Whats a good recipe for carrots?

Question

I don't want a desert recipe but you know just a simple dinner type recipe. I'm vegaterian so I can eat meat with them if thats included in the recipe.

Answer 1

The best I've ever had is juiced and drank fresh.

Answer 2

Ingredients:
2 pounds carrots
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup margarine or butter
1 teaspoon grated orange peel
1/2 teaspoon salt


Directions:

Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if desired. Add the carrot slices. Cover and heat to boiling again. Reduce heat just enough so water bubbles gently. Cook covered 12 to 15 mins or until carrots are tender when pierced with a fork. While carrots are cooking, heat the brown sugar, margarine, orange peel and 1/2 teaspoon salt in the skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove the skillet from the heat.

Drain carrots in a strainer, then stir them into the brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Answer 3

I simply just take a bag of those little baby carrots, pour them into a microwavable bowl, place a generous glob of butter/margarine on top, put about a tablespoon or two of water in the bowl (just enough to steam) and sprinkle with some sugar (the sugar is great for adding the natural sweetness of the carrot, but also helps in making the carrots soft) then I just pop into the microwave for about 15 minutes and walk away. That's it. I eat it all too. I love veggies.

Answer 4

Blanch the carrots and then toss with a little bit of olive oil, salt and pepper. Then baste every 5 minutes with orange juice concentrate on a 375 oven until they are done. It takes about 20 minutes for them to get tender.

One thing my daughter really loves is when I mix 3 parts cream cheese and 1 part grated carrots. We spread this on carrots, use as a spread in a veggie pita and fill celery sticks with it.

This is a great soup that I love, but my daughter or husband aren't really into it. I can't take credit, I found it on oprah. http://www.oprah.com/foodhome/food/recipes/food_200410_soup.jhtml.

Curry adds an exotic edge to this brightly colored soup. When cooking with curry powder, always give it a brief sauté, as I do here. This step warms the oils in the spices and intensifies the flavor. While there are many kinds of curry powder, Madras-style is the most common and the version you will find at most supermarkets. For a creamier soup, use the yogurt or coconut milk option. I like mine creamier, so I add the coco milk. Don't freeze it with the coco milk though. This soup freezes well, just don't add the dairy until you are ready to serve.


INGREDIENTS

1 tablespoon olive oil

1 medium onion, chopped

1 celery rib, chopped

1 garlic clove, chopped

2 pounds carrots, scrubbed but unpeeled, cut into ½-inch thick rounds

1 tablespoon Madras-style curry powder

1 teaspoon ground ginger

5 cups reduced-sodium chicken broth (use veggie stock if you are a vegetarian)

1 cup plain nonfat yogurt or light coconut milk, optional

Salt and freshly ground pepper, to taste

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cover. Cook, stirring occasionally, until the onion is golden, about 5 minutes. Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring almost constantly, for 30 seconds.

Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.

In batches, transfer the soup to a blender, process until smooth and pour the puréed soup into a large bowl. (If you have an immersible hand blender, you can purée the soup right in the pot.) Return the puréed soup to the pot. If desired, stir in the yogurt or coconut milk and stir over low heat just until the soup is very hot; do not simmer. Season the soup with salt and pepper. Serve hot.

Answer 5

Shred and put in a casserole. Slice some onion. Mix them together along with some salt and dill weed. Add some globs of butter. Put a couple of tbsp of water in to create a bit of steam and bake with a lid on till they are cooked. Dilled carrot soup is good too. Cook your carrot with onion and then puree using some of the cooking liquid. Add dill weed. I like to make it overly thick and then add a bit of milk so it is more of a cream type soup. Can you guess I like the flavor of dill???

Answer 6

Carrot Pasta RecipeIngredients

HAND

1 cup durum semolina
1/8 tsp nutmeg
1/3 cup carrot puree
1 water, if and as needed

EXTRUDER

1 1/4 cup durum semolina
1/8 tsp nutmeg
3 tbsp to 5 carrot puree
1 tbsp vegetable oil, optional
1 water, if and as needed


Directions

Allow the dough to knead before adding any additional water. Use baby
carrots if you don't feel like cooking them. As the water content of
fruits and vegetables vary, add more puree, water or flour as
necessary. Watch the dough carefully. VARIATION: Substitute ground
coriander or cardamom for the nutmeg

Answer 7

Great question Lex! My husband and I bought a 20kg bag of carrots the other day at the markets (for some reason or another), so for the last 2 weeks I've feverishly been looking for carrot recipies, to finally use up those DARN carrots! *g*

The following recipe makes a FABULOUS soup - even though it has limited ingredients, it really is spectacular - you have to try it to believe me! I served this up at a family reunion we had last week, and everyone LOVED it!

What you need:
4 carrots
1 onion
1 stick celery
4 cups chicken (or vegtable, in your case) stock
salt & pepper
1/2 cup cream

What you do:
Slice carrots, onion and celery; place in saucepan with two cups of stock. Bring to boil; reduce heat, cover & let simmer for 15 minutes or until carrots are tender. Remove from heat, add salt & pepper to taste. Puree in an electric blender. Beat in remaining stock & cream.

Serves 4 - 6

Guten Appetit!

Answer 8

carrot cake ,very sweet
THE BEST CARROT CAKE

Mix together:

4 eggs
2 c. sugar
1 1/2 c. salad oil

Sift together and add to the above ingredients:

2 c. flour
2 tsp. soda
2 tsp. cinnamon

Add:

3 c. finely shredded carrots
1 tsp. vanilla
A pinch of salt

Place batter in 9 x 13 inch pan, greased and floured. Bake at 325 degrees for 40 minutes or until done.

ICING:

(Best part of the whole deal!)

1 stick butter
1 (8 oz.) cream cheese
1 c. chopped nuts
1 tsp. vanilla
1 box powdered sugar
Coconut, if desired

Mix together and spread on - KEEP CAKE REFRIGERATED, because of cream cheese in icing

Answer 9

Huh?

You're a vegetarian so you CAN eat meat?

Makes no sense.

Slice them, steam them, and add butter and salt.

My fave is carrot salad.

Grate a bunch of carrots, add a handful or two of raisins, grate an apple (or cut it), add a can of crushed pineapple. Add some mayo, and salt, and sugar, and a LOT of cinamin.

Most people add walnuts (which I HATE).

Mix.

mmmmmmmm carrot salad

num-oh!

It works for breakfast, lunch, dinner, or dessert!

Answer 10

Raw Nirvana is a new series with 35 orginal, raw recipes -- carrot cake included! -- demonstarted from beginning to end so they are easy to learn and duplicate. Find Raw Nirvana at www.RawNirvana.tv. Sophisticated culinary skills are NOT needed, they make it easy to eat right and keep your simple meals delicious-- just watch and enjoy.

Answer 11

I love carrots with cream sauce.
Peel and slice carrots, steam them until soft.
In another pan, mix together flour, milk, butter, a Kraft American single cheese, salt and pepper. when it gets to be a nice white sauce, add the carrots.

It is so good!! BTW, if you are vegetarian, that would mean you don't eat meat. Which is it?