Whether growing them in a garden or purchasing them at one of the local farmers markets, carrots make for tasty and nutritious recipes.
CARROT CASSEROLE
- 1 pound carrots, cooked and mashed
- 1 small onion, diced
- 1/2 cup milk
- 1/3 cup sugar
- 1 cup cracker crumbs (half for topping; half in mixture)
- 1/2 cup soft butter (a little for topping; remainder for mixture)
- Salt and pepper to taste
Mix together all ingredients, except for the topping. Pour into a casserole dish. Add crumbs and butter on top. Bake in a 350-degree F oven for 30 minutes until brown. Yield: 5 servings
CARROT-APPLE SALAD
- 1 cup grated raw carrots
- 1 cup chopped celery
- 1/2 cup chopped peanuts
- Mayonnaise
- Lettuce
- 1 large, tart apple, cored and sliced
- 1 sweet red pepper, cut into strips
- 1 green pepper, cut into strips
Blend carrots, celery, and nuts with desired amount of mayonnaise. Serve on lettuce, garnished with slices of apples and strips of peppers. Yield: 8 servings.
CARROT-PINEAPPLE SALAD
- 1 cup grated raw carrots
- 1 cup chopped celery
- 1 slice pineapple, diced
- 1 cup chopped pecans
- Mayonnaise
Blend together the carrots, celery, pineapple, and pecans. Toss with the desired amount of mayonnaise and serve. Yield: 4-6 servings.
Taken from The Foxfire Book of Appalachian Cookery
