We love carrots but I need some different ways to serve them. So, does anyone have any tasty carrot recipes - please??
sorry, lesleyjay..I can only think of carrot cake ;D
carrot and coriander soup
Cut them into 1 inch chunks (or any way you want really) into a roasting tin with a little oil. Drizzle with honey and roast. Normally takes about 30 mins on about 200 or the same amount of time as small roast potatoes. Could add some garlic and herbs to that too if you like. I drizzle the other roast veg with the honey too.
Cream of Carrot Soup.
1. Gently sweat chopped up onions carrots and garlic in butter (I think about 60g butter per kilo of veg) in a large-ish pot with the lid firmly on on for about 20 minutes,
2. stir in a little flour, then add enough chicken stock (or if a veggie, non brown vegetable stock) to cover the veg by about an inch and simmer for another 20 minutes.
3. Liquidize, which should produce quite a thick mixture (If freezing you could do it now as it takes up less space than the finished product.)
4. Tasting is very important at this point. Add milk to taste and to get the consistency you like, but don't let the soup get too thin. Ok to leave to cool and store at this point.
5. Bring back to serving temperature and season. Just before serving whisk in a little butter to make it a bit more luxurious. Some people might prefer a swirl of cream but I think butter is better.
Ingredients:
The ratio is about 1kg carrots to 400g onions
Garlic: 1 to 2 cloves per 500g of vegetables
Chicken or Vegetable(not brown) stock
It's a fairly bullet proof recipe, the main fixed point is that there should be at least double carrots to onion and don't spare the garlic
Just don't let anything burn while you're sweating the veg and please resist adding orange juice.
PS The end result doesn't really taste like carrot!
My 'Christmas Carrots' recipe as follows (I'm sure I had a recipe at some point but I just make it up every year ;D )
Fry carrots, onion & garlic in butter. Let it sweat for a bit.
Add orange juice, cider and Dijon mustard and simmer until the juice is nice and thick.
Works better if the carrots are in sticks, not slices.
Sorry, don't do weights, measures and cooking times! Tastes nice though.
Carrot and courgette bake, a great veggie dish or nice as a side dish for meat eaters too :)
2 medium carrots
3 medium courgettes
1 small onion
1tbsp olive oil
2 eggs
175ml single cream
50g gruyere cheese [i often just use cheddar]
3 tsp fresh chopped parsley
2 good pinches nutmeg
seasoning to taste
3 tsp sesame seeds [optional]
grate the carrots and the courgettes, finely chop onion
heat oil, toss in veg until just beginning to soften
beat together eggs, cream, cheese, parsley, nutmeg and seasoning
transfer to oven proof dish, sprinkle over sesame seeds
cook until golden brown and firm to the touch
I mcrowve mine. Bowl of sliced carrots, dollop of butter,dollop of honey, zap till soft.The only way John will eat them.
Carrot and raisin salad. grated carrotts, you can use raw or use up cooked leftovers mixed with seasoned mayo with raisins added ,Leave overnight in fridge . Seasoning can be anything you want it to be. We often add a tad of curry powder.
Very common recipe in the US
Carrot muffins..have recipe if you need it.
XX Jeannine
Thanks for all your suggestions everyone!
I had never thought about making carrot soup and as I love courgettes I will definitely make your carrot bake recipe Happycatz. Will it work if the courgettes are sliced?
Your Christmas carrots sound gorgeous Trixiebelle and so does roasted carrots drizzled with honey Bluey. (Does it stick like mad to the roasting tin?)
Jeannine I would love your recipe for carrot muffins please! They sound ideal for lunch time.
Thanks again!
Quote from: Lesley Jay on August 14, 2007, 14:54:47
so does roasted carrots drizzled with honey Bluey. (Does it stick like mad to the roasting tin?)
I dont do the washing up so i dont mind! But no I dont find that it does really. My roasting tin tends to be full (usually have potatoes, sweet potato and onion in there as well as the carrot. Tend to drizzle all the veg when i do it) so the honey doesnt tend to reach the roasting tin. I do put water in the tin not long after we'ev finished eating so that probably helps anyway.
