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Carrot Recipes

Dried Carrots

Dried carrots are like money in the bank. Dried carrots keep well and reconstitute nicely for use in breads, salads, and soups. To dry raw carrots: Slice washed, tender carrots 1/8 to 1/4-inch thick or coarsely shred or grate them. Toss with some lemon juice. Arrange on dryer racks and dry until crisp.

To dry cooked carrots (which keep their color better): Select crisp, tender carrots. Trim the green tops, leaving a 1/2-inch tip. Steam until cooked through,but not mushy -- about 20 minutes, depending on size. Trim off the tails, the crowns, and the green tops. Slice 1/8-inch thick or shred. Dry until crisp. Cool and store.

Juiced Carrots

The foundation for juiced recipes, carrot juice mixes well with many fruits and can be added to soups, salad dressings, and muffins.

Saks Fifth Avenue Carrot Necklaces

How to make a veggie fashion statement:

Wash a few carrots and cut them into 1/4-inch round slices. Thread a heavy duty needle with dental floss and slip the slices onto the floss by pushing the needle through the core.

Once you've strung enough carrots, tie the ends together to form a necklace. Lay it on paper in a dark, well-ventilated place, making sure the slices don't touch each other. As they dry, they turn into wrinkled beads. Drying takes a couple weeks.

Carrots in Dill Butter

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar or 2 drops of liquid Stevia
1/2 teaspoon salt
1/2 teaspoon dill seed

In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Carrot Rice

Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro.

1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon ginger root, minced
3/4 cup grated carrots
salt to taste
cayenne pepper to taste

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. While rice is cooking, pulverize peanuts in a blender and set aside. Melt margarine in a large skillet over medium-high heat. Saute onions until golden brown . Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Carrots Supreme

2 tsp. fresh lemon juice
1/4 c. water
1 tbsp. fresh orange juice
1 c. carrots
2 lemon slices
4 orange slices

Cut carrots in quarters lengthwise, then cut into 1 inch strips. Bring water to a boil in saucepan. Place carrots in water, reduce heat, cover, and cook until just tender. Add juice and stir. Place sliced lemon and orange rounds on top of carrots, cover and cook 2 or 3 minutes more

Sweet and Sour Carrots - 10 Servings

2 cans small whole carrots, drained
1 med. onion, finely sliced
1/2 c. salad oil
1/2 c. granulated sugar
1/2 c. vinegar
2 tbsp. fresh parsley
1 tsp. celery seed
1/4 tsp. dry mustard
1/4 tsp. salt

Mix together all ingredients; marinate overnight in closed container. Pour off liquid before serving.

Carrot Marmalade

This marmalade is adapted from an Alaskan homestead recipe.

6 medium-sized carrots
2 lemons
2 large oranges (preferably Valencias or another tasty variety)
11 cups water
8 cups sugar

Scrub lemons and oranges well and cut them into quarters. Remove any seeds. Soak the fruit chunks in the 11 cups of water for 24 hours. Remove the fruit and cut into very small shreds. Wash, peel, and grate carrots. Add fruit and shredded carrots to the water in which the lemons and oranges were soaked. Bring to a boil and simmer for 1 hour. Add the sugar and boil the marmalade until the juice reaches the jelly stage (8 degrees above the boiling point of water -- 212 degrees at sea level --for your area). Pour into hot, sterile jelly glasses. Fill to within 1/8-inch of the top. Screw on the tops, then invert the jars for about 5 seconds to seal completely.

Baby Carrots and Onions in Cream (Irish)

1 lb baby carrots
1 lb small white onions
5 fl oz cream
salt and pepper
1 pinch nutmeg

Wash carrots. Peel onions. Place in pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Carrot Spice Pancakes

These pancakes are smaller versions of a carrot cake dessert, only you get to eat them for breakfast! To two cups of your favorite pancake batter, fold in the following ingredients:

3/4 cup grated carrots
1/2 cup applesauce
1/2 tsp. ground cardamom (good, but optional)
1 tsp. ground cinnamon.
1/2 tsp. ground ginger or 1 tablespoon grated fresh ginger
Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.

Carrot Milkshake

Believe it or not, this is one tasty treat!

3 to 4 carrots
1/4 cup brown sugar or 1/8 cup honey
Assorted spices, as for pumpkin pie
Pinch of salt
1 cup vanilla or plain yogurt
1 cup milk or soy milk

Wash unpeeled carrots thoroughly. Cut into 1-inch chunks, place in a saucepan and steam until soft. Mash with a potato masher or puree in a blender or food processer. Add all ingredients to a blender or processer and blend well. Chill before serving.

Best Pickled Carrots

These pickles provide a unique way to serve carrots, especially if you have a bountiful harvest. Try them as an appetizer, salad garnish, with rice or as a side dish with soups, stews or hearty sandwiches.

2 lbs. carrots, peeled, thinly sliced
3/4 cup vinegar
3/4 cup water
1/2 cup sugar
1 tsp. mixed whole pickling spices
Bring vinegar, water, sugar and spices to a boil and simmer for 3 minutes. In a separate pan, cook carrots in boiling salted water for 10 minutes. Drain the carrots and pack them in hot, sterilized pint jars, leaving 1/2-inch of headroom. Cover with the hot pickling liquid, seal and process for 15 minutes in a boiling water bath. If you don't want to process them, pour in the hot pickling liquid and let the jars cool to room temperature. Keep them in the refrigerator. Makes 4 pints.

Now, whenever you grow too many carrots, or get the urge to buy 30 pounds of carrots when they go on sale, you'll know what to do with them!

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