Fall Carrot Recipes
From Chef
Leather Storrs
Co-Owner & Chef
Noble Rot
Portland, Oregon
About Leather Storrs
Leather is a criticallyacclaimed chef at Noble
Rot Restaurant in Portland
and 2011 winner of “Extreme
Chef” on the Food Network.
Enjoy Leather’s recipes.
Happy Holidays!
Savory Carrot Pancakes
Ingredients
2 cups grated carrot, firmly packed
1/2 onion, grated
1/4 cup flour
1 egg
1/2 – 1/3 teaspoon salt
1 tablespoon vegetable oil
Directions
■■ Combine all ingredients and mix well.
■■ Put a little oil in a non-stick pan over medium
heat.
■■ Plop about 1/3 cup of mix into the pan
and flatten it out.
■■ Cook gently until the edges brown.
■■ Flip the pancake and cook the other side until it
too is nicely browned.
■■ Remove the pancake to a cookie sheet and
continue cooking pancakes until the batter is
gone. These can be served immediately or
rewarmed in a hot oven.
Slow Roast Carrots
Ingredients
Carrots
Salt
Oil
Directions
■■ Scrub whole carrots.
■■ Cut them in half (the long way).
■■ Toss them with enough oil to make them shiny
all over.
■■ Season with salt (but not a lot of salt!)
■■ On a cookie sheet, lay the carrots cut side down.
■■ Put them in a 250° oven for two hours.
Note: The sugars in carrots intensify the longer the
carrot is cooked. The finished carrot is not very pretty,
but the flavor is BIG and the texture pleasant: a molten
carrot “pudding” inside a chewy shell!
Marinated Salad
Ingredients
3 carrots, scrubbed and grated
1/4 onion, sliced thin
Salt
Vinegar
Oil
Directions
■■ Sprinkle the grated carrot and sliced onion with
salt (1/2 teaspoon).
■■ Toss the mixture in a bowl to combine and put
the bowl in the fridge overnight.
■■ The next day, squeeze the mix gently to remove
excess moisture and return it to the bowl.
■■ If it is too salty, rinse it and squeeze it again.
■■ Add a little vinegar (chef’s choice!), a little oil
and whatever else you would like. Tweak the oil,
vinegar and salt to your taste.
Note: Raw carrots feel like health food, but heat isn’t
the only way to “cook” them. Marinating the carrots
overnight pulls out water and tenderizes the carrot
without leaching nutrients. Use this recipe as a starting
point and make it your own with grated apples and/or
raisins or fresh herbs or a little honey or curry powder or
hot sauce or fish sauce... (you get the idea)…