Your favourite carrot recipes?!
I have a bunch of big ol' carrots in the fridge - really should use them up!. We do love them roasted or as oven chips (which is really the same just skinnier pieces!.!.!.) but hit me with your favourite recipes or ways to have carrots served as a side dish! If anyone has anything that goes particularly well with slow-roasted pork shoulder, that's what we're eating tonight!Www@FoodAQ@Com
Answers:
*Carrots with Fresh Herbs
http://southernfood!.about!.com/od/carrots!.!.!.
*http://southernfood!.about!.com/od/carrots!.!.!.
*Belgian Carrots
http://frenchfood!.about!.com/od/sidedishe!.!.!.
*carrots with African spices
1 Tbsp olive oil
4 cloves garlic, finely chopped
2 tsp Hungarian sweet paprika powder
1 tsp cumin seeds, slightly crushed
1 tsp coriander seeds, slightly crushed
300 ml water
500 grams carrots, peeled and cut into chunks
1 Tbsp lime juice
1 Tbsp honey
salt to taste
a handful of fresh parsley or coriander/cilantro, chopped
Heat the olive oil in a large saucepan, add the spices and garlic, stir for about a minute, until the spices are all aromatic!.
Add the water and bring to the boil!.
Add the carrots, season with salt and lime juice!. Simmer gently for about 20 minutes (I like my carrots al dente - you may want to simmer them longer, like Alanna does), adding a spoonful of honey half-ways!.
Once the carrots are your preferred consistency, then season, sprinkle with fresh parsley and serve, spooning any remaining liquid on top (the boiling water has been infused with spices, honey and carrot juices - you don't want to waste that!)
*Carrot Zucchini Saute
http://allrecipes!.com/Recipe/Carrot-Zucc!.!.!.
*http://www!.diynetwork!.com/diy/lc_side_di!.!.!.
*Sweet Potato Carrot Crisp
http://allrecipes!.com/Recipe/Sweet-Potat!.!.!.
*Scalloped Carrots
http://busycooks!.about!.com/od/sidedishre!.!.!.
*CARROT SIDE DISH
2 lbs!. carrots, cooked tender
1 green pepper, cut in strips
1 lg!. onion, cut in rings
-MARINADE:
1 tsp!. mustard
1 tsp!. Worcestershire sauce
1 c!. sugar
1/2 c!. oil
3/4 c!. white vinegar
Blend!. Gradually mix in 1 can tomato soup!. Pour over vegetables!. Will keep a week to 10 days
*DELIGHTFUL CARROT ROLL
http://www!.cooks!.com/rec/doc/0,1729,1531!.!.!.
ENJOY :-)Www@FoodAQ@Com
http://southernfood!.about!.com/od/carrots!.!.!.
*http://southernfood!.about!.com/od/carrots!.!.!.
*Belgian Carrots
http://frenchfood!.about!.com/od/sidedishe!.!.!.
*carrots with African spices
1 Tbsp olive oil
4 cloves garlic, finely chopped
2 tsp Hungarian sweet paprika powder
1 tsp cumin seeds, slightly crushed
1 tsp coriander seeds, slightly crushed
300 ml water
500 grams carrots, peeled and cut into chunks
1 Tbsp lime juice
1 Tbsp honey
salt to taste
a handful of fresh parsley or coriander/cilantro, chopped
Heat the olive oil in a large saucepan, add the spices and garlic, stir for about a minute, until the spices are all aromatic!.
Add the water and bring to the boil!.
Add the carrots, season with salt and lime juice!. Simmer gently for about 20 minutes (I like my carrots al dente - you may want to simmer them longer, like Alanna does), adding a spoonful of honey half-ways!.
Once the carrots are your preferred consistency, then season, sprinkle with fresh parsley and serve, spooning any remaining liquid on top (the boiling water has been infused with spices, honey and carrot juices - you don't want to waste that!)
*Carrot Zucchini Saute
http://allrecipes!.com/Recipe/Carrot-Zucc!.!.!.
*http://www!.diynetwork!.com/diy/lc_side_di!.!.!.
*Sweet Potato Carrot Crisp
http://allrecipes!.com/Recipe/Sweet-Potat!.!.!.
*Scalloped Carrots
http://busycooks!.about!.com/od/sidedishre!.!.!.
