Does anyone have any good carrot recipes?

I like to slice then into rounds or cut slightly in the slant (slanted rounds, ovals) and sautée with margarine or oil and a little garlic salt and additional salt. I don’t cook them long. A mini touch of brown and still a little crunchy.

I like them shredded in salad. I also add the shred to homemade egg rolls.

You can add some to homemade pasta red sauce for sweetness.

There are Asian salad dressings made with carrot that are delicious.

Carrot cake or veggie lasagna will both freeze well if you want to use some up, but not eat everything carrot in the next two weeks. The pasta sauce will freeze well too.

http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-glazed-carrots/

Love those – they are sweet, soft, and I could eat a bucket of them.

When we accidentally ordered a couple of pounds of carrots on the grocery delivery, we found this carrot fries recipe that was an instant hit, with a few minor changes. I toss the carrot sticks in a small amount of oil first and then dust them with the flour, tarragon and salt. Instead of using corn flour (which is corn starch in the UK), I use fine corn meal.

Tarragon gives boiled carrots a nice flavor. A sprinkle with a little butter-try it.

Martha Stewart has a great carrot cake made with fresh ginger. I’ll link it later.

A chef up in LP would boil them a bit, and then finish them in a maple syrup glaze. Amazing.

^^^^Don’t eat carrots with SPAM.

Best carrot recipe: 1. Wash. 2. Bite. 3. Chew. 4. Repeat 2 & 3.

So many carrot recipes call for making them sweeter, which I don’t care for, so I started juicing carrots just for another way to use them.

I love this carrot soup:

CARROT BISQUE
1 quart vegetable broth
2 C water
1 pound potatoes
1.5 pounds carrots
1 small onion
½ C 2% or whole milk
¼ tsp ground ginger
¼ tsp ground nutmeg
1 tsp garlic powder
Salt and white pepper to taste

Combine water and broth, boil
Cut veggies into bite size pieces, and add to pot
Reduce heat to med-high, and cook 10 minutes or until largest pieces are tender
Remove from heat, stir in milk
Blend until smooth
Stir in spices
Makes 6 one cup servings.

Add them to spaghetti sauce. If you’ve ever wondered what gives Chef Boyardee pasta its distinctive taste, it’s carrot puree. Boil the carrots, puree them in a food processor, and add the puree to your spaghetti sauce.

Thanks @everybody! Now I’m drooling and craving carrots at 10:46 p.m.

My mom and I went to an Indian buffet for lunch yesterday. They had these spicy carrot pickles that were simply divine. They were super spicy, but I couldn’t stop eating them. I was on a carrot induced endorphin rush.