Spiced Carrot Dip
1 1/2 Ib carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp ground mustard
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice
* Cook carrots until tender, about 20 minutes. Blend with hand blender.
* Add remaining ingredients and pulse until smooth.
(original recipe said to toast mustard seeds instead of using ground)
adapted from prevention.com
Carrot Bacon
5 medium carrots
4 tbsps maple syrup
1/2 tablespoon soy sauce
¼ teaspoon liquid smoke
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
⅛ teaspoon black pepper
Preheat oven to 350°F (180°C) if using a regular oven. If using an air-fryer set it to 380°F (190°C).
Wash carrots and peel thinly lengthwise with a vegetable peeler or mandolin slicer.
In a shallow dish, mix together the remainder of the ingredients.
Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.
Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10-15 minutes (or in an air-fryer for 5 minutes), flipping halfway through. When they are wavy they are ready. Don’t worry if they’re not crunchy yet, they will harden more as they cool. Sprinkle with salt if you want them to dry out faster and become crispier.
Russian Carrot Salad (Korean-style)
1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Place carrots in a large bowl. Sprinkle garlic over carrots.
Mix vinegar, sugar, and salt together in a small bowl.
Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dr
essing over carrot mixture; toss to coat.
Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
from allrecipes
Grits & Carrots & Shrimp
Ingredients:
carrots
shrimp
Directions:
cook
eat
all together