*CARROT SIDE DISH
2 lbs!. carrots, cooked tender
1 green pepper, cut in strips
1 lg!. onion, cut in rings
-MARINADE:
1 tsp!. mustard
1 tsp!. Worcestershire sauce
1 c!. sugar
1/2 c!. oil
3/4 c!. white vinegar
Blend!. Gradually mix in 1 can tomato soup!. Pour over vegetables!. Will keep a week to 10 days
*DELIGHTFUL CARROT ROLL
http://www!.cooks!.com/rec/doc/0,1729,1531!.!.!.
ENJOY :-)Www@FoodAQ@Com
carrot cake
Ingredients :
Easy!
250g carrots
200g self raising flour
200g sugar
3 eggs
250ml peanut oil
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 pinch salt
100g chopped mixed nuts
100g raisins
For the topping:
100g cream cheese
200g icing sugar
30g butter
1 lemon
1 teaspoon vanilla powder
Recipe :
Preheat oven to 300°F(150°C)!.
Grease a 23cm cake tin or 28cm loaf tin!.
Peel and finely grate carrots!.
Beat eggs, sugar and oil for 2 minutes!.
In a seperate bowl, mix the flour, cinnamon and nutmeg!. Add the carrots, raisins and nuts!.
Pour the mixture into your cake tin!.
Cook for 45 minutes, leave to cool before removing from cake tin!.
Squeeze the lemon, mix the cream cheese, butter, icing sugar and lemon juice and chill until firm!.
Ice the cake with topping!.Www@FoodAQ@Com
Ingredients :
Easy!
250g carrots
200g self raising flour
200g sugar
3 eggs
250ml peanut oil
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 pinch salt
100g chopped mixed nuts
100g raisins
For the topping:
100g cream cheese
200g icing sugar
30g butter
1 lemon
1 teaspoon vanilla powder
Recipe :
Preheat oven to 300°F(150°C)!.
Grease a 23cm cake tin or 28cm loaf tin!.
Peel and finely grate carrots!.
Beat eggs, sugar and oil for 2 minutes!.
In a seperate bowl, mix the flour, cinnamon and nutmeg!. Add the carrots, raisins and nuts!.
Pour the mixture into your cake tin!.
Cook for 45 minutes, leave to cool before removing from cake tin!.
Squeeze the lemon, mix the cream cheese, butter, icing sugar and lemon juice and chill until firm!.
Ice the cake with topping!.Www@FoodAQ@Com
Mashed turnips with Carrots and Orange:
1 turnip (rutabaga)
4 carrots
2 tbsp brown sugar (25ml)
2 tbsp frozen orange juice concentrate
1 tbsp butter
pinch of nutmeg
chopped parsley
salt&pepper
peel turnip and carrots, cut them into 2 cm!. chunks!.
cook in seperate pots of simmering water until very tender; drain; mash each, either with potato masher or in food processor!.
combine all the ingredients and serve immediately or cover and reheat before serving!.
makes 8 servings!.
PS: the turnip I mentioned is yellow turnip, if you use white turnips then you can double it!.Www@FoodAQ@Com
1 turnip (rutabaga)
4 carrots
2 tbsp brown sugar (25ml)
2 tbsp frozen orange juice concentrate
1 tbsp butter
pinch of nutmeg
chopped parsley
salt&pepper
peel turnip and carrots, cut them into 2 cm!. chunks!.
cook in seperate pots of simmering water until very tender; drain; mash each, either with potato masher or in food processor!.
combine all the ingredients and serve immediately or cover and reheat before serving!.
makes 8 servings!.
PS: the turnip I mentioned is yellow turnip, if you use white turnips then you can double it!.Www@FoodAQ@Com
Copper pennies!
carrots cut into medium thickness
salt and pepper to taste
boil until tender
drain
in empty pan:
add wostershire sauce (@ 4 tbsp)
dried parsley (fill the cup of your palm)
1 tbsp brown sugar
thyme, basil or oregano to taste
enough water of broth to cover carrots (eyeball it)
simmer over low heat until it bubbles, then add carrots back
and enjoy!.
Its sort of a sweet and savory side dish!.Www@FoodAQ@Com
carrots cut into medium thickness
salt and pepper to taste
boil until tender
drain
in empty pan:
add wostershire sauce (@ 4 tbsp)
dried parsley (fill the cup of your palm)
1 tbsp brown sugar
thyme, basil or oregano to taste
enough water of broth to cover carrots (eyeball it)
simmer over low heat until it bubbles, then add carrots back
and enjoy!.
