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Old 07-28-2013, 02:36 PM   #1
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Carrots?

DH just was given 10 lbs of carrots. We arent big cooked carrot eaters so do you have any ideas of how to use them before they go bad?
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Old 07-28-2013, 02:40 PM   #2
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Re: Carrots?

-Carrot Cake
-Carrot muffins
-Juice! (yum!)
-Carrot soup
-Shaved in salads (or as the salad)
-Roasted (even if you're not big cooked carrot fans, roasted can be delicious!)
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Old 07-28-2013, 02:44 PM   #3
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Re: Carrots?

stir fry
roast in the oven, in chicken stock, with onions, and onion soup mix... mmm.
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Old 07-28-2013, 02:46 PM   #4
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Re: Carrots?

We grow a bunch of them and when they are ready I just slice them up then freeze them in baggies.

We boil them till they are soft and then drain the water, add a bit of butter and brown sugar! Sooooo Yummy!
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Old 07-28-2013, 03:19 PM   #5
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Re: Carrots?

We put them in most soups. I don't love cooked carrots either but I will eat them. I actually don't like carrots at all but I eat them because they are cheap and good for you. I eat them every day dipped in hummus for lunch. Between lunch and cooking them for dinners we go through about 5lbs a week.

This is my favorite way to use carrots in soup
http://www.food.com/recipe/red-lenti...us-soup-115423
I am never really exact on how many I use and with them grated they disappear (I use the food processor to grate them up). I actually use a food processor to make them disappear into many soups.
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Old 07-28-2013, 05:04 PM   #6
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Carrots are also one of those things you can purée and add to everything. Spaghetti sauce, meatloaf, Mac and cheese... And if you freeze the purée in cubes, you dont have to use it quickly.
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Old 07-28-2013, 06:30 PM   #7
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Re: Carrots?

We love roasted carrots. You can make carrot fries. We usually do a mix of carrot and sweet potato fries just toss in olive oil, salt and pepper and bake at 415ish for about 30-40 mins. You want some of them starting to get dark brown on the ends- almost burning. Everybody loves them.

you hide a carrot in a smoothie if you do smoothies. and like a pp said you can add carrots to just about anything with out effecting the flavor. Doesn't have to be pureed though you can just shred them and put them spaghetti, meat balls, meatloaves. You can even add it cake- chocolate and you'd never taste it, vanilla you could get away with a small amount before you taste it.

We love these http://tendercrumb.blogspot.com/2010...y-muffins.html we use half whole wheat flour. It only uses one, but you can always make more and freeze them.

Carrot bread
carrot and raisin salad
carrot cake brownies
egg rolls
juice them- gotta be careful with carrot juice alone though. They are high in sugar. Not good for some diabetic or with blood sugar problems to drink a lot of carrot juice.
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Old 07-28-2013, 07:26 PM   #8
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Re: Carrots?

I was never fond of cooked carrots until I tried this recipe. It is fantastic.

Picadilly's Carrot Souffle

By Margaret3 on June 03, 2002
17 Reviews

timer
Prep Time: 25 mins
Total Time: 1 hrs 25 mins
Servings: 6

About This Recipe

"One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!"
Ingredients

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

Directions

Steam or boil carrots til extra soft& drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer til smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
Bake@ 350 about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.
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Old 07-28-2013, 07:27 PM   #9
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Re: Carrots?

I was never fond of cooked carrots until I tried this recipe. It is fantastic.

Picadilly's Carrot Souffle

By Margaret3 on June 03, 2002
17 Reviews

timer
Prep Time: 25 mins
Total Time: 1 hrs 25 mins
Servings: 6

About This Recipe

"One of the most-often-requested recipes from Piccadilly Cafeterias. I found it in the online edition of the Baton Rouge Advocate. This is not exactly health-conscious, due to the large amount of sugar, but it is delicious and i guarantee kids will eat these carrots!"
Ingredients

1 3/4 lbs peeled carrots
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
powdered sugar

Directions

Steam or boil carrots til extra soft& drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer til smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish-ABOUT HALF FULL--as the souffle will rise.
Bake@ 350 about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.
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Old 07-28-2013, 07:28 PM   #10
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Re: Carrots?

We have also made this with gelatin instead of the egg as my daughter is allergic to chicken eggs and it was before we discovered duck eggs.
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