reastfeeding. Do not give to toddlers or infants. DO NOT CONSUME
rom heat. Add contents of carrot and raisin pouch. Let stand
br>Bake in the oven for 50-60 mins. About 20
br>Bake at 350\u00b0 for 40 minutes or until toothpick
Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
Serve with dippers of your choice.
Place carrot and juice in small saucepam.
Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
Cool for 10 minutes.
Blend or process carrot mixture with yogurt.
Stir in mint, currants and ginger.
Cook carrot pieces until tender.
In a blender or processor, puree the carrots until smooth, about 30 seconds.
Blend in the eggs, one at a time, then add the sugar, flour, salt, cinnamon, pepper, milk and butter.
Bake in buttered 10-cup casserole dish in 350\u00b0 oven for 50 minutes to 1 hour or until knife inserted in center comes out clean.
In a small heavy saucepan, bring an inch of unsalted water to a boil.
Add the peas and carrot, cook for 5 minutes.
Drain, rinse under cold running water to stop the cooking and drain again.
Place in a medium-size bowl.
Add the celery and cheese and toss well to mix.
Heat olive oil in a saucepan over medium-high heat. Add onion; cook and stir until pale golden, about 5 minutes. Add carrot; cook for 1 minute. Stir in olives and parsley. Add manioc flour; cook and stir until lightly toasted, 3 to 4 minutes. Season with salt and pepper.
ith shredded red cabbage and carrot curls for authentic Thai finishing touch.
In a
heavy
3 to 4 quart saucepan melt the butter over moderate heat.
Stir in the onion and cook, stirring occasionally for
5
minutes
or
until they are soft but not browned. Add the carrots,
chicken
stock,
tomato
paste and rice and simmer gently,
uncovered,
for
30
minutes.
Puree the soup through a blender
or
food
processor
and return mixture to saucepan. Season
with
salt and white pepper and stir in the cream (milk).
owder/minced garlic in butter for about 15 seconds, then add
Blend carrots and margarine in food processor. Add rest of ingredients and mix well. Pour into lightly greased baking dish.
Mix topping ingredients and sprinkle on top. Bake at 350 for 25-35 minutes or until set.
ggs for ~30 sec, add the MELTED butter, add the shredded carrot
an and bake at 350F for approximately 45 minutes or until
Shred apples and carrot on finest shredder.
Add raisins and just enough mayonnaise to hold together.
Serve on a Boston leaf lettuce.
Makes 3 (1/2-cup) servings.
amilyfun.com website: Advanced Architecture Toddlers (AAT) will be free-form
Set 1 carrot aside. Heat the butter in
ugar, carrot, oil and eggs. Pour into prepared pan. Bake for 40
For the Chermoula: In a shallow