Its sort of a sweet and savory side dish!.Www@FoodAQ@Com
Try glazing them!. First boil themand then drain!.
Melt some butter in a pot and throw in the carrrots along with a couple of tablespoons of brown suger, some orange peel and a bit of salt!. Let them cook until the carrots look glazed, stir it all the time!.
I'd say they go well with the port because it has a slightly sweet taste and could I be so bold as suggesting that you serve with roasted sweet potatoes!.Www@FoodAQ@Com
Melt some butter in a pot and throw in the carrrots along with a couple of tablespoons of brown suger, some orange peel and a bit of salt!. Let them cook until the carrots look glazed, stir it all the time!.
I'd say they go well with the port because it has a slightly sweet taste and could I be so bold as suggesting that you serve with roasted sweet potatoes!.Www@FoodAQ@Com
Why dont you try making a carrot slaw!? This always goes over great with any1 who LOVES carrots!. I would try this recipe http://www!.foodnetwork!.com/food/recipes/!.!.!.
Or you can jsut use plain shreded carrots, raisins and a bit on mayo if it is easier for you!.Www@FoodAQ@Com
Or you can jsut use plain shreded carrots, raisins and a bit on mayo if it is easier for you!.Www@FoodAQ@Com
I have made carrots in a glaze for my daughter and she loves them!.!.!.slice up carrots and cook in a little water in a skillet until done, pour off excess water and add butter and brown sugar and some salt!.!.!.stir until the carrots get a nice glaze on them!.!.!.keep heat at medium!.!.!.you can also add a little cinnamon or apple pie spice too!.!.!.Www@FoodAQ@Com
Boil them in orange juice and water add some nutmeg and then wizz in a blender to make a carrott and orange soup! Hits the spot everytime!
Cut your carrotts into strips and buy some dips!.!.!.poet!!?!!? Buy tzatziki and humous maybe some taramasalata and away you go!
Have a lovely time with your carrotts!.Www@FoodAQ@Com
Cut your carrotts into strips and buy some dips!.!.!.poet!!?!!? Buy tzatziki and humous maybe some taramasalata and away you go!
Have a lovely time with your carrotts!.Www@FoodAQ@Com
Honey CArrots-
Chop carrots and boil in a bit of water-just to cover them- a squirt of honey and dash of salt!. Very easy and tasty sidedish!. I like to add pepper to mine also- but I leave it out of the pot because my kids like them without pepper!.Www@FoodAQ@Com
Chop carrots and boil in a bit of water-just to cover them- a squirt of honey and dash of salt!. Very easy and tasty sidedish!. I like to add pepper to mine also- but I leave it out of the pot because my kids like them without pepper!.Www@FoodAQ@Com
Carrot and coriander soup is the ONLY way to go! Slice and boil the carrots, gently fry some onions, blend with plenty of ground coriander and simmer for half an hour!. Add fresh coriander on top!Www@FoodAQ@Com
Just make a carrot juice to drink with the meal do it now and put it in the fridge when serving add a dash of Worcester sauce and it's doneWww@FoodAQ@Com
Why not make them into a dessert which I am making for later on!.!.!.
http://www!.indiasnacks!.com/recipe/303/Ga!.!.!.Www@FoodAQ@Com
http://www!.indiasnacks!.com/recipe/303/Ga!.!.!.Www@FoodAQ@Com
Carrot cake! mmmm
http://allrecipes!.com/Recipe/Carrot-Cake!.!.!.
I omit the pecans and add chopped pineapple to mine!
You can also freeze them!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Carrot-Cake!.!.!.
I omit the pecans and add chopped pineapple to mine!
