I would LOVE that mish, please post them for me. I prefer my carrots raw, but as I said, there isn't enough room in my fridge for all these carrots AND all the other food I need to put in there. LOL.
Alix said:I would LOVE that mish, please post them for me. I prefer my carrots raw, but as I said, there isn't enough room in my fridge for all these carrots AND all the other food I need to put in there. LOL.
We do this with all the left overs from our garden in the summer ... green beans, peas, beets, and carrots etc ... just blanche first, drain then freeze. I've never had a problem with thawing them. Someone else also suggested using them frozen and we have done that with casseroles but never baked goods. We've also never had a problem with the colors being "bleh" so they are still nice and presentable ...Piccolina said:Spread ... in a single layer on a non-stick baking sheet (or line it with parchment first) and throw them in the frrezer until they are frozen solid. Take them off the baking sheet and transfer right away to freezer-proof bags or containers.
KAYLINDA said:Another little hint for carrot cake. I always hated grating carrots. My recipe calls for 3 cups. A pound bag of baby carrots works great. I just throw them in my food processor with the blade rather than grating, processing till fine. They are done in a a minute....and I can't tell the difference in the cake.
Alix said: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?
mish said:Sounds like another great idea, Alix. Really, you don't like mashed taters?
Alix said:Can't stand them. Whenever I HAVE to eat them I take about a tablespoon to be polite. I have a few stories about them I would share but they are not "board friendly" PM me if you want the gory details.
I think a carrot - ginger soup sounds interesting. Is it a hot soup or cold? Serve as a first course maybe?