Carrot recipes needed?

Question

I have 10 pounds of organic carrots to be used by the end of the week. I have frozen some, made carrot and coriander soup, carrot and orange soup and carrot cake and frozen them also. Any ideas welcome

Answer 1

You having a dinner party for rabbits?

Answer 2

1

Answer 3

Cheese and Carrot Slice

1 egg
1 large onion finely diced or chopped
2 ounces melted butter or margarine
2 or more large coursely grated carrots
4 ounces porrige oats - not Jumbo
8 ounces grated cheese - ie cheddar or red leicester. Choice is yours.
Salt and pepper
Caraway seeds (optional)
Finely chopped rosemary or some dried mixed herbs

Beat the egg with the salt and pepper.
Prepare all ingredients except butter or margarine in a large bowl. (All very quick in a food processor)
Mix well and then add the egg.
Melt the butter or margarine and add and mix well.
You may find that you need to add a bit more marge or olive oil to bring the whole together.
Line a smallish baking tray with grease proof paper and then brush lightly with oil.
Pour mixture in, spread around and press down hard with a potato masher to make a tightly packed layer of about 3/4 to 1 inch.
Put in oven at 180deg and bake for approximately 35 to 40 minutes. Turn once or twice during this time.

When a little cooler, turn out on to a cooling rack, remove paper and allow to get cold. This will firm up the bottom.
Cut into small pieces - easiest way to do this is with a pair of scissors.

Stores up to 7 days in an airtight container in the fridge - if you or your family can resist it that long! V filling healthy snack. Can be served at room temperature or warm through for a few secs in the microwave. Enjoy!!

Answer 4

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.

Hope you like it!!

Answer 5

carrot jam:
30 min to 1 hour,2 jars per lb carrots
Ingredients
carrots
allow 450g/1lb of pounded sugar to every 450g/1lb of carrot pulp
1 lemon, the grated rind of
2 lemons, the strained juice of
6 chopped bitter almonds
2 tbsp brandy



Method
1. Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer until perfectly soft; then beat them through a sieve.
2. Weigh the pulp, and to every 450g/1lb, allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time.
3. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep; with the brandy it will keep for months.

Answer 6

The most natural and healthy diet for humans is an omnivorous diet, and not a plant based diet, or a meat-based diet per se. The Paleo Diet can be very widely varied and omnivorous for the most part, but the most important thing is that it’s unprocessed, and avoids the worst foods that agriculture brought mankind… refined inflammatory vegetable oils, refined grains (some are worse than others), and sugar! Learn here https://tr.im/41nZ9

As you can see, the benefits of adopting a Paleo way of eating can be incredible! I’ve been eating 95% Paleo for the last 5-6 years and I’ve never felt better. I have dozens of friends that have adopted a more Paleo way of eating too, and have seen all sorts of health problems disappear, including eliminating acne and other skin problems, digestion problems, improving brain clarity, and of course, losing a lot of body fat!

Answer 7

Moroccan Carrot Salad
6 servings

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrots, peeled and coarsely grated
3-5 tablespoons olive oil
1-2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain. Mix all ingredients together in a bowl. Let sit at room temperature for at least 1 hour for best flavor.
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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.

Answer 8

the best think to do is carrot juice. Vitamins! Best when you will add some fat to the juice like one spoon of sour cream or fat yogurt, maybe even a milk. Shreds after the juice use for the cake or that nice recipe of carrot bread.Add 2-3 table spoons of orange juice in dray shredded carrots(after you squeeze juice of them). Fat in juice needed to observe carotene.

Answer 9

Carrot Salad:
1) grated carrots
2) cubed pineapple
3) raisins
4) chopped apple

Dressing: plain yogurt w/ honey to taste

Carrot Slaw
1) grated carrots
2) minced celery
3) raisins
4) grated onion
5) celery seed or caraway seed
6) salt & pepper

Dressings: honey mustard dressing, poppyseed dressing or cole slaw dressing

Honey Mustard Dressing

5 tablespoons medium body honey (sourwood is nice)
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar

Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Poppy Seed Dressing

2 tablespoons sugar
1/2 teaspoon kosher salt plus more to taste
2 tablespoons plus 1 teaspoon freshly squeezed lime juice
1/2 teaspoon dry mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil, like soy, corn, or peanut
1 tablespoon poppy seeds

In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days.

Glazed Carrots

1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29954,00.html?rsrc=search

Or another carrot slaw recipe:

Carrot Slaw
2 pounds carrots, approximately 12 to 15 medium
1/2 cup mayonnaise
Pinch kosher salt
1/3 cup sugar
1/2 cup canned, crushed pineapple, drained thoroughly of all liquid
1/2 cup raisins
2 teaspoons curry powder
1 teaspoon minced garlic
Pinch celery seed and/or caraway seed, optional

Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.

In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Carrots: A Taproot Orange

Carrot-Ginger Dressing
Recipe courtesy Gourmet magazine
1/2 pound carrots (3 medium), chopped
1/4 cup water
1/4 cup seasoned rice vinegar
3 tablespoons minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1 shallot, chopped
1 tablespoon sherry
1/2 cup peanut or vegetable oil

In a blender, combine the carrot, water, vinegar, ginger, soy sauce, sesame oil, shallot and sherry and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_21867_PRINT-RECIPE-FULL-PAGE,00.html


This is another good source for recipes: http://www.epicurious.com/recipes/

Answer 10

Carottes Vichy
Carrots
Butter
sugar 1 tsp
salt and pepper.
Slice carrots in thin rounds. Add butter in a fryingpan and when it melts, add sugar. Let the sugar caramalize then add carrots season with salt and pepper.
Bon appétit!

Answer 11

Carrot Bread recipe

4 medium eggs.
2 ½ cups of flour.
2 cups of carrots, shredded finely.
1 ½ cups of sugar.
1 ¼ cups of corn oil.
2 teaspoons of cinnamon.
2 teaspoons of baking powder.
1 ½ teaspoons of baking soda.
¼ teaspoon of salt.

Instructions for Carrot Bread:

Preheat your oven to 350°F (175°F).
Cream the corn oil and sugar.
Add each of the four eggs one at a time, beating thoroughly after each is added.
Blend in the flour, cinnamon, baking powder, baking soda and salt.
Fold in the shredded carrot.
Bake in a greased loaf pan for about 90 minutes.
Allow to cool on a wire rack.