Carrots

mollyshark

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

Pakak

Carrot cake? Carrot salad? Those are what popped into my mind.

Smokey Bob

mollyshark, How about an oldie...penny carrots. Tomato soup, oil, vinegar, sugar, and onions.[p]SB

Chef Wil

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.

Unknown

I forgot to mention.....add a little butter while mashing your carrots.

RayS

Chef Wil,[p]Thanks for the idea. I'm always looking for side dish ideas to use along egg'd meals.[p]Ray

Chainsmoker

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

nikkig

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]

tach18k

mollyshark,
slice them up to 1/4 thick and fry with some brown sugar and butter

Chef Arnoldi

mollyshark, here is a recipe we make often:[p]CARROT SOUFFLE (6 servings)

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[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]