I have a two pound bag of baby carrots that I would like to use up.
I'm going to roast some chicken later this week, so I'll roast some of
the carrots with the chicken. What else could I do besides salads
and crudite? Maybe a pureed soup? Thanks for any ideas.

Tara

"Tara" > wrote in message
...
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Basic glazed carrots are good with many meals. Put 'em in a sauce pan with
some butter, S&P, a little water, and 1 or 2 TB of brown sugar or maple
syrup. Simmer until they are done and the liquid has reduced ti a glaze -
you may need to add some water during cooking. 15 minutes or so.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> Basic glazed carrots are good with many meals. Put 'em in a sauce pan with
> some butter, S&P, a little water, and 1 or 2 TB of brown sugar or maple
> syrup. Simmer until they are done and the liquid has reduced to a glaze -
> you may need to add some water during cooking. 15 minutes or so.


Add grated fresh ginger to this recipe. Ginger and carrots are a
natural together.

--Lia

In article <abJKb.240447$8y1.1091173@attbi_s52>,
Julia Altshuler > wrote:

> Peter Aitken wrote:
>
> > Basic glazed carrots are good with many meals. Put 'em in a sauce pan with
> > some butter, S&P, a little water, and 1 or 2 TB of brown sugar or maple
> > syrup. Simmer until they are done and the liquid has reduced to a glaze -
> > you may need to add some water during cooking. 15 minutes or so.
>
>
> Add grated fresh ginger to this recipe. Ginger and carrots are a
> natural together.
>
> --Lia
>

Oh yum! Thanks! I was not the OP, but my dad has recently requested more
carrots in his diet due to health reasons. I usually just steam them and
treat them with a little butter, and salt to taste.

I was wondering if I could make them more interesting, and I always have
lots of fresh ginger on hand as I use it in stir fry.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> Oh yum! Thanks! I was not the OP, but my dad has recently requested more
> carrots in his diet due to health reasons. I usually just steam them and
> treat them with a little butter, and salt to taste.
>
> I was wondering if I could make them more interesting, and I always have
> lots of fresh ginger on hand as I use it in stir fry.


I checked the recipe on page 162 of The Silver Palate Cookbook. It
calls for carrots, butter, brown sugar, fresh ginger and caraway seeds.
This is funny because I THOUGHT I was making that recipe and knew I
was using far less brown sugar. I didn't realize I was also leaving out
the caraway seeds.

--Lia

In article <rYWKb.308018$_M.1785269@attbi_s54>,
Julia Altshuler > wrote:

> Katra wrote:
>
> > Oh yum! Thanks! I was not the OP, but my dad has recently requested more
> > carrots in his diet due to health reasons. I usually just steam them and
> > treat them with a little butter, and salt to taste.
> >
> > I was wondering if I could make them more interesting, and I always have
> > lots of fresh ginger on hand as I use it in stir fry.
>
>
> I checked the recipe on page 162 of The Silver Palate Cookbook. It
> calls for carrots, butter, brown sugar, fresh ginger and caraway seeds.
> This is funny because I THOUGHT I was making that recipe and knew I
> was using far less brown sugar. I didn't realize I was also leaving out
> the caraway seeds.
>
> --Lia
>

Adjust recipes to taste. ;-)
I'm not overly fond of Caraway seed.

Now sesame seed, that's a different story!

It's also fun to play with recipes and sunflower seeds.....

K. (been experimenting cooking with seeds lately)

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

A steamed carrot pudding, or carrot cake with cream cheese frosting (
but don't forget to enhance it with some pineapple. Carrot Pudding:
3 cps. grated carrots 3 cps bread crumbs
3 cps brown sugar 9 large eggs
4 tblsps vanilla 1/2 cp
cinnamon 2 tsps ground cloves
11/2 tsp freshly ground nutmeg 11/2 lbs melted sweet
butter, remove foam
31/2 cps sifted flour 3 tsps baking
soda 1/2 tsp salt
1 1/2 cps chopped pitted dates 1 1/2 cps seeded raisins
This has to be adapted to suit your desired quantity........
Combine carrots, bread crumbs, sugar in large bowl. Beat room
temperature eggs until very light in color, add to carrot mixture, add
vanilla, spices & butter, mix well. Mix flour, baking soda, salt and
add to mixture. Dust dates and raisins lightly with flour, stir into
mixture. Do not over beat.
Fill 12 buttered 1 3/4 cp molds, 1 inch from top and cover. Place in
pan of boiling water to cover half way up the mold and simmer for 1
hour. Or use a large pudding mold and simmer 2 to 3 hours until bamboo
skewer comes out clean when tested. Serve with lemon hard sauce; (
Creamed butter, confectioner's sugar, fresh lemon juice, lemon zest,
pinch of salt if using sweet butter. Beat mixture light and creamy,
refrigerate until firm). Also delicious with a light custard sauce! I
like a little of each.....