You can also freeze them!.Www@FoodAQ@Com
Chop into rounds, apx 2 cups!. Add 1/2 cup brown sugar & 1/2 stick butter!. Cover & simmer on low heat till tender!. Stir occasionallyWww@FoodAQ@Com
I like them boiled in orange juice rather than water - much sweeter!. Otherwise roast with herbs and sesame and poppy seeds!. How about a nice crunchy coleslaw or mashed up with potatoes (or sweet potatoes)!?Www@FoodAQ@Com
roast carrots
make fresh coleslaw-thinly diced /chopped carrot,white cabbage & onion with mayo
carrot soup-cook carrot onon & potato add seasoning and veg stock cubes and then blend up once cookedWww@FoodAQ@Com
make fresh coleslaw-thinly diced /chopped carrot,white cabbage & onion with mayo
carrot soup-cook carrot onon & potato add seasoning and veg stock cubes and then blend up once cookedWww@FoodAQ@Com
I usually only eat carrots in stir fry or coleslaw because you can't taste themWww@FoodAQ@Com
Juice 'em!.
Or make a tasty sandwich filling - mix equal amount of grated carrot and grated cheddar cheese with some salad cream (you could use mayo but I don't)!.Www@FoodAQ@Com
Or make a tasty sandwich filling - mix equal amount of grated carrot and grated cheddar cheese with some salad cream (you could use mayo but I don't)!.Www@FoodAQ@Com
carrot cake!?
carrot pudding!?
carrot juice!?
carrot gravy!?Www@FoodAQ@Com
carrot pudding!?
carrot juice!?
carrot gravy!?Www@FoodAQ@Com
my grandmother used to make carrot salad with campbells tomato soup if you go to campbellsoup!.com you will find the recipe - its awesomeWww@FoodAQ@Com
Have you tried peppery carrot and potatoe mash, swede can be added if you have some!.Www@FoodAQ@Com
I love raw carrots sliced and dipped into low fat salad cream!. Mmmmmmmmmmm lovely!.Www@FoodAQ@Com
I like them mashed up with a bit of butter and a dash of curry powder!.Www@FoodAQ@Com
we used to always have a roast with mashed carrots, to which we added a little cinnamon and brown sugar!. Very tasty!Www@FoodAQ@Com
Carrot cake! Or simple carrot swede and potato mash, I like that too!.Www@FoodAQ@Com
well mostly i cook them with the potatoes & mash them in with butter & milk, my kids love it!.Www@FoodAQ@Com
do nothing at all!.!.!.Www@FoodAQ@Com
Saturday Carrot Cake
!. It is a darker, denser cake than my most recent version and very simple to make: as I said at the time the rule for recipes on that crazy programme was, 'Pick something where nothing – much – could go wrong!.'
Makes a 1 lb (450 g) loaf cake
Ingredients
3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)
4 oz (110 g) plain wholewheat flour
? level teaspoon bicarbonate of soda
? level teaspoon ground cinnamon
3 oz fl oz (75 ml) groundnut oil
3 oz (75 g) soft brown sugar
1 large egg, lightly beaten
2 oz (50 g) chopped walnuts
For the topping:
2 oz (50 g) full-fat soft cream cheese
1 oz (25 g) unsalted butter (at room temperature)
1 oz (25 g) icing sugar, sieved
8 walnut pieces (optional)
Pre-heat the oven to gas mark 2, 300°F (150°C)!.
You will need a 1 lb (450 g) loaf tin 6 x 3? x 2? inches (15 x 9!.5 x 7 cm)!. Brush it with some melted butter, then line the base with greaseproof paper, and brush that as well!.
Grate the carrot straight into a mixing bowl, then sift in the dry ingredients to give them a good airing and tip any grains left behind in the sieve into the bowl too!. Add all the rest of the cake ingredients and stir well until everything is well and truly mixed, then scrape the mixture into your prepared tin!.
Bake the cake in the centre of the oven for 1 hour, or until well risen!. When cooked it will come about two-thirds of the way up the tin and just begin to shrink away from the sides of the tin!. After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper!.
When it has cooled for 45 minutes or so, you can spread the topping on!. To make the topping, combine the ingredients in a small bowl and beat until smooth!. Spread it thickly on the top of the cake and decorate it, perhaps with additional walnut pieces!. Store in an airtight tin or container!.Www@FoodAQ@Com
!. It is a darker, denser cake than my most recent version and very simple to make: as I said at the time the rule for recipes on that crazy programme was, 'Pick something where nothing – much – could go wrong!.'
