I love carrot souffle. Don't have a recipe, but love to eat it.

Marinated Carrots? Yummmm
There are a lot of recipes for them but this is the best ever!

Marinated Carrots
1# sliced, cooked carrots (tender-crisp)
1 small can tomato sauce
1 green bell pepper
1 onion
1/2 cup oil
1/2 cup honey
1/2 cup vinegar
1 teaspoon prepared mustard
salt and pepper
Mix sauce ingredients and toss with hot carrots. CHill 24 hours or longer.

I also love lyonaise carrots. But not sure how many you are cooking for or if they'd even work.

I knew I could count on you Glenda--even if you don't have a recipe. :-)

But do souffles travel well? (Dinner is 17 miles away.)

Oops--I posted before seeing yours, Nodakgal. I think I'm cooking for 14.

Orange Glazed Carrots

allrecipes.com

"A wonderfully easy glazed carrot recipe that the whole family will enjoy. Great for special occasions or an every day meal."
RECIPE RATING:

________________________________________
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 20 Min

INGREDIENTS

� 1 pound baby carrots
� 1/4 cup orange juice
� 3 tablespoons brown sugar
� 2 tablespoons butter
� 1 pinch salt

DIRECTIONS

1. Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

This is a really good souffle recipe. I think it woudl be ok to travel 17 miles. I've bought it over to other people's house when they were sick, etc.

It's very sweet though almost like a dessert and/or candied sweet potatoes.

I think it's similar to the Picadily Cafe recipe... never been there myself but that's what I hear.

Here is a link that might be useful: Carrot Souffle

Carrot souffle sounds yummy, so does the glazed carrots. Hmmm, I may have to steal this idea for Christmas dinner.

My favorite way to prepare cooked carrots is simple roasted carrots. For that many people I would probably just use the little precleaned bagged carrots but for smaller groups of folks I buy them whole and prepare them with a bit of the tops still on them. Makes for a pretty presentation. Just toss them with very good olive oil, dill, salt and pepper (to taste), put them in a single layer on a cookie sheet, then roast at 400 for 20 minutes or until fork tender.

There's a restaurant near me that makes the best carrot souffle and I love it. Everyone raves over it. And I always have it when I go there and HERE IT IS:

Dale's Southern Grill's Carrot Souffle
(Serves 8 to 10)

3 pounds carrots, peeled
Dash salt
1 cup sugar
1/2 cup brown sugar
1 tablespoon confectioners sugar
1 tablespoon baking powder
1 teaspoon vanilla
4 tablespoons all-purpose flour
6 fresh eggs
1 teaspoon cinnamon
1 cup liquid margarine

Cut carrots into 1-inch chunks, place in sauce pan, cover with water. Add dash salt. Cook over medium heat for 45 minutes or until carrots are very soft. Test with a fork.

While carrots are hot, whip them in food processor or blender; add sugars, baking powder and vanilla.

Add flour and mix until smooth.

Add eggs and cinnamon, then margarine. (Note: Be careful not to overmix; you don't want a lot of foam.)

Place in oven dish. Fill dish about three-quarters full, allowing for it to rise.

Bake for 60 minutes at 350 degrees or until center springs back to touch.

Dust with confectioner's sugar before serving.

Those marinated carrots are good but they are in a red italian like sauce (almost like spaghetti sauce) so they may not go well with a turkey dinner unless they are served as a salad.

I've been for years trying to mix it up with carrots. I generally go back to the basics...butter or honey. Or an orange glaze as posted which usually turns out about the same as honey.
Just be sure to use the real big carrots and not the baby bagged ones (that don't taste as good IMHO). Have you tried roasted carrots with honey and pecans?

The souffle I posted is really good but if you are having sweet potatoes or pumpkin pie... it's almost too much of the same kind of thing.

If you want savory... maybe a roasted root veggie medley focusing mainly on carrots... There's a recipe on the back of the lipton onion soup mix for roasted potatoes, but you could do it with carrots and other root/fall veggies.

Dale's carrot souffle is portable. It's not like a fluffy light souffle, as it won't fall. Dale's has been around for a long long time.

If you make it you will love it. I promise.

This is really good.

Honey Glazed Roasted Carrots and Parsnips

Ingredients

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil

1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Preparation

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400 degrees F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350 degree F oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Here is a link that might be useful: From Epicurious

Thanks everyone! I think I'll go for the roasted carrots and parsnips. I'll save all the recipes, though--I'm a carrot lover.

I buy organic carrots in 5-lb. bags. I usually choose a bag with the fattest carrots (less peeling that way), but this time they're rather slender. I'll take a look; I might not have to halve them lengthwise. I'll pick up some parsnips tomorrow--haven't had them in quite some time.

I appreciate the help!

I think just about any sweet potato recipe...glazed, candied, souffled, or whatever, can be used with carrots in place of the sweet potatoes.

All these recipes sound so good. I especially want to try the carrots and parsnips.

I love the sweeter recipes, too, but my blood sugar says stick too the roasted ones.

