Do the Mash
Fold carrot puree into whipped mashed potatoes for an extra boost of nutrition and a colorful side dish.
In ramekins, layer sliced carrots with a deli slice of cheddar and 1 tablespoon half and half. Repeat until the dish is almost full. Top with bread crumbs and 1/2 tablespoon butter. Bake, covered, 30 to 40 minutes. Uncover for the last 10 minutes of cooking time.
Try Quick Pickles
Use a vegetable peeler or mandoline to julienne four medium carrots into long strips. In a saucepan, combine 1 cup white vinegar, 1 tablespoon salt, 2 tablespoons sugar, and 1 tablespoon pickling spices. Boil just until salt and sugar dissolve. Pour liquid over the carrots, cover, and allow to sit overnight. Serve as a salad or sandwich topper.
Punch Up Pancakes
Mix 1 cup grated carrots into your favorite pancake batter. Add 1/2 cup raisins, 1/4 cup chopped walnuts or pecans, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg. Prepare pancakes as usual, cooking about 2 minutes on each side or until done.
Peel and slice carrots into 1/4-inch thick rounds. Place in a non-stick pan over medium-high heat with 1/4 cup water, 1 Tbsp. butter, 2 Tbsp. honey and 1/2 tsp. cinnamon. Cover and cook until carrots are tender, about 10-15 minutes.
Roast the Roots
Peel and slice carrots lengthwise in quarters. Drizzle with olive oil, salt, pepper, cumin and paprika. Spread in a single layer on a baking sheet and bake at 425-degrees for 20-25 minutes or until the edges of the carrots are browned and caramelized.
Grate 3-4 large carrots and combine with 1 Tbsp. all-purpose flour and 1 egg. Fry the latkes by tablespoons in heated oil, about 1 minute per side. Serve with sour cream and applesauce. (Hint: Check if your oil is hot enough by dropping a little flour into it as it heats. If the flour sizzles, the oil is ready.)
Combine equal parts carrot juice and orange juice. Pour into ice pop molds until each mold is about 3/4 full, then drop in 2-3 drained, canned mandarin orange slices. Cover molds and freeze until firm, at least 8 hours.