Hope you enjoy all those recipes!
Quote from: Bluey on August 14, 2007, 15:00:46
Hope you enjoy all those recipes!
Oh! I will enjoy them!
My fave way with carrots...
Cut into batons & sizzle gently in oil/butter mix with garlic and chilli.Turn up heat, add lemon juice & just cover with chicken stock(which may provide the amount of salt necessary, but check)Turn down heat, cover pan & cook til al dente.Throw in a handful of peas. Liquid will have reduced and thickened. Bit like Trixie's recipe - but I don't wait til Christmas ;D
Oh, Carrots & Raisins - my Wife is going to love that!
Sticking? What's that? Roast Veg, Honey Lime Chicken Wings, Sausages, Meringues, you name it - of they stick. Unless you use PTFE cloth - by whatever trade name - as we have done for 30 years.
With that, all the goey, crispy gunge sticks to the edibles, rather than the pan. NOTHING sticks to the pan.
Yet another great recipe Alishka - thanks!
Tim you made me laugh! Do you have any suggestions for different ways to serve carrots?
Very simple recipe: grate carrots, add a little bit of vinaigrette dressing and stir in some cumin seeds.
Carrot Muffins !.
I use this one when I have tinned pieapple left after making sweet and sour sauce.
1 and 1/2 cups plain flour
3/4 cup brown sugar(pack the cup)
3/4 cup bran
1 teaspoon baking powder
1 teaspoon bicarb of soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/3 cup cooking oil
1 cup grated carrot
1 cup crushed pineapple and juice
Combine dry ingredients
Beat eggs,mix in oil,add carrots,pineapple and juice.Stir to moisten.
DON'T overmix, lumpy mix gives light muffins!!
Fill muffin cases 3/4 full. ( Iuse the American Muffin ones as they are a good size from Tescos)
Bake at 400F for 20 - 25 minutes.
The actual time will depend on the size of cases you use. I get 24,but if you use medium soze you will get 36. Bake extra 5 minutes if you use the big ones and test as you would a cake.
If you don't want the bran omit it and increase the flour to 2 cups._
Carrot Spice Muffins ...this is a favourite in our house,dark and spicy
Plain flour 1 and 1/2 cups
bran 1/1/2 cups
wheat germ 1/4 cup
packed brown sugar 1/2 cup
Bicarb of soda 2 teaspoons
salt 1/2 teaspoon
cinnamon 1 teaspoon
nutmeg 1/2 teaspoon
2 eggs
1/4 cup molasses
1/4 cup oil
1 1/2 cups milk
2 tablespoons vinegar
1 cup grated carrot
1 cup raisins
1/2 cup chopped walnuts
Combine drys
Blend moist ingredients with carrots, nuts and raisins
Just barley blend...you need lumps!!
Bake at 400f for 25 minutes.
See 1st recipe for muffin case tips
Carrot Sea Salad
It really is good, don't let the ingredients throw you
2 cups grated carrot
1 cup fine chopped celery
1/3 rd cup fine chopped spring onions
1 cup mayo
a sprinkle of salt, pepper and seasoning salt if you wish
2 tins small shrimp
Blend all, then mix with broken shoestring potato crisps just before serving
I am sorry I don't a brand name for these, they are potato snacks, come in a packet
Candied carrots
A real prettyy galazed sidedish
2 pounds carrots cut in irregular chunks
Cook them in salted water till barely tender and drain
Put into casserole dish with 1 tablespoon butter, 2 tablespoons brown sugar and half cup orange juice. Cover and bake about 15 minutes shaking the dish now an again .
I pop these on the bottom shelf when the oven is being used for something else.
LJ....in my not-just-for-Christmas recipe ;) I forgot to write that I add thyme to them...sorry :-[
Jeannine thank you so much!! The muffins will be great at lunch time and your sea salad is really different. That is one for me!
Alishka don't worry I will throw in some thyme when I make your carrots!
It is a simple way with carrots HappyMouffetard but I reckon the OH will eat them. He's in for a bit of a shock next week!!!