German Carrot Salad Recipes

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KAROTTENSALAT (CARROT SALAD)

If you like carrots (and who doesn't?) you're going to love this dish. It's a winning combination of sweet and sour, German style. Serve it anywhere a cold salad is called for. Photo: http://glimmertwinfan.hubpages.com/

Provided by Ellen Bales

Categories     Other Salads

Time 45m

Number Of Ingredients 7



KAROTTENSALAT (CARROT SALAD) image

Steps:

  • 1. Peel, then shred the carrots with a grater. Chop the fresh dill into tiny pieces.
  • 2. Mix all ingredients together in a large bowl and let marinate for one half hour at room temperature to let the flavors blend.
  • 3. Serve chilled.

2 lb fresh carrots
1 c fresh squeezed orange juice
2 oz vegetable oil
3 oz white vinegar
1 bunch fresh dill
3 Tbsp honey
salt and white pepper to taste

OLD-FASHIONED CARROT SALAD

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6



Old-Fashioned Carrot Salad image

Steps:

  • Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

MOHRENGEMUSE (GERMAN CARROT SIDE DISH)

A hot German carrot side dish translated from the classic German cookbook "Koch vergnugen wie noch nie." Not very healthy, but very tasty.

Provided by HeatherFeather

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8



Mohrengemuse (German Carrot Side Dish) image

Steps:

  • Wash and peel carrots, then cut them into thick sticks.
  • Heat a large sauce-pot over low heat and melt the butter and sugar together until the sugar caramelizes.
  • Add the carrot sticks to the caramel mixture and stir to coat.
  • Add the hot broth,cover, and let carrots steam 25-30 minutes over medium-low heat (after 15 minutes, remove the lid so the remaining liquid will evaporate.).
  • Once the carrots are cooked enough to your liking, whisk in the cream, season to taste, and add the chopped parsley.
  • Serve warm.

1 kg fresh carrot, peeled
2 tablespoons butter
1 tablespoon sugar
1/4 liter hot vegetable broth
1/8 liter heavy cream
salt, to taste
white pepper, to taste
2 tablespoons fresh parsley, finely chopped

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