Anyone know how to cook Carrots differently?!
l mean Not Just Boiled or Steamed!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Here is my favorite carrot recipe (besides carrot cake of course) !.!.!.!.!.!.!. = )
2 pounds large long carrots, peeled
2 cups orange juice
1 1/2 teaspoons (packed) dark brown sugar
2 tablespoons (1/4 stick) butter
2 teaspoons honey
1/4 teaspoon balsamic vinegar
Chopped chives
Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons)!. Cook in large saucepan of boiling salted water 2 minutes!. Drain and gently pat dry!. (Can be made 6 hours ahead!. Cover; chill!.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves!. Boil until reduced to scant 1 cup, about 5 minutes!. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes!. Add honey and vinegar!. Mix gently!. Season with salt and pepper!. Transfer carrots to serving bowl!. Sprinkle with chives!.Www@FoodAQ@Com
2 pounds large long carrots, peeled
2 cups orange juice
1 1/2 teaspoons (packed) dark brown sugar
2 tablespoons (1/4 stick) butter
2 teaspoons honey
1/4 teaspoon balsamic vinegar
Chopped chives
Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons)!. Cook in large saucepan of boiling salted water 2 minutes!. Drain and gently pat dry!. (Can be made 6 hours ahead!. Cover; chill!.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves!. Boil until reduced to scant 1 cup, about 5 minutes!. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes!. Add honey and vinegar!. Mix gently!. Season with salt and pepper!. Transfer carrots to serving bowl!. Sprinkle with chives!.Www@FoodAQ@Com
Carrots Lyonnaise
2 chicken bouillon cubs
1 cup boiling water
12 carrots, cut in strips
4 tbsp butter
4 med!. onions, thinly sliced
2 tbsp plain flour
1 cup water
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
In a saucepan, dissolve bouillon in boiling water!. Add carrots, cover and cook 15 minutes!. Melt butter in skillet, add onions!. Cover and cook for 15 minutes!. Combine flour, water (non-boiled), salt & pepper!.!.!.add to onions!. Stir and bring to a quick boil!. Pour carrots and liquid into a 1 1/2 qt baking dish!. Pour onion mixture over carrots!. Sprinkle with lemon juice!. May sprinkle with small amounts of sugar if desired!. Bake at 350 for 10 minutes!. Serves 8!.Www@FoodAQ@Com
2 chicken bouillon cubs
1 cup boiling water
12 carrots, cut in strips
4 tbsp butter
4 med!. onions, thinly sliced
2 tbsp plain flour
1 cup water
1/2 tsp salt
1/2 tsp pepper
1 tbsp lemon juice
In a saucepan, dissolve bouillon in boiling water!. Add carrots, cover and cook 15 minutes!. Melt butter in skillet, add onions!. Cover and cook for 15 minutes!. Combine flour, water (non-boiled), salt & pepper!.!.!.add to onions!. Stir and bring to a quick boil!. Pour carrots and liquid into a 1 1/2 qt baking dish!. Pour onion mixture over carrots!. Sprinkle with lemon juice!. May sprinkle with small amounts of sugar if desired!. Bake at 350 for 10 minutes!. Serves 8!.Www@FoodAQ@Com
Carrot Souffle
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C)!.
In a large pot of boiling water, cook the carrots until very tender!. Drain, and transfer to a large mixing bowl!.
While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth!. Mix in the flour, eggs, and margarine!. Transfer to a 2 quart baking dish!.
Bake 1 hour in the preheated oven, or until top is golden brown!. Sprinkle lightly with confectioners' sugar before serving!.
Marinated Carrot Salad
2 pounds carrots, peeled and sliced into rounds
1 (10!.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Place the carrots in a large pot and fill with enough water to cover!. Bring to a boil and cook until carrots are tender!. Do not over cook, the carrots should be firm but easy to bite into!. Drain and rinse under cold water to stop the cooking!.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder!. Blend for about 3 minutes or until creamy!.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion!. Toss with the dressing, cover and refrigerate overnight!. The longer this salad is allowed to sit, the better it is!.Www@FoodAQ@Com
1 3/4 pounds carrots, peeled and chopped
1 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup margarine, softened
2 teaspoons confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C)!.
