Best 2 Harvest Carrots Recipes
Harvest carrots, known for their sweet and earthy flavor, are a versatile vegetable that can be enjoyed in a variety of dishes. From hearty soups and stews to colorful salads and roasted vegetable platters, the possibilities are endless. Whether you're looking for a simple side dish or a main course that showcases the natural sweetness of carrots, this article will guide you through some of the best recipes that highlight the flavors of this autumnal vegetable.
Let's cook with our recipes!
HARVEST CARROTS
I make this hearty side dish quite often. Once in a while, I add leftover turkey or chicken breasts and turn it into a main dish.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring carrots and water to a boil. Reduce heat; cover and simmer for 5-8 minutes or until tender. Drain. In a small skillet, saute onion in 3 tablespoons butter until tender., In a large bowl, combine the carrots, onion, soup, cheese and pepper. Melt remaining butter; toss with stuffing. Fold into carrot mixture., Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 342 calories, Fat 21g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 962mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 7g protein.
HARVEST CARROT CAKE
Incredibly moist carrot cake is a perfect way to wrap up a Thanksgiving feast or anytime. This outstanding dessert contains liqueur-soaked raisins and pine nuts, plus there's toasted coconut in the icing. I got this recipe from our Canadian magazine Chatelaine. I use Grand Marnier for the liqueur or you can use orange juice instead.
Provided by Deb Mattson
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly butter 3 (9-inch/23-cm) round cake pans.
- If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
- Line bottom of pans with a circle of lightly buttered waxed paper.
- To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
- Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
- In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
- In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
- Make a well in centre.
- Pour in egg mixture. Stir just until moist.
- Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
- Scrape into prepared pans and smooth tops.
- Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
- If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
- For icing, place cream cheese in a large bowl.
- Using an electric mixer, beat until creamy.
- Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
- Stir in 1/3 cup (75 mL) coconut.
- Place 1 cake on a large plate.
- Spread one-third of frosting overtop, just to edges.
- Repeat layering with cakes and frosting to form a triple-decker cake.
- Sprinkle top with remaining 1/3 cup coconut.
- Refrigerate at least 1 hour, or overnight, before serving.
- Slice into wedges and serve.
- Any leftovers will keep well, covered and refrigerated, up to 5 days.
Nutrition Facts : Calories 563.5, Fat 26.7, SaturatedFat 6.6, Cholesterol 82.8, Sodium 515.7, Carbohydrate 77.5, Fiber 2.3, Sugar 56, Protein 6.2
Tips:
- Choose the Right Carrots: Select firm, brightly colored carrots for the best flavor and texture.
- Proper Peeling: Peel the carrots thinly to preserve their nutrients and avoid wasting edible parts.
- Retain Nutrients: Cook the carrots with the skin on whenever possible to retain more nutrients.
- Variety of Cooking Methods: Experiment with different cooking methods like roasting, sautéing, boiling, or steaming to achieve various textures and flavors.
- Glazing for Sweetness: To enhance the natural sweetness of carrots, glaze them with honey, maple syrup, or a mixture of brown sugar and butter.
- Add Herbs and Spices: Enhance the flavor of carrots by incorporating herbs like thyme, rosemary, or parsley, and spices like cumin, coriander, or paprika.
- Carrots in Salads: Add shredded or sliced carrots to salads for a crunchy texture and a boost of vitamins.
- Carrot Fries Alternative: Instead of deep-frying, try baking carrot fries for a healthier and crispy snack.
- Versatile Ingredient: Use carrots in stews, soups, casseroles, and stir-fries for added flavor and nutrition.
- Storing Leftovers: Keep leftover cooked carrots in an airtight container in the refrigerator for up to 4 days.
Conclusion:
With their vibrant color, delightful crunch, and versatility, carrots are a culinary delight. Whether you prefer them roasted, sautéed, boiled, or steamed, these recipes offer a range of options to tantalize your taste buds. Explore the diverse flavors and textures of carrots, incorporate them into various dishes, and enjoy their nutritional benefits. From classic carrot cake to innovative carrot fries, let these carrot recipes inspire you to create delicious and wholesome meals that will brighten up your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #carrots
You'll also love