Microwave Carrots
Peel and wash carrots. Slice in equal rounds, dice in even strips or cut lengthwise in even shape. Add ¼ C water and ¼ tsp of salt if desired. Cook, covered, 7-8 minutes, stirring halfway through. Rest, covered, for 5 minutes. Season as desired.
Carrot Almond Cake
1 ½ C steamed, pureed carrots1 tsp granted orange zest (rind)
6 eggs separated
1 tsp sea salt
2 C sugar or honey
1 tsp ground cardamon
1 Tbl ground almonds (or 2Tbl flour)
cream cheese frosting (optional)
Heat oven to 350*. Generously butter a 9-inch cake pan. Combined pureed carrots with egg yolks and sugar or honey. Mix in ground almonds, orange zest, salt and cardamon. Beat egg whites in a clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bank until springy, about 45 minutes. Cool. Frost if desired. Serves 8-10.
Carrot Specials
* Glazed carrots: Heat together 1/3 C brown sugar and 2 Tbl butter till sugar dissolves. Add 8 cooked carrots (whole or sliced lengthwise); cook over medium heat turning carrots till well glazed and tender, about 12 minutes.* Basil carrots: In medium skillet, melt 2 Tbl butter. Add 6 medium carrots, thinly sliced on bias. Sprinkle with ¼ tsp salt and ¼ tsp dried basil, crushed. Cover; simmer 10-12 minutes or till tender. Serves 6
* Herbed carrots: In heavy saucepan, combine 2 Tbl butter, ¼ C water, 1 Tbl sugar, and ¼ tsp dried tarragon, crushed. Add 4 C quartered carrots (about 1 pound) Cover tightly; cook over low heat 25 minutes. Season with salt and pepper; sprinkle with 1 tsp snipped parsley. Serves 6
