Does anybody have any "favorite" recipes involving carrots? (No carrot sweets please)?

Question

I really want to improve my eyesight, and I'm looking for some delicious carrot recipes (i.e., how do you cook it, season it, etc.)
(The idea of eating carrots on a daily basis doesn't appeal to me, so I'm wondering how to make it seem more "fun."


Thanks in advance!

Answer 1

Carrots are supper sources of beta-carotene, an antioxidant and a precursor to vitamin A, which maintains proper eyesight, normal cell growth, and healthy healthy skin and hair. Carrots are also rich with calcium pectate, which helps remove cholesterol from the body, and insoluble fiber, which prevents constipation.

Carrot-Orange Juice

11/2 cups fresh or bottled carrot juice, chilled
2/3 cup fresh-squeezed orange juice (3 oranges)
1/2 -inch-thick slice peeled fresh ginger

In bowl, mix carrot juice and orange juice. Crush ginger in garlic press to fill 1/2 tsp. Stir crushed ginger into juice mixture and serve. (If making ahead, stir before serving)

Carrot Soup with Dill
You get four times your daily requirement for vitamin A in just one bowl of this smooth, savory soup, plus vitamin C, potassium, and fiber.

1 tbsp vegetable oil
1 onion, coarsely chopped
1 clove garlic, minced
2 cans (141/2 ounces each) reduced-sodium, fat-free chicken broth
11/4 pound carrots, peeled and coarsely chopped (4 cups)
1/2 tsp dried thyme, crumbled
1/4 tsp salt
1/4 tsp white pepper
1/4 cup plain low-fat yogurt
1 tbsp finely chopped dill

1. In medium saucepan over medium heat, heat oil. Add onion abd garlic. Saute until softened, 5 minutes. Add broth, carrots, and thyme. Simmer, uncovered, until vegetables are very tender, about 40 minutes.

2. In batches, puree soup in blender. Add salt and pepper. To serve hot, ladle into bowls and garnish each bowl with yogurt and dill. To serve cold, remove from heat and let cool to room temperature. Cover and refrigerate until cold. Garnish just before serving.

Vegetable - Main course
Carrot-Zucchini Souffle
Prep: 15 min / Cook: 1 hr 5 min

1 pound carrots, peeled and cut into 1/2-inch-thick slices
2 tbsp vegetable oil
1/4 cup coarsely chopped onion
2 tbsp all-purpose flour
1/2 cup reduced-fat (1%) milk
4 large eggs, separated
1 medium zucchini, grated
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg

