A friend made a carrot salad that kept in the fridge for some time. From memory it had tomato soup , vinegar etc .Sounds horrible but was rather nice as a side salad. I recall she cut gazillions of carrots into matchstick pieces. Was a fav and always asked for at pot lucks Google will find it : )
muffin2,
Sep 18, 12:57am
roasted carrots with maple syrup cut carrots into similar size pieces and place into a bowl add salt and pepper 1/3 cup canola oil and a good 2-3T maple syrup mix well, put on a roasting dish and roast for about 30 mins at 200c - depending on the thickness of the carrot pieces turn regularly while cooking - they will come out yum!
uli,
Sep 18, 3:46am
There were several different varieties of this on TM years ago, some with cooked carrots and some with raw.
COLD CARROT SALAD 1kg carrots 1 med. onion 1 med. green pepper 1 tin tomato soup 1/2 c. vegetable oil 1 tsp. dry mustard 1 tsp. salt 1 tsp. pepper 3/4 c. sugar 1/2 c. rice vinegar
Peel, slice, and cook carrots until 1/2 cooked. Drain and rinse with cold water to stop cooking. Finely chop onion and green pepper; set aside.
In saucepan combine the remaining ingredients; bring to a boil for 1 minute. Let cool, then pour over carrots, onion, and green pepper. Refrigerate overnight. Serve cold.
they were so so so good! Made both these and a scrummy carrot cake so will upload that recipe tomorrow.
uli,
Sep 18, 9:12am
Good GOD! jbsouthland are you SURE you want to give me a thumbs up?
Could backfire badly haha :)
But I am glad you found the long lost recipe.
And I do adore your Occupation: partners in life & laughter - well done! Keep it up as long as you can!
uli,
Sep 18, 11:16pm
I loved carrot halwa which was a regularly served sweet at the end of a meal in India. In fact I loved all their vege sweets :) (That from me that hardly ever eat sweets except Black Forest Torte)
So here is a recipe that produced the same lovely result as I ate when in India:
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
8 to 9 medium tender juicy carrots/gajar - yields approx 4 to 4.5 cups grated carrots 4 cups full fat organic milk 4 tbsp ghee/clarified butter 10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required 20-25 whole cashews/kaju 5 to 6 green cardamom/chotti elachi, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder a pinch of saffron strands/kesar (optional) handful of golden raisins
INSTRUCTIONS
rinse, peel and grate the carrots. in a kadai or deep thick bottomed pan combine milk and grated carrots. on a low to medium flame, bring the whole mixture to a boil and then simmer. while the mixture is simmering on a low flame, keep on stirring in between. the grated carrots will cook in the milk and the milk will start to reduce and evaporate. when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture. stir well and continue to simmer and cook on a low flame. do keep on stirring the gajar halwa in between. towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner. serve gajar halwa hot, warm or you can also serve it cold.
She also gives variations of microwaved halwa or condensed milk halwa - which obviously cuts the time you stand there stirring. Give it a go.
taldon,
Sep 29, 6:19pm
Buy a few Parsnips . cook them up with the Carrots , add a good solid dob of butter and some salt and pepper and mash them YUMMMMMMMMMM . This freezes really well too, Can be used in a soup or in Bubble and Squeak with any other leftover veges
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