Carrot Ginger Shrub Food

LIGHT CARROT-GINGER DRESSING

Steps:

• Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
• Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

CARROT-GINGER SHRUB

Steps:

• Wash carrots and, if necessary, scrub with a vegetable brush to remove dirt. Peel them if you want to, but it's not necessary.
• Purée carrots in a blender or food processor.
• Pour carrot purée into clean nonreactive container. Add grated ginger.
• Pour cider vinegar over carrots and ginger. Stir to combine. Refrigerate for 2 days.
• Place a fine-mesh strainer over another bowl. Pour carrot-and-vinegar mixture into strainer. Press or squeeze the mixture to extract all the juice.
• Pour carrot juice into a large sanitized jar. Add sugar. Cap the jar, and shake well to combine. Refrigerate, shaking well every other day or so to dissolve sugar.

GINGERED CARROTS

Steps:

• In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.

CARROT GINGER SOUP

Steps:

• In a Dutch oven or stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic and ginger; cook 1 minute longer. Stir in carrots, broth, zest, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until carrots are tender, 10-12 minutes. Pulse mixture in a blender or with an immersion blender to desired consistency; stir in lemon juice. If desired, garnish with additional lemon zest. , Freeze option: Cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally; add broth or water if necessary.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.