Help! Carrots!

[Contrary Housewife]

I have a 4 gallon bucket of carrots. I didn't know carrots could overwinter in the garden (duh! It's a root crop) but apparently all the ones that were too small to bother with last fall went and "growed up" this spring.

So, please, share your favorite carrot recipes with me!

[monkeywrangler71]

The only way I will eat carrots is roasted. Just cut in sticks, put some olive oil in a dish, put a single layer of carrot sticks, toss to coat, sprinkle with salt, roast until they start to caramelize. They shrink right up in the oven, so you can use up more than you'd expect.

You could also cook, purée and throw in the freezer for later. We make something called turnip fluff with pureed turnip which I think would also work well with carrots.

Of course you could also just munch on them raw, that's where most of our carrots go.

[dcompton]

I was going to suggest roasted carrots too. I do them the same way, but usually add some rosemary and a little garlic. I often mix them with potatoes and coarsely cut onions.

[krbshappy71]

I like candied carrots. I believe you can freeze them as well after you stir up a big batch. (brown sugar, butter, melted with carrots cut in coins.) Here's a quickie recipe: Candied Carrots Recipe - Allrecipes.com

I loved them as a kid, you could do side-dish size tupperwares of them for a quick side dish.

[Ramona]

I like candied carrots. I believe you can freeze them as well after you stir up a big batch. (brown sugar, butter, melted with carrots cut in coins.) Here's a quickie recipe: Candied Carrots Recipe - Allrecipes.com

I loved them as a kid, you could do side-dish size tupperwares of them for a quick side dish.

Oh, yum, I'm with you. This is my favorite way to eat them .

[piney]

You can use them in vegetable soup or beef stew i like them cooked with green peas(english peas)

[Ceashels]

I shred them for curried carrot salad. I made ribbons once as the recipe calls for but they were more difficult for the older people (ie my Mom) to chew.

Carrot Slaw Recipe : Alton Brown : Food Network

* 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

Directions

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.

[MaryCarney]

You can also cook a bunch of them up, mash them and freeze the pulp. You can add to quick bread, thicken soup with it, add some to meatloaf and meatballs to add some 'secret' vegetable servings.

[Palooka]

Carrot cake and I will swing by to help you eat it.

[Buc-O-Mama]

I shred and slice them and freeze them raw. The shredded ones are used to stretch a stir fry and the sliced go into soup or stew. Here is my favorite recipe for fresh carrots. Notice that it keeps up to six weeks in the fridge.Copper Pennies Recipe : Paula Deen : Food Network

[pollypurebred39]

I make my youngest carrot pie. I spice it like pumpkin and bake in a rice flour shell. I also make him carrot cake with quinoa flour.

He also likes this recipe

Maple Orange Glazed Carrots Recipe | Simply Recipes

And this recipe is one of his favorites

Carrot-Sweet Potato Mash Recipe - Allrecipes.com

I haven't checked this out yet, but it looks like it might be promising

Carrot Recipes

[sunshine]

Fried carrots - do them just like fried potatoes. slice thin, fry in oil or lard, then salt to taste.

I also boil, drain, then mash and use in any recipe that called for pumpkin.

[Darlene]

If you are feeling like splurging calorie wise this is a favorite dish we have at Thanksgiving.

Scalloped Carrots
2lbs. carrots,pared and sliced 2c milk
¼c butter 1/8tsp. pepper
1 onion minced 1/4 tsp.celery salt
¼cflour 1/2lb cheddar cheese
1 tsp. salt 1/8c fresh buttered bread crumbs
¼tsp. dry mustard

Heat oven to 350* Cook carrots 'til done. Drain. Meanwhile melt butter in saucepan,cook onion 2-3 min. Stir in flour,salt,mustard then milk.Cook and stir 'til smooth. Add pepper+celery salt.
In 2 1/2qt. casserole layer carrots then cheese. Repeat until both are used, ending with carrots. Pour on sauce.Top with crumbs. Bake uncovered 25 min or until golden.

Another fav is Carrot Bisque. YUM! We don't add the maple syrup and ours is creamier than the soup pictured.

[foxxyroxie]

I like cinnamon-sugar carrots (boiled and add butter/margarine to coat and sprinkle with cinnamon and white sugar).

Although I've never made it myself at home (can't figure out why though) but I love carrot-raisin salad that you can find offered on restaurant salad bars (Ryan's, Old Country Buffet and Fire Mountain Restaurant).

I suppose you could cook the carrots, make puree and freeze for future use in muffins and/or cake (I freeze canned pumpkin all the time when I don't use all of it.

Not sure if you could shredd the carrots and freeze them in baggies for muffins/cakes/cookies or not. Might be worth making a few 1 or 2 cup baggies and throw them in the freezer to try.

Good Luck... I'm jealous... I love carrots... raw or cooked.

And I guess if push comes to shove... donate them to your local food pantry. They'd love to get them. I know our church's pantry would!!

[itsahumanzoo]

I shred them and add them to every salad, sandwich or wrap I eat. I also love to shred them and add to my pasta sauce, it gives it a great texture and it's healthy!

Here is my favorite crockpot candied carrot recipe it's from the Hungry Girl cookbook. It's great on it's own, or over rice, too.

Glaze of Glory Candied Carrots

PER SERVING (1 cup): 94 calories, 1.25g fat, 286mg sodium, 21.5g carbs, 3g fiber, 10g sugars, 1g protein -- PointsPlus™ value 2*


Ingredients:
One 32-oz. bag (about 6 cups) baby carrots
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup sugar-free apricot preserves
2 tbsp. brown sugar (not packed)
1 1/2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. salt, or more to taste
1/4 tsp. nutmeg
Optional: black pepper, cayenne pepper, ground ginger

Directions:
Place all veggies in the crock pot.

In a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well. Top veggies in the crock pot with this mixture.

Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.)

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, stirring occasionally (if you're around to do it; if not, it's okay).

Once veggies are cooked, turn off the heat on the crock pot. Give contents a good stir, ensuring that the sauce is evenly distributed.

In a small dish, combine cornstarch with 2 tbsp. cold water, and stir until cornstarch has dissolved. Add to crock pot and mix well.

Leave pot uncovered for 15 minutes to allow sauce to thicken. Stir and, if you like, add additional salt and optional ingredients to taste. Then enjoy!

MAKES 7 SERVINGS