Carrot dishes...?!
Carrot dishes...?
Got any good recipes for a carrot side dish? Stewed, steamed, baked, raw, I don't care. I love carrots and I'm looking for a new way to fix them. Thanks!
Answers:
~~~~~ Carrot and Raisin Salad ~~~~~
Serving: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
5 cups grated carrot
5 cups raisins
5 cups drained, crushed pineapple
1 tbsp. lemon juice
5 tsp. cinnamon
1. Mix all ingredients in a bowl and enjoy!
~~~~~ Carrots Parmesan ~~~~~
In every serving, there’s plenty of vitamin A, in the hearth-protective form of beta-carotene.
6 servings
Prep 6 min / Cook 30 min
2 tbs olive oil
1 pound carrots, peeled and cut diagonally into ?-inch-thick slices
? tsp salt
? tsp black pepper
2 tbs grated Parmesan cheese
1.In medium nonstick saucepan over medium-low heat, heat oil. Add carrots. Cover just until carrots are tender, about 15 minutes.
2.Increase heat to medium. Cook, uncovered, until carrots are lightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper. Sprinkle with Parmesan just before serving.
~~~~~ Roasted Carrots with Rosemary ~~~~~
You can’t beat the flavor or the health benefits of this earthy, yet sophisticated, quick and easy side dish.
6 servings
Prep 10 min / Cook 20 min
1 pound large carrots, peeled and cut into 2x?-inch-sticks
? tsp salt
1 ? tsp olive oil
1 tsp minced fresh rosemary leaves or ? tsp dried, crumbled
1.Preheat oven to 400 deg F.
2.Mound carrot sticks on baking sheet. Sprinkle with salt and drizzle with oil. Gently toss. Spread out on sheet into single layer.
3.Roast 10 minutes. Stir in rosemary, Roast until crisp-tender and lightly browned in spots, 7 to 10 minutes.
And Lastly……. Healthy Homemade Breads for you….._:-)
~~~~~ Carrot-Ginger Scones ~~~~~
This classic British-style biscuit gets a beta-carotene boost from grated carrot.
8 Scones
Prep 15 min / Cook 20 min
1 ? cups all-purpose flour
? cup plus 2 tsp sugar
1 ? tsp baking powder
? tsp salt
? tsp baking soda
2 tbsp crystallized ginger
6 tbsp chilled butter, cut into small pieces
1 large carrot, peeled
? cup low-fat buttermilk
1.Preheat over to 400 deg F. Lightly coat baking sheet with nonstick cooking spray.
2.In food processor, combine flour, ? cup of the sugar, baking powder, salt, and baking soda. Pulse to mix. Add ginger. Pulse until ginger is finely ground. Add butter. Pulse until mixture resembles coarse cornmeal. Transfer to medium bowl.
3.Grate carrot in food processor. Add to flour mixture. Fold buttermilk into flour mixture just until evenly moistened.
4.Scrape soft dough onto well-floured surface. Knead briefly just until dough holds together. Pat out to 1-inch-thick round. Sprinkle top with remaining 2 tsp sugar.
5.Cut dough into 8 equal wedges. Arrange wedges, 1 inch apart, on prepared baking sheet.
6.Bake until golden, 18 to 20 minutes. Transfer to wire rack. Let cool.
Enjoy! ..._;-)
Vichy carrots
Steam or boil carrots and drain well. Melt a little butter in a saute pan, add a teaspoon or so of cognac (you don't need much), and put the carrots in the pan. Toss to coat with the butter mixture.
A roast bunny stuffed with carrots. *yummeh*
SWEET AND SOUR CARROTS
2 cups 1/4-inch thick carrot slices
1/2 cup 1/2-inch thick celery slices
1 can (8 ounces) pineapple tidbits, drained, juice reserved
1 tablespoon vinegar
2 teaspoons cornstarch
1 teaspoon light soy sauce
1/8 teaspoon salt
2 tablespoons stick butter
1/4 cup sliced green onions
1/4 cup Equal? Spoonful*
*May substitute 6 packets Equal sweetener
A colorful combination of cooked vegetables and fruit in a tangy sweet/sour sauce. This dish is easy to make and has about one-fourth fewer calories than a traditional recipe.
Cook carrots and celery in medium saucepan in small amount of water about 8 minutes or until tender. Drain; set aside.
Add enough water to reserved pineapple juice to make 1/2 cup liquid. Stir in vinegar, cornstarch, soy sauce and salt. Cook in medium saucepan until liquid thickens, stirring frequently. Add butter, drained pineapple, and onions. Continue stirring until all ingredients are heated. Add drained carrots and celery. Cook about 2 minutes. Stir in Equal?.
"COPPER PENNY" CARROTS
2 cans cooked carrots, drained
1 onion chopped
1 bell pepper chooped
1 small can tomato sauce
1/2 cup cooking oil
3/4 cup sugar
3/4 cup dark vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
dash of black pepper
Place carrots, bell pepper, and onions in bowl. Mix all remaining ingredients and pour over vegetables. Refridgerate 24 hours.
