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Carla Hall Shares Fun and Tasty Carrot Recipes Perfect for
Spring
To celebrate spring, Carla
Hall, renowned chef, author, and television host, offers two
delicious recipes that make carrots the star ingredient of
the season.
“The thing I love most
about the humble carrot is its versatility. It can be a
snack, a salad, a dessert, a side dish or the basis for most
soups and sauces,” says Hall.
McCormick spices agrees,
reporting that recipe searches for roasting carrots is
trending over the past year in internet searches and on
their website, making it the perfect choice for vibrant
spring dishes.
With roasted veggies on
people’s minds, Hall created Roasted Carrots-in-a Blanket –
a fun, carrot-y spin on the traditional pigs-in-a-blanket.
The roasted carrots, seasoned with paprika, ground mustard,
and rosemary, are wrapped in a light and flaky pastry.
CARROTS-IN-A-BLANKET
• 2 tablespoons unsalted
butter, melted
• 2 tablespoons orange
juice
• 2 teaspoons honey
• 1 teaspoon McCormick
Gourmet Organic Ground Coriander
• 1 teaspoon McCormick
Ground Mustard
• 1 teaspoon McCormick
Paprika
• 1/2 teaspoon McCormick
Rosemary Leaves, lightly crushed
• 1 teaspoon kosher salt
• 1/2 teaspoon McCormick
Black Pepper Grinder
• 1 package (16 ounces)
baby carrots
• 3 cans (8 ounces each)
refrigerated crescent roll dough
CARROT MUSTARD SAUCE
• 2 1/2 cup French’s Stone
Ground Dijon Mustard
• 1/2 teaspoon McCormick
Ground Cinnamon
• 1/2 teaspoon McCormick
Black Pepper Grinder
• 1/4 teaspoon McCormick
Pure Lemon Extract
• 1/4 cup water
INSTRUCTIONS
1. Preheat oven to 375°F.
Mix butter, orange juice, honey, spices, salt and pepper in
large bowl. Add carrots; toss to coat well. Arrange carrots
in single layer on large parchment-lined sheet pan.
2. Roast 20 to 25 minutes
or just until tender. Allow to cool slightly.
3. For the Carrot Mustard
Sauce, transfer 1/2 cup of the roasted carrots to blender
container or food processor. Add mustard, spices, extract
and water. Cover. Purée until completely smooth. Set aside.
4. Unroll crescent dough
onto clean surface (do not separate triangles). Brush about
2 tablespoons of the Carrot Mustard Sauce evenly over each
sheet of crescent dough. Reserve remaining sauce for
serving. Use a pizza cutter to cut along perforations, then
cut each triangle lengthwise into three separate triangles.
Place one cooled carrot on the wide side of each dough
triangle, then roll towards pointy ends to wrap carrots in
dough. Place wrapped carrots tail-end down about 1 inch
apart on parchment-lined sheet pan.
5. Bake 12 to 15 minutes
until dough is golden brown, rotating pan halfway through
cooking. Serve warm with remaining sauce for dipping.
Makes 32 servings.
Hall also came up with a
Warm Carrot Salad with Creamy Lemon Dressing.
Layers of roasted carrots
are lightly spiced with cayenne and black pepper to
complement naturally sweet Granny Smith apples, golden
raisins, and pineapple. A simple, creamy lemon dressing
drizzled on top adds a slightly tangy pop to finish this
bright and colorful dish.
Here, Hall shares some
clever tips for creating carrot-inspired meals:
• To make the most of your
time in the kitchen, peel your carrots using up and down
strokes to make sure there are no wasted movements, and you
get the job done faster.
• Or buy carrot sticks or
baby carrots to reduce prep and peeling time. You can
quickly dice them at home for soups and stews.
• Carrots are beautiful
and can be the star of your dish. Adding multi-hued carrots
will make simple dishes appear fancy.
• You can use spices,
herbs, and other ingredients as supporting cast members to
add great flavor and make your dish taste even more amazing.
For Hall’s exclusive
carrot recipes along with additional springtime dishes,
visit www.mccormick.com.
This spring enjoy
delicious foods with people you love. By utilizing the
versatile carrot, you can put fun and tasty twists on
classic recipes that will make any occasion special.
Courtesy StatePoint
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