CARROTS

Turnips and Carrots, French Braised

5 carrots, cut into ½” slices
3 turnips, cut into ½“ slices
2 C chicken or vegetable stock
2 t sugar
2 T butter
salt and pepper to taste

Place carrots and turnips in a large, heavy saucepan with all other ingredients. Cook them, partially covered over medium heat until tender, about 20 minutes. Sprinkle with favorite herb(s) and serve in a warmed dish. 4-6 servings

Carrot Soup

1 cup chopped onion
¼ cup butter
Sauté until tender

4 ½ cups sliced carrots
1 large potato – peeled and cubed
2 cans chicken broth
1 tsp ginger
2 cups heavy cream
1 tsp rosemary
½ tsp salt
½ tsp pepper

Add carrots, potato and chicken broth to sautéed onions. Cook over medium heat for 30 minutes or until tender.

Cool 15 minutes. Pour into blender in small batches to puree.

Return to low heat and stir in heavy cream, ginger, rosemary, salt and pepper

Broccoli and Carrots -Cheesy Style   Kids love it!!

Break several heads of broccoli into small florettes. Thinly slice 3 carrots. Place both in a steamer and steam until broccoli is bright green and carrots tender. Make a cheesy cream sauce: melt 3 T butter in a heavy saucepan, whisk in the 4 T flour, ½ t salt, and ¼ t pepper; then add 2 C milk slowly.  Whisk over high heat until it thickens, then stir in 2 C cheddar cheese. Pour over steamed veggies. Kids seem to love this, try it!!

STIR FRY SPICY CARROTS WITH PEANUTS RECIPE

1/4 cup unsalted peanuts
1 pound medium carrots
1 tablespoon peanut oil
2 tablespoons unsalted butter
1-4 teaspoon hot red pepper flakes or to taste
squeeze of fresh lime jiuce

Recipe Instructions:
Preheat over to 350 degrees. Put peanuts in a shallow pan and bake for 10 minutes. Let cool and chop coarse. Coarsely grate the carrots. Melt the oil with the butter in a large wok or skillet over high heat until hot but not smoking. Add the carrots and cook, stirring constantly, until cooked evenly, about 5 minutes. Stir in the peanuts and pepper flakes and season with salt/pepper. Finish with a squeeze of lime juice and serve hot. Taken from Sara Moulton Cooks at Home. Everyone loves this recipe

CARROT RAISIN SALAD

2 cups finely grated carrots
1/2 C raisins
1/2 C chopped walnuts or sunflower seeds (optional)

Toss together with dressing of:
1/4 C honey
1/4 C mayonnaise
1 T lemon juice

Allow to sit for at least 1 hour in refrigerator.

TOASTED QUINOA SALAD
Submitted by Mechanicsburg member Katharine Bennett

(I think this would be good with cooked rice or small
pasta if you don't want to mess with the quinoa I also would like to try adding cooked chicken for a one dish meal. I used cilantro - this is one I loved but my family didn't.)

3/4 c. uncooked quinoa
1 c. diced carrots
1/2 c. chopped red bell pepper
1/4 c. minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1-2 T. of each)
1 1/2 T. tamari soy sauce
2 cloves minced or pressed garlic
1 tsp Tabasco (or pinch of cayenne)

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1 1/2 c. of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine. Whisk together lemon and lime juices, tamari, garlic and Tabasco. Pour over salad and combine well. Chill until serving time.

Try throwing in other fresh raw vegetables, like peas, corn, green beans, etc.

TERRA'S THREE BEAN CHILI
Can be made vegetarian or with meat, both are delicious.

Chop an entire celery (with leaves also)
1 C sliced /diced leeks (use some of the green stalk )
2 C sliced carrots
2 green pepper, diced
5 cloves garlic, minced, use less if you want.
1 or 2 Hungarian hot wax peppers, remove seeds and dice
1-2 lbs ground beef optional)

Sauté beef with all vegetables and 1/4 C olive oil for about 15 minutes. Add 1 quart of tomatoes canned or fresh, 1 qt water, 4 veggie or beef bouillon cubes or stock instead of water. Add 1 can (2-1/2 lb ) red kidney beans, 1 can black beans and 1 can pinto beans. Of course you may precook these beans from scratch as I do when able. This is a time saver to use canned. Add 3 T chili powder, 1/2 t pepper and 2 t salt. Should be very thick; add more water if needed at this point, just to barely cover. Bring to a boil and then simmer one hour. This makes a large pot. I am a very busy woman and I figure if I am in the kitchen making something tasty, I make a lot and freeze in smaller batches or give away to friends/family. Do not add the hot wax peppers if you like it milder. Use jalapeno if you like it rippin hot.. All soups have a wonderful taste after aged/chilled for a day or two.

CHEESE SCALLOPED CARROTS
From Jarrah

Cook in salt water: 12 sliced carrots

Meanwhile make sauce:
Sauté until soft:
1 small minced onion
in ¼ c. butter
Add and cook until smooth:
¼ c. flour
1 tsp. salt
¼ tsp. dry mustard
2 c. milk
1/8 tsp. pepper
¼ tsp. celery salt

Grate: ½ lb. sharp cheese

In 2 qt. casserole dish, layer carrots and cheese, repeat until all is used - ending with carrots.

Pour sauce over all and top with: 3 c. buttered breadcrumbs

Bake @ 350, 35-40 min.