Carrot RECIPES?? I vaguely remember cooking carrots... but that was before Abby "I eat 2 carrots a day" moved in! Now we buy the 10 pound bags of organic carrots (she won't eat non-organic -she spits them out!) at Costco, and usually have to buy a few more bags at TJ's because we run out before the next Costco trip. Your recipe sounds AMAZING though, so I'll totally try and make it!

I used to steam sliced carrots in the mirowave (using plastic wrap and cooking with a little water in the bottom of the bowl for a few minutes), then toss with salted butter and cumin (and maybe corriander too?). It's been so long that I can't remember the measurements, but the cumin provided a really nice balance with the sweet carrots.

I go through a bag of those a week! My dogs love them! :)

2 lbs carrots
4 T butter
Cooking Sherry
4 T butter
Dried parsley

cut up carrots into 1.5-2 inch lengths, put in baking dish (i have a 2.5qt oval casserole dish that is perfect)
Add a splash of cooking sherry (no more than 1/4 cup)Dried parsley to taste (1-2 T) cut butter into 1/2 T pads and place randomly on top of carrots.
Cover and bake for about an hour or until carrots are tender

Carrot soup. Peel carrots, douse lightly in olive oil and roast in the oven at 350 degrees for an hour or two (until they fall apart when you poke them with a fork). While you're roasting the carrots, also roast a head of garlic and a sliced onion. Puree carrots, onion, and garlic (after you remove the cloves from their skin) in blender. Pour into pot on medium heat. Stir in 1/4 c. or less heavy cream. Sprinkle on some nutmeg, a pinch of cinnamon, and a pinch of salt. Mmmmmmmmmm :)

What Erin said--except I usually use 2 parts carrots and 1 part parsnip, stock or water instead of cream, and serve with a drizzle of maple syrup.

Yep, blended carrot soup is great. I also slice up lots of carrots and celery in my standard chicken soup. Carrots and other root vegetables are delicious roasted -- I'll roast, say a chicken, or a leg of lamb, and surround it with carrots, sweet potatoes, fennel, onions, etc and let them cook in the juices from the meat. Very tasty.

Carrot Coriander soup is pretty popular in the UK...This is the Delia Smith Recipie (their Martha Stewart) I've never made it, but I've eaten it, and it was pretty tasty...

Serves 6

Ingredients
2 lb (900 g) carrots, peeled and chopped

1 tablespoon coriander seeds

1 oz (25 g) butter

1 small clove garlic, crushed

2 pints (1.2 litres) chicken or vegetable stock

3 tablespoons chopped fresh coriander, plus 6 small sprigs, to garnish

3 tablespoons crème fraîche

salt and freshly ground black pepper

Begin by dry-roasting the coriander seeds in a small frying pan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now tip them into a pestle and mortar and crush them coarsely.

Next, heat the butter in a large saucepan, then add the chopped carrots, garlic and three-quarters of the crushed coriander seeds. Stir the carrots in the buttery juices and crushed seeds, then cover the pan and let the vegetables cook over a gentle heat until they are beginning to soften – about 10 minutes.

Next, add the stock and season with salt and pepper and bring everything up to the boil. Then reduce the heat to low and simmer for a further 15-20 minutes, partially covered, or until all the vegetables are tender. Leave the soup to cool a little, then you can liquidise the whole lot in batches (a large bowl to put each batch in is helpful here). After that, return the purée to the pan and stir in the chopped fresh coriander and 2 tablespoons of the crème fraîche. Re-heat the soup, then taste to check the seasoning and serve in warmed bowls and garnish each one with a swirl of crème fraîche, a sprinkling of the remaining toasted coriander seeds and a sprig of fresh coriander.

Carrot Ginger Soup from the original Moosewood cookbook. I don't have a chance to write the recipe down now, but if you want it, I'd be happy to email it to you! It is SOOOOOO yummy!

You could easily freeze the carrots that you cannot use up, that's what we always do. I just clean them and slice them and put them in a bag in the freezer, absolutely no need to blanche?? (sorry don't know the English word) them. They are not as tasty as fresh carrots, so I always use them up in stir-fry dishes. Nobody will notice the difference.
Alternatively you could use them in a Dutch dish: cook the same amount of each:(peeled) potatoes, onions and carrots in one pot. Add a little salt. Cook for 35 minutes, drain, heat for one or two minutes so that the potatoes are dry and then mash. Add a little milk to make it smoother. Serve with franfurter-style meat or fried bacon. Use mustard and pepper as condiments. Easy and tasty.
A (Dutch) fellow knitter

I don't have a carrot recipe to share - but reading your post reminded me of a girl in high school who actually DID turn orange from eating too many carrots! She was a bit psycho too though - so no worries!

ha!

My mom just sent me a recipe for carrot soup that uses pineapple. It sounds really yummy! It's scanned, so let me know if you want me to email it to you.

I also love roasted root veggies. You can use the carrots alone or combine them with parsnips, sweet potatoes, onions, mushrooms, etc. Chop into chunks, mix with oil and some sort of seasoning (balsamic vinegar and rosemary are great together), then roast for 30-50 minutes. Total yum.

Creamy Carrot Curry Soup!

3 large carrots, shredded
1 onion
1 generous pat of butter (I'm not one for measurements)
3 tsp curry powder
1 tsp salt
milk,
3 cups chicken broth

Melt the butter and mix in the curry powder and salt until it smooth. Then saute the carrots and onions in the mixture on medium heat, stirring frequently, until they are covered in the curry paste and relatively soft. Add 3 cups chicken broth and bring to a boil. Simmer for a few minutes, until the veggies get softer. Then, use a blender to make it creamy (you can put the veggies in a food processor before adding the liquid if you don't have an immersion blender). Add some milk or heavy cream to make the soup more creamy when you return it to the pot. Warm up again on low heat and it's ready to eat! It's tasty to add some wild rice or raisins, too.

It's so funny you would ask this.. it's what I made for lunch today!

This is the only way I can get my MOM to eat cooked carrots! Tastes a lot like pumpkin pie:

Carrot Pudding

2 cups carrots - steamed
3/4 cup sugar
1 cup milk
3 beaten eggs
2 Tablespoons flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 stick butter

Mix all ingredients in a blender. Bake in greased pan for 30-40 minutes at 350. Done when toothpick in center is clean.

Tastes great cold too!

ohh -- I have a recipe or two for you -- but at home alas. I will send myself an e-mail and hope I remember to type them up

Carrot cake! I haven't got a recipe to hand, but google should find you a few (hundred).

If I had a large amount of carrots I would roast them with some yummy herbs and olive oil at high heat in the oven. Then I'd eat some and freeze the rest.

The worst thing about living in a retirement home is that I eat my main meal in the dining room and I never get to cook--carrots, or ??? But we are served root vegetables often, and I keep baby carrots in my frig to munch on--every day. Grandma

So, I like the idea of taking something healthy and turning it into dessert: carrot cake sandwich cookies.

http://foodgoodness.blogspot.com/2007/12/karens-carrot-cake-sandwich-cookies.html

I haven't actually tried these, but my friends RAVE about them, and they sound delicious...

carrots stay good for awhile - you have time! there are som delicious sounding recipes here, and your balsamic carrots sound great too! like stacey said, my dogs love them too :) (and so do the worms in our worm compost!)

I dip them in ranch dressing.

I like orange so turning orange isn't a bad thing.