Korean Carrot and White Radish Salad

1 medium size carrot, julienne 1/2 lb. white radish, julienne (daikon) 1 t. salt 1 T. sesame oil 1 T. rice vinegar 1/4 t. soy sauce 1/4 t. sugar pinch cayenne Put the carrot and radish in a bowl. Add the salt, mix well and let sit for 1 hour. Drain thoroughly, pressing out as…

Carrot Custard Casserole

Carrot Custard Casserole By Chef K.T. Murphy Ingredients: 1 pound baby carrots 3 large eggs 1/2 cup skim milk 1/3 cup evaporated skim milk 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper Instructions: Place the carrots in a pan of water that just barely covers the carrots. Place the pan over medium high heat and bring…

Citrus Carrot Combo

Citrus Carrot Combo By Chef K.T. Murphy Ingredients: 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 small clove garlic, minced Freshly ground pepper to taste 2 cups grated carrots 3 tablespoons chopped fresh dill 2 tablespoons chopped scallions Instructions: In large bowl combine grated carrots, chopped dill and chopped scallions. In separate bowl…