I have made the carrot souffle from Picadilly Cafeteria and it is very good. I'm saving Glenda's recipe to try, also, as well as the others. I think I would like any of them.

I was going to say I LOVED my MIL's marinated carrots, but I see there is a recipe posted already. Her's uses tomato soup instead of tomato sauce and I would not say it screams RED. It would be beautiful with the fall colors of Thanksgiving. Also my DH's favorite salad consists of grated carrots/diced apples/walnuts/chopped celery in a mayo/sugar dressing. We usually eat these as summer fair..but the colors would be pretty this time of year.

The only thing I could contribute was a marinated carrot salad as was mentioned. Canned tomato soup, chopped green peppers, minced onions, worcestershire sauce. Handy because it's made a couple days ahead.

Thanks for the new recipes.

cooked sliced carrots marinated in Italian dressing and served as a cold salad. My fav.

Moni

This is by far the best carrot dish I ever made...I got it from Taste of Home several years ago. I slim down the horseradish a little from this recipe if am I taking to a dinner. Calories are not counted LOL!

Horseradish Creamed Carrots
2 pounds carrots, cut into 1/2-inch slices
3/4 cup mayonnaise
1/3 cup half-and-half cream
1/4 cup prepared horseradish
2 tablespoons finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed cornflakes
2 tablespoons butter, melted
Directions
Place 1 in. of water in a saucepan; add carrots. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain.
In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat.
Transfer to a greased 1-1/2-qt. baking dish. Combine cornflake crumbs and butter; sprinkle over carrots. Bake, uncovered, at 350deg for 20-25 minutes or until bubbly. Yield: 6 servings.

I'll second Glenda's recipe for Carrot Souffle. I have the same recipe and I've made that many times before - it's terrific.

Easiest fancy thing to do with carrots is just to stir in a couple of tablespoons (depending on the quantity you're preparing) of good orange marmalade into your buttered carrots. Everyone loves the orange carrots.

I vote for Carrot Cake! :)

Sue

I'm making a simple candied carrots dish.....

4 lbs carrots, cut into 2 inch pieces

1/2 cup butter, diced

1 cup packed brown sugar

1/4 tsp salt

1/4 tsp pepper

Place carrots in a post of salted water. Bring to a boil, reduce heat to simmer, and cook about 30 minutes. Do not cook the carrots until they are mushy.

Drain, reduce the heat to low, return the carrots to the pan, Stir in the other ingredients, cook for about 3-5 minutes, until bubbly. Serve hot. Serves 16.

I like this recipe cause it's all on the stove top...frees up the oven, and it's good, and easy!.

If anything has to be mixed in with carrots it would be a huge pot of equal amounts of turnip (rutabaga) and carrot, cooked til done, some brown sugar to taste put in for the last ten minutes or so of cooking. Pour off water and mash with a potato masher until blended. Add some butter to give it a shine, pour in a nice bowl and sprinkle a bit of parsley or fresh parsley to finish the plate. YUM...simple, easy to transport, and can be frozen. This comes out a bit watery when taken from the freezer but don't pour off the liquid. Just heat and stir in. I make a huge pot for two reasons, we like it and would eat it every day, and the cooking time for making enough for one meal takes too long if you are in a hurry and peeling those veggies are a pain lol.

Even hubby the carrot hater loves this recipe.
just before serving, I sprinkle them with lots of chopped parsley.

1 (1-pound) bag baby carrots (I use organic whole carrots, cut in pieces)
3 tablespoons unsalted butter
1/4 cup water
1/4 cup maple syrup
2 tablespoons orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt

Directions

Place all the ingredients in a medium, heavy saucepan.

Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Serve hot.

When they were yopung, my kids loved "Candy Carrot Coins". Briefly,cut carrots into rounds, abut a quarter inch thick. Boil to soften just a little (not mushy) , add generous amounts of butter and brown sugar. Stir to coat. I'm not making them for Thanksgiving, but they're good anytime.

Good thing I went to the store this morning and bought parsnips; otherwise I'd be a bit conflicted right now. All these recipes sound so good!

I never thought of combining rutabaga and carrots--but now I will. And the spiced carrots with maple syrup are right up my alley, especially since our trees are tapped every year.

Sushipup, when you say "good" orange marmalade, do you mean the kind made with slightly bitter oranges, such as Cross & Blackwell? My DH loved that marmalade.

Thanks again, everyone! I hope some besides myself will take advantage of these great recipes.

Yes, but I suspect any would do. Just that I don't like it overly sweet.

Thanks--I wouldn't either. If I make a sweet dish I'll serve it to others, but not me. I'll try the marmalade sometime.

I also like parsnips and put them in beef stew. One night after having guests over for dinner of beef stew and dumplings which was requested therefore served, I was told one of the guys said "man that was good stew BUT she must have put some bad carrots in there!!". When asked he said those albino carrots meaning of course the parsnips. Guess he didn't know what they were nor care to have them again.