the remaining ingredients (miso paste, cayenne, salt, champagne vinegar, thyme and cream) to the food processor, and turn on. Allow it to run until all the ingredients are smooth. 
6. Taste, and adjust seasoning as desired.

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Grilled Carrots with Stracciatella and Chili Crisp

Jordan Curtis (@hoteatscoolfeets)

Serves 4 (as a side, or 2 as a main course)

Ingredients:

For the Carrots

• 2 bunches young, slender carrots (approximately 1 pound), greens attached

• 2 tablespoons olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper, freshly ground

To Assemble and Serve

• 6-8 ounces stracciatella or ball fresh burrata cheese

• 2-3 tablespoons chili crisp (Chili Royale brand from Oregon was used in this recipe)

• 1 tablespoon extra-virgin olive oil (high-quality finishing oil)

• 1 lemon, for zesting and juice

• Flaky sea salt (such as Jacobsen Salt Co.), for finishing

Instructions:

For the Carrots

1. Preheat your grill to medium-high heat (approximately 400 degrees). Trim the carrots, leaving about 1/2 inch of the stems attached. Thoroughly wash and dry the carrots. Do not discard the carrot tops. Select about 1/2 cup of the most tender, vibrant carrot greens; rinse, dry and reserve for garnish.
2. In a large bowl, toss the carrots with olive oil, kosher salt and black pepper. Transfer the carrots to the preheated grill, placing them perpendicular to the grates. Grill for 5-7 minutes, turning occasionally, until they are tender and show beautiful, dark char marks. They should be soft but still have a strong bite.

To Assemble and Serve

1. While the carrots are still warm, spread stracciatella (or place the burrata) in the center of a serving platter. Season the stracciatella with flaky salt, and then arrange the hot, grilled carrots on top. 
2. Generously spoon the chili crisp over the stracciatella and the carrots. Drizzle the whole dish with extra-virgin olive oil. Grate fresh lemon zest over the platter, and add a final small sprinkle of flaky sea salt. Garnish with the reserved tender carrot tops. Serve immediately.