COLORFUL CARROT RECIPES

Carrot recipes are almost unnecessary as most of us eat them raw, or in salads, or are thrown in a pot roast. Many people will eat raw carrots but don't like them cooked, as in the first carrot recipe here. However, they can be quite tasty seasoned up or perhaps sweetened up as in Candied Carrorts and Microwave Glazed Carrots.

Plain Cooked Carrot Recipe

Scrape and wash your fresh carrots; leave young carrots whole and cut old carrots in slices lengthwise or crosswise. Boil them until tender, 15-30 minutes, in water containing one teaspoon sugar. Just before cooking is completed, salt the water. Drain, add butter and seasoning.

Dilled Carrots

1 pound carrots, thinly sliced in rounds

2 tablespoons oil

¼ cup water

1 teaspoon Dill seed

Salt to taste

Combine ingredients in heavy saucepan. Bring to boil. Reduce heat and steam tightly covered for 8-10 minutes. 4 servings.

Microwave Version; Put in microwave dish and follow directions above.

Cashew-Carrot Soup

1 onion, chopped

3 tablespoons oil

3 ¼ cups water

3 carrots chopped

½ teaspoon tarragon

1 cup cream

½ cup cashews, chopped

Saute onion in oil until golden. Add ¼ cup water, stir in flour and cook until thick. Slowly stir in remaining 3 cups water. Add carrots, tarragon and salt. Simmer 20 minutes. Add cream and nuts and heat through.

Easy Carrots

Steam carrot chucks until tender and toss with a little brown sugar, a few tablespoons of raisins, and a nugget of butter to coat the carrots.

Jiffy Carrots

The ingredients for this carrot recipe are mixed in a blender or a food processor for a quick meal.

½ cup water

2 tablespoons butter or margerine

¾ teaspoon salt

¼ cup firmly packed brown sugar

1 tablespoon cornstarch

½ teaspoon sweet basil

2 cups sliced raw carrots

Put all ingredients in blender container or food processor in order listed. Run on low speed until carrots are chopped. Pour into a saucepan and cook over moderate heat for 15 minutes, stirring constantly. 4 servings.

Microwave Glazed Carrots

Again, a quick carrot recipe for a busy family on the go.

6 medium-sized carrots, sliced

6 tablespoons butter or margerine

2 tablespoon honey

½ teaspoon ground ginger

Place carrots in deep microwavable casserole. Microwave, covered, 2 minutes. Add remaining ingredients. Uncover and heat an additional 4 minutes or until carrots are tender. Let stand 1-2 minutes before serving. 4 to 6 servings.

Candied Carrots

4 large carrots

1/3 cup butter or margarine

½ cup sugar

1 teaspoon salt

½ teaspoon cinnamon

1 tablespoon water

Scrape and cup carrots into thin strips. Place carrots in a deep 1 ½ -quart glass casserole. Set aside.

In a small, bowl, combine remaining ingredients. Microwave for 1 minute or until butter is melted. Spoon butter-sugar mixture over carrots. Microwave for 7 minutes. Spoon sauce over carrots and microwave 3 minutes more. Serves 4

Pot Roast with Carrots

2 ½ pound very lean beef, cubed

2 onions, diced

3 cups canned tomatoes

1 cup water or dry red wine

3 bay leaves

1 teaspoon celery salt

½ teaspoon garlic salt

1 tablespoon Worcestershire sauce

pepper

10 carrots, cut in rounds

Brown meat in skillet, non-stick or sprayed with Pam. Remove to deep kettle. Drain off any fat and cook onions, lightly, in skillet. Add onions to kettle, along with everything but the carrots. Bring to a boil, cover, and simmer 30 minutes. Add carrots, and simmer 1 to 1 ½ hours more.

Crock Pot Version: Brown meat as above. Put meat and the rest of the ingredients in a Crockpot and cook on low 8-10 hours. Serves 8

Yummy Carrot Casserole

6-8 medium-sized carrots, skiced

boiling water

2 ½ cups shredded cheddar cheese

1 large onion, sliced

½ cup margarine, melted

bread crumbs

Blanch carrots in boiling water; remove and drain. Layer carrots, cheese and onion in a buttered casserole dish; drizzle margarine over each layer. Sprinkle with bread crumbs. Bake, uncovered, in preheated 350 degree F. oven 25-30 minutes.

Carrot Custard

An elegant carrot recipe fit for company.

8-10 medium-sized carrots, cut up

¼ small onion, cut up

2 tablespoons butter or margarine

2 eggs

1 cup milk

1 teaspoon salt

Dash pepper

Preheat oven to 350 degrees F. Put a few pieces of crrot in blender container or food processor; cover and run on low speed until finely chopped. Empty into a large measuring cup. Repeat process until you have 2 ½ cups. Add onion with the last of the carrots. Empty into a fry pan and saute in butter for 5 minutes. Put remaining ingredients in blender or food processor; cover and run on high speed until mixed. Add carrots. Blend for a few seconds. Pour into a one quart casserole. Bake 45-50 minutes. Makes 6 servings.

Carrot Quiche

1 9-inch unbaked pie shell

1 cup carrots, grated

5 eggs, beaten

1 cup buttermilk

3 ounces Jack cheese, grated

½ teaspoon dill weed

¼ teaspoon salt

Line pie plate with pastry shell. Sprinkle carrots in pastry shell. In separate bowl, beat together rest of ingredients. Pour mixture over carrots. Grind peppercorns over top or sprinkle liberally with ground pepper to taste. Bake at 350 degrees F for 40-45 minutes until set. Serves 6.

Carrot Muffins

1 raw carrot, scraped and cut in 1-inch pieces

2 cups sifted flour

2 ½ teaspoons baking powder

½ teaspoon salt

2 tablespoons sugar

1 cup milk

1 egg

½ cup soft butter or margarine.

Preheat oven to 400 degrees F. Grease 14 medium-sized muffin tins. Sift together flour, baking powder, salt and sugar into a medium-sized bowl. Put carrot in a blender container or food processor, run on low speed until finely chopped. Add the eggs, milk, and soft butter to the container. Blend until well mixed. Add to dry ingredients in bowl and stir just until all flour is moistened. Fill tins 2/3 full. Bake 20-25 minutes or until done.



Easy carrot cake recipe.

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