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Old 02-13-2013, 03:30 PM   #11
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O Addie, I forgot that one. Yum. Creamed carrots. Or creamed carrots and baby peas on toast or mashed potatoes.
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Old 02-13-2013, 03:47 PM   #12
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Susan Dey might take some off your hands
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Old 02-13-2013, 04:15 PM   #13
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I second the roasting suggestion from Bakechef.
Also, here are two of my favorite salads, plus a favorite soup:

CARROT, ORANGE, AND RADISH SALAD
(I use scallions instead of onion)
Eat@ Recipe Swap & Recipes :

CARROT RAPEE
(I use less vinegar)
Eat@ Recipe Swap & Recipes :

CARROT SOUP WITH SPINACH CHIFFONADE:
(I increase the amounts of ground ginger and fresh ginger, plus I add some ground cardamom and curry powder).
Carrot Soup with Spinach Chiffonade Recipe at Epicurious.com
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Old 02-13-2013, 04:15 PM   #14
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Originally Posted by Whiskadoodle View Post
O Addie, I forgot that one. Yum. Creamed carrots. Or creamed carrots and baby peas on toast or mashed potatoes.
And over rice. YUMMY! How could I forget the baby peas. A family favorite. A real quick Sunday supper.
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Old 02-13-2013, 04:16 PM   #15
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Susan Dey might take some off your hands
Huh? I missed something there.
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Old 02-13-2013, 06:06 PM   #16
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One of our folks here said she recently dehydrated 50 lbs. of carrots.
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Old 02-13-2013, 07:49 PM   #17
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a friend recently taught me her recipe for "cajun carrots". the name is sort of a joke based on one time when her mom tried to make them, and she burned them so badly that the family joked that she blackened them a la cajun style.
it's not a measured recipe, so here goes:

"cajun" carrots.

in a deep frying pan, add some butter and saute a coupla handfuls of baby carrots for a minute or two over medium heat. add a few tbsps of chicken or veggie stock, a half cup or so of orange juice, the peel of half an orange, a good amount of black pepper, kosher salt, and a heaping tbsp of brown sugar. cover and simmer until the carrots are tender. using a slotted spoon, remove the carrots to a serving bowl, then turn the heat to high to help the remaing liquid thicken into a sauce, then pour over the carrots.
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Old 02-13-2013, 08:10 PM   #18
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I really like the Israeli pickled carrots you get as mezze when you go out to eat. At least they would last a few months so you do not need to eat all the carrots now.
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Old 02-13-2013, 08:34 PM   #19
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I really like the Israeli pickled carrots you get as mezze when you go out to eat. At least they would last a few months so you do not need to eat all the carrots now.
Oh yeah! I made pickled carrots years ago, forgot how good they were. They'd also look/taste nice in a jardiniere layered with other vegs like cauliflower, radishes, etc. And as Siegal said, they'd last longer.
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Old 02-13-2013, 10:47 PM   #20
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Carrot muffins
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