In a large pot of boiling water, cook the carrots until very tender!. Drain, and transfer to a large mixing bowl!.
While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth!. Mix in the flour, eggs, and margarine!. Transfer to a 2 quart baking dish!.
Bake 1 hour in the preheated oven, or until top is golden brown!. Sprinkle lightly with confectioners' sugar before serving!.
Marinated Carrot Salad
2 pounds carrots, peeled and sliced into rounds
1 (10!.75 ounce) can condensed tomato soup
1 cup white sugar
1 cup vegetable oil
3/4 cup white vinegar
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard powder
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
Place the carrots in a large pot and fill with enough water to cover!. Bring to a boil and cook until carrots are tender!. Do not over cook, the carrots should be firm but easy to bite into!. Drain and rinse under cold water to stop the cooking!.
In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder!. Blend for about 3 minutes or until creamy!.
In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion!. Toss with the dressing, cover and refrigerate overnight!. The longer this salad is allowed to sit, the better it is!.Www@FoodAQ@Com
Buttery Cooked Carrots
INGREDIENTS
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar
DIRECTIONS
Cook carrots in a large pot of boiling water until tender!. Drain off most of the liquid, leaving bottom of pan covered with water!. Set the carrots aside!.
Stir margarine and brown sugar into the water!. Simmer and stir until the margarine melts!. Return carrots to the pot, and toss to coat!. Cover, and let sit for a few minutes to allow flavors to mingle!.
or
Just regular fresh carrots with ranch dressing!
Carrot Cake
INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x13 inch pan!.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla!. Mix in flour, baking soda, baking powder, salt and cinnamon!. Stir in carrots!. Fold in pecans!. Pour into prepared pan!.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla!. Beat until the mixture is smooth and creamy!. Stir in chopped pecans!. Frost the cooled cake!.Www@FoodAQ@Com
INGREDIENTS
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar
DIRECTIONS
Cook carrots in a large pot of boiling water until tender!. Drain off most of the liquid, leaving bottom of pan covered with water!. Set the carrots aside!.
Stir margarine and brown sugar into the water!. Simmer and stir until the margarine melts!. Return carrots to the pot, and toss to coat!. Cover, and let sit for a few minutes to allow flavors to mingle!.
or
Just regular fresh carrots with ranch dressing!
Carrot Cake
INGREDIENTS
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a 9x13 inch pan!.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla!. Mix in flour, baking soda, baking powder, salt and cinnamon!. Stir in carrots!. Fold in pecans!. Pour into prepared pan!.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean!. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely!.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla!. Beat until the mixture is smooth and creamy!. Stir in chopped pecans!. Frost the cooled cake!.Www@FoodAQ@Com
Swiss Carrot Cake
Ingredients-
5 egg yolks
1 1/4 cups white sugar
1 1/2 cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed
Preparation-
Preheat the oven to 350 degrees F (175 degrees C)!. Grease and flour a 9 inch square baking dish or 9 inch Bundt pan!.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy!. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder!. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak!. Fold egg whites into the carrot batter!. Pour into the prepared cake pan!.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean!. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon!. Pour over the cake while warm or cooled!. If making in a Bundt pan, remove from the pan before glazing!.Www@FoodAQ@Com
Ingredients-
5 egg yolks
1 1/4 cups white sugar
1 1/2 cups finely chopped almonds
2 cups grated carrots
1 lemon, zested and juiced
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
5 egg whites
1 pinch salt
1 lemon, juiced
1 cup confectioners' sugar, or as needed
Preparation-
Preheat the oven to 350 degrees F (175 degrees C)!. Grease and flour a 9 inch square baking dish or 9 inch Bundt pan!.
