Your Favorite Carrot Recipe

I love Jacques Pepin's carrots vichy recipe.

Don't know if soup counts for you but I love carrot ginger soup. I usually add more ginger than most recipes call for and add some garam masala.

I also love ginger glazed carrots (sense a theme, lol?) and they are a staple on my Easter table.

glazed carrots.

2 Lbs carrots, cut into 1/2 inch pieces

1 T cumin (ground or whole, your choice)

1 T Butter

1 T water

1 T maple syrup or sugar

1 pinch of salt

add all ingredients into small pot, cover and bring to a boil. reduce heat and simmer until almost all liquid is gone, uncover and reduce until you gots glazed carrots.

HOLIDAY CARROTS
1 pound of carrots, peeled–and crinkle-cut
10 dried apricots, diced
1/3 cup golden raisins
a few pats of butter
2 teaspoons light brown sugar
a couple dashes of cinnamon

Combine carrots, apricots and raisins; steam till carrots are tender. Toss with butter, brown sugar and cinnamon. Serve and wait for compliments. :)

http://kattyskitchen.wordpress.com

Pics here:
http://kattyskitchen.wordpress.com/20...

My family has been having this soup for our Easter dinner for years and years.

It improves over the course of a day or 2 so I make the base ahead with a minimum of broth to puree the veggies then set it in the fridge until time to serve. I add the chicken broth and dairy when re-heating it.

It's also very good without the dairy so if someone is cutting back on fat or calories you can put the dairy in a small pitcher and let people add their own to taste or skip it entirely.

Creamy Carrot and Leek Soup
Serving Size: 10

• 5 tablespoon butter
• 1 pound carrots, peeled, trimmed and shreaded
• 6 leeks (pale parts), peeled, split, washed carefully and sliced thinly
• 1 medium-sized onion, thinly sliced
• 8 cup chicken stock, hot
• 3 tablespoon flour
• 1 1/2 cup cream or half-and-half
• salt and freshly ground white pepper, to taste
• 2 pinches freshly ground nutmeg
• fresh chives, chopped, for garnish

1. Melt 2 tbl. of the butter in a large heavy skillet. Add the carrots, leeks and chopped onion and sauté, stirring until the onion is softened. Add two cups of chicken stock, cover the skillet and cook over low heat for 12 min., or until the carrots are tender. Stir in another cup of stock. Purée the vegetables with the stock in a food processor or blender. Repeat in small batches as necessary.

2. In a large, heavy pot, melt the remaining three tbl. of butter. Add the flour and cook for a minute or two. Add the remaining five cups of hot stock all at once and bring to a boil, stirring briskly with a wire whip until the broth is smooth and slightly thickened.

3. Turn the heat down to low, add the puréed vegetables and cream and cook, stirring constantly, until well blended. Add salt and nutmeg to taste. Do not boil.

I don’t have a recipe put curried carrot soup is delicious. Chicken stock, one potato, approximately 5-6 carrots, cumin, onion, cinnamon, nutmeg, salt and pepper, and curry. You can basically throw whatever you want in there.
I also like roasted carrots, either EVOO with salt and pepper or Mediterranean grilling oil.

carrot juice

Roasted carrots glazed with a mixture of honey, lemon juice, and cayenne pepper...

Simple is best. Cooked in boiling water then drained and tossed with hot bacon grease and lots of pepper.

This is from Patricia Wells. It's wonderful … and looks gorgeous as well:

CARROTS PROVENCAL

2 T olive oil
2 pds. carrots, peeled and sliced on the diagonal
1 head garlic, peeled and cloves halved
30 black olives, halved

heat olive oil until hot but not smoking. Add carrots, coat with the oil, lower heat to moderate, cover and braise for 20 minutes, stirring regularly.

Uncover. Add the halved garlic cloves, season with salt and stir. Reduce heat to low and cook until carrots are almost caramelized and garlic is soft, about 15 more minutes.

sprinkle with olives, stir and let cook a minute, then serve.

Carrot soufflé

1 pound carrots
4 ounces butter, melted
Three eggs
1/4 cup to 1/2 cup sugar, depending upon sweetness desired
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla
Pinch of salt to taste
Peel and slice carrots and cook in salted water until soft, drain well
Put all ingredients, except carrots, into a food processor and
blend well
Add carrots and blend until mixture resembles a milkshake
Pour mixture into an 8 x 8 glass baking dish that has been greased
Bake in a 275° preheated oven for 45 minutes until just firm
Enjoy!

