Allow me to introduce you to the thing you never knew your life was woefully incomplete without:
CARROT BUTTER.
Carrot butter has been on my to-cook list since the inception of this blog, and I can’t believe it’s taken me so long to bring it to you.
So let me tell you about it: it’s a rich puree of macademia nuts and cooked carrots, sweetened with maple syrup and flavored with vanilla.
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It’s time for another Foulser family soup recipe!
Like Mexican zucchini soup, I grew up slurping potato-cheese soup. And crunching these croutons along with it. Allllways with croutons.
To me, this is the most amazing soup in the world. It may not seem all that exciting, but trust me, these flavors are meant to be together. Potatoes, onions, carrots? Dill? Cheddar? Um, yes. Just add the pumpernickel croutons with their crunch and caraway, and you have my all-time favorite belly-warming fall soup. I guess I shouldn’t underestimate the sway that childhood memories hold over my taste buds, but I think you’ll be sold on this soup the moment you try it, too.
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Sometimes doing the same thing over and over again is a bad thing. It’s called getting stuck in a rut.
But sometimes doing the same thing over and over again is a good thing. You’re hitting your stride. Perfecting the art. Getting it down to a science.
What I just learned from writing those sentences is that sports, art and science all involve doing the same thing over and over again. And I often feel like cooking is all three of those things! Definitely art. Definitely science. If you’re skeptical about the sports bit, you should see the sweat I can work up trying to get three dishes ready at the same time. It probably counts as my workout for the day, right? I thought so.
I guess what I’m trying to say is that I’ve been roasting a lot of vegetables lately. I’ve put them in tacos, I’ve had them on lentils, I’ve eaten them as sushi, I’ve called them poutine. April has kind of been The Month of the Roasted Vegetables around here. Stride = hit. Art = perfected. Science = …gotten down to? Sure. All of those things.
And so, just as the weather is getting warm enough here in Salt Lake that I’m not sure how much longer I’ll be wanting to turn my oven on, here is another roasted vegetable recipe. And it’s a really good one, too, this time over kale for Dole National Salad Day on Wednesday.
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