Savory Carrot Bread Food

CARROT BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat the eggs.
• Mix in the sugar and vegetable oil. Add in the flour, baking soda, cinnamon, nutmeg, and salt and beat well.
• Stir in the carrots and 1 cup of the walnuts.
• Grease a 9 inch by 5 inch loaf pan and pour in the batter. Top with the remaining walnuts.
• Bake for 1 hour. Test for doneness by inserting a toothpick and removing it; if any batter sticks to the toothpick, continue to bake until done.
• Remove from oven and allow to cool 10 minutes before removing from loaf pan.

CARROT BREAD

Steps:

• Beat eggs.
• Add sugar and oil and beat thoroughly.
• Combine dry ingredients and add to egg mixture; beat well.
• Stir in carrots, nuts and raisins.
• Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans.
• Bake at 350° for about 1 hour (about 40 minutes for the smaller pans).
• Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.

SAVORY CARROT BREAD

Steps:

• Preheat oven to 350°. Spray a 9x5-inch loaf pan with nonstick cooking spray.
• In a large bowl, combine flour, baking powder, baking soda, and salt. Stir in carrot puree, 1½ cups cheese, and thyme.
• In a medium bowl, whisk together buttermilk, melted butter, and eggs. Add buttermilk mixture to flour mixture, stirring well to combine. Spoon batter into prepared pan. Sprinkle remaining ¼ cup cheese and pepper onto top of batter. Bake for 45 to 55 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and let cool on wire rack.

SAVOURY CARROT PUDDING

Steps:

• Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender.
• add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock.
• Season the purée and spread in the bottom of a greased oven proof dish.
• Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes.
• Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree.
• bake at 180C/350F for 45 mins, the top layer should be just set.

SAVORY ROASTED BABY CARROTS

Steps:

• Toss the carrots with the olive oil, thoroughly coating all the carrots. Spread in a single layer on a baking sheet (I like to line mine with foil, makes for easy cleanup). Bake at 450 degrees Fahrenheit for 30 minutes, stirring them around every 10 minutes. The carrots will become browned and caramelized, and the littlest ones may get quite brown, I have found they are just as delicious (maybe the most delicious) and leave them alone :) After they are roasted, sprinkle with the seasonings, and toss together to distribute the seasonings evenly throughout.

SAVORY CARROT & APPLE CASSEROLE

Steps:

• Steam carrots in boiling salted water until tender-crisp. Set aside.
• Cook onions until golden in 2 tablespoons of the butter.
• In buttered baking dish, layer carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt remaining butter. Mix in bread crumbs. Sprinkle over vegetable mixture.
• Bake at 300 degrees for 15 minutes or until vegetables are heated through and crumbs are golden brown.

CARROT THYME BREAD

Steps:

• Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start.
• Allow the loaf to cool before slicing.