The Totally Carrots Cookbook

The Totally Carrots Cookbook

Helene Siegel, Karen Gillingham

Language: English

Pages: 28

ISBN: 2:00314385

Format: PDF / Kindle (mobi) / ePub

This is a quiz -- what vegetable can be, perhaps uniquely, used at every meal in appetizers, entrees, drinks, and desserts, for breakfast, lunch, and dinner? If, you guessed the crisply sweetz carrot, you guessed correctly, No vegetable, is more versatile. Carrot juice has becomez an energizing broadest, standard and makes a vitamin-rich additive to a cocktail Carrot salads, soups, and side dishes appear at lunch and dinner with equal aplomb. And a delightful variety of carrot breads, cakes, and pies will satisfy the fussiest sweet tooth. Although it's been said an apple a day will keep the doctor away, carrots will banish them forever! So hop on board with what Bugs Bunny has known all along and add Totally Carrot to your Totally library

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carrots and sprinkle evenly with flour. Cook and stir 1 minute longer. Stir in broth and bring to a boil. Reduce to a simmer, cover, and cook 30 minutes. Transfer to a blender, and purée in batches until smooth. Season with salt and pepper to taste. Sprinkle with orange zest, and serve hot. SERVES 4 “The day is coming when a single carrot freshly observed [in a painting] will set off a revolution.” —Paul Cézanne CARROT VICHYSSOISE This classic cold summer soup gets a face-lift when you

pancetta or lean bacon 4 shallots, chopped � cup soft bread crumbs 1 tablespoon chopped fresh parsley salt and freshly ground pepper Combine carrots and potatoes in a steamer, and set over simmering water. Cover and steam until barely tender, 5 to 15 minutes, depending on size. Meanwhile, in a skillet, melt 2 tablespoons butter over medium-high heat. Add pancetta, and fry until almost crisp. Add shallots, and cook until shallots are tender and pancetta is crisp. Stir in bread crumbs, and

In the top of a steamer or on a rack set over simmering water, steam carrots 10 to 15 minutes until very tender. Cool slightly. Line a 9-inch pie plate with crust. Turn edge under and crimp as desired. Place steamed carrots in a food processor or blender and process until puréed. Add applesauce, brown sugar, eggs, evaporated milk, 1½ tablespoons ginger, pie spice, and lemon zest. Process until blended. Pour into prepared pie crust, sprinkle with remaining ginger, and bake 40 to 45 minutes or

II, to improve the night vision of fighter pilots, carrot breeders in Britain successfully doubled the carotene content of carrots to be eaten by RAF aviators. CARROT APRICOT CAKE The inspiration for this easy, hand-mixed carrot cake came from French chef Roger Verge. Dress it up with whipped cream if you feel indulgent. � cup dried apricots, chopped ⅔ cup flour � cup brown sugar 1½ teaspoons baking powder � teaspoon salt 4 eggs � cup vegetable oil 1 teaspoon vanilla 1 teaspoon grated

and follow the manufacturer’s instructions. Serve with maple syrup or a dollop of plain yogurt, sprinkled with raisins and honey. SERVES 4 Keeping Company with Carrots Carrots do well with nutmeg, ginger, cinnamon, fennel (fresh or crushed seeds), dill, mint, cabbage, peas, celery, onion, other root vegetables, butter, sweet or sour cream, yogurt, citrus juices and peel, raisins, brown sugar, honey, maple syrup, and just about any meat, fish, or poultry. CARROT COGNAC FLIPS The egg whites

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