Good and easy carrot recipes. . .besides carrot cake???

Question

I have a ton of fresh carrots from the garden. I need to use them before they go bad. Any good recipes for carrots besides carrot cake?

Answer 1

Cream of Carrot Soup
6 to 8 medium carrots (1 pound), coarsely chopped
2 medium potatoes, peeled and diced
1 cup water
2 medium onions, chopped
2 to 3 garlic cloves, minced
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon sugar
6 cups milk
1 cup half-and-half cream
Pinch cayenne pepper
Paprika
Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-qt. saucepan or Dutch oven. Stir in milk and heat through. Add cream and cayenne; heat through (do not boil). Garnish with paprika. Yield: 10-12 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7432


Carrot Muffins
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=30638
Maple Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14274
Honey-Glazed Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=20928
Carrot Casserole
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9319
Carrot Coin Casserole
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9290
Scalloped Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3550
Cheesy Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17812
Chilly Dilly Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=6600
Cinnamon Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=16397
Creamed Carrots
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=17625

Answer 2

1

Answer 3

It would have helped if you specified a girl or boy, but here are a couple suggestions. Again, I am assuming you are asking for replacement ideas for a 'regular' cake. 1) BOYS: Get a new / clean dump truck. Take already cooked 'Brown' (chocolate or dark spice) cake or Brownies, hand rip them into lg pieces. Place 1/3 of the pieces into the back of the truck, top with chocolate pudding -- continue layering so that you end up with pudding on the top -- then top it with crushed oreos -- looks like a pile of dirt in the truck. Instead of serving with a spoon -- use a clean toy shovel. The kids really got a kick out of it. 2) GIRLS: Take a Med size bowl (or ring mold) and fill with Jello (4-5 small boxes -- different flavors/colors) -- This will take some time because each colored layer must set up before you add the next one. When all 5 (or so) layers are set, carefully dip the bowl in hot water, making sure the water does not come in contact with the Jello and Unmold onto a platter - place in refrigerator to reset. It should look like a rainbow. After a little while, you can top the jello with Cool Whip -- then you can serve as is (cut into 'cake' slices) or use it as a Barbie doll 'skirt' -- you will need to carefully make a hole in the middle (unless you used the ring mold) so the legs will slide in without breaking your mold. ENJOY!!

Answer 4

Brown sugar carrots go great with a lot of meals, but especially roast. Take carrots & slice about 1/2 thick. Place in small saucepan with a little water, butter, brown sugar & nutmeg. Simmer til carrots are fork tender. Yummy!!

You can also freeze carrots for homemade soup & stew this winter.

Answer 5

Carrot and Coriander Soup -
5 carrots,
1 onion,
2 cloves garlic,
1/2 Leek
Vegetable or Chicken Stock
Fresh Coriander (Cilantro)

Rough dice all the vegetables, throw into a pan with a decent sized knob of butter, and cook over a medium heat(without colouring) for 5 minutes. Add stock, puree till smoooth, add more stock to achieve desired consistency, finish with chopped coriander and season to taste

Answer 6

Carrots with Orange-Ginger Sauce

Cook carrots in small amount of water until just fork tender.
While carrots cook take:
2Tblsps butter and 2 Tblsps of flour and make a roux
Add one hald cup fresh squeezed orange juice and 1 teaspoon grated fresh ginger to your roux
Stir until smooth

Pour sauce over cooked carrots, sprinkle a little fresh basil for color and serve

Answer 7

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Answer 8

carrot apple salad
1 bag (10 oz.) shredded carrots
1/2 cup raisins
1/2 cup chopped red apples
1 cup vanilla low-fat yogurt

MIX all ingredients; cover.
REFRIGERATE several hours or until chilled

thai turkey wraps
1 envelope GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix
1/2 cup crunchy peanut butter
4 TACO BELL HOME ORIGINALS Flour Tortillas
1 pkg. (6 oz.) OSCAR MAYER Thin Sliced Oven Roasted Turkey Breast, cut into thin strips
1 cup cooked MINUTE White Rice
1/2 cup shredded carrot
1/4 cup chopped cilantro (optional)

