Spicy Carrot
Salad
INGREDIENTS:
1
1/2 lbs carrots, peeled and cut diagonally into
1/4-inch thick ovals
3
Tbs. freshly squeezed lemon juice
2
to 3 Tbs. granulated sugar
1
tsp. olive oil
1
clove garlic, crushed
1/4
tsp. ground cumin
1/4
tsp. cinnamon
1/4
tsp. ground ginger
1/8
tsp. salt
dash
ground cayenne pepper
1/2
cup raisins or chopped apples
PREPARATION:
In a 4-quart saucepan, bring 2 quarts water to
a boil. Add carrots and cook until crisp-tender,
about 2 minutes. Drain well and let cool
slightly. In a large bowl, whisk together the
juice, sugar, oil, garlic, cumin, cinnamon,
ginger, salt and pepper. Toss with carrots and
raisins or apples. Refrigerate until thoroughly
chilled, about 3 hours. Serves 6.
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Carrot Recipes Index
Curried
Carrot Dip
INGREDIENTS:
1 cup finely chopped or grated fresh
carrots (from 2 or 3 large carrots)
1 cup sour cream
2 Tbs. apricot preserves
1-1/2 tsp. prepared mustard
1 Tbs. curry powder
1/2 tsp. red pepper flakes
1/8 tsp. chili powder
Hot pepper sauce to taste
Vegetable or snack-food dippers
PREPARATION:
Combine carrots, sour cream, preserves,
mustard, curry powder, pepper flakes, chili
powder and hot pepper sauce. Chill to blend
flavors. Serve with vegetable or snack-food
dippers.
Note: Instead of carrot sticks as
dippers, why not serve this carrot dip with
sticks of celery or bell pepper -- or Fritos - -
as dippers?
Serves: About 2 cups
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Carrots au
Gratin
INGREDIENTS:
4
tablespoons melted butter, divided
1/4
cup saltine cracker crumbs
2
tablespoons grated Parmesan cheese
dash
pepper
2
1/2 to 3 cups sliced carrots
1/4
cup chopped green bell pepper
3
tablespoons chopped onion
PREPARATION:
Recipe
directions for carrots au gratin
In a small bowl, toss 2 tablespoons of melted
butter with cracker crumbs, Parmesan cheese, and
the pepper; set aside. Cook carrots, green
pepper, and onion in salted boiling water just
until tender. Drain. Stir in remaining 2
tablespoons butter. Top carrots au gratin with
buttered crumbs.
Carrots au gratin recipe serves 4 to 6.
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Tangy Carrots
INGREDIENTS:
3
tablespoons butter
2
tablespoons cornstarch
1/2
teaspoon salt
dash
pepper
2
tablespoons light brown sugar, packed
2
tablespoons cider vinegar
1
cup hot water
4
cups sliced, hot, cooked carrots
PREPARATION:
In
a skillet over medium low heat, cook butter
until lightly browned; add cornstarch. Continue
cooking , stirring constantly. Add salt and
pepper. Combine sugar, vinegar, and water; stir
until sugar is dissolved. Add sugar mixture to
butter mixture. Cook over low heat, stirring
constantly, until sauce is smooth and thickened.
Pour over hot carrots. Carrot recipe serves 6.
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