Carrot Top

I need a carrot recipe that has at least 50% of carrots in it. I looked online and I couldnt find anything. Anyone have any ideas. From what I can tell… Peppered Carrot Salad 4 Carrots, fresh, large, 7 1/4″ – 8 1/2″ long , pared 1 quart water 1 tbsp olive oil 2 tbsp white wine vinegar 1/2 tsp black pepper , cracked 1/8 tsp ground nutmeg 1 pinch salt , to taste 1 Cut carrots into julienne pieces. 2 Boil carrots in 1 quart water about 2 minutes, until crisp-tender. 3 Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt. 4 Cover and refrigerate overnight, if desired. 5 Serve cool or at room temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cream of Yam and Carrot Soup 1 tbsp extra virgin olive oil 3 medium garlic cloves , sliced (or 4) 1 medium onions , cut into big chunks 4 medium carrots , peeled and cut into chunks 1 Yams , peeled and cut into chunks (or sweet potato) 2 bay leaves 1 tsp salt (or to taste) 1 pinch chopped parsley (optional) 1 Using a large skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until onion is softened, about 5 minutes. 2 Add remaining vegetables, bay leaves, salt and enough water to just cover vegetables. 3 Bring mixture to a boil over medium high heat. Reduce heat, cover and simmer until the carrots are soft, about 30 minutes. 4 Discard bay leaves. 5 Transfer mixture to a food processor/blender and process until smooth. 6 Adjust salt if necessary, and ladle into serving bowls. Garnish with parsley or green onions (optional). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Carrot Ginger Soup 2 lb fresh carrots , peeled and cut in chunks (about 4 cups) 2 medium onions , diced largely 2 tbsp canola oil 12 cup low sodium vegetable broth (or water) 1 tsp salt 1 tbsp fresh ginger root , peeled and grated 1 pinch chopped parsley 1 Heat the oil in a large pot and saute the onions and salt for about 3 minutes or until the onions are just soft. Add the carrots and ginger and saute for another 5 minutes, being careful not to burn the ginger. 2 Add the stock (or water), bring to a boil; reduce heat, cover and simmer for 20 minutes or until carrots are soft. 3 Pour the soup into food processor or blender and puree (this might have to be done in batches). Add the soup back to the pot and gently reheat. Stir in the parsley and serve. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Carrot Casserole 2 cup sliced carrots , cooked, mashed 2 tbsp Cheese, American, pasteurized, processed, low fat, shredded 1 eggs , beaten 1/4 cup fat free milk 1/2 tsp salt 1/8 tsp black pepper 1 cooking spray 1 Preheat your oven to 325 degrees F. Coat 1 1/2-quart casserole dish with cooking spray 2 Combine all of the ingredients and stir well. 3 Pour the mixture into casserole dish and bake for 40 minutes, or until heated thoroughly. Hope these help you. I tried to give you a couple of choices. Good Luck.

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