eat oil in pan , add carrots, onions and garlic , cook until
t with grated carrots and dill.
Pack carrots to remove air
Place all but carrots together along with 1 quart filtered water and stir to mix.
Place carrot slices in 2 quart size jars.
Pour the seasoned brine equally over carrots.
If needed to cover completely top with more filtered water to be submerged by 1 good inch.
Weight carrots down.
Close lid and ferment for 7 days. Taste to see if tangy enough. If not leave out. for a couple more days.
Chill and enjoy.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
lightly smash each piece), potatoes, carrots, honey, and curry powder and
wo minutes.
Add the carrots and potato and cook for
epper.
Place onions, celery, carrots, and potatoes evenly around the
Scrub organic carrots or peel the carrots if they are not organic.
Clean and cut beet into slender wedges, and wash and dry lettuce and spinach leaves.
Juice half of the carrots.
Add the beet.
You may use the remaining carrots to help push the lettuce and spinach through the juicer. Enjoy!
archment paper.
Peel your carrots if you like (I did
Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor).
Melt butter and add brown sugar and ginger, stirring to blend.
Add sauce to carrots and stir to coat.
o longer frozen.
Steam carrots and mushrooms individually in salted
Boil or steam carrots, reserving carrot water.
I
Press carrots and oranges through a juicer and into a large glass.
ot; add garlic, onions, fresh carrots and sweet potatoes. Bring to
egrees F.
Put the carrots into a large pot and
Preheat oven to 350 degrees.
Grease a 9 X 13 pan with cooking spray or oil and flour.
In a large bowl beat sugars, oil, ricotta cheese and vanilla.
Beat in eggs, one at a time.
Sift together dry ingredients and stir into first mixture.
Fold in pineapple, carrots, walnuts and raisins.
Bake 1 hour, or until center is done.
Cool and frost with your favorite cream cheese frosting.
Keep refrigerated after frosting.
f bacon drippings, the butter, carrots, onion, and celery. Cook stirring
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
Prepare carrots by washing, peeling and cutting into 3-inch long pieces.
Shred carrots in food processor.
Remove shredded carrots; add to salad bowl.
Roughly chop dried figs in food processor until the size of raisins.
Add chopped figs to carrots. Sprinkle brown sugar over salad.
Add vinegar; stir.
Taste for desired balance of sweet and tart.
Let set for 15 minutes prior to serving.
or 350\u00b0F.
Cut carrots into thin slices (if you