1. In medium saucepan, steam carrots until tender, about 20 minutes. Puree in food processor.
2. Preheat oven to 400 deg F. Coat 8-cup souffle dish with nonstick cooking spray.
3. Heat oil in small saucepan over medium heat. Add onion. Saute until softened, about 5 minutes. Stir in flour. Cook, stirring occasionally, 1 minute. Stir in milk. Bring to a boil, stirring constantly. Transfer to large bowl. Stir in carrots and egg yolks. Fold in zucchini. Stir in salt, pepper, and nutmeg.
4. In medium bowl beat egg whites until soft peaks form. Fold whites, a third at a time, into vegetable mixture. Spoon into prepared dish.
5. Bake until puffed and golden, 30 to 40 minutes. Serve at once.

~~~~~~~~~~ Enjoy! ~~~~~~~~~~ _;-)

Answer 2

Coconut Carrot Bread

2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
3/4 teaspoon salt
3 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla
3 cups shredded carrots
1 1/3 cups coconut (3 ounce can)
1/2 cup raisins
Mix flour with sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla; blend well. Stir in the carrots and raisins.
Pour batter into a greased and floured 9x5x3-inch loaf pan.
Bake at 350° for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool thoroughly on rack before slicing.

Answer 3

Backed carrot strips

Ingredients:

cooked and peeled carrots cut into strips
butter
cinnamon sugar

You'll need a baking tray

1. Put some butter in the baking tray
2.put cooked carrots into tray(you must cut it into strips while it's still raw)
3.put some cinnamon sugar on carrots
4.put some butter on top of carrots
5.bake till theyr getting brown

Tip: Don't cook carrots too long,it makes them too soft

Answer 4

CARROT COOKIES

3/4 c. butter
1 c. sugar
1 c. cooked, mashed carrots
1 egg
1 3/4 c. flour
1 tsp. baking powder
Pinch of salt
2 tsp. vanilla or lemon juice

Mix together butter, sugar, carrots and egg. Sift together dry ingredients and add to butter mixture. Add either the vanilla or the lemon juice to the mixture. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350 or 375 degrees for 12 to 15 minutes.

FROSTING FOR COOKIES:

Juice of 1 orange (strained)
2 tbsp. melted butter
1 1/2 c. powdered sugar

Answer 5

OK! Here is my award winning recipe!

INGREDIENTS
1 (16 ounce) package baby carrots
2 tablespoons margarine
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
DIRECTIONS
Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Answer 6

YES, "Copper Penny Carrots"
its cooked carrots, vinegar, worcestershire sauce, mustard, sugar, salt and pepper, with onions and bell pepper rings on top
the longer it marinates in the juices the better it is. i have the recipe but i cant find it at the moment. email me at yahoo.com for the details

Answer 7

carrots will not improve you eyesight like you are thinking. If you wear glasses you should continue to do so. If not you should have you eyes examined.

Answer 8

Carrot juice and add some apple juice too if you like them, i use juice extractor instead of blender, to make the juice smoother.

Answer 9

carrots and mashed parsnip together lush,carrots cooked covered with creamy sauce,mix 2oz of butter 1oz of flour,combined together, over a low heat gently add hot milk,stir until thickened,add chives,and pour over carrotts,need more ideas give me a shoult.

Answer 10

I add shredded carrots to my potato salad, chicken salad (for chicken salad sandwiches), and macaroni salad. I also add shredded carrots on my sandwiches and burgers...it adds a nice crunch and you don't really taste the carrots either.

Carrots steamed until tender but still slightly crunchy in the center are great with brown sugar sprinkled on the top.

I like to eat raw carrots and dip them into ranch dressing.

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Roasted Beets and Carrots

4 medium beets (about 2 lb.), trimmed
6 medium carrots
2 tsp. olive oil
1/2 cup KRAFT CATALINA Dressing
2 tsp. ground ginger

PREHEAT oven to 425°F. Wrap each beet tightly in foil; place in shallow baking pan. Bake 1 hour 15 min. Meanwhile, peel carrots; cut diagonally into 3/4-inch-thick slices. (You should have about 4 cups carrot slices.) Place carrots in large shallow baking dish. Add oil; toss to coat. Add to oven after the first 45 min. of the beet baking time.
UNWRAP beets; remove skins and stems. Cut each beet into 8 wedges. Add to carrots along with the combined dressing and ginger; toss to coat.
BAKE an additional 15 min. or until vegetables are tender.

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Curried Carrot Salad

1 lb. carrots, peeled, shredded
1/2 cup raisins
1/3 cup sliced green onions
1/2 cup KRAFT Mayo Real Mayonnaise
1-1/2 tsp. curry powder
1 Tbsp. white vinegar
1 Tbsp. honey
1/4 tsp. salt

TOSS carrots with raisins and onions in large bowl; set aside.
MIX all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
REFRIGERATE 1 hour or until ready to serve.

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Creamy Sweet Whipped Carrots

1 lb. baby carrots
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Fat Free Cream Cheese
2 Tbsp. fat free milk
2 Tbsp. brown sugar, divided
1/4 tsp. ground cinnamon

PLACE carrots in 1-1/2-quart microwavable bowl or casserole dish. Add enough water to completely cover carrots. Microwave on HIGH 10 minutes or until carrots are tender; drain.
PLACE carrots in food processor container. Add fat free cream cheese, milk and 1 Tbsp. of the sugar; cover. Process until well blended. Place in serving bowl.
MIX remaining 1 Tbsp. sugar and cinnamon; sprinkle over carrot mixture.

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Fresh Carrot Topper

1 cup shredded carrots
1 can (8 oz.) crushed pineapple, well drained
1/3 cup raisins
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 tsp. ground ginger
36 RITZ Low Sodium Crackers

MIX all ingredients except crackers until well blended; cover.
REFRIGERATE at least 1 hour to allow flavors to blend.
SPOON 2 tsp. of the mixture onto each cracker just before serving.

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Carrot Pinwheels

2 Tbsp. PHILADELPHIA Fat Free Cream Cheese, softened
2 Tbsp. KRAFT FREE Peppercorn Ranch Fat Free Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
2 green onions, thinly sliced
Paprika or ground red pepper (optional)

MIX cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with carrots and onions.
ROLL up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes.
UNWRAP when ready to serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with paprika.

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Broccoli & Carrot Salad

1 lb. broccoli florets
1 carrot, shredded
2 cups sliced mushrooms
1/2 cup sliced green onions
1 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 cup PLANTERS Sunflower Kernels

TOSS broccoli, carrot, mushrooms and onions with dressing; cover. Refrigerate 1 hour or until ready to serve.
SPRINKLE with sunflower seeds just before serving.