carrots

[Mama Mangia]

simply put - carrots -

so how do you like yours?

what do you put them in? (besides dunking in bleu cheese dressing with chicken wings - LOL!)

[Mama Mangia]

Glazed Carrots With Orange and Ginger


1 pound carrots, trimmed and peeled, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for
garnish (optional).

1. Combine all ingredients except lemon juice and garnish in a
saucepan no more than 6 inches across. Bring to a boil, then
cover and adjust heat so mixture simmers.

2. Cook, more or less undisturbed, until carrots are tender and
liquid is almost gone, 10 to 20 minutes. Uncover and boil off
remaining liquid, then add lemon juice. Taste and adjust seasoning
if necessary. Serve hot or within an hour or two, garnished with
herbs, if you like.

[Mama Mangia]

Sweet and Sour Carrot Casserole

Servings: 4 to 6

Ingredients Preparation
4 cups drained cooked carrot slices
1/2 cup sugar
1/4 cup vinegar
1/4 cup margarine
4 1/2 teaspoons cornstarch
1/4 cup water

Preheat oven to 400°F.
Arrange carrot slices into a buttered casserole dish.
Into a small casserole, mix then bring together sugar, vinegar and margarine to a boil.
Dissolve cornstarch into water; stir into sugar mixture.
Pour sauce all over carrot slices, into casserole dish.
Bake into preheated oven for 20 to 25 minutes, before serving.

[Mama Mangia]

PICKLED BABY CARROTS

2 lbs. fresh baby carrots
2/3 c. white wine vinegar
½ c. honey
2 T. mustard seed
2 T. dill weed
1 t. salt

Place 1-inch water in large saucepan; add carrots; bring to boil. Reduce heat; cover and simmer for 5 to 6 minutes or until crisp-tender. Drain. Combine all ingredients; cover and refrigerate for 8 hours or overnight, stirring several times.

[Mama Mangia]

Cumin-Lime Glazed Carrots


3 Tbsp. water
1 Tbsp. unsalted butter
1/4 tsp. kosher salt
12 oz. baby carrots, peeled or sliced carrots
2 Tbsp. honey
1 Tbsp. unsalted butter
1/2 tsp. ground cumin
Juice of 1/2 a lime
Pinch of cayenne pepper

Bring water, butter and salt to a boil in a large nonstick skillet over medium-high heat.

Add carrots, cook until water evaporates and carrots are crisp-tender, 3-5 minutes.

Stir in honey, butter, cumin, lime juice and cayenne. Simmer until glaze is syrupy, take care that it doesn't scorch.

Garnish with chopped fresh cilantro.

[Mama Mangia]

Carrots and Brussels Sprouts


2 tablespoons chopped shallot
3 tablespoons butter, divided
1 pound carrots, cut diagonally into 1/2 inch thick pieces
1 pound Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 2 tablespoons butter in heavy skillet over medium-high heat. Stir occasionally until softened (2 minutes). Add carrots, Brussels sprouts, 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables begin to brown, 3 to 4 minutes and stirring occasionally.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender (5 to 8 minutes). Stir in vinegar, remaining butter, and season with salt and pepper to taste.

[Mama Mangia]

Carrot Salad

3 cups shredded carrots
1 can (8 1/4 oz.) crushed pineapple, drained
1/2 cup Miracle Whip or Mayonnaise
1/2 cup raisins
1 tablespoon sugar

Mix together all the ingredients and Chill.

[Mama Mangia]

Carrot Patties

1 cup cooked mashed carrots
1 cup fine cracker crumbs
1 tablespoon finely minced onion
1 egg beaten
1 teaspoon celery salt

Combine all ingredients; shape into patties.

Roll patties in additional cracker crumbs.

Fry in a small amount of oil until brown.

[The Ironic Chef]

Now how can anyone post carrot recipes Mama and forget the most important one of them all? CARROT CAKE...

[The Ironic Chef]

Carrot Cake

Ingredients
2 1/2 cups of sugar
2 cups all-purpose flour
1 1/4 cups Oil
1 tsp of milk
4 egg's
1 1/2 teaspoons baking soda
1 1/2 teaspoons or more of cinnamon
Dash of nutmeg
1/2 teaspoons salt
3 cups of grated carrots
1 cup of chopped walnuts and a box of Sun Maid Raisins (1/2 cup size)

Directions
I like to mix the oil and sugar together first, the milk and then add the eggs. Mix all the dry ingredients with the flour and then mix the flour into the wet ingredients in 3 batches.
Fold the grated carrots, walnuts and raisins in last.
Grease and flour a loaf pan or bundt pan and bake for 35 to 45 minutes in a 350* oven.
You can make a cream cheese frosting for this cake if you want but it's good without any type of frosting.
If I want to me more decorative I will bake the cake in round cake pans. Reduce the baking time to about 20-25 minutes. Cool on wire racks. Then slice the cakes in halves to make 4 layers. Frost each layer with cream cheese frosting and sprinkle some crushed walnuts between each layer. Cut some carrot slices into carrot shapes and candy in a sugar solution and use to decorate the top.