CARROT CHOWDER
My husband's grandmother passed this recipe on to us, and it's just wonderful-especially with a basket of warm, fresh bread on the side. This soup freezes well. -Wendy Wilkins, Prattville, Alabama
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 10 servings (2-1/2 quart).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine all ingredients except the cheese. Bring to a boil; reduce heat and simmer, uncovered, about 1 hour or until the vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 130 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 803mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
FRIEL CARROT CHOWDER
Steps:
- In a large saucepan combine tomato juice, cream of celery soup, water, grated carrots, garlic, salt, pepper, and marjoram. Bring to a boil and simmer for 30 min. In a skillet brown the ground beef and discard drippings. Add salt, celery, onion and green peppers. Cover and simmer on low heat until vegetables are tender. Approximately 10 minutes. Add meat and vegetables to the simmering sauce pan. Place a slice of swiss cheese in each bowl and cover with carrot chowder.
SHOESTRING CARROT FRIES
Provided by Food Network
Categories side-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a medium pot and heat over medium-high heat until a deep-frying thermometer registers 325 degrees F. Line a plate with paper towels and put it next to the pot. Add the vinegar to a 3-ounce travel spray bottle and set aside.
- Line another plate with paper towels, put the carrots on the plate and pat with additional paper towels to dry thoroughly. This will prevent the oil from splattering when the carrots are added.
- Working in batches, fry the carrots until light brown and crispy, 2 to 3 minutes. Transfer to the paper towel-lined plate.
- Season the carrot fries with salt, sprinkle over the mint and orange zest and spray with a couple of spritzes of cider vinegar.
BROCCOLI AND CARROT CHOWDER
"My family loves this tasty, satisfying soup made from a recipe that I developed myself," says field editor Esther Shank of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 838mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 6g fiber), Protein 15g protein.
SKINNY CARROT FRIES
Want to be healthier but can't give up chips? Try these low-fat, crispy baked carrots with tarragon
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut carrots into 'fries', about 1cm thick, and mix with cornflour and a little black pepper. Toss with vegetable oil, spread in a single layer on a baking tray lined with parchment, and bake for 40-45 mins, turning halfway. Mix a little salt with tarragon and toss through the cooked fries.
Nutrition Facts : Calories 164 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
FRIED CARROTS
Make and share this Fried Carrots recipe from Food.com.
Provided by Marlene.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean,peel and slice carrots.
- Slice onion.
- Using cooking spray, spray fry pan and heat to medium.
- Add carrots and onions, salt and pepper to taste.
- Cover pan.
- When carrots and onions start sizzling, turn heat down to low, checking often and turning so they cook thoroughly or to your desired tenderness.
Nutrition Facts : Calories 33.2, Fat 0.2, Sodium 44.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 0.8
SWEET CARROT FRITTERS
One of several recipes I found in The Victory Garden Cookbook that I don't want to loose. Great for brunch, smothered with maple syrup!
Provided by Becca- B
Categories Breads
Time 25m
Yield 20 large fritters
Number Of Ingredients 12
Steps:
- Sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl beat the eggs.
- Add the sugar, followed by the milk and vanilla.
- Gradually stir in the flour mixture.
- Stir in the carrots.
- Heat oil over medium / high heat until hot.
- Drop the batter by heaping spoonfuls, turning the fritter to brown on all sides.
- Drain on paper towel then dust with the confectioners' sugar.
Nutrition Facts : Calories 73.5, Fat 0.8, SaturatedFat 0.3, Cholesterol 21.7, Sodium 218.5, Carbohydrate 14.3, Fiber 0.7, Sugar 3.9, Protein 2.2
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