- Apricot Honey Glazed Carrots
- Balsamic Roasted Carrots
- Cardamom Carrots
- Carrot Nut Torte
- Carrot Souffle
- Celery & Carrot Salad
Apricot Honey Glazed Carrots
1 cup Apricot Libby’s Hern’s All Nectar
1 tbsp honey
1 tbsp butter or margarine
¼ tsp salt
1 ½ tsp cornstarch
1 lb. carrots, cut in 2 inch pieces
Combine nectar and corn starch in small bowl; mix until smooth.
Cook carrots in boiling water for 10 minutes or until crisp-tender; drain. Return
to pan and add honey, butter and salt. Add nectar mixture and cook over low
heat for 5 minutes or until apricot glaze is thickened.
Balsamic Roasted Carrots
4 Servings
2 lb carrots, cut into 3 1/2- by 1/2-inch sticks
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
Preheat oven to 425°F.
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast
carrots in middle of oven, stirring occasionally, until golden and tender, 25 to
30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast
carrots until most of vinegar is evaporated, about 2 minutes more.
Cardamon Carrots
Yield: 8 Servings
2 lbs carrots, cut into 2-inch julienned strips
1 tsp salt
¼ cup butter or margarine
¼ cup packed brown sugar
1 tsp ground cardamom
1 tsp grated orange peel
Place 1 inch of water in a saucepan; add carrots and salt. Bring to a boil; reduce
heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. In a large
skillet, combine the butter, brown sugar, cardamom and orange peel. Cook
and stir over medium heat for 1-2 minutes or until sauce is thickened. Add
carrots; toss to coat.
Carrot Nut Torte
From Dr. Andrew Weil
1 pound carrots, peeled & grated (about 3 ½ cups)
1 tbsp fresh gingerroot, peeled, grated and finely chopped
1 cup walnuts, coarsely ground
½ cup light brown sugar, packed
½ cup maple syrup
¼ cup light olive oil
1 tsp vanilla extract
2 tbsp rum
¾ cup whole-wheat pastry flour
¼ cup unbleached white flour
1 tbsp baking powder
Nonstick cooking spray
1. Preheat oven to 350.
2. Combine the carrots, ginger, walnuts, brown sugar, maple syrup, olive oil,
extracts, and rum.
3. In a separate bowl, sift together the flours and baking powder.
4. Fold the dry ingredients into the wet ones. Put the batter into a 9-inch spring-
form pan coated with nonstick cooking spray.
5. Bake for 60 minutes, remove from oven, and allow to cool before slicing.
Carrot Souffle
From our cousin and CSA member, Mary Jo Vogelsang
2 cups cooked and pureed carrots*
2 tsp lemon juice
2 tbsp minced or grated onions
½ cup butter, softened
¼ cup sugar
1 tbsp flour
¼ tsp salt
¼ tsp cinnamon
1 cup milk
3 eggs
Preheat oven to 350 degrees. *Carrots may be cooked and pureed hours ahead
of time, adding the lemon juice and covering tightly until ready to mix. Beat all
ingredients together until smooth. Pour into a 2-quart, lightly buttered soufflé
dish or casserole. Bake, uncovered, for 45 minutes to 1 hour until center is firm
to touch. Serves 8
Celery & Carrot Salad
12 oz Celery
12 oz Carrots
2 oz Walnuts
3 tb Vegetable oil
1 tb White wine vinegar
2 tb Parsley, chopped
Salt & pepper, to taste
Wash & coarsely grate the the celery. Peel & coarsely grate the carrots.
Roughly chop the nuts. Whisk together the remaining ingredients. Toss the
vinaigrette with the grated vegetables. Chill & serve.
1 cup Apricot Libby’s Hern’s All Nectar
1 tbsp honey
1 tbsp butter or margarine
¼ tsp salt
1 ½ tsp cornstarch
1 lb. carrots, cut in 2 inch pieces
Combine nectar and corn starch in small bowl; mix until smooth.
Cook carrots in boiling water for 10 minutes or until crisp-tender; drain. Return
to pan and add honey, butter and salt. Add nectar mixture and cook over low
heat for 5 minutes or until apricot glaze is thickened.
Balsamic Roasted Carrots
4 Servings
2 lb carrots, cut into 3 1/2- by 1/2-inch sticks
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons balsamic vinegar
Preheat oven to 425°F.
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep). Roast
carrots in middle of oven, stirring occasionally, until golden and tender, 25 to
30 minutes. Drizzle vinegar over carrots and shake pan a few times. Roast
carrots until most of vinegar is evaporated, about 2 minutes more.
