What to do with a 5-pound bag of shredded carrots???
- Thread starter anna_x
- Start date
How about carrot cake, Anna. Click on the link for a whole thread of possibilities.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2314
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2314
REC: Carrot Pudding. This tastes more complex than you'd think from the ingredient list...
and because all the liquid is absorbed, the flavor is very intense. The first time I made it I thought the carrots would turn to mush, but they don't.
CARROT PUDDING
from "Simple French Food" by Richard Olney. Serves 4-6.
2 lb. carrots, peeled and coarsely grated
1/3 cup butter
The juice of 1/2 lemon, or more to taste
Salt
1 tsp. sugar
Water to cover
1-1/2 cups heavy cream
3 eggs
Pepper
Butter for the baking dish
Combine the carrots, butter, lemon juice, salt and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about 1/2 hour, then over a high flame, stirring all the while with a wooden spoon, cook until all the liquid has evaporated. Leave to cool for about 10 minutes.
Whisk together the cream, eggs and seasonings, stir into the carrots, pour into a buttered baking dish, and bake for about 25 minutes or until the surface is swelled and brown.
and because all the liquid is absorbed, the flavor is very intense. The first time I made it I thought the carrots would turn to mush, but they don't.
CARROT PUDDING
from "Simple French Food" by Richard Olney. Serves 4-6.
2 lb. carrots, peeled and coarsely grated
1/3 cup butter
The juice of 1/2 lemon, or more to taste
Salt
1 tsp. sugar
Water to cover
1-1/2 cups heavy cream
3 eggs
Pepper
Butter for the baking dish
Combine the carrots, butter, lemon juice, salt and sugar in a saucepan, pour over just enough water to barely cover, bring to a boil, and simmer, covered, for about 1/2 hour, then over a high flame, stirring all the while with a wooden spoon, cook until all the liquid has evaporated. Leave to cool for about 10 minutes.
Whisk together the cream, eggs and seasonings, stir into the carrots, pour into a buttered baking dish, and bake for about 25 minutes or until the surface is swelled and brown.
Two REC: "Carrot Rapee" and "Carrot Soup With Spinach Chiffonade"
The first is a salad recipe, originally posted by Debbie in GA. Both of these recipes are delicious, although the soup calls for sliced carrots instead of shredded, so I'm not sure if you can use that one.
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
The first is a salad recipe, originally posted by Debbie in GA. Both of these recipes are delicious, although the soup calls for sliced carrots instead of shredded, so I'm not sure if you can use that one.
CARROT RAPEE
INGREDIENTS:
1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)
DIRECTIONS:
1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).
2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.
3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.
Serves 6
From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
REC: Carrot and Coriander Roulade
This is really easy and serves nicely...
750g grated carrots
6 eggs (separated)
extra virgin olive oil
Salt and pepper
1/2 bunch chopped coriander
For the filling
125g (or more) soft cheese, cream cheese, goat's cheese, boursin, etc...
chopped herbs
In a large bowl, mix the carrots with the oil until well coated, season well with salt and pepper, and spread on a roasting tin. Roast in the oven for 7-8 minutes until soft but not browned. Cool and then add the chopped coriander.
Meanwhile, whip the egg whites until stiff and line a jelly roll tin with greaseproof paper and butter it well to prevent sticking, Preheat oven to 400f.
Mix the yolks into the carrot mix and then fold in the whipped whites gently. Test for seasoning.
Pour the mixture into the paper-lined tin, smooth the surface and place in centre of oven.
Bake for about 10-12 minutes— or until it is firm and turning golden brown
Allow the roulade to cool in the tray while you make the filling
When the roulade is cool, turn it out onto a damp tea towel, remove paper in which it was cooked and spread the filling on with a palette knife
Roll up from the long side, using the towel to hold the roulade in place for a moment or two, then carefully place on a serving dish, or cut it into inch thick slices.
Note on the filling: This can be as simple or as interesting as you like, usually I take some goat's cheese and process it with a bit of cream, salt and peppr, and loads of chopped herbs, you can also add chopped nuts, other veg, maybe chopped peppers, etc...
I serve it as a starter with some salad , or as part of a buffet...
This is really easy and serves nicely...
750g grated carrots
6 eggs (separated)
extra virgin olive oil
Salt and pepper
1/2 bunch chopped coriander
For the filling
125g (or more) soft cheese, cream cheese, goat's cheese, boursin, etc...
chopped herbs
In a large bowl, mix the carrots with the oil until well coated, season well with salt and pepper, and spread on a roasting tin. Roast in the oven for 7-8 minutes until soft but not browned. Cool and then add the chopped coriander.
