Carrot Recipes

January 10, 2017

Digging through your carrots in cold storage? Need some innovative ideas to use up the harvest? Following are some recipes to inspire you. We want to offer fun and innovative recipes to help you transform the abundant harvest from your garden into nutrition for your family. 

 

Carrot Pancakes

 

Hang out around O’Hara long enough and you will hear the attributes of 'cakes'. Savory cakes: lentil cakes,

beet cakes, ceci cakes and even savory carrot cakes. Once you get the basics then you can turn anything into ‘cakes’. Great as an appetizer, atop a green salad, hot, cold, at the dining room table or on the run. This recipe has a Northern European flare, adapt it to your palette.

 

Preheat oven: 450 F

 

Mix evenly:

1 ½ c grated carrot  

½ c minced white onion

½ c bread crumbs

 

Blend until smooth:

4 eggs

Scant ¾ c milk

½ cup rye or whole wheat flour

1 t salt

½ t thyme, nutmeg, salt and pepper

¼ t ground cumin

 

Fold in vegetable mixture. Add 3 T chopped green onion.

 

In medium sized skillet, heat oil of choice to medium hot. Ladle mixture into skillet, ensure vegetables evenly distributed. Place skillet into preheated oven for 20 minutes. Turn pancakes. Lower temperature to 350 F and bake 10 minutes longer. Add time if oven requires. 

 

Serve immediately with sour cream and applesauce. 

 

 

Carrot Slaw

 

A few years back I discovered the joy of Carrot Slaw. This is a recipe that is good for small batches, it uses up carrots that might be at the end of storage and it is delicious. Add this slaw to salads, sandwiches, or omelets. I love to mix a heaping spoonful into egg or tuna salad. Zesty deliciousness.

 

 

Julienne or grate:

1 pound carrots

½ pound daikon or other radish

Chop:

1 red/orange bell pepper

2 jalapeno peppers (optional)

2 cloves garlic (optional)

 

Toss with:

¼ cup salt

 

 

Place in colander and allow to drain for several hours.

Rinse thoroughly and squeeze out all excess moisture (gently twist in a kitchen flour sack cloth).

 

Combine and heat in nonreactive pot:

½ cup shredded ginger

2 cups vinegar

1 cup water

1 cup sugar

 

Bring to boil and add vegetables, return to boil. Stir thoroughly to ensure all vegetables evenly heated.

Remove from heat. Ladle into sterilized jars. Cool. Cover. Refrigerate for up to three weeks.

Recipe adapted from: Put ‘em Up. Sherri Brooks Vinton

 

 

 

Just a Carrot

 

Carrots contain many vitamins and antioxidants. Cooking carrots will increase the absorption of some

nutrients, but do not discount the value of eating carrots raw. Crunching on a raw carrot will enhance healthy teeth and gums, it will add fiber to your diet which slows digestion and allows for an overall greater absorption of nutrition and a raw carrot will satisfy hunger pangs. So, between lunch and dinner: chomp on a carrot. 

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