Cardamon Carrots
Yield: 8 Servings
2 lbs carrots, cut into 2-inch julienned strips
1 tsp salt
¼ cup butter or margarine
¼ cup packed brown sugar
1 tsp ground cardamom
1 tsp grated orange peel
Place 1 inch of water in a saucepan; add carrots and salt. Bring to a boil; reduce
heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. In a large
skillet, combine the butter, brown sugar, cardamom and orange peel. Cook
and stir over medium heat for 1-2 minutes or until sauce is thickened. Add
carrots; toss to coat.
Carrot Nut Torte
From Dr. Andrew Weil
1 pound carrots, peeled & grated (about 3 ½ cups)
1 tbsp fresh gingerroot, peeled, grated and finely chopped
1 cup walnuts, coarsely ground
½ cup light brown sugar, packed
½ cup maple syrup
¼ cup light olive oil
1 tsp vanilla extract
2 tbsp rum
¾ cup whole-wheat pastry flour
¼ cup unbleached white flour
1 tbsp baking powder
Nonstick cooking spray
1. Preheat oven to 350.
2. Combine the carrots, ginger, walnuts, brown sugar, maple syrup, olive oil,
extracts, and rum.
3. In a separate bowl, sift together the flours and baking powder.
4. Fold the dry ingredients into the wet ones. Put the batter into a 9-inch spring-
form pan coated with nonstick cooking spray.
5. Bake for 60 minutes, remove from oven, and allow to cool before slicing.
Carrot Souffle
From our cousin and CSA member, Mary Jo Vogelsang
2 cups cooked and pureed carrots*
2 tsp lemon juice
2 tbsp minced or grated onions
½ cup butter, softened
¼ cup sugar
1 tbsp flour
¼ tsp salt
¼ tsp cinnamon
1 cup milk
3 eggs
Preheat oven to 350 degrees. *Carrots may be cooked and pureed hours ahead
of time, adding the lemon juice and covering tightly until ready to mix. Beat all
ingredients together until smooth. Pour into a 2-quart, lightly buttered soufflé
dish or casserole. Bake, uncovered, for 45 minutes to 1 hour until center is firm
to touch. Serves 8
Celery & Carrot Salad
12 oz Celery
12 oz Carrots
2 oz Walnuts
3 tb Vegetable oil
1 tb White wine vinegar
2 tb Parsley, chopped
Salt & pepper, to taste
Wash & coarsely grate the the celery. Peel & coarsely grate the carrots.
Roughly chop the nuts. Whisk together the remaining ingredients. Toss the
vinaigrette with the grated vegetables. Chill & serve.
- Cold Carrot Soup
- Glazed Carrots
- Hearty Rutabaga, Turnip & Carrot Soup
- Vegetable Cobbler
- Zucchini with Carrot Bread
Carrot Recipes
Cold Carrot Soup
8 medium sized carrots, thinly sliced
1 cup leeks, chopped
1 teaspoon minced ginger
4 cups chicken broth
2 tablespoons butter
2 cups orange juice
salt and pepper to taste
mint & sliced orange for garnish
Bring chicken broth and butter to just a slight boil. Combine the carrots, leeks
and ginger to this and cook it over medium heat until the carrots are tender.
Next, take these ingredients, blend them together and return them to
saucepan. Add orange juice. Add salt and pepper and bring to slight boil. Place
in refrigerator to chill.
Glazed Carrots
Serves 4
1. Quarter and cut 6-8 carrots into 2-inch lengths.
2. In a skillet, bring carrots, 1 tablespoon sugar, ½ cup water, 2 tablespoons
butter, and ½ teaspoon salt to boil. Reduce heat; simmer, partly covered, 6
minutes.
3. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes.
Season with pepper.
Hearty Rutabaga, Turnip and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread
and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic
and saute until vegetables begin to soften, about 5 minutes. Add turnips,
rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to
boil. Reduce heat; cover and simmer until vegetables are very tender, about 45
minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return
puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt
and pepper. Ladle soup into bowls and serve. Serves 6.
Vegetable Cobbler
1 Teaspoon Olive Oil
1 Medium Onion -- chopped
1 Cup Mushroom -- sliced
2 Cloves Garlic -- minced
2 Tablespoons Flour -- All-Purpose
2 Teaspoons Knorr Vegetable Stock
2 Cups Water
1/2 Teaspoon Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Medium Potato -- peeled and diced
3 Carrot -- diced
2 Stalks Celery -- diced
1 Cup Rutabaga -- peeled and diced
2 Tablespoons Parsley -- fresh
1/3 Cup Flour -- Whole-Grain Wheat
1/3 Cup Flour -- All-Purpose
1/4 Cup Cheddar Cheese -- shredded
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Butter -- melted
1/2 Cup Yogurt No Fat -- plain
1. In large saucepan, heat oil over med heat; cook onion, mushrooms and
garlic, stirring occasionally, for 3 min or until softened. Sprinkle with flour;
cook, stirring, for 1 min.
2. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or
until boiling and thickened.
3. Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often,
for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole
dish.
4. Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar,
baking powder, baking soda and salt.
5. Stir butter into yogurt; stir into flour mixture just until combined. Drop by
large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until
biscuit crust is golden. Let stand for 2 min.
Zucchini with Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts
Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, cinnamon,
salt, baking soda and baking powder. In a small bowl, whisk eggs, oil and
vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour
batter into two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15
minutes or until golden brown. Makes 2 loaves.
8 medium sized carrots, thinly sliced
1 cup leeks, chopped
1 teaspoon minced ginger
4 cups chicken broth
2 tablespoons butter
2 cups orange juice
salt and pepper to taste
mint & sliced orange for garnish
Bring chicken broth and butter to just a slight boil. Combine the carrots, leeks
and ginger to this and cook it over medium heat until the carrots are tender.
Next, take these ingredients, blend them together and return them to
saucepan. Add orange juice. Add salt and pepper and bring to slight boil. Place
in refrigerator to chill.
Glazed Carrots
Serves 4
1. Quarter and cut 6-8 carrots into 2-inch lengths.
2. In a skillet, bring carrots, 1 tablespoon sugar, ½ cup water, 2 tablespoons
butter, and ½ teaspoon salt to boil. Reduce heat; simmer, partly covered, 6
minutes.
3. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes.
Season with pepper.
Hearty Rutabaga, Turnip and Carrot Soup
For a simple dinner, present this flavorful soup with some warm crusty bread
and a mixed green salad.
1 tablespoon olive oil
1 1/2 cups chopped leek, white and pale green parts only
1/2 cup chopped celery
1 garlic clove, minced
2 cups 1/2 inch pieces peeled rutabagas
2 cups 1/2 inch pieces peeled turnips
2 cups 1/2 inch pieces peeled russet potatoes
2 cups sliced carrots
1 28 ounce can diced tomatoes in juice
4 14 1/2 ounce cans vegetable broth or low salt chicken broth
Heat oil in heavy large pot over medium low heat. Add leek, celery and garlic
and saute until vegetables begin to soften, about 5 minutes. Add turnips,
rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to
boil. Reduce heat; cover and simmer until vegetables are very tender, about 45
minutes. Transfer 4 cups soup to processor. Puree until almost smooth. Return
puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt
and pepper. Ladle soup into bowls and serve. Serves 6.
Vegetable Cobbler
1 Teaspoon Olive Oil
1 Medium Onion -- chopped
1 Cup Mushroom -- sliced
2 Cloves Garlic -- minced
2 Tablespoons Flour -- All-Purpose
2 Teaspoons Knorr Vegetable Stock
2 Cups Water
1/2 Teaspoon Thyme
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
2 Medium Potato -- peeled and diced
3 Carrot -- diced
2 Stalks Celery -- diced
1 Cup Rutabaga -- peeled and diced
2 Tablespoons Parsley -- fresh
1/3 Cup Flour -- Whole-Grain Wheat
1/3 Cup Flour -- All-Purpose
1/4 Cup Cheddar Cheese -- shredded
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Butter -- melted
1/2 Cup Yogurt No Fat -- plain
1. In large saucepan, heat oil over med heat; cook onion, mushrooms and
garlic, stirring occasionally, for 3 min or until softened. Sprinkle with flour;
cook, stirring, for 1 min.
2. Gradually stir in stock, thyme, salt and pepper; cook, stirring, for 5 min or
until boiling and thickened.
3. Add potatoes, carrots, celery and rutabaga; cover and simmer, stirring often,
for 15 minutes or until tender-crisp. Stir in parsley. Spoon into 8-cup casserole
dish.
4. Meanwhile, in bowl, combine whole wheat and all-purpose flours, cheddar,
baking powder, baking soda and salt.
5. Stir butter into yogurt; stir into flour mixture just until combined. Drop by
large spoonfuls over vegetables. Bake in 375 oven for 25 to 30 min or until
biscuit crust is golden. Let stand for 2 min.
Zucchini with Carrot Bread
3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 teaspoon vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts
Preheat oven to 325 degrees. In a large bowl, combine flour, sugar, cinnamon,
salt, baking soda and baking powder. In a small bowl, whisk eggs, oil and
vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour
batter into two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15
minutes or until golden brown. Makes 2 loaves.
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