Month: January 2015

Garlic Confit Recipe With Carrot, Radish and Curly Endive Crudité by Chef Rachel Carr

Vegan Chef Rachel Carr shows us how to make a healthy recipe known as Garlic Confit. This healthy recipe for garlic confit is very versatile because the resulting puree can be used to flavor salad dressings, be used as a dip or it can be added to soups. And the leftover garlic infused olive oil is wonderful to cook with.

Garlic has been used for centuries to fight all kinds of disease because it’s naturally anti-bacterial, rich in anti-oxidants and helps prevent cardiovascular disease. Make sure to eat more of this healthy and delicious ingredient to boost your immunity during flu season! It’s all about garlic!

Equipment needed: 1 qt pot, oven, food processor, small mixing bowl

• ½ cups extra-virgin olive oil
• 1½ kosher salt
• 65 cloves garlic (about 1½ cups)
• 10 whole black peppercorns
• 5 sprigs fresh thyme (or tarragon)
• 2 Tablespoons fresh parsley
• 1 bay leaf
• 1/2 lemon wedge

INSTRUCTIONS
Heat oven to 300.° Put ingredients into a 1-quart pot, making sure the garlic is submerged in olive oil. Cover the pot and bake until the garlic is golden brown and tender—about 1 hour. Let cool and remove the cloves from the oil. Save the oil for later. Puree the cloves of garlic in the food processor with some fresh thyme and parsley. Thin the puree a little with some of the garlic oil and add more fresh, chopped parsley and thyme.

Serve warm with fresh vegetables, such as baby carrots, endive leaves, radishes and asparagus spears. You can also serve it with lightly toasted sliced sourdough baguette.

We hope you enjoy this delicious and healthy Garlic Confit recipe—just try it when you feel a cold coming on!

Garlic Confit Recipe With Carrot, Radish and Curly Endive Crudité
http://rachelcarr.com/garlic-confit-crudite/

Chef Rachel Carr
http://rachelcarr.com

Healthy Soup Recipe: Carrot Ginger Turmeric Soup by Chef Rachel Carr

Whole food chef Rachel Carr shares a healthy and comforting Carrot Ginger soup recipe that will boost your immune system, warm up your taste buds and keep away the winter blues.

Fresh turmeric and ginger are key ingredients for staying healthy all winter long and they are both are well known for fighting inflammation, preventing disease and keeping bacteria at bay. Saffron enhances the beautiful yellow color of the turmeric and carrots. Spicy chili peppers add interest and zest, while clearing congestion and improving circulation, which helps to keep you warm and healthy all winter long!

Equipment needed: 4 qt sauce pan, knife, ladle
– 12 Carrots, peeled and chopped
– 1 small onion, minced
– 4 cloves garlic, minced
– 1 “ ginger, peeled and grated
– 1 “ turmeric, peeled and grated
– 2 cups vegetable stock or water
– 1/2 cup coconut milk
– salt and pepper to taste
– pinch saffron
– dash chili sauce (such as sriracha or habanero pepper sauce) or to taste (optional)
– juice of 1/2 lemon

In a medium sauce pan, heat 2 Tablespoons of olive oil and sauté the onions until translucent. Add the minced garlic, ginger and turmeric and sauté for a few minutes more. Add the carrots and cook for a few more minutes. Add the water or vegetable stock and bring to a boil. Turn down the heat and simmer until carrots are tender. Add the saffron, chili sauce and lemon. Puree this mixture in a blender until smooth. Season with salt and pepper to taste. Garnish with chopped chives to serve.

Enjoy this colorful and healthy Carrot Ginger soup recipe on the next cold, winter night and see how great you feel the next day!

Vegan Chef Rachel Carr can be found at www.rachelcarr.com.