Meanwhile, whip the egg whites until stiff and line a jelly roll tin with greaseproof paper and butter it well to prevent sticking, Preheat oven to 400f.
Mix the yolks into the carrot mix and then fold in the whipped whites gently. Test for seasoning.
Pour the mixture into the paper-lined tin, smooth the surface and place in centre of oven.
Bake for about 10-12 minutes— or until it is firm and turning golden brown
Allow the roulade to cool in the tray while you make the filling
When the roulade is cool, turn it out onto a damp tea towel, remove paper in which it was cooked and spread the filling on with a palette knife
Roll up from the long side, using the towel to hold the roulade in place for a moment or two, then carefully place on a serving dish, or cut it into inch thick slices.
Note on the filling: This can be as simple or as interesting as you like, usually I take some goat's cheese and process it with a bit of cream, salt and peppr, and loads of chopped herbs, you can also add chopped nuts, other veg, maybe chopped peppers, etc...
I serve it as a starter with some salad , or as part of a buffet...
REC: Golden Carrot Risotto
* Exported from MasterCook II *
Golden Carrot Risotto
Recipe By : Bon Appetit
Serving Size : 8
Categories : Italian, Rice
Side Dishes
Amount Measure Ingredient -- Preparation Method
5 Cups Chicken Stock -- or more
5 Tablespoons Butter
1 Medium Onion -- finely chopped
2 1/2 Cups Arborio Rice
1 Cup Dry White Wine
1 1/2 Cups Carrots -- finely grated
1/2 Cup Parmesan Cheese -- freshly grated
Pinch Freshly Grated Nutmeg
Salt And Freshly Ground White Pepper
Freshly Grated Parmesan Cheese -- for garnish
Bring stock to simmer in small saucepan. Reduce heat to low.
Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add onion and saute until pale yellow, about 5 minutes. Add rice and mix to coat with butter. Add wine and stir until wine is evaporated, about 6 minutes. Add enough hot stock to cover, about 3 cups. Reduce heat to low and stir until stock has been absorbed. Continue cooking 10 minutes, stirring, adding 1/2 cup stock at a time, making sure stock is absorbed before next addition. Add carrots and continue stirring and adding stock until rice is tender but still firm to bite, about 10 minutes. Remove from heat. Stir in remaining 1 tablespoon butter, 1/2 cup Parmeasn cheese, nutmeg, salt and pepper. Serve with additional cheese.
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* Exported from MasterCook II *
Golden Carrot Risotto
Recipe By : Bon Appetit
Serving Size : 8
Categories : Italian, Rice
Side Dishes
Amount Measure Ingredient -- Preparation Method
5 Cups Chicken Stock -- or more
5 Tablespoons Butter
1 Medium Onion -- finely chopped
2 1/2 Cups Arborio Rice
1 Cup Dry White Wine
1 1/2 Cups Carrots -- finely grated
1/2 Cup Parmesan Cheese -- freshly grated
Pinch Freshly Grated Nutmeg
Salt And Freshly Ground White Pepper
Freshly Grated Parmesan Cheese -- for garnish
Bring stock to simmer in small saucepan. Reduce heat to low.
Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add onion and saute until pale yellow, about 5 minutes. Add rice and mix to coat with butter. Add wine and stir until wine is evaporated, about 6 minutes. Add enough hot stock to cover, about 3 cups. Reduce heat to low and stir until stock has been absorbed. Continue cooking 10 minutes, stirring, adding 1/2 cup stock at a time, making sure stock is absorbed before next addition. Add carrots and continue stirring and adding stock until rice is tender but still firm to bite, about 10 minutes. Remove from heat. Stir in remaining 1 tablespoon butter, 1/2 cup Parmeasn cheese, nutmeg, salt and pepper. Serve with additional cheese.
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dawn_mo
Well-known member
Here is a good one. REC: Thai Carrot Soup
* Exported from MasterCook *
THAI CARROT SOUP
Recipe By : Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
1 pound carrots -- cut in 1" pieces
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
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* Exported from MasterCook *
THAI CARROT SOUP
Recipe By : Manchester Highland Inn/Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
1 medium onion -- chopped
1 celery ribs -- chopped
1 clove galic -- chopped
1 teaspoon olive oil
1 pound carrots -- cut in 1" pieces
3/4 inch piece fresh ginger root -- peeled and sliced
1 teaspoon red pepper flakes
3 cups vegetable broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons creamy peanut butter
1 teaspoon sesame oil
1 can coconut milk -- unsweetened
1 bunch fresh cilantro leaves -- chopped
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Add chopped cilantro leaves. Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 cups
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