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savory carrot recipes?

Carolina Q
Carolina Q Posts: 14,831
edited November -0001 in EggHead Forum
I like carrots, it they're done right. Trouble is, unless I do them with butter and brown sugar, I don't usually do them "right".

Thinking about this tonight, though I would cut the recipe. Anyone have a killer savory carrot recipe that sounds better than this? Egged or not is fine.

8 carrots, peeled and sliced into 1 inch pieces
1/2 cup water
2 tablespoons butter
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon dill seed

I'm not looking for a dish that happens to have carrots IN it (stew, soup, pot roast). Just a savory carrot side dish.

Oh, and ignore my sig line. I AM eating meat tonight (well, chicken anyway). And carrots. :)

Thanks, boys and girls.

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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  • Richard Fl
    Richard Fl Posts: 8,297
    This might work.

    Eggs, Souffle, Carrot, Piccadilly, Celtic Wolf


    INGREDIENTS:
    1 3/4 lbs peeled carrots, chopped up
    1 cup sugar
    1 1/2 tsp baking powder
    1 1/2 tsp vanilla
    2 Tbs flour
    3 eggs, well-beaten with electric mixer
    1 stick margarine at room temperature
    powdered sugar




    Procedure:
    1 Steam or boil carrots. Drain well and transfer to a large mixing bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth.
    2 Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well.
    3 Pour mixture into a 2-quart baking dish. Bake at 350 for 1 hour or until top is a light golden brown. Sprinkle lightly with powdered sugar over top before serving.


    Recipe Type
    Side Dish

    Cooking Tips
    375 indirect if you are going to use your Egg)

    Recipe Source
    Source: BGE Forum, Celtic Wolf, 2009/07/12
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  • BigA
    BigA Posts: 1,157
    i used to be like you but i now do this. it is quick and easy, AND GREAT!

    steam your carrots to your doneness liken, put in a dish and sprinkle with pepper and put some honey on them, the amount of honey depends on how many you do but i like them to be well coated. I hope that helps, if you havent tried them that way already, you will like them this way if you like them sweet with brown sugar, this way is BETTER :cheer: :cheer:
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  • Little Chef
    Little Chef Posts: 4,725
    Michael: I admit ahead, this is not the healthiest of recipes. :laugh: I simmer carrots with chopped onion in heavy cream, salt, pepper, nutmeg to taste, then melt some shredded cheddar in when the carrrots are to my liking. :blush::whistle: Sometimes I throw some frozen peas in at the end, too. (that makes it healthier, right??) :blink:
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  • PattyO
    PattyO Posts: 883
    Try carrot tzimmes. It's a common Jewish holiday side dish. Google for lots of recipes.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, Richard. It sounds good and I will try it when I have more time... and some eggs :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Can't go wrong with pepper! Love pepper! :) Thanks.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Here's a great one Michael

    feed carrots to cow
    eat cow

    :laugh: :laugh: :laugh: :laugh: :laugh:
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  • Carolina Q
    Carolina Q Posts: 14,831
    Heavy cream?! LOL, what are you trying to do to me, Darlin'?! Is this because I'm a Yanks fan? hahaha! It does sound good though. And I have everything except the HC. Even whole nutmeg. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    vegetables aren't food. they are what food eats! right? thanks for your help, Pat. always appreciated!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Will put that on my list, Patty, but no prunes or sweet potatoes in stock at the moment. And I'm too lazy to go to the store. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Chef
    Little Chef Posts: 4,725
    I told you it wasn't my healthiest!! :laugh: It is very tasty, though. And I wouldn't punish you for being a Yanks fan...that's up to the Sox! :whistle:
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  • Carolina Q
    Carolina Q Posts: 14,831
    haha - well, there's always 2004. :angry: Otherwise, not so much. :)

    I think I'll give it a shot tonight, though it'll have to be 1% milk. :laugh: The nutmeg did it... LOVE nutmeg!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Chef
    Little Chef Posts: 4,725
    Michael: Nothing wrong with the 1% milk, but I would recommend a tablespoon or two of roux as a thickener. You want to sauce to coat the veggies. Hope it turns out great!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Michelle, I want you to know that I don't normally DO creamed... well, anything! But it's cookin' now. The peas sound good too. Wonder if I have any. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    And tonight's winner is... Michelle!!! Carrots, red onion, peas, butter, flour, milk, S&P. Delicious!!! Will definitely do this again! Not to mention the other great sounding recipes suggested here! They will all get their turn in the barrel. Thanks very much, everyone!!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Oh yeah, forgot to mention... carrots on the stove, but I did bone in chicken breasts on the mini. Two, actually. They were so big, I had to overlap them. 400°, raised direct (well, as raised as you can get on a mini - thanks for the woo, Pat!!) Chicken salad for the extra one, I think. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Glad your getting some use out of it. I use the mini all the time but still have not ordered the stones :blush:
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have yet to use the stones for pizza, but I do use them for indirect stuff. For example, on the large... raised grid, mini stone, spacers, then CI skillet with an oiled baked potato. :) Perfect every time! On the uncovered part of the grid, direct.... chicken parts, chops, whatever. Just start the potatoes early.

    In case you can't find the stones... :)

    http://www.amazon.com/Old-Stone-Oven-4444-Stones/dp/B0000E1FDC/ref=sr_1_1?ie=UTF8&qid=1291863959&sr=8-1

    Oh yeah, I also use the woo as a spacer for pizza. Instead of, or in addition to, green feet. Works great!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • FlaPoolman
    FlaPoolman Posts: 11,677
    I'm just cheap :whistle: just waiting for my dealer to get a broken plate setter I can cut up :P
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  • Little Chef
    Little Chef Posts: 4,725
    Michael: SO glad you enjoyed it!! :) But wait...the ingredient that sold you in the first place...Nutmeg. Did you forget to include it, or just forgot to list it? :huh: Glad you enjoyed, and as voiced earlier, this isn't something we do too regularly, but makes for a nice change up. And I am also with you on the not doing "creamed" anything. I think after 35 years, I have finally recovered from the creamed corn Mom used to serve us out of a can. :sick: :pinch: :laugh: From scratch, 'creamed' really isn't bad! :laugh: Thanks for trying, and glad you liked!
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  • BigA
    BigA Posts: 1,157
    the honey is the secret
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  • Chef Charles
    Chef Charles Posts: 871
    Michael,

    I know that this is a day late yet I thought I would pass along something that we do -- braised baby carrots. I don't really have a recipe yet the basic concept is to toast up some cumin seed (say a tsp) and then crush it (I use Jamie Oliver's flavour shaker). Then, place the crushed cumin seed along with some whole baby carrots in a deep saute pan with a lid. Add a mixture of chicken stock and white wine, some pepper and a knob of butter. Cover the pan and turn on high heat. The idea of braising is to ensure there is just enough liquid to fully cook the carrots -- for the two of us, I tend to use about a half cup each of stock and wine with 8 carrots (I have also tried experimenting with adding orange juice). Needless to say, you don't want to run out of liquid so you should keep an eye on things.

    Tom

    Tom

    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, Tom. That one sounds good too. Carrots, wine, cumin, butter... what's not to like?! :)

    You don't have to tell me about letting it boil dry. Almost destroyed a 2.5mm thick Mauviel copper $aucepan once. Took lots of elbow grease and sandpaper to fix (though it looked almost new when I finished). Now, I pay more attention.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    hahaha. I think my aversion to creamed things started the same way. Are we related? Sis, is that you? :laugh:

    And yes, I did use the fresh grated nutmeg - just forgot to list it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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