Carrot Nutty Spread Recipes

SPICED CARROT SPREAD

Steamed carrots are pureed with cumin, ginger, cinnamon, cayenne, and tahini to create a robustly flavored appetizer.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 9

Spiced Carrot Spread image

Steps:

Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

Nutrition Facts : Calories 59 g, Fat 2 g, Fiber 3 g, Protein 2 g

Ingredients

6 medium carrots, thinly sliced
1/2 small garlic clove, chopped
1/4 teaspoon ground cumin
1/4 teaspoon finely grated peeled fresh ginger
1/8 teaspoon ground cinnamon
Pinch of cayenne pepper
1 tablespoon tahini
2 teaspoons fresh lemon juice
Coarse salt and ground pepper

CARROT CREAM CHEESE SPREAD

For a change-of-pace snack with a boost of nutrition from carrots, try this spread. "Our favorite way to use it is on vegetable sandwiches," says Rebecca Walz of Madison, South Dakota.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 2 cups.

Number Of Ingredients 6

Carrot Cream Cheese Spread image

Steps:

In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

Nutrition Facts :

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 small carrots, finely shredded
1/4 cup dried minced onion
1/2 teaspoon salt
Breadsticks, miniature bagels or assorted crackers

NUT AND CARROT SANDWICH

A great blend of flavors that goes so nicely in a sandwich! Adapted from The Nut Gourmet cookbook by Zel Allen.

Provided by Sharon123

Categories Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

Nut and Carrot Sandwich image

Steps:

Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
Add enough mayonnaise to moisten them well and hold the ingredients together.
Fold in basil.
Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
Top with remaining bread.
Cut in half and enjoy!

Nutrition Facts : Calories 355.1, Fat 20.5, SaturatedFat 2.5, Cholesterol 3.8, Sodium 491, Carbohydrate 35.1, Fiber 6.9, Sugar 7.2, Protein 11

Ingredients

3 large carrots, peeled, finely shredded
2/3 cup walnuts, finely ground (or pecans, or cashews)
8 green olives, minced
1 tablespoon pimiento, chopped (or roasted red pepper)
1 garlic clove, minced
1/4-1/2 cup mayonnaise (regular or vegan)
1 tablespoon fresh basil, chopped (or 1/2 tsp. dried)
8 slices whole grain bread

ROASTED CARROT AND HERB SPREAD

Here's an extra-special nibble ready to take center stage on your appetizer table.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h

Yield 20

Number Of Ingredients 9

Roasted Carrot and Herb Spread image

Steps:

Heat oven to 350°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg

Ingredients

2 pounds baby-cut carrots
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Baguette slices or crackers, if desired