Carrot Recipes? HELP!?

Question

One of our favorite vegetables is carrots, and I'm tired of cooking them the same old way. Please share some ideas and receipes for adding a new twist to carrots as we have always known!

Best recipe gets 10 points!

Answer 1

Carrot Recipes
http://dmoz.org/Home/Cooking/Fruits_and_Vegetables/Carrots/
http://dmoz.org/Home/Cooking/Soups_and_Stews/Fruit_and_Vegetable/Carrot/
http://dmoz.org/Home/Cooking/Fruits_and_Vegetables/Carrots/Collections_and_Indexes/


KRISPY's CARROT CAKE:
2 cups sugar
1 1/2 cups Crisco oil
4 eggs
2 1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated raw carrots
1 1/2 cups chopped walnuts
Mix in large bowl, sugar, oil and eggs; beat well. In separate bowl, sift flour, salt, baking soda and cinnamon. Blend dry ingredients into egg mixture. Stir in carrots and nuts. Pour into prepared pans. Bake at 300 degrees for about 60 minutes or until toothpick inserted in center comes out clean. Cool well before icing.

CREAM CHEESE FROSTING:
1 (8 ounces) package cream cheese, softened
1/2 cup margarine or butter, softened
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 Tablespoon milk
Cream all ingredients together until spreading consistency.

KRISPY's CARROT COOKIES:
1 cup shortening (part soft butter)
3/4 cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup shredded coconut
Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoons; 2 inches apart onto lightly greased baking sheet. (I use parchment paper instead) Bake @ 375 degrees for 8 to 10 minutes or until no imprint remains when touched. Remove from baking sheet and cool on wire racks. Frost with Orange Frosting.

ORANGE FROSTING:
3 Tablespoons soft butter or margarine
1 1/2 cups confectioners sugar
2 Tablespoons grated orange peel
up to 1 Tablespon orange juice
Blend butter and sugar together. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency. (I usually double the frosting recipe per batch of cookies)

Answer 2

You can make carrot soup. Its really really good, great to dip bread/butter into. You take 4 lg carrots and grate them using a grater until they are fine. Then take another 4 carrots and dice them up, small-med pieces.
Take a tablespoon of olive oil into a large pot. Add in the 4 diced carrots and 4 piecnes of celery diced the same way the carrots were. Stir this for a few minutes until the carrots and celery start to cook. Then add in the other 4 carrots, the grated ones. Then add 1 1/2 boxes of chicken stock (6 cups) and about a tablespoon oregano and tablespoon butter and 2 bay leaves. Let this simmer until the carrots and celery are done. Its really really good, and it only gets better the next day. Hope you enjoy.

Answer 3

Glazed Carrots

1 1/4 pounds carrots, peeled and roll cut*
1 tablespoon unsalted butter
1 teaspoon sugar
1 teaspoon fresh lemon juice
Salt and pepper, to taste

In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl. In a skillet melt the butter with the sugar and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper

Answer 4

Peel and chop the carrots in pieces about the size of your thumb tip, then parboil them by dipping them in a pot of boiling water for about two minutes. You can get a wire basket for this, but I use a metal sieve. Melt some butter in a frying pan on medium heat and toss the carrots with the butter. Sprinkle with a little lemon juice, tarragon, dill, and a bit of salt. Stir again, cover with a lid, turn the heat down to low, and leave for a couple of minutes, or longer for softer carrots. I like them not too overcooked. This is really tasty.

Answer 5

It is called Zesty Carrot Bake and is one of our absolute favorites.
1 lb carrots
3/4 c. mayo
1/3 c. water
1 tbs horseradish
1/2 c breadcrumbs
2 tb butter
1/2 c cheddar cheese, grated

Cook carrots. Place in baking dish. In small bowl, combine next 3 ingredients.Mix well. Pour over carrots. Combine breadcrumbs and butter, sprinkle on top.
Bake, uncovered, at 350 for 25 minutes.
Sprinkle with the cheese, return for 5 more minutes.

Answer 6

I love to toss a bag of baby carrots into the oven with a whole chicken and some finger potatoes - no chopping, peeling, or cutting required. Cook on 350F for about 2hrs (covered).

I also love to put carrots in foil with some butter, salt, pepper, and put on the grill when I grill something else.

Finally, you can add brown sugar to the above to give them a carmel-like coating.

Answer 7

Baked Carrots

4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.

Instructions for Baked Carrots:
In a casserole dish, mix the sugar, nutmeg and salt with water.

Add the carrots and dab them with butter.

Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.

Allow to rest for 3-4 minutes.

Serve.

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Honey Carrots

2 lb of baby carrots, scrubbed.
1 medium onion, chopped.
1 ½ cups of chicken stock.
2 tablespoons of parsley, chopped.
1 ½ tablespoons of honey.
1 tablespoon of butter.
½ teaspoon of thyme.

Instructions for Honey Carrots:
In a suitably sized skillet, melt the butter over a medium heat.

Cook the chopped onion, stirring, until softened.

Add the baby carrots, chicken stock, honey and thyme; then simmer uncovered for about 20 minutes until the liquid evaporates and the carrots are tender.

Stir in the parsley.

Serve as desired.

Answer 8

well I'm not sure how you usually cook them, but one of our favorite ways is to peel and cut (or get the bag of baby carrots) steam or microwave until tender, add about a table spoon of brown sugar, table spoon of butter, and a teaspoon of honey. Mix together cover with plastic wrap and microwave for an additional one to two minutes. Stir and serve..... YUM!

Answer 9

I thinly slice mine, like julienne

then add them to a big skillet over medium high heat w/ a half T of dried basil, 1 tsp garlic, half tsp. of sugar, 1 T olive oil, kosher salt and pepper and butter

while this cooks in the pan you need to add water once in a while and be sure to keep it covered - stir frequently, too.

they're really tasty and my family asks for these carrots all the time

I cook them until they're soft and borderline carmelized

great w/ ham and potatoes!

Answer 10

Here is a link to some recipes and new ideas

http://recipes.epicurean.com/cooking_results.jsp?title=Carrot&offset=50