Just a Jeanie

Tara > wrote:
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.

With cold weather upon us, a nice hot vegetable soup would
be a good excuse to use some of those carrots.

>Tara jarvis57
>
>I have a two pound bag of baby carrots that I would like to use up.
>I'm going to roast some chicken later this week, so I'll roast some of
>the carrots with the chicken.

Roast em all... two pounds ain't nuthin... you'll be wishing you did.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Cook 'em all. Everytime I make a pot roast in the slow cooker pot, I always put
way too less carrots in.

c (TOM KAN PA) wrote in message >...
> Cook 'em all. Everytime I make a pot roast in the slow cooker pot, I always put
> way too less carrots in.

Cook 'em till just tender to the bite. Drain & shake them dry with a
couple of tablespoons of butter and a couple of tablespoons (or to
taste) of Amaretto.
MUCH greater than the sum of its parts.

Lynn from Fargo

"Tara" > wrote in message
...
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Carrot Cake

Tara wrote:
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

I feed them to my small parrot (laughing). Sorry, couldn't resist. I hate
carrots. But I have to buy them because the bird loves them. They are a
training treat.

Toss them in a stew (chicken, beef, or just vegetable stew). Chicken pot
pie. Use them in stir fry; they're small.

Jill

In article >,
"jmcquown" > wrote:

> Tara wrote:
> > I have a two pound bag of baby carrots that I would like to use up.
> > I'm going to roast some chicken later this week, so I'll roast some of
> > the carrots with the chicken. What else could I do besides salads
> > and crudite? Maybe a pureed soup? Thanks for any ideas.
> >
> > Tara
>
> I feed them to my small parrot (laughing). Sorry, couldn't resist. I hate
> carrots. But I have to buy them because the bird loves them. They are a
> training treat.
>
> Toss them in a stew (chicken, beef, or just vegetable stew). Chicken pot
> pie. Use them in stir fry; they're small.
>
> Jill
>
>

What kind of parrot do you have?

I have a nanday, a cockatoo and a 'tiel. I give them lots of fresh fruit
and greens, but have never tried carrot! Think they might like them?

The 'toos favorite treat is fresh corn on the cob, and I recently
introduced everyone to Pomegranites, much to their delight. ;-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Tara wrote:
>
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Using only a little butter, slowly saute' them, a bit of good sea salt
and some Penzey's tarragon added at the end. I could eat them by the
pan-ful.
blacksalt

Tara wrote:
>
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Oh, oh, and:

Japanese carrot Dressing (from Moosewood Cooks at Home)
1/2 C shredded carrot
2 T mirin
2 Trice vinegar
1 Tablespoon usukuchi-style soy sauce
1 T. grated ginger..or less

Puree' in blender

Serve chilled over chilled greens. YUM

Tara > writes:

>I have a two pound bag of baby carrots that I would like to use up.

Carrot Salad #1

1/2 pound carrots, grated
3/4 cups chopped black walnuts
3/4 cup chopped raisins
1/2 cup mayonnaise
1 teaspoon sugar
1 tablespoon lemon juice
Mix carrots, walnuts and raisins.
Blend mayonnaise, sugar and lemon juice.
Add to carrot mixture stirring to coat.
Yield: 6 servings

Carrot Salad #2

3 cups julienned carrots
1 (20 ounce) can pineapple
tidbits, drained
1 cup miniature marshmallows (optional)
1/2 cup raisins
1/2 cup diced celery
2/3 cup creamy salad dressing
2 teaspoons white sugar


Directions
1 In a large bowl, toss together the carrots, pineapple,
marshmallows, raisins and celery.
2 Whisk together the salad dressing and sugar; pour over
salad and toss. Chill for at least 12 hours.
Serves 6-8





Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

In article >,
Tara > wrote:

> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Don't puree them, even tho' that would be ok...
I'd suggest a pot roast! With spuds and scallions. :-)

They are also good as a snack food raw or lightly steamed,
with ranch dressing!!!

Everything goes better with ranch. <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Tara" > wrote in message
...
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

CARROT & RAISIN SALAD

5 carrots, grated
3 stalks celery, chopped
1/2 c. walnuts, chopped
1/2 c. raisins

May add 1/2 cup crushed pineapple if desired. --DRESSING:--

1 c. mayonnaise or salad dressing
2 tbsp. sugar
1/4 c. milk

Mix dressing ingredients until smooth. Add to other items. Chill. 6 to 8
servings.

OR

Carrot coin salad.