Makes a 1 lb (450 g) loaf cake
Ingredients
3 oz (75 g) peeled and grated carrot (about 1 medium-sized carrot)
4 oz (110 g) plain wholewheat flour
? level teaspoon bicarbonate of soda
? level teaspoon ground cinnamon
3 oz fl oz (75 ml) groundnut oil
3 oz (75 g) soft brown sugar
1 large egg, lightly beaten
2 oz (50 g) chopped walnuts
For the topping:
2 oz (50 g) full-fat soft cream cheese
1 oz (25 g) unsalted butter (at room temperature)
1 oz (25 g) icing sugar, sieved
8 walnut pieces (optional)
Pre-heat the oven to gas mark 2, 300°F (150°C)!.
You will need a 1 lb (450 g) loaf tin 6 x 3? x 2? inches (15 x 9!.5 x 7 cm)!. Brush it with some melted butter, then line the base with greaseproof paper, and brush that as well!.
Grate the carrot straight into a mixing bowl, then sift in the dry ingredients to give them a good airing and tip any grains left behind in the sieve into the bowl too!. Add all the rest of the cake ingredients and stir well until everything is well and truly mixed, then scrape the mixture into your prepared tin!.
Bake the cake in the centre of the oven for 1 hour, or until well risen!. When cooked it will come about two-thirds of the way up the tin and just begin to shrink away from the sides of the tin!. After that remove it from the oven and leave the tin on a wire rack to cool for 5 minutes before turning the cake out and stripping off the paper!.
When it has cooled for 45 minutes or so, you can spread the topping on!. To make the topping, combine the ingredients in a small bowl and beat until smooth!. Spread it thickly on the top of the cake and decorate it, perhaps with additional walnut pieces!. Store in an airtight tin or container!.Www@FoodAQ@Com
Carrots glazed with cumin and orange
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
This recipe involves ingredients that bring a Provencal and an oriental note to the dish!. The carrots can be cooked in advance and reheated!.
Ingredients
500g/1lb 2oz carrots
1 tsp cumin seeds
seeds from 2 cardamom pods
1 clove garlic, crushed
8 sprigs of fresh thyme, tied with string
3 tbsp olive oil
75g/3oz unsalted butter
2 tsp sugar
1 orange, zest only
salt and freshly ground black pepper
Method
1!. Slice the carrots diagonally into 1cm/?inch thick rounds!.
2!. Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop)!. Toast these for a few minutes until they begin to release their aromas!.
3!. Take a lidded pan large enough to hold the carrots in one layer if possible!. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes!.
4!. Add the sugar and a cook for a few minutes more!. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan!. Continue cooking until the carrots are tender!.
5!. Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery!. Season with salt and freshly ground pepper and serve!.
Honey-glazed coriander carrots
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 bunch baby carrots, washed and trimmed
1 tbsp butter
1 tbsp honey
1 tbsp chopped fresh coriander, to serve
Method
1!. Bring a saucepan of water to the boil and blanch the carrots for 3-4 minutes, then drain!.
2!. Heat the butter in a small frying pan and add the carrots and honey!. Sauté for 2-3 minutes, until the carrots are glazed!.
3!. To serve, stir in the coriander!.Www@FoodAQ@Com
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
This recipe involves ingredients that bring a Provencal and an oriental note to the dish!. The carrots can be cooked in advance and reheated!.
Ingredients
500g/1lb 2oz carrots
1 tsp cumin seeds
seeds from 2 cardamom pods
1 clove garlic, crushed
8 sprigs of fresh thyme, tied with string
3 tbsp olive oil
75g/3oz unsalted butter
2 tsp sugar
1 orange, zest only
salt and freshly ground black pepper
Method
1!. Slice the carrots diagonally into 1cm/?inch thick rounds!.
2!. Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop)!. Toast these for a few minutes until they begin to release their aromas!.
3!. Take a lidded pan large enough to hold the carrots in one layer if possible!. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes!.
4!. Add the sugar and a cook for a few minutes more!. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan!. Continue cooking until the carrots are tender!.
5!. Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery!. Season with salt and freshly ground pepper and serve!.
Honey-glazed coriander carrots
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 bunch baby carrots, washed and trimmed
1 tbsp butter
1 tbsp honey
1 tbsp chopped fresh coriander, to serve
Method
1!. Bring a saucepan of water to the boil and blanch the carrots for 3-4 minutes, then drain!.
2!. Heat the butter in a small frying pan and add the carrots and honey!. Sauté for 2-3 minutes, until the carrots are glazed!.
3!. To serve, stir in the coriander!.Www@FoodAQ@Com