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.

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.

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.

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