The longer it sits the better it is. Fantastic spooned over hot cornbread.
MARINATED CARROTS
3 lbs. carrots, cleaned and cut
1 green pepper, cut in squares, not too small
1 onion, cut in squares, not too small
3/4 cup vinegar
1 can tomato soup
1/2 cup vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Cook clean and sliced carrots (you can use small carrots, but still cut in half) and cook in microwave until "almost done" -crunchy, not mushy. About 5-7 minutes.
In saucepan, bring to boil, Tomato Soup Vinegar Vegetable Oil Worcestershire Sauce dry mustard
Once cooked through, cool and add carrots to tomato sauce mix. It is a marinade, so it tastes best after 2 or 3 days in the fridge. Serve Cold.
This is a great recipe for people who like marinated carrots, but do not like it too sweet. The longer you marinate, the better these carrots are.
brown sugar glazed carrots are good be careful not to burn the sugar though! the recipe is below in the source section
Carrots Almondine
1 pound baby carrots
1/4 cup golden raisins
1/4 cup butter or margarine
3 tablespoons honey
1 tablespoon lemon juice
1/4 tsp. ground ginger
1/4 cup sliced almonds
Cook carrots, covered in 1/2 inch boiling water for 8 minutes, drain. Turn carrots into a one quart baking dish. Stir in rainsins,butter,honey, lemon and ginger. Bake uncovered at 375 degrees for 35 minutes; stir occasionally. Spoon into serving bowl. Sprinkle with almonds.
Carrots With Maple-Pecan Sauce
5 cups sliced carrots
1/4 cup finely chopped pecans
1 tablespoon finely chopped onion
2 teaspoons butter or margarine, melted
1/3 cup maple-flavored syrup
Place carrots in large saucepan; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 10 to 12 minutes or until tender. Drain.
Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.
In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender. Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.
Carrot Mini-Quiches
1 tbsp butter
1/4 cup sliced green onions
1 clove garlic, minced
1 1/2 cups shredded carrots (about 4 small)
5 eggs, beaten
1 1/2 cups shredded Mozzarella or Swiss cheese
1/3 cup yellow cornmeal
1 tsp dried basil, crushed
1/4 tsp each ground nutmeg and pepper
Vegetable spray
In a medium skillet, melt butter and cook green onions and garlic until tender but not browned. Add carrots; cook about 2 minutes more until tender crisp. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper. Stir in carrot mixture. Spray twelve or twenty-four 1-1/2-inch (4 cm) muffin cups with vegetable spray. Spoon about 1 tbsp (15 mL) of the carrot mixture into each muffin cup. Bake in a 325°F (160°C) oven for 15 minutes or until set. Let stand 2 minutes. Remove from pans. Serve hot. Makes about 24 appetizers.
Tip: If you only have one 1-1/2-inch (4 cm) muffin cup pan, bake half the carrot mixture at a time, keeping the rest in the refrigerator. Freezing & Reheating: Let the Crustless Carrot Mini-Quiches cool completely. Place onto baking sheets and freeze. Once they are completely frozen, place them in a resealable bag in the freezer. To reheat, place Crustless Carrot Mini-Quiches on a baking sheet and let thaw in the refrigerator. Bake in a 325°F (160°C) oven for about 10 minutes until heated through. Serve warm.
GINGER LIME CARROTS
Serving Size : 8
3 pounds carrots, pared and sliced
3 cups water
1 1/2 teaspoons salt
3 tablespoons butter
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon lime zest
1 tablespoon grated ginger
Heat carrots, water and salt in large saucepan to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 5-8 minutes.
Drain, return carrots to saucepan. In small saucepan over low heat, heat and stir butter, honey, lime juice, zest and ginger until butter is melted and mixture blended.
Pour butter mixture over carrots; stir gently over low heat until carrots are glazed, about 2 minutes.
i hate long recipies..
Baked carrots
slice into quarters, place in baking dish, drizzle with a little water, olive oil, grated parm. cheese, salt and pepper. toss all together so they are all coated and bake 350 for about 45 min..taste and see if they are cooked, if its taking longer, put up the heat.
Dilled carrots. Shredded carrots and sliced onion. Put in casserole with salt and dill weed. Dot the top with butter and put a tablespoon or two of water in the casserole. (depends on the size) Cover and bake till done. Simple but good.
Oh My! Chai Carrots
Ingredients
1/2 (16 oz.) bag baby carrots
Water to cover
2 Tbsp. butter
2 Tbsp. brown sugar
1 tsp. dry Oh My! Chai?
Directions
Cover carrots with water and boil until tender; drain. Melt butter, brown sugar and Oh My! Chai? in small saucepan; pour Oh My! Chai? mixture over hot
carrots. Makes 3-4 servings.