re: Let's talk about carrots

I love to make roasted roots. Simply choose what you like from the following:

carrots/baby carrots
sweet onions
potatoes
sweet potatoes
turnip roots
parsnips
radishes

Toss the root vegetables with olive oil, roasted garlic powder and your favorite Cajun seasoning.

Roast in oven or on a grill of your choice.

Carrots are a must in a Bolognese!

I love carrots

I buy two one lb bags every week and eat them all raw.

I think this carrot soufflee recipe came from the Simply Recipes site. Unlike Piccadilly's, which is sweet as candy, this recipe has no sugar. We like it.

You can play around with the seasonings to jazz it up. Add some sugar if you have to, but I like getting the flavor from the sharp cheese and carrots.

Carrot Soufflé

Ingredients

2 lbs carrots, peeled, sliced into 1/2-inch rounds
Salt for salting cooking water
1 cup whole milk
1 cup Saltine cracker crumbs
3/4 cup grated sharp cheddar cheese
1/3 cup minced onion
1 Tbsp room temperature unsalted butter
1 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon black pepper
3 large eggs

Method

1 Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

2 Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blender.

3 Place carrot purée in a large bowl. Slowly add in the milk, a little at a time, whisking after each addition so that the mixture stays smooth, not lumpy. Mix in the saltine cracker crumbs, the grated cheese, onion, butter, Kosher salt, cayenne, and black pepper.

4 In a separate bowl, whip up the eggs until frothy. Then whisk them into the carrot purée mixture.

5 Transfer the mixture into the prepared baking dish. Bake for 40-45 minutes, until puffed up a bit and lightly golden.

I add shredded carrots to my beef n broccoli stir fry. Nice crunch and subtle sweetness