Carrot Recipes

Carmelized Carrots
From Better Homes and Gardens, May, 2007

Ingredients
2 T olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
¼ t salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 t cayenne pepper
Snipped Italian (flat leaf) parsley

Preparation
In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently uncovered for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.

Makes 8 (1/2 cup) servings

Each serving: 146 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 160 mg sodium, 12 g carbo, 3 g fiber, 2 g protein. Daily values: 350% vit A, 10% vit C, 5% calcium, 2% iron

Harvest Squash and Apple Soup

• 1 med onion, chopped (1/2 cup)
• 1 small carrot, sliced (1/3 cup)
• 1 3/4 cups apple cider or apple juice
• 1 tsp chicken bouillon granules
• 1 tsp lemon juice
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Cook onion & carrot in cider covered for 12 minutes (or until very tender). Do not drain. Stir in other ingredients.

• 2 cups acorn or butternut squash, cooked & mashed
• 1 cup milk

Transfer cider mixture to blender bowl. Add squash. Cover and blend until smooth. Place mixture in saucepan. Stir in milk. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 5-10 minutes (until flavors blend - stir periodically).

Optional - add sour cream and chives to top each serving.

from Farmer's Market Cookbook - Better Homes & Gardens