Grated carrot salad.

I like Alton Brown's carrots glazed in ginger ale. He also uses a bit of chili powder to give it a little zing.

I like them steamed till tender then tossed in a orange, ginger, honey glaze.

I recently made this recipe after seeing Amanda Cohen make it for Ming Tsai on "Simply Ming". It was absolutely fantastic. I see that they have a version of it listed here on Chowhound:

http://www.chow.com/recipes/28366-swe...

1. Peel carrots into thick slices
2. Toss slices in olive oil and salt
3. Bake at 350 degrees for 12 minutes
4. Cool and enjoy! ♥

I love carrots!!!
My favorite "recipe":
Take one raw baby carrot, and one thin Rold Gold pretzel stick. Eat together. Repeat as necessary.

I love this japanese salad dressing:
http://www.foodnetwork.com/recipes/fo...

Also loved this version roasted with the cumin, i skipped the oil with the yogurt dressing last time and didn't notice it missing:
http://www.bonappetit.com/recipe/roas...

This morrocan carrot and chickpea salad i've also really enjoyed (i used 1/4c oil):
http://www.101cookbooks.com/archives/...

I'm not a big fan of cooked carrots but my mother used to make a recipe with plenty of horseradish that I enjoyed, as long as the carrots remained somewhat al dente. The recipe calls for steaming or boiling them first but I think if I were to make it now I would probably skip that and perhaps roast a bit before adding the topping for some extra caramelization.

6-8 large carrots, cut into spears
1/2 t. each salt, pepper and paprika
2 T. prepared horseradish
1/2 c. mayonnaise
2 T. minced onion
1 T. melted butter
1/2 c. bread crumbs

Steam or boil carrots until just lightly softened. Arrange carrots in greased baking dish. Combine mayonnaise, horseradish, seasonings and onion and spoon over carrots. Toss breadcrumbs in butter and sprinkle evenly over the sauce. Bake at 375 for 15-20 min.

Peeled and roasted underneath a pork roast. Ain't nothing better than that.

roast carrots served with a yogurt/cumin sauce

http://www.finecooking.com/recipes/ol...

so delicious

http://amplebites.com/wordpress/?tag=...

equally delicious.
!

Grated carrot salad - grate carrots, toss with fresh lemon juice, olive oil, a bit of honey, and toasted cumin and mustard seeds and salt.

Marcella Hazan's pan roasted carrots - they're cooked very slowly in butter until well browned and about half the original size, and are tossed with pamesan.

Roasted beet and carrot salad - roast beets and carrots, chop finely, toss with lemon juice, olive, salt and pepper, and some finely diced mint or parsley.

I don't typically like carrots as a vegetable because they are so sweet. But grating them into a thick pudding spiced with cardamom and chopped pistachios makes for a great dessert.
http://cookinginwestchester.com/2013/...

One of my favorite uses of carrots is for an americanized tikka masala.

Pairs well with cashew for anything between a gravy or soup.

Roasted with a hint of cinnamon. Eats like candy!

marinated carrots:
"Copper Pennies"

2 pounds carrots, cut into 1/4-inch slices

1/2 cup vegetable oil

1 cups sugar

1 large onion, diced
•
1 large green pepper, diced

1 can (5-1/2 ounces) tomato juice

3/4 cup red wine vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

Directions
1. Cook the carrots just until crisp-tender; drain.
2. Combine remaining ingredients in a large bowl.
3. Add carrots.
4. Stir to mix well.
5. Cover and refrigerate 4 hours.
6. Serve cold as a salad, or warm it to serve as side dish.
7. Store in the refrigerator for up to 2 weeks. Yield: 8 cups.

add grated carrots to tempura batter.
deep fry.
eat.

Cook carrots. Drain. Add brown sugar, butter, and curry powder. I prefer to use the carrots cut into matchstick shapes because they have more surface to pick up the sauce. The curry bounces off the sweetness of the carrots.

Moroccan-Style Spicy Carrot Dip
http://www.seriouseats.com/recipes/20...

Note for the OP: your palms may turn orange if you eat too many carrots.....(from the beta carotene)
Ask me why i know this.....!!

Smoky sweet glazed carrots. So simple and delicious!
http://www.washingtonpost.com/pb/reci...

