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Carrots

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mollyshark
mollyshark Posts: 1,519
edited November -1 in EggHead Forum
Having some bodies over this evening and making 2 pork tenderloins...one Senor Toad style, and the coffee-crusted one (an experiment). Just whipped up some ABTs (more waiting in fridge since I ate most of these already). Going to do a salad with it all, but I seem to have 5 pounds of carrots in my refrigerator and should do something with them eventually. Anyone have good ideas on something carroty that would go with a pork tenderloin? Or just save them for the rabbits?[p]mShark
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  • Pakak
    Pakak Posts: 523
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    Carrot cake? Carrot salad? Those are what popped into my mind.
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  • Smokey Bob
    Smokey Bob Posts: 74
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    mollyshark, How about an oldie...penny carrots. Tomato soup, oil, vinegar, sugar, and onions.[p]SB

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  • Chef Wil
    Chef Wil Posts: 702
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    mollyshark,
    if you truly like the taste of carrots you may wanna try.........boil carrots until fork tender, mash 'em good with a fork add a little chopped fresh parsley, stir in cooked rice and adjust your salt and pepper to your taste. Tasty and colorful but a bit different. Guess you could call it Carrot Pilaf.
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  • Unknown
    Unknown
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    I forgot to mention.....add a little butter while mashing your carrots.
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  • RayS
    RayS Posts: 114
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    Chef Wil,[p]Thanks for the idea. I'm always looking for side dish ideas to use along egg'd meals.[p]Ray
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  • Chainsmoker
    Chainsmoker Posts: 114
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    mollyshark,
    This is the best side-dish my wife makes. We have it w/ tenderloin all the time.[p]2 pounds corrots chopped
    1/2 cup melted butter
    1 cup white sugar
    3 tablespoons all-purpose flour
    1 teaspoon baking powder
    1 teaspoon vanilla extract
    3 eggs beaten
    confectioners sugar for dusting (optional)[p]Preheat oven to 350
    Bring large pot of salted water to boil. Add carrots and cook until tender.
    Blend together all ingredients in mixing bowl, until pretty smooth.
    Transfer to a 2 quart casserole dish
    Bake in preheated oven for 30 minutes
    Sprinkle w/ confectioners sugar
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  • nikkig
    nikkig Posts: 514
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    mollyshark,
    I just stumbled on this recipe lately and love them (and I am not a big fan of cooked carrotts unless they are drowning in brown sugar).[p]Carrots Au Gratin
    2lbs carrots sliced into circles
    1 stick butter
    1/2 lb. velveeta (the block kind)
    1/2 sleeve of ritz crackers (I used a little more)[p]Cook carrots in salted water until tender, drain.
    Melt butter and Velveeta.
    Pour over carrots.
    Crush Ritz and sprinkle over top.
    Bake at 350 until hot and golden brown.[p]~nikki[p]

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  • tach18k
    tach18k Posts: 1,607
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    mollyshark,
    slice them up to 1/4 thick and fry with some brown sugar and butter
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  • Chef Arnoldi
    Chef Arnoldi Posts: 974
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    mollyshark, here is a recipe we make often:[p]CARROT SOUFFLE (6 servings)
    [p]1 lb. cooked carrots
    3 eggs
    1/2 c. sugar
    3 tbsp. flour
    1 tsp. baking powder
    1 tsp. vanilla
    1 stick melted butter
    Dash nutmeg & cinnamon
    3 tbsp. brown sugar
    2 tbsp. melted butter
    1/2 c. chopped walnuts
    Dash nutmeg & cinnamon[p]Combine the cooked carrots with 3 eggs in food processor or blender.
    Add 1/2 cup sugar, flour, the baking powder, vanilla, melted butter (1 stick) and nutmeg and cinnamon.
    Blend well then pour into 1 1/2 quart souffle dish. [p]topping:
    Mix the brown sugar, 2 tablespoons melted butter, nuts and nutmeg and cinnamon and sprinkle on top of carrot mixture. [p]Bake 45 minutes in preheated 350 degree oven.
    serve hot with food.[p]

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