Carrot Pottage with Tarragon

Carrot Pottage with Tarragon
Carrot Pottage with Tarragon

When simplicity truly makes a vegetable shine! This Carrot Pottage with Tarragon is a delicious addition to your seasonal menu. I use specialty carrots, those colorful bunches you find at the market. They give you a beautiful, deep hue and a flavor that’s clean and fresh. And the delicate flavor of tarragon, added at the very end, brings out the earthy carrot flavor beautifully. I’m sure you’ll love this as much as I do!

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Carrot Pottage with Tarragon

Carrot Pottage with Tarragon
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Quick

Ingredients

Scale
  • 2 teaspoons grapeseed oil
  • 2 leeks, trimmed, cleaned and sliced thin
  • 2 lbs specialty carrots (regular carrots works great too), cut into thin coins
  • 3 cloves garlic, peeled, left whole
  • 3 cups vegetable broth
  • 1 can (160 ml) coconut cream (or sub 3/4 cup coconut milk)
  • Sea salt and pepper, to taste (I used 1 teaspoon sea salt and 1/2 teaspoon pepper)
  • 2 tablespoons fresh tarragon, chopped very coarsely

Instructions

In a large pot, warm the grapeseed oil over medium-high heat. Add the carrots, leeks, garlic, sea salt and pepper. Mix well, reduce the heat to medium and let cook 5-6 minutes. Bring the heat back to medium-high heat and add the vegetable broth. Bring to a boil, reduce the heat and let simmer until the carrots are tender, about 6-7 minutes. Remove from the heat, let cool and transfer to a high-speed blender. Add the coconut cream and blend until a smooth consistency is achieved. Remove to a serving bowl or a pot and add the tarragon, while stirring gently. Serve garnished with more fresh tarragon. Bon appétit!

Keywords: carrot, pottage, tarragon

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Potage aux carottes et à l’estragon

Carrot Pottage with Tarragon

La simplicité est au rendez-vous dans ce potage aux carottes si simple, mais si goûteux. Pour cette superbe ajout à mon menu de saison, je tente d’utiliser des carottes fraîches du marché ou des superbes carottes multicolores. Ces dernières donnent une teinte profonde au potage et une saveur fraîche et saisonnière. L’ajout de l’estragon, à la toute fin, rehausse superbement la saveur généreuse des carottes. Je suis certaine que vous aimerez!

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
  • Category: Rapide

Ingredients

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  • 2 c. à thé d’huile au choix 
  • 2 poireaux, parés, lavés et coupés en tranches fines
  • 2 livres (1 kg) de carottes fraîches, coupées en rondelles minces
  • 3 gousses d’ail, pelés et entières
  • 3 tasses de bouillon de légumes
  • 1 boîte (160 ml) de crème de coconut (ou 3/4 tasse de lait de coconut)
  • Sel de mer et poivre (j’ai utilisé 1 c. à thé de sel de mer et 1/2 c. à thé de poivre)
  • 2 c. à soupe d’estragon frais, haché très grossièrement

Instructions

In a large pot, warm the grapeseed oil over medium-high heat. Add the carrots, leeks, garlic, sea salt and pepper. Mix well, reduce the heat to medium and let cook 5-6 minutes. Bring the heat back to medium-high heat and add the vegetable broth. Bring to a boil, reduce the heat and let simmer until the carrots are tender, about 6-7 minutes. Remove from the heat, let cool and transfer to a high-speed blender. Add the coconut cream and blend until a smooth consistency is achieved. Remove to a serving bowl or a pot and add the tarragon, while stirring gently. Serve garnished with more fresh tarragon. Bon appétit!

Keywords: carottes, potage, estragon

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Maple and Grapefruit Caramelized Carrots

Maple and Grapefruit Caramelized Carrots
Maple and Grapefruit Caramelized Carrots

It’s carrot time and this Maple and Grapefruit Caramelized Carrots recipe is a great way to enjoy the season. At the farmers market, you’ll find many varieties, many colors, all sorts of shapes, but most importantly, the freshest taste! When in season and fresh, carrots don’t need much to be fabulous. And since we have plenty of grapefruits around here right now, I figured that grapefruit juice would be the perfect balance to my maple syrup in this decadent glaze. Beware, you’ll seriously lick the glaze off your plate.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great recipe using grapefruit, check out the Livity Mango Salad.

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Maple and Grapefruit Caramelized Carrots

Maple and Grapefruit Caramelized Carrots
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

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  • 2 tablespoons butter (I love Miyoko’s!)
  • 1 bunch market-fresh carrots
  • 1/2 cup fresh grapefruit juice
  • 2 tablespoons maple syrup
  • Sea salt and pepper, to taste
  • Fresh thyme sprigs

Instructions

In a large cast iron skillet, melt the butter over medium-high heat. Add the carrots, lower the heat to medium, season with sea salt and pepper, and let cook, tossing often, for approximately 6-7 minutes, depending on the size and shape of your carrots. The goal here is to soften the carrots.

Add the grapefruit juice and the maple syrup. Toss well so all the carrots are coated. Cook until the liquid turns into a glaze, about 15 minutes. Coat the carrots with the glaze using a spoon while cooking. Remove to a serving platter, garnish with fresh thyme sprigs and a small pinch of sea salt, and serve immediately.

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Carottes caramélisées au sirop d’érable et pamplemousse

Maple and Grapefruit Caramelized Carrots
  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

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  • 2 c. à soupe de beurre
  • 1 botte de carottes du marché
  • 1/2 tasse de jus de pamplemousse frais
  • 2 c. à soupe de sirop d’érable
  • Sel de mer et poivre noir, au goût
  • Branches de thym frais

Instructions

Dans une poêle de fonte, faire fondre le beurre à feu moyen-élevé. Ajouter les carottes, baisser le feu, assaisonner de sel de mer et poivre, et laisser cuire, en brassant souvent, pendant 6 à 7 minutes, selon la taille des carottes. Elles doivent ramollir.

Ajouter le jus de pamplemousse et le sirop d’érable. Bien mélanger afin de couvrir toutes les carottes. Cuire jusqu’à ce que le liquide épaississe et devienne sirupeux, environ 15 minutes. Arroser les carottes à plusieurs reprises pendant la cuisson. Transférer les carottes sur une assiette de service, garnir des branches de thym et de sel de mer. Servir immédiatement.

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