Tuesday, April 20, 2010


Carrots are in season and they are very good for us. They're full of beta carotene (antioxident) and vitamin A, essential for good eye health. So eat your nice carrots! Here are a few ways...

Use the baby carrots instead of taco chips with salsa (my favorite.)

4 or 5 carrots, peeled and sliced diagonally
5 or 6 cloves of garlic, peeled and sliced in half
1/4 cup olive oil, pepper to taste

Saute the carrots in the olive oil and then add the garlic. After they've browned, use a slotted spoon to remove them. They should have a carmelized appearance and not stick together.

1 lb. carrots, sliced into rounds and gently cooked to soften them.
1 small can green chiles
1 small yellow onion, minced
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup vegetable oil
1/2 can cream of tomato soup

Put the vegetables in a bowl and mix well. Put the brown sugar, vinegar, oil and soup in a pan and bring it to a boil. Pour over the carrot mixture and let cool.

6 carrots, peeled and cied
1/2 cup mayonnaise
2 T horseradish
2 T grated onion
black pepper to taste
1/2 cup buttered bread crumbs.

Cook the carrots until tender, drain and put in a baking dish. Combine the mayo, horseradish, onion and pepper together and stir into the carrots. Top with breadcrumbs, bake at 300 for 15-20 minutes.

1/2 oz. corn oil
2/3 stick of butter
6 medium carrots, cut in 2 in. lengths
2 teas. tarragon

Heat the oil and butter together, put the carrots in the pot and cover, cooking low for minutes. Turn carrots, add tarragon and cook for an additional 20 minutes.

4 large carrots, cut in rounds
2 T olive oil
1 small onion, sliced and ringed
big pinch of ground oregano
Pepper to taste

Saute the onions, then briefly cook the carrots and seasonings. Cook until the vegetables are tinged with brown.

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