2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups cornflakes, crushed
Cook the carrots until crisp tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until bubbly. Serve 8.
Carrots Vinaigrette
1 pound carrots, peeled, julienned
1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
Place carrots in a large skillet. Add water to cover. Cover skillet and heat to boiling. Boil until carrots are crisp tender, about 3 minutes. Meanwhile, whisk remaining ingredients in a small bowl until smooth. Drain carrots and toss with vinaigrette. Serve warm or at room temperature or refrigerate and serve cold.
Honey Glazed Ginger Carrots
1 16 ounce package baby carrots
1 tablespoon
2 tablespoons butter
2 tablespoons honey
1/4 teaspoon ground ginger
1 tablespoon lemon juice
Place carrots and water in a 1 1/2 quart microwave safe dish. Cover and microwave on HIGH for 5 to 7 minutes or until crisp tender. Meanwhile, melt butter in a skillet; stir in honey and lemon juice. Cook over low heat for 5 minutes, stirring constantly. Add carrots; cook and stir for 2 minutes or until glazed.
Thai Carrot Salad
3 cups grated carrots
Vinaigrette:
1/4 cup rice vinegar
3 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon orange zest
1 tablespoon chopped fresh cilantro
3 tablespoons pure maple syrup
1/4 teaspoon red chili flakes
1 cup chopped peanuts
finely chopped fresh mint, for garnish
In a food processor, blend all the vinaigrette ingredients. Add the chili flakes last, adding them a little at a time to taste. Wash the carrots with a brush and grate into a large bowl. Add half the dressing, saving the rest for another use; it will keep, refrigerated, for up to 1 week. Marinate for 15 to 20 minutes before serving. Garnish with chopped peanuts and mint.
Carrot Spinach Salad
7 ounces shredded baby spinach leaves
5 1/2 ounces shredded carrots
1 shredded fennel
6 tablespoons extra virgin olive oil
1 tablespoons vinegar
salt and pepper
dash of sugar
Combine spinach, carrots and fennel in a large bowl. Whisk vinegar, salt, pepper and sugar in medium bowl then add olive oil and stir vigorously. Toss salad with dressing and serve.
Carrot Curry
1/4 cup butter
1 tablespoon cumin seeds
1 1/2 teaspoon yellow mustard seeds
1 1/2 teaspoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon curry powder
1/2 teaspoon ground cloves
1/4 teaspoon cayenne
1 pound carrots; peeled and sliced
1 medium banana; peeled and sliced
1/4 cup golden raisins
1 cup water
salt and ground black pepper
chopped parsley for garnish
Heat the butter in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly colored, 3 to 5 minutes. Stir in the banana and raisins. Add the water, salt and pepper to taste. Bring to a boil, cover , reduce the heat to low and simmer until the carrots are tender, but not mushy, about 20 minutes. Uncover, increase the heat to medium, and cook shaking frequently until most of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes. Garnish with parsley.
Creamed Carrots
1 pound carrots; peeled; finely diced
4 ounces pearl onions
1 teaspoon salt
1 14 ounce can chicken broth
1 tablespoon unsalted butter
1/2 teaspoon dried thyme leaves; crumbled
1 tablespoon flour
1/4 teaspoon ground pepper
pinch nutmeg
Place carrots in a large saucepan; cover with boiling water. Boil 3 minutes., drain. In large saucepan, combine 1/2 cup chicken broth and the butter. Heat over medium high heat until butter melts. Add carrots and thyme; cover. Cook 5 minutes or until very tender. Add flour. Whisk until blended. Add remaining chicken broth, the pepper, and nutmeg; mix. Heat to simmering, cook 2 to 3 minutes until sauce thickens. Add onions; heat through.
Carrot Casserole
1 pound carrots, cooked, mashed
1 small onion
1 small green pepper
1/2 cup milk
1/3 cup sugar
1 cup cracker crumbs, half for topping, half for mixture
1/2 cup soft butter, a little for topping, remainder for mixture
salt and pepper, to taste
Mix together all ingredients, except for the topping. Pour into a casserole dish. Add crumbs and butter on top. Bake in a 350F oven for 30 minutes until brown. 5 servings.
Carrot Puff
5 cups shredded carrots
2 cups shredded zucchini
2 cups shredded yellow squash
2 cups chopped scallions
2 cups egg substitute
1/4 cup packed brown sugar or 2 tablespoons honey
2 tablespoons grated orange peel
4 teaspoons grated fresh ginger
1/4 teaspoons grated nutmeg
pinch of freshly ground black pepper
Preheat the oven to 350F. Coat a 4 quart baking dish with non stick spray. In a large bowl, mix the carrots, zucchini, squash, scallions, egg, sugar or honey, orange peel, ginger, nutmeg and pepper. Spoon into the prepared baking dish. Bake for 1 hour, or until puffed and golden and a knife inserted in the center comes out clean. Serves 6.
Carrot Hash Browns
4 large carrots, coarsely grated
1 potato, finely grated and squeezed of all liquid
1/4 cup flour
1 egg, beaten
salt and pepper to taste
2 tablespoons olive oil
In a large bowl, combine all ingredients until well mixed. Form into 2 large patties. Heat olive oil in a large, heavy skillet and fry patties until browned on both sides. Serves 2.
Maple Mustard Carrots
1 pound baby carrots, scraped, cut into bite size pieces
1 1/2 tablespoons maple syrup
1 tablespoon butter, melted
2 teaspoons Dijon mustard
Steam carrots 15 minutes; drain well. Combine syrup, butter and mustard, stir well. Pour syrup mixture over carrots, toss gently to coat.
Carrots Glacees
1 pound carrots
3 tablespoons butter
1/3 cup water
1/4 cup light brown sugar
2 tablespoons french Dijon mustard
2 tablespoons parsley, minced
3 green onions, chopped fine
Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period.
Pineapple Glazed Carrots
6 3/4 pounds carrots, peeled and cut into 1/4 inch slices
2 1/4 cups unsweetened pineapple chunks, drained and juice reserved
3 tablespoons unsalted butter
3 tablespoons lemon juice
3 tablespoons cornstarch
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6 to 7 minutes or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired. Makes 18 servings.
Lime Carrots
1 pound carrots, peeled and thinly sliced
1/4 cup cilantro or parsley, chopped
2 tablespoons fresh lime juice
1/2 teaspoon lime zest, grated
2 teaspoons unsalted butter
fresh pepper to taste
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 7 to 8 minutes or until carrots are tender. Transfer carrots to a bowl. Toss with remaining ingredients and pepper to taste.
Baked Carrots
1 pound carrots, peeled and cut into 1/4 inch thick slices
2 ounces Swiss cheese, grated
1 tablespoon plus 1 teaspoon unsalted butter
1/4 cup onion, minced
1 tablespoon plus 1 teaspoon all purpose flour
1 cup skim milk, hot
1/2 cup seasoned bread crumbs
Preheat oven to 375F. Place carrots in a steamer basket over boiling water. Cover saucepan and steam 3 minutes or until tender. Transfer half the carrots to the bottom of a baking dish. Sprinkle half the cheese over carrots. Add remaining carrots and sprinkle with remaining cheese. Melt butter in a heavy saucepan over medium heat. Saut� onion 2 to 3 minutes or until tender. Whisk in flour and salt to taste. Cook 1 to 2 minutes or until mixture begins to bubble. Very gradually whisk in hot milk and stir until sauce is thickened. Pour sauce over carrots and cheese. Sprinkle with 350F. Bake 15 to 20 minutes or until top is golden.
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