2 lb. fresh carrots, cook, drain and cool (keep firm)

--BEAT WITH EGG BEATER:--

1 c. tomato soup
3/4 c. vinegar
1/2 or 3/4 c. sugar
1/3 c. salad oil
1 tsp. dry mustard

Add onion and green pepper to taste. Pour mixture over carrots and let
stand overnight.

Dimitri

On Thu, 08 Jan 2004 15:21:23 GMT, "Dimitri" >
wrote:

>
>"Tara" > wrote in message
.. .
>> I have a two pound bag of baby carrots that I would like to use up.
>> I'm going to roast some chicken later this week, so I'll roast some of
>> the carrots with the chicken. What else could I do besides salads
>> and crudite? Maybe a pureed soup? Thanks for any ideas.
>>
>> Tara
>
>CARROT & RAISIN SALAD
>
> 5 carrots, grated
>3 stalks celery, chopped
>1/2 c. walnuts, chopped
>1/2 c. raisins
>
> May add 1/2 cup crushed pineapple if desired. --DRESSING:--
>
>1 c. mayonnaise or salad dressing
>2 tbsp. sugar
>1/4 c. milk
>
> Mix dressing ingredients until smooth. Add to other items. Chill. 6 to 8
>servings.
>
>OR
>
>Carrot coin salad.
>
>2 lb. fresh carrots, cook, drain and cool (keep firm)
>
>--BEAT WITH EGG BEATER:--
>
>1 c. tomato soup
>3/4 c. vinegar
>1/2 or 3/4 c. sugar
>1/3 c. salad oil
>1 tsp. dry mustard
>
> Add onion and green pepper to taste. Pour mixture over carrots and let
>stand overnight.
>
>Dimitri

If you have a juicer, juice them.

> jammer
>
>>"Tara" > wrote in message
. ..
>>> I have a two pound bag of baby carrots that I would like to use up.
>>> I'm going to roast some chicken later this week, so I'll roast some of
>>> the carrots with the chicken. What else could I do besides salads
>>> and crudite? Maybe a pureed soup? Thanks for any ideas.
>>>
>>> Tara
>>
>>CARROT & RAISIN SALAD
>
>If you have a juicer, juice them.

If everyone is going to offer procedures that will masticate the carrots then
why did we need to know that they are "baby carrots"?

PICKLED BABY CARROTS AND ZUCCHINI
35 to 40 baby carrots with tops (about 1 pound), stems trimmed to about 3/4
inch
and carrots peeled
16 to 20 baby zucchini (about 1/2 pound), washed, trimmed, and halved
lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes

In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange
carrots and zucchini standing up.

In a saucepan bring remaining ingredients to a boil and simmer, stirring
occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture
over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables
completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill
pickled vegetables at least overnight to develop flavor. Pickled vegetables
keep, covered and chilled, 1 month.

To Sterilize Jars And Glasses For Pickling:
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a
kettle and cover with hot water. Bring water to a boil, covered, and boil jars
15 minutes from time that steam emerges from kettle. Turn off heat and let jars
stand in hot water. Just before they are filled invert jars onto a kitchen
towel to dry. (Jars should be filled while still hot.)

Makes about 1 quart.

Gourmet
April 1996




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote in message >...
>> jammer
>>
>>>"Tara" > wrote in message
...
>>>> I have a two pound bag of baby carrots that I would like to use up.
>>>> I'm going to roast some chicken later this week, so I'll roast some of
>>>> the carrots with the chicken. What else could I do besides salads
>>>> and crudite? Maybe a pureed soup? Thanks for any ideas.
>>>>
>>>> Tara
>>>
>>>CARROT & RAISIN SALAD
>>
>>If you have a juicer, juice them.
>
>If everyone is going to offer procedures that will masticate the carrots
then
>why did we need to know that they are "baby carrots"?
>

<snip recipe>

i dont think that the OP meant *actual* baby carrots, but the ones that are
sold as such, in bags at the supermarket.
i don't see the point, really. how hard is it to chop a carrot?

--
Saerah

TANSTAAFL

"We're all one thing, Lieutenant. That's what I've come to realize. Like
cells in a body. 'Cept we can't see the body. The way fish can't see the
ocean. And so we envy each other. Hurt each other. Hate each other. How
silly is that? A heart cell hating a lung cell." - Cassie from THE THREE

Tara wrote:
>
> I have a two pound bag of baby carrots that I would like to use up.
> I'm going to roast some chicken later this week, so I'll roast some of
> the carrots with the chicken. What else could I do besides salads
> and crudite? Maybe a pureed soup? Thanks for any ideas.
>
> Tara

Stir-fry! With any protein source & other veggies.
One of my favorite is baby carrots, broccoli florets,
sweet red pepper chunks with chicken. Pour duck sauce over.
Serve over rice or lo-mein noodles.

Minteeleaf