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Old 09-06-2005, 02:27 PM   #1
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ISO Carrot recipes

I have some carrotts in my garden that need to be used. Any ideas? I have already requested a recipe for carrott cake in the desserts forum. I let the carrotts get too big, so they may be a bit bitter. Thanks for your help.


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Old 09-06-2005, 02:34 PM   #2
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I guess it will have to be vats of soup!

I make mine very simply, just frying onion, adding sliced carrots and not-too-much potato [for thickening] then water plus s and p and vegetable stock powder. I like the flavour of tarragon in it - I use dried - but coriander seems to be the herb used in commercial carrot soup here in the UK. When it's all soft I blend it. Freezes so well and always useful!!

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Old 09-06-2005, 02:48 PM   #3
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Yes! Caro brought up a good idea about freezing. Cook them and put them in freezer bags to add to your soups and stews.
Orange jello is good with grated carrots in it too...and there is a salad that uses diced carrots...cauliflower...broccoli...and use a sweetened horseradish mayo dressing over it. Good luck!
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Old 09-06-2005, 05:46 PM   #4
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2 cups carrots, cooked, pureed
2 eggs
1 cup evaporated milk
¼ cup soft butter
½ tsp.each, nutmeg & cinnamon
¼ tsp. ginger
1 9” pie crust
Sugared pecans

Preheat oven to 375. Mix everything together, and pour into a 9" pie shell. Top with sugared pegans. Bake for 45-5 minutes, til knife inserted comes out clean.

Sugared pecans: Melt 1T butter, stir in 1T brown sugar, and ½ cup pecan haves; stir til coated.
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Old 09-06-2005, 06:47 PM   #5
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Thank you so much caro, Kaylinda, daisy, and marmalady. All of your recipes sound great. I think I will try the soup, freezing some fresh sliced carrotts too, the carrott fritters, and the carrott pie, as well as make a carrotte cake. That should take care of my small crop of carrotts :) Thanks very much for your help.
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Old 09-07-2005, 04:05 PM   #6
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7 cups chopped carrot (about 2 lbs)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 Tbsp all-purpose flour
2 Tbsp butter, melted
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
3 large eggs, lightly beaten
cooking spray
1 tsp powdered sugar

Preheat oven to 350 degrees F.

Cook carrots in boiling water 15 minutes or until very tender; drain. Place carrots in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees F for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Carrot Loaf

2 lb carrots, peeled, & cut into 1/4" slices
5 oz unsalted butter
1/4 lb mushrooms, sliced
1/2 lb spinach, cleaned, stems removed
5 eggs
4 oz grated Swiss cheese
1 tsp salt
1 tsp freshly-ground black pepper

Saute carrots in 2 oz of butter until tender. Chop coarsely & reserve in mixing bowl. Over HI heat, sauté mushrooms in 1-oz of butter until tender. Chop coarsely & reserve in mixing bowl.

Sauté spinach in 1-oz of butter. Chop coarsely & reserve in lg mixing bowl. Beat together remaining eggs & cheese. Combine thoroughly w carrots & mushrooms. Add salt & pepper. Taste & correct seasonings, if necessary.

Preheat oven to 400°. Line bottom of an 8 1/2 x 4 1/2 x 2 1/2" loaf pan w parchment paper. Butter pan & parchment w remaining 1-oz of butter. Fill pan w half the carrot mixture, cover w spinach, & top w remaining carrot mixture. Top w another piece of buttered parchment paper.

Place in a bain-marie, & bake 1 hour & 15 min, or until knife inserted in center comes out clean. Invert onto warm serving platter & remove foil. Slice & serve.

Ginger and Carrot Skillet Pancake

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.
6 to 8 pancakes
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Old 09-07-2005, 04:25 PM   #7
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Amber, almost forgot one of my favorite easy easy recipes. This is sooo good & a nice twist on mashed potatoes with a pretty orange hue. Nice side for a turkey dinner.


4 lg potatoes
4 lg carrots
1 onion
salt & pepper to taste
half & half

Peel potatoes, carrots & onion & cut into large chunks. Cover w water & boil till tender; drain & let stand a few minutes.

Mash potatoes & carrots w a potato masher, adding salt & pepper to taste & half & half as required to make the desired consistency & mixture is fluffy & pale orange in color. Stir in chunks of onions & place in serving dish with a pat or two of butter.
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Old 09-07-2005, 06:35 PM   #8
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carrots are wonderful simmered with turnips and then both veggies are rough cut with knives and seasoned with salt pepper and butter. the two compliment each other.

carrots are also really nice sauted in butter and olive oil with rosemary. yum
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Old 09-07-2005, 06:42 PM   #9
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here's one i posted awhile ago

Nutty Carrot Salad Tnt
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Old 09-13-2005, 01:36 PM   #10
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Roasted carrot soup is delicious. Roast several carrots, cut into sticks if they are large, until they are golden brown. Meanwhile, fry an onion in butter and add a couple tablespoons of flour to make a roux. Add a few cups of milk and the carrots. Roughly puree with a hand blender. Season with salt and pepper to taste. Once the milk has come to a simmer and thickened slightly, add some grated extra-old white cheddar -- enough that you taste it, but not enough that it overwhelms the carrots. Serve hot.

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