Glazed Carrots with Cardamom and Ginger

Recipe by Shawn McClain from Food & Wine

6 tablespoons unsalted butter
1/4 cup thinly sliced fresh ginger
1 garlic clove, minced
4 cardamom pods
3 pounds carrots, sliced on the diagonal 1/3 inch thick (you can also use baby carrots left whole)
2 tablespoons sugar
1/2 cup fresh carrot juice
1/2 cup fresh orange juice
Salt and freshly ground pepper

In a large skillet, melt the butter. Add the ginger, garlic and cardamom and cook over moderate heat until fragrant but not browned, about 2 minutes. Add the carrots and sugar and cook over moderately high heat, stirring occasionally, until the carrots are crisp-tender, about 5 minutes. Add the carrot and orange juices and bring to a simmer. Season with salt and pepper.

Cover with parchment paper and a tight-fitting lid and cook the carrots over low heat until tender, about 12 minutes. Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer. Discard the ginger and cardamom pods, transfer to a bowl and serve.

The carrots can be refrigerated overnight. Rewarm before serving.

Carrot-Parsnip Soup With Parsnip Chips

Recipe from "Cooking Light Way to Cook Vegetarian" for The New York Times

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.

Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Yield: 6 servings.

Nutrition information per serving (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips and 1/2 teaspoon chives): calories: 159 (28 percent from fat); fat: 4.9 grams (saturated 0.7 grams, monounsaturated 3.4 grams, polyunsaturated 0.6 grams); iron: 0.8 milligrams; cholesterol 0 milligrams; calcium: 61 milligrams; carbohydrate: 26.4 grams; sodium: 388 milligrams; protein: 3.7 grams; fiber: 6.4 grams.