Carrot Squash And Potato Ragout With Thai Flavors Recipes

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THAI-STYLE CARROT SOUP



Thai-Style Carrot Soup image

Provided by Florence Fabricant

Categories     easy, quick, soups and stews, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound carrots, peeled and coarsely chopped
2 cloves garlic, minced
Juice of 1 lime
1 cup unsweetened canned coconut milk
1 teaspoon Thai fish sauce (nuocmam)
2 teaspoons sugar
1/2 teaspoon salt, or more to taste
1/4 teaspoon chili oil, or to taste
2 scallions, sliced thin

Steps:

  • Put the carrots in a saucepan, add water to cover and simmer until the carrots are very tender, about 20 minutes.
  • Drain the carrots and put them in a blender with the garlic, lime juice and a cup of water. Process until very smooth.
  • Return the carrot puree to the saucepan and stir in the coconut milk, fish sauce, sugar and salt. Bring to a simmer. Season with chili oil. Float chopped scallions on each serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 304 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT, SQUASH AND POTATO RAGOUT WITH THAI FLAVORS



Carrot, Squash and Potato Ragout With Thai Flavors image

This is inspired by a recipe in Patricia Wells's "Vegetable Harvest." The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I'm very happy serving this over brown rice.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield Serves 4 generously

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
1 tablespoon minced fresh ginger
1 red or yellow onion, thinly sliced
Salt to taste
1 to 2 serrano or Thai green chiles, minced (to taste)
1/2 pound tofu, cut in dominoes or dice
1 teaspoon curry powder, preferably a sweet blend
1 3-inch piece of lemon grass stalk, crushed (use a rolling pin or a meat tenderizer)
4 medium carrots, peeled and sliced thin (about 3/4 pound or 2 cups)
3/4 pound butternut squash, peeled and cut in small squares (about 2 cups)
3/4 pound yellow-fleshed potatoes such as Yukon gold or fingerlings, cut in small dice, or if using fingerlings, sliced about 1/2 inch thick
2 cups chicken or vegetable stock
1 cup light coconut milk, shaken to blend
1 to 2 tablespoons fresh lime juice (to taste)
1/4 cup chopped cilantro

Steps:

  • Heat the oil over medium heat in a heavy lidded skillet or wide saucepan and add the ginger and onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add a pinch of salt, the tofu and the chiles, stir together, cover and cook gently for another 3 minutes, until the onion is soft but not browned. Add the curry powder, stir together, and add the lemon grass, carrots, squash, potatoes, and stock. Add salt to taste, bring to a simmer, cover and simmer 20 minutes, or until the vegetables are tender but not mushy.
  • Meanwhile place the coconut milk in a saucepan and bring to a boil. Reduce by half.
  • Stir the coconut milk into the vegetable ragout and combine well. Cover and simmer gently for 5 minutes. Remove the lemon grass stalk. Taste and adjust seasonings. Just before serving stir in the lime juice. Serve in wide bowls, with rice if desired, garnishing each bowl with chopped cilantro.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1151 milligrams, Sugar 10 grams

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