In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy!. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder!. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak!. Fold egg whites into the carrot batter!. Pour into the prepared cake pan!.
Bake for 50 minutes, or until a small knife inserted into the center comes out clean!. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon!. Pour over the cake while warm or cooled!. If making in a Bundt pan, remove from the pan before glazing!.Www@FoodAQ@Com
~Pickled Carrots~
Ingredients
11 cups sliced carrot
6 teaspoons dried oregano leaves
4 teaspoons finely chopped red pepper
2 teaspoons finely chopped green pepper
2 teaspoons finely chopped jalapeno
2 teaspoons minced garlic
5 cups white vinegar
1 2/3 cups white sugar
1 2/3 cups water
4 teaspoons pickling salt
Directions
1!. Combine peppers and garlic and set aside!.
2!. Prepare pickling liquid-combine vinegar, sugar, water and salt!.
3!. Bring to a boil and boil for 5 min!.
4!. Add the carrots, return to a boil and boil for 2 min!.
5!. Prepare 6 pint jars!.
6!. Place 5 t's of pepper mix in each jar plus 1 t!.
7!. each oregano in each jar!.
8!. Pack in carrots and add the liquid leaving 1/2 inch head space!.
9!. Process 10 minutes in a boiling water bath!.Www@FoodAQ@Com
Ingredients
11 cups sliced carrot
6 teaspoons dried oregano leaves
4 teaspoons finely chopped red pepper
2 teaspoons finely chopped green pepper
2 teaspoons finely chopped jalapeno
2 teaspoons minced garlic
5 cups white vinegar
1 2/3 cups white sugar
1 2/3 cups water
4 teaspoons pickling salt
Directions
1!. Combine peppers and garlic and set aside!.
2!. Prepare pickling liquid-combine vinegar, sugar, water and salt!.
3!. Bring to a boil and boil for 5 min!.
4!. Add the carrots, return to a boil and boil for 2 min!.
5!. Prepare 6 pint jars!.
6!. Place 5 t's of pepper mix in each jar plus 1 t!.
7!. each oregano in each jar!.
8!. Pack in carrots and add the liquid leaving 1/2 inch head space!.
9!. Process 10 minutes in a boiling water bath!.Www@FoodAQ@Com
These are yummy!!!
Cottontail Carrots
2 lb Carrots; julienned
1/4 c Apple juice
1/4 c Butter or margarine
2 tb Brown sugar
1 ts Salt; optional
Minced fresh parsley
In a 2-qt microwave-safe casserole, combine carrots and apple juice!. Cover
and microwave on HIGH for 10-12 minutes or until crisp-tender, stirring
once!. Add butter, brown sugar and salt if desired; toss to coat!. Sprinkle
with parsley!.Www@FoodAQ@Com
Cottontail Carrots
2 lb Carrots; julienned
1/4 c Apple juice
1/4 c Butter or margarine
2 tb Brown sugar
1 ts Salt; optional
Minced fresh parsley
In a 2-qt microwave-safe casserole, combine carrots and apple juice!. Cover
and microwave on HIGH for 10-12 minutes or until crisp-tender, stirring
once!. Add butter, brown sugar and salt if desired; toss to coat!. Sprinkle
with parsley!.Www@FoodAQ@Com
I microwaved them - partly, and then fried them in sesame seed oil and soy sauce, and then sprinkled with sesame seeds!.
I think that's how i did it - it was many Christmases ago!.Www@FoodAQ@Com
I think that's how i did it - it was many Christmases ago!.Www@FoodAQ@Com
I have steamed them & pureed them!. Then, I've added it to spaghetti sauce and other dishes and you can't tell it's there!. It sounds wierd, but it worked!.Www@FoodAQ@Com
How about roasting them in they same way as you roast parsnips!? or slicing them very thinly misting in oil and crisp baking them in the oven!?Www@FoodAQ@Com