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Carrot Recipes

Garlic Lemon Carrots
1 tablespoon soft butter
1 ½  teaspoon grated lemon peel, yellow part only or 1 tablespoon lemon juice
½ clove very finely minced garlic
1 ½ lbs. carrots, sliced, steamed until tender and drained.
Mix butter, lemon and garlic together.  Let this melt over the hot drained carrots.  Give it a toss and serve.


Cooked Carrots with Ginger and Marmalade
1 lb. carrots, sliced
1 tablespoon butter
¼ cup orange marmalade
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon chopped parsley
Salt and freshly ground pepper
Cook carrots in boiling water until tender crisp.  Drain.  Put butter in hot pan with carrots so it will melt.  Add marmalade, ginger, and nutmeg.  Stir often until marmalade mixture clings to carrots, 5 minutes or so.  Put in serving bowl and sprinkle with parsley, salt and pepper.  Serve


Carrots with Sage
1 lb. of cooked carrots
4 tablespoons butter
10 large sage leaves, chopped
Melt butter in a small frying pan until bubbly.  Add the sage leaves and allow to sizzle for a minute or two.  Pour over cooked carrots and serve.


Honey Roasted Carrots
1 lb. of carrots cut into ½ inch chunks
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon honey
Salt and freshly ground pepper
Mix the other ingredients and pour on the carrots and stir well.  Roast at 400 degrees until browned and tender, about 20 minutes


Cooked Grated Carrots with Hazelnuts, Etc.
1 lb carrots cut into large pieces that will fit in your boiling pan
2 tablespoons honey
1 tablespoon frozen apple juice concentrate
3 tablespoons minced fresh parsley
¼ cup toasted chopped hazelnuts
¼ teaspoon garlic powder
¼ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ cup melted butter
Cook carrots in boiling water until tender crisp.  Drain and cool the carrots some.  Grate the carrots into a bowl.  Add the honey, apple juice concentrate, parsley, hazelnuts, garlic powder, nutmeg, salt and pepper.  Stir to combine.  Heat the butter in a large skillet and sauté the carrot mixture until heated through.  Serve
Cooked Carrots with Maple Syrup
1 ½ lbs. carrots, sliced
3 tablespoons butter
½ cup maple syrup
1 teaspoon salt
2 tablespoons chopped fresh mint
Cook carrots in boiling water until tender crisp.  Drain, reserving ½ cup of the cooking liquid.  Put butter in hot pan with carrots and let it melt.  Add the reserved liquid, maple syrup and salt.  Cook until liquid is thickened and carrots are tender, about 10 minutes.  Add mint to pan and stir mixture for a minute.  Serve
Carrots with Horseradish
2 ½ lbs. of carrots cut into chunks
¼ cup butter
1/3 cup honey
2 tablespoons prepared horseradish
Cook carrots in boiling water until tender, about 20 minutes.  Drain well.  Melt butter in a large saucepan over low heat.  Stir in honey and horseradish.  Gently stir in carrots.  Cook until heated through.  Serve.


Carrots with Cranberries
1 apple, grated
1 cup cranberries
4 cups grated carrots
¼ cup brown sugar
½ teaspoon salt
½ cup apple juice
2 tablespoons butter, melted
Combine all ingredients.  Put in buttered casserole.     Cover and bake in a 350 degree oven for about 45 minutes.
Curried Carrots
1 teaspoon curry powder
1 ¼ lbs. carrots, cut into ¼ inch slices
1 tablespoon grated orange peel, (orange part – no white part)
1 cup orange juice
2 tablespoons maple syrup
1 teaspoon cornstarch mixed with 1 tablespoon water
2 tablespoons minced parsley
Salt and freshly ground black pepper
Put curry powder in a frying pan on medium high heat for about 2 minutes to toast.  Stir often.  Add carrots, orange peel and juice, and syrup.  Bring mixture to a boil over high heat, the reduce heat and simmer, covered, until carrots are just tender when pierced, about 15 minutes.  Stir cornstarch mixture into carrots and cook, stirring, until sauce is boiling.  Pour mixture into serving bowl and sprinkle with parsley, salt and pepper. 
Sweet and Sour Roasted Carrots
2 lbs carrots cut into ¼ inch slices, horizontally or diagonally
1 tablespoon extra virgin olive oil
Salt and freshly ground pepper
¼ cup red wine vinegar
1 ½ tablespoons sugar
Preheat oven to 425 degrees.  Toss carrots with oil, salt and pepper.  Put into a shallow baking pan.  Roast in the middle of the oven, stirring once, until barely tender, about 20 minutes.  Stir together vinegar and sugar, dissolving sugar.  Remove carrots from oven and drizzle sugar mixture over carrots.  Stir well to coat all of the carrots.  Roast an additional 5-8 minutes until carrots are tender and liquid is evaporated.   


Colorful Vegetable Casserole
3 cups cauliflower flowerets
3 cups sliced carrots
3 cups broccoli florets1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter – melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large saucepan; add a small amount of water. Cover and cook for 3 minutes.  Add broccoli and cook 4-6 minutes longer or until all the vegetables are crisp-tender.  Drain.  Combine mayonnaise, onion, horseradish, salt and pepper; add vegetables and mix well. Pour into a greased 2-qt. baking dish. Combine bread crumbs, butter and paprika; sprinkle over vegetables.  Bake, uncovered, at 350 degrees for 25-30 minutes.


Moroccan Sweet and Sour Carrots
1 lb carrots, cut into ¼ inch think slices
3 cloves garlic, peeled and cut in half
1 teaspoon salt
1 teaspoon Hungarian sweet paprika
1-3 teaspoons ground cumin
2 tablespoons red wine vinegar
2 tablespoons oil
2 tablespoons chopped fresh parsley
Place carrots in a saucepan with the garlic and salt.  Add water to cover.  Bring to a boil, cover, reduce the heat to medium and cook the carrots until very tender, about 15 – 20 minutes.  Drain off the cooking water, and pull out the cooked garlic.  Put the carrots into a bowl. 
Make the dressing by mashing the garlic with a fork.  Mix it with the paprika, cumin, vinegar, oil and parsley.  Add dressing to the carrots and toss lightly Serve at room temperature, or chilled.
Carrot Horseradish Salad
¾ C sour cream
1 T horseradish sauce
½ t sugar
1 t Dijon mustard
1 lb carrots, blanched until slightly tender, and julienned
Salt and pepper
1/8 -1/4 C chopped chives or parsley
Mix first four ingredients together.  Add carrots, salt, pepper and chives or parsley.  Serve