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:
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.
HONEY-DIJON GLAZED BABY CARROTS
3 tbsp. honey
3 tbsp. Dijon mustard
1 package frozen baby carrots
Prepare carrots using the method you normally use (boil, steam, etc until fork tender). Drain excess water. Set carrots aside in a separate bowl.
Return pan to stove and add honey and mustard. Heat until bubbly, then return carrots to honey mixture, coat evenly with the sauce and cook for one minute.
Serve immediately.
14 - KARAT CARROT DISH
1 lb. carrots
2 tsp. cornstarch
1/2 c. orange juice
2 tbsp. butter
2 tbsp. honey
Pare carrots and slice 1/4 inch thick. Steam until tender and drain. In a 2 quart saucepan, stir orange juice into cornstarch, keeping smooth. Add butter and honey. Cook over moderate heat, stirring constantly, until thickened and clear. Stir in carrots and reheat. Makes 4 to 6 servings.
Oh, my new favorite carrot recipe is... Carrot salad!
The "recipe" is variable...there's no exact science to it...you just mix together (to taste):
Shredded carrots (I buy them pre-shredded and ready to go)
Raisins (sprinkle in enough to get a raisin or two in every bite!)
1 can (about 16oz, I think?) of Pineapple tid-bits, drained
Mayonnaise.... Mix it in until it's a good "salad consistency"... nice and creamy... Use reduced fat mayo if that is a concern...
Sprinkle in a dash of salt and some black pepper....
Let it site refrigerated overnight.... it will "soften up" once it sits for a while...
Delicious!! I couldn't believe how good it all tasted together the next day. I make it for all the holidays now.... Love it!
Hi! I was just thinking of carrots today! I was driving through Bakersfield, California and I saw a truck with about 40,000 pounds of carrots in it! They were right out of the field, probably headed to either a packing house or a canner/freezer/processor.
The best way I like carrots is just plain with salt.
My SECOND favorite way is in pie!
All I do is substitute an equal amount of baked carrots for the pumpkin in pumpkin pie.
Here is the recipe!
Estimated Times:
Preparation - 15 min | Cooking - 55 min | Cooling Time - 2 hrs cooling | Yields - 8
Ingredients:
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
(1 can (15 oz.) pumpkin)
OR
An equal amount of carrots, baked until very soft, then pureed in a blender. Add a little milk if necessary to bring to the same consistency of canned pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions:
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin (or carrots) and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.
I made this for Thanksgiving and I LOVED it! I hope you do too! I never heard of anyone else ever doing this until I did it! Good luck with collecting recipes!