Do you have any tasty carrot side dish recipes you would like to share?

Hmmmm….no. lol
I like baby carrots with ranch dressing, marinated, spicey, mexican pickled carrots and carrots in soups and stews but do not like a bowl of cooked carrots on their own and think that grated carrot and raisin salad is the most disgusting concoction next to Rhubarb pie, creamed spinach and the worst…creamed corn. Who the F—K eats that stuff? lol
Okay…to be serious…maybe research some raw, marinated type carrot salad.
Where’s @Kardemom when you need her?

“carotte crue dans la main”

I really like curried carrots. My recipe is from The SIlver Palate. Coots carrots. Stir in a little bit of sugar (or artificial sweetener), about a teaspoon of curry powder, salt and butter.

I slice the carrot (can be rounds, julienne, or short sticks) and sautee in margarine with a little garlic salt and a little extra salt (so there is very little garlic).

This is, without a doubt, the best carrot recipe I’ve ever found: http://projects.washingtonpost.com/recipes/2012/11/07/ginger-glazed-baby-carrots-cranberries/

I made it once and became addicted. I now use this recipe at least once per week.

The recipe isn’t nearly as complicated as it sounds; the preparation’s really fast and simple. If you want to go vegetarian, substitute a nice veggie stock for the chicken stock. If you want to go vegan, use olive oil instead of butter.

@Coloma you rang?

Shredded Yellow Beet, Apple and Carrot Salad with Ginger Dressing

Indian Pickled Carrots

Moroccan Carrot Salad

Carrot Slaw with Lime, Cilantro and Jalapeño

Sweet and Sour Turnip and Carrot Salad

French Carrot and Fennel Salad

Braised Carrots with Rosemary and Orange

Roasted Garlic and Carrot Hummus

Moroccan Carrot Dip

Tangled Carrot Salad with Broccoli Sprouts and Tahini Dressing

This is from Madhur Jaffrey’s Indian Cooking:

Gujerati Carrot Salad

12 oz. carrots, trimmed, peeled and coarsely grated
¼ teaspoon salt
2 tablespoons vegetable oil
1 tablespoon black mustard seeds
2 teaspoons lemon juice

In a bowl, toss the grated carrots with the salt. Put the oil in a very small pan and set over medium heat. When the oil is very hot, put in the mustard seeds. As soon as the mustard seeds begin to pop(this takes just a few seconds) pour the contents of the pan, oil and seeds, over the carrots. Add the lemon juice and toss. You may serve this salad at room temperature or cold.

Tzimus

@ccrow GA for Madhur Jaffrey, I’m a huge fan!

I second @Kardamom‘s Moroccan carrot salad!

Thanks for the recipes! I can’t wait to try some of these.