Zestycarrotgratin Recipes

ZESTY CARROTS

Steps:

• Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
• Bake uncovered for 15 minutes, or until the top is nicely browned.

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

CREAMED CARROT STRIPS

Steps:

• Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.
• Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

ZESTY CARROT BAKE

Steps:

• On stovetop or microwave, cook carrots until tender. Transfer to a 1-qt. baking dish; set aside. , In a small bowl, combine the next five ingredients. Pour over carrots. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with cheese. Bake 2-3 minutes longer or until cheese is melted.

BAKED ZESTY CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place carrots in a 9x13 inch baking dish.
• In a medium bowl combine cream, horseradish, onion, mayonnaise, salt and pepper. Pour mixture over carrots.
• Combine melted butter and corn flakes; sprinkle over carrots.
• Bake in preheated oven for 15 to 20 minutes, or until heated through.

ZESTY CARROTS

Steps:

• Slice carrots 1/4 in. thick; cook in small amount of water for 5 minutes. Drain; reserve 1/4 cup cooking water for sauce. , In a bowl, combine the onion and juice, horseradish, mayonnaise, cheese, salt, pepper and reserved cooking water. Add carrots. Transfer to a greased 2-qt. baking dish., Combine topping ingredients; sprinkle over carrot mixture. Bake, uncovered, at 350° for 20 minutes.

ZESTY CARROT GRATIN

Steps:

• Slice carrots into 1/4 inch thick rounds.
• Boil in water for 5 minutes.
• Drain, reserving 1/4 cup of water.
• Combine reserved water, paprika, onion, horseradish, mayonnaise, cheese, salt and pepper.
• Add carrots and spoon into a buttered 2 quart baking dish.
• Combine bread crumbs andmelted butter and sprinkle over carrot mixture.
• Bake in a 350*F oven for 20 minutes.

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.