PREPARE salad dressing mix as directed on envelope. Add peanut butter; mix well.
SPREAD each tortilla with 2 Tbsp. of the dressing mixture.
TOP evenly with turkey, rice, carrot and cilantro; roll up. Cut each roll-up crosswise in half. Serve with remaining dressing mixture


carrot and cucumber raita
1 cup plain low-fat yogurt
1/2 cup BREAKSTONE'S Sour Cream
4 carrots, shredded
2 cucumbers, peeled, seeded and shredded
2 Tbsp. chopped fresh mint
1 tsp. minced fresh garlic

MIX yogurt and sour cream in medium bowl.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or until chilled.

honey glazed carrots
4 cups sliced carrots (1 lb.)
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. honey
2 Tbsp. PLANTERS Chopped Pecans



BRING carrots, dressing and honey to boil in saucepan.
REDUCE heat to medium-low; cover. Simmer 15 min. or until tender.
SPRINKLE with pecans.

there are so many

Answer 9

Squash-Carrot Casserole

2 c. sliced yellow squash, cook and drain
1 c. sour cream
1 can cream of chicken soup
1 grated carrot
1 chopped onion
salt and pepper to taste
1 package of Pepperidge Farm herb stuffing

Cook and drain squash. Add next 5 ingredients. Butter a casserole dish and place a layer of stuffing on the bottom. Top with squash mixture. Repeat, ending with stuffing on top. Dot with butter and bake at 350 for 30-35 minutes.
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Roasted Carrots with Ginger-Orange Glaze
Serves 8

Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.

2 pounds baby carrots (two 16-ounce bags)
2 tablespoons olive oil
1/2 teaspoon table salt
1 tablespoon orange marmalade
1 tablespoon water
1/2 teaspoon grated fresh ginger

1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.

2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.

--Cooks Illustrated
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Carrot Cake Tea Sandwiches

1 (8 oz) pkg. cream cheese, softened
½ cup grated carrots
¼ cup powdered sugar
¼ cup chopped pecans
12 slices Raisin Bread, crusts removed

Combine first 4 ingredients until well mixed. Spread cream cheese mixture on half of the bread slices, topping with another slice of bread, and cut into 3 fingers. Makes 18 sandwiches

--Tea Time, Nov/Dec 2006

Answer 10

Carrot Salad

2 lb carrots
1 cup regular or fat-free mayonnaise
1 lb raisins
1 cup sugar
1/4 cup cider vinegar

Slice carrots thinly (use a food processor). Mix with remaining ingredients.
Chill overnight for best flavor.

Carrot Soup

2 tbl butter
2 tbl olive oil
2 med onions chopped
1/4 tsp ground ginger
1/8 tsp ground mace
10 med carrots peeled, sliced
8 cup defatted chicken or vegetable broth
1 tbl grated orange zest
1 cup freshly-squeezed orange juice
Salt to taste
Freshly-ground black pepper to taste
Snipped fresh chives for garnish

Melt the butter with the oil in a large saucepan over low heat. Add the onions and cook, stirring, until wilted, about 15 minutes. Sprinkle with ginger and mace; cook, stirring, for 1 minute.
Add the carrots, broth and orange zest. Bring to a boil, reduce heat and simmer, partially covered, about 20 minutes. Cool slightly.
Puree in batches in a food processor. Return to the pot; stir in orange juice, salt and pepper. Heat over low heat. Garnish with chives.
8 servings.

Minted Baby Carrots

1 lb baby carrots
6 cup water
1/4 cup apple juice
1 tbl cornstarch
1/2 tbl chopped fresh mint leaves
1 dsh cinnamon

Scrub carrots. Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Over moderate heat, thicken apple juice with cornstarch. Add mint and cinnamon. Pour over carrots.
5 servings.