I like them cut into coins and boiled until tender, drain and dress with butter, real maple syrup. salt and pepper.
Cook plenty so you have enough for the two old recipes below.
Carrot pie
Preheat oven to 425 degrees.
Ingredients
1/2 cup sugar, brown or white, or a combination
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground ginger
¼ teaspoon nutmeg
1/4 teaspoon ground cloves
2 large eggs
2 cups cooked carrot slices (squash, pumpkin or sweet potato works just as well.)
1½ cups milk, I use skim but, whole or a can of evaporated milk will make a richer pie.
Directions
Put everything in the blender and hit the button!
Pour into a prepared pie shell and bake at 425 for 15 minutes then reduce temp to 350 and bake for 30 to 40 minutes, until a knife inserted near the center comes out clean.
Cool and serve with plenty of whipped cream.
Copper Pennies
Ingredients
1 pound of raw carrots, peeled and sliced thin, about 4 cups
1/2 of a medium onion sliced very thin
1/2 of a green or red bell pepper, sliced very thin
Dressing
1 can of condensed tomato soup
3/4 cup of granulated sugar
1/4 cup of oil
3/4 cup of apple cider vinegar
1/4 teaspoon of celery seed
1 tablespoon of Worcestershire
1 tablespoon prepared mustard
salt and pepper, to taste
Boil sliced carrots until tender and toss with onion and bell peppers. .
Put all dressing ingredients into a small saucepan and bring to a boil. Simmer for approx. 5 minutes until the sugar has dissolved.
Pour hot dressing over vegetables and marinate for 24 hours.
This keeps well and improves with age.
This has been in every church cookbook I have ever seen. It amazes me how the folks at Campbell have influenced an entire nation generation after generation.