I love love LOVE this salad.

A slight pain in the tush, as you have to grate the carrots finely (as he says. I tried doing it coarsely and - no. Not as good.)

But so yummy. My husband and I even fight over the leftovers.

http://www.davidlebovitz.com/2008/07/...

I also adore carrot ginger soup. Carrot juice. Glazed carrots. Carrot cake (The Pioneer woman's recipe, but with no frosting.) Carrots fished out of chicken stock and eaten while still warm.

But for the best basic surprise? That carrot salad. Really.

I really like the Moroccan carrot dip recipe included on this page: http://well.blogs.nytimes.com/2010/11...

Do you own a pressure cooker?

If no, you need to run, not walk, run, to buy one. They're cheap and easy to use. In order to make this recipe, you need to raise the boiling point to above 212F to caramelize the carrots.

It's a soup. Made of carrots. But it bears as much resemblance to a typical carrot soup as does the packet of dried soup powder you find in a ramen noodle packet to what your gramma used to make you, when you were sick as a child.

The recipe is finicky. And it's particular. But at the end of the process, you come out with a soup so good you'll want to punch yourself in the face. Serious. Punch yourself. Right in the face.

Men will want to be you; women will want to be with you (or vice versa, depending on sex and/or orientation). Whoever tastes this dish will think you're a genius, and the funny bit is this: they're right.

Don't you dare add toasted pumpkin seeds as a topper to the soup. If you do, rabid hordes of hungry people will come lining up at your door, ripping up your lawn, ruining your topiary and drive down the property values in your neighbourhood for years to come.

Believe you me: this is a good soup. Your faith in a complete stranger's recommendation will be rewarded a hundred-fold. Just make sure you're wearing a mitten, or a glove, or are holding a pillow in your hand when you taste it for the first time, so that you don't hurt yourself too badly when you find yourself needing to punch yourself in the face.

Modernist Cuisine's Caramelized Carrot Soup: http://modernistcuisine.com/recipes/c...

Carrot cake - pairs perfectly with buttercream frosting.

I'm late to this thread, but here are three carrot recipes I love:

1. "Morroccan" carrot salad--I make it with roasted carrots, crushed coriander seeds, garlic, cumin, olive oil, pomegranate molasses, and fresh cilantro. Sometimes I throw some toasted walnuts in as well. Every time I serve this, someone always asks for the recipe.

2. Amanda Hesser's carrot and watercress salad with curry leaves and mustard seeds from the New York Times a few years ago. This salad is amazing--nutty, crunchy, bitter from the watercress and sweet from the carrots. I love this salad.
http://www.nytimes.com/2000/09/13/din...

3. "Korean" carrot salad--this is actually a dish served in central asian (ie. Bukharan) restaurants. It's a grated carrot salad with garlic, cilantro, and lemon juice or vinegar. Simple but good. There are tons of recipes on the web. Look it up.

It seems to me that having grated carrots around can allow you to make a salad that goes in any flavor direction to match the cuisine you are cooking.

Also, and this isn't really a recipe, but I sometimes use shredded carrots instead of papaya to make a thai-style "som tam."

I have been obsessed with carrots lately!
A few recipes i've bookmarked, i made - and loved!!- the first two:
http://mobile.nytimes.com/2014/01/15/...

http://www.bonappetit.com/recipe/roas...

http://www.bonappetit.com/recipe/carr...

Carrot hot dogs!!
http://healthyslowcooking.com/2012/04...

Not yet but when summer arrives in full force I plan on making a carrot-ginger ice cream with bits of candied ginger.

I love carrot puree made with butter, heavy cream, S&P, and fresh nutmeg.

Pretty basic for me. Love roasted carrots- olive oil, kosher salt and pepper, herbs. Ginger glazed carrots- I could eat these like candy. I have used several recipes for these my favorite being the Silver Palate and the recipe in the Nashville Junior League cookbook.

couple of weeks ago we took a fun drive through the mountains for an actual purpose which we completed but hubby wanted to go to a favorite place for lunch and we did. both got Philly Cheese steak sandwiches but the accompaniment was a carrot salad. so very good.

This hardly qualifies as a recipe, but "Any cooked carrots can be reheated in butter, brown sugar, and curry powder to great advantage". And believe it not, I first found that in my 1858 cookbook. It's a delicious combination. I add a little shake of hot red pepper.