Tons of extra carrots- any original ideas?

Mrs Bissli

Mon, Apr 06 2009, 10:36 am

Make sauce for meatballs--grate finely in a food processor with celery and onion, sautee for 15-20min till soft, add a tin of tomato sauce dilute a bit with water. Add brown sugar and/or raisin for sweeter taste. Drop meatballs and cook for 30min.

Make carrot confit--grate finely as above, sautee with finely chopped garlic in a bit of olive oil. Good as condiments for fish or chicken. I like it with a bit of chili and a squeeze of lemon added at the end.

Shred finely and add to latkes.

Doesn't freeze well, but carrot salad with grated carrots, mix of orange and lemon juice, chopped parsley, olive oil, salt and grated orange zest.

bazoooooks

Mon, Apr 06 2009, 10:49 am

That Tennis Bracelet idea was brilliant!
On this stressful day, you gave me a good laugh.
Now if I could exchange every extra carrot I have with a stone on a tennis bracelet, lets just say I'd be quite weighed down!

Seraph

Mon, Apr 06 2009, 12:29 pm

chocolate moose wrote:

where ar e you located, maybe you can trade them for some of seraph's oranges !

Lol, I have way too many carrots as well. At least 5 kilos. Was gonna start a thread like this but it was already started!

YALT

Mon, Apr 06 2009, 4:16 pm

Stir-fry Veges.

Sautee onions (cut in moon-shaped)
add carrots cut in sticks. Sautee few more minutes.
add zucchini cut in stick. Sautee few minutes more.
At some point add a bit of salt.

cookielady

Mon, Apr 06 2009, 4:30 pm

My kids liked them thinly sliced and mixed with a little oil and salt. Roast on a cookie sheet in the oven until tender/crisp.

I second the soup. I just made a batch of it and it freezes well.

Ruchel

Tue, Apr 07 2009, 2:05 am

bazoooooks wrote:

ruchel- do you have the carrot cinnamon cake recipe that souonded so good to my husband - or does a/o have a great recipe for this?
Thanks

Just google for English carrot cake and make sure it involves cinnamon. I have actually never made it myself.

shlomitsmum

Wed, Apr 08 2009, 3:32 pm

Carrot Latkes are my favourite!!!
can be served cold or hot
they are made the same as the potato ones but substitute matzo meal for flour just enoug to make ingredients stick in a paste.
eggs 3
salt to taste
onions to taste
cooking spray or deep fry your choice.
Wink

My DS survived on this when he was a toddler ,freezes well.

Ima'la

Thu, Apr 16 2009, 10:11 pm

nicole81 wrote:

Ima'la wrote:

Carrot souflee is heavy on the carrots. For a 9x13, cook 2 lbs. carrots (about 14 average size) and puree them. Add a bit of oil, eggs, sugar, cinnamon....Has a matza meal & nut topping - if you're interested, let me know and if I have time I'll b"n post the recipe.

sounds delish... I basically have enough carrots around to feed a rabbit farm so I'd definitely be interested!

Oops, sorry - didn't see this post 'til now. But as carrots keep for a while, here's the recipe anyway...

2 lbs carrots, peeled, cut into large chunks, cooked 'til soft
Puree well.
Add:
6 eggs
1 c. sugar
1/4 c. oil (maybe a little less)
1/4 c. flour
2 tsp. baking powder
2 tsp. vanilla
1 tsp. cinnamon
Pinch salt
Puree well.

Pour into 9x13 pan, bake @ 350 for 20 min.

Sprinkle with topping:
6 tbsp. bread crumbs
6 tbsp. ground nuts (ideally pecans)
6 tbsp. brown sugar

Return to oven for additional 20 min., or until set.

For Pesach, I substitute matza meal for the bread crumbs, and cake meal for the flour.
I always leave out the nuts and put a bit more of the other ingredients in the topping b/c ds is allergic.