Originally Posted by Alix
Copied out the first two. Thanks mish! Can't stand mashed stuff though, texture bugs me. The carrot loaf looks interesting. I wonder if that would be a good Christmas side dish?
Sounds like another great idea, Alix. Really, you don't like mashed taters? Another thought is a ginger carrot soup perhaps. Okay... I came back & poked thru my files again and this one is a little different, that's on my to do list. (I have a few carrot souffle dishes that I must give a try as well. One, as I recall, has an orange liquer (sp?) and sprinkled with gingersnap cookies... will have to look it up again.)
A variation of a traditional Finnish recipe, the pancake is on the sweet side and has a texture almost like rice pudding, with a crunchy bread crumb topping.
1 cup milk
1/2 cup half and half
3 large eggs, at room temperature
1 tbsp light brown sugar
3 cups peeled and grated carrots
1/2 cup cooked rice
1 tbsp grated fresh ginger
2 tbsp butter
1/3 cup dry bread crumbs
Preheat the oven to 350 F. Generously grease a large heavy ovenproof skillet.
In a medium bowl, whisk together the milk, half and half, eggs, and brown sugar until well blended and smooth. Stir in the carrots, rice, and ginger. Pour the mixture into the prepared skillet.
In a skillet over medium heat, melt the butter. Add the bread crumbs and cook over medium high heat, stirring frequently, for about 2 to 3 minutes, or until lightly browned. Sprinkle the bread crumbs evenly over the carrot batter.
Bake for 30 to 35 minutes, or until the pancake is set and a skewer or toothpick inserted into the center comes out clean. remove the skillet from the oven, cut the pancake into wedges, and serve immediately.
Another quick idea, party maybe?
2 Tbsp. Cream Cheese, softened
2 Tbsp. Ranch Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
2 green onions, thinly sliced
Fresh ground black pepper, to taste
Paprika, to taste
Mix cream cheese, dressing & black pepper until blended. Spread on tortillas; sprinkle with carrots and onions. Roll up tortillas, wrap in plastic wrap. Refrigerate at least 30 minutes. Unwrap & cut each roll into pieces. Place on serving plate; sprinkle with paprika.