A bunch of baby beets, baby carrots, asparagus in recipe
jimandanne_mi
5 years ago
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colleenoz
5 years agosheilajoyce_gw
5 years agoRelated Discussions
carrot recipes?
Comments (29)Here is one that I got from this forum a while back. I've made it several times, it's really good! ROASTED CARROTS W/ THYME AND GARLIC 2 TBSP extra virgin olive oil 2 1/2 lb large carrots, halved lengthwise diagonally 1 TBSP unsalted butter 1 ( 2 - 3 inch) head of garlic, cloves separated but left unpeeled 3 sprigs fresh thyme 1/4 tsp Maldon sea salt 1/8 tsp black pepper 1/2 c water Put oven rack in middle position and preheat oven to 400 degrees. Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more. Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes. Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more. GW-posted by Rosemarythyme 11-06 Another from a forum member that is now in my T&T files and gets made quite often. These are awesome! Empire State Muffins Posted by Debbie 814 2 cups shredded, unpeeled apples 1-1/3 c sugar 1 c chopped cranberries 1 c chopped carrots 1 c chopped walnuts or pecans 2-1/2 c AP flour 1 T baking powder 2 tsp soda 1/2 tsp salt 2 tsp ground cinnamon 2 eggs, slightly beaten 1/2 c vegetable oil In large mixing bowl, combine apples and sugar. Gently fold in cranberries, carrots and nuts. Combine dry ingredients, add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil, stir into apple mixture. Fill greased muffin tins 2/3 full. Bake at 375F for 20-25 minutes. Cool 5 minutes before removing from tins. Makes 2 dozen Linda...See MoreLast harvest...carrots, celery, beets, fennel...
Comments (17)Cooking2day, I'd love to send you spare change, except I put all mine into pig feed, so I can make sausage. (grin) I get casings from Butcher-Packer, based on Detroit and price depends on size. I can get about that amount (the site says it will stuff between 45 and 60 pounds) in 20 mm sheep casings for $35.50, 22 mm sheep casings are $40.50, 24 mm sheep casings are $44.67, but the 24 mm sheep Vienna sausage casings are $60.50. The hog casings are anywhere from $3.50 for enough to stuff 25 pounds, all the way up to $25 or so for larger sausage. I'll attach a link. malna, that's funny, Elery just found that site this morning and emailed it to me, since he uses an iPod and I do better with the desktop and the BIG screen, LOL. I'm old and set in my ways, plus I can print from mine! I still need to try sleevendog's sausage recipe that I saved from the past thread, the one for boudin. Here I'm lucky. I have some sandy soil and some red clay but largely I have a nice loam, a mix of everything. Every fall I add a nice layer of cow manure and stuff from the chicken coop, along with whatever kitchen compost has been mixed in. I mulch plants with old hay, straw, chopped leaves, etc. The manure layer sits on top and gets worked in every spring before planting. I don't use any chemical fertilizers/ etc and the only problems I really encounter is potato bugs, not much wilt or other plant problems. Well, unless you count purslane and lambs quarter as problems, but I react by eating those! Annie...See MoreLooking for a Great Beet Salad Recipe
Comments (10)This is similar to the on the Take Home Chef made yesterday. If I liked beets, I would enjoy this on! -------------------------------------------------- ROASTED BEET SALAD WITH GOAT CHEESE AND HONEY-ORANGE VINAIGRETTE SERVES 4 This salad combines the wonderful flavors of roasted beets and sautéed beet tops with the tangy flavors of goat cheese and the vinaigrette. It is so good. INGREDIENTS 4 small red beets with tops 2 tablespoons olive oil, divided 1-1/2 tablespoons minced fresh garlic, divided 1 package (5 ounces) baby spinach leaves 1 teaspoon honey 1 teaspoon Dijon mustard 1 tablespoon orange juice Salt and pepper to taste 1 ounce mild goat cheese, crumbled Remove the tops from the beets. Clean and cut into 3-inch pieces. Preheat the oven to 375° F. Peel the beets; cut into halves or quarters and place in a baking dish in one layer. Drizzle with 1 tablespoon of the olive oil and add 1/2 tablespoon of the garlic, salt and pepper. Roast until tender, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the remaining 1 tablespoon of garlic, then the beet tops, salt and pepper. Cover and sauté until tender, adding a little water if necessary, about 10 minutes. Remove from pan and cool. Cut the cooled beets into bite-sized pieces. To serve, place the beet tops on a platter or divide on individual plates. Top with the spinach leaves and then the chopped red beets. In a small bowl, combine the honey, mustard, orange juice, salt and pepper. Whisk well until combined and emulsified. Drizzle the vinaigrette over the salad. Top with the crumbled goat cheese. Serve immediately...See MoreRecipes for Carrots - Week 2 August 2013
Comments (13)Carrot Gratin with Béchamel 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped shallot or onion (optional) 2 tablespoons flour 2 cups low-fat milk Salt and freshly ground white or black pepper to taste 2 pounds thick carrots, sliced on the diagonal into 1/2-inch thick slices 2 teaspoons fresh thyme leaves, coarsely chopped 2 tablespoon finely chopped chives 2 ounces Gruyère cheese, grated (1/2 cup, optional) Make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have the texture of wet sand. Whisk in the milk all at once, and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low, and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 minutes until the sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup. Preheat the oven to 400 degrees. Oil a 2-quart gratin dish. Fill a medium saucepan with water, and bring to a boil. Add salt to taste and then the carrots. Reduce the heat to medium, and simmer the carrots for five minutes or until just tender. Whisk 1/2 cup of the cooking water into the béchamel, and drain the carrots. Set on a clean kitchen towel to dry for a minute, then transfer to a large bowl. Stir in the thyme, chives, salt and pepper to taste, the béchamel and Gruyère. Scrape into the baking dish. Place in the oven, and bake 20 to 30 minutes until the top is lightly browned and the gratin is bubbling. Remove from the heat, allow to sit for 5 to 10 minutes and serve. Yield: Serves six. Note: You can make the béchamel and cook the carrots up to a day ahead of assembling the gratin; keep them in the refrigerator. When ready to bake, whisk the béchamel, thin out a little if desired and proceed with baking instructions....See Morejimandanne_mi
5 years ago
Olychick
5 years agolast modified: 5 years agojimandanne_mi
5 years ago
plllog
5 years agoLouiseab
5 years agoplllog
5 years agolindac92
5 years agojimandanne_mi
5 years agojimandanne_mi
5 years ago
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