Carrot Ginger Biscuits Recipes

CARROT GINGER BISQUE

Steps:

• In a large dutch oven or soup pot over medium high heat, add butter and onions and cook, stirring often, until onions are softened. Add the carrots, ginger and nutmeg and cook for one minute, using a wooden spoon to stir. Add broth and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. About 15 minutes Remove from the heat and transfer the contents to a high speed blender (you may need to do this in batches) blend until smooth and completely creamy. Alternately, you can use an immersion blender but the soup wont become as silky smooth as when it's pureed with a regular blender. Return the soup to the pot and pour in the cream. Season with plenty of salt and pepper and keep warm until ready to serve. Taste for seasonings and adjust as needed. Divide soup between bowls and top with a dollop of creme fraiche or plain yogurt.

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.

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.

GINGER BEETS AND CARROTS

Steps:

• Preheat oven to 400°. Place vegetables in a greased 15x10x1-in. baking pan. Whisk remaining ingredients; drizzle over vegetables. Toss to coat. Bake until carrots and beets are crisp-tender, 15-20 minutes.

CARROT GINGER MULES

Steps:

• Stir together carrot juice, pineapple juice, and lime juice in a pitcher. Chill, covered, up to 24 hours.
• Stir in ginger beer just before serving. Pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass. Garnish with lime wedges and halved baby carrots.

GINGER AND CARROT COCKTAIL

Steps:

• Muddle the ginger slices in the bottom of a shaker glass. Add the remaining ingredients. Shake well for approximately 10 seconds then pour over ice. Garnish with a lime wheel.

CARROT GINGER COOKIES

Steps:

• Combine the oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment and beat the coconut oil and molasses together in it. Add in each egg one at a time, followed by the vanilla. Then slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in the grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.
• When the 25 minutes is up, pre-heat the oven to 350 and line two sheet pans with silicone mats. Use a 1.5 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Then gently press each mound down to flatten the cookie. Bake them for about 15 minutes, until set and slightly crisp around the edges. Let them cool for about 10 minutes on the sheets, then transfer them gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary. Enjoy them immediately or pack them in containers for later.

CARROTS, GINGER AND CUMIN

Steps:

• Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
• Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
• Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
• Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.

CARROT GINGER BISCUITS

Steps:

• Preheat oven to 450.
• In a large bowl, stir together the all-purpose flour and whole wheat flour, baking powder and baking soda, ginger and salt. In a small bowl, stir together the carrot, yogurt, oil and honey.
• Add carrot mixture to dry ingredients and stir until just combined.
• Place the dough on a well-floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2" thick.
• Using a 2 1/4" biscuit cutter or glass , cut out rounds, gently rerolling the scraps, to form 12 biscuits.
• Place the biscuits on an ungreased baking sheet, spacing them 1" apart. Bake for 12 to 15 minutes or until golden.
• Serve warm.