Golden Grated Carrots Recipes

Steps:

• Grate carrots through the large holes of a box grater or with a food processor using the grater blade. In a medium bowl, combine grated carrots with golden raisins, mint, lemon juice, and olive oil. Season with salt and pepper, and toss to combine well. Serve.

Steps:

• Mix the first 4 ingredients together.
• Mix the dressing ingredients together then toss through the carrots and refrigerate about half an hour to let the flavours come together.

Steps:

• In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
• Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

Steps:

• Put the carrots in a saucepan and pour boiling water over them.
• Return to the boil and boil for exactly 5 minutes, then drain thoroughly and set aside.
• In another small saucepan, blend together the flour, sugar, salt and thyme.
• Add vinegar, lemon and orange juices, and orange rind.
• Bring to a boil while stirring until creamy.
• Add butter and cook for 5 minutes over very low heat.
• Line a casserole dish you'd like to eventually bake the carrots in with aluminum foil, cutting strips long enough so they can extend over the sides of the pan far enough so there is enough to eventually cover the carrots completely.
• There should be enough strips to cover the bottom and sides of the casserole completely.
• Add the blanched carrots to the foil lined casserole; pour the sauce over them.
• Freeze as is, uncovered, until completely frozen.
• Remove the pan from the freezer, fold over the foil to cover and wrap the carrots completely, and remove the package from the casserole.
• Wrap again in more foil, plastic wrap or freezer wrap if desired, and return to the freezer.
• When ready to serve, Preheat the oven to 350°F.
• Spray the same casserole dish you used to freeze the carrots with non-stick spray, unwrap the carrots, and place them into the casserole dish.
• Bake, covered, in a 350°F oven for 25 minutes.
• Remove the cover and bake an additional 15 minutes.

Steps:

• Place carrots in casserole dish.
• Pour margarine, lemon juice and sherry over carrots.
• Sprinkle with green onions.
• Bake at 350 for 30 minutes.

Steps:

• Toss grated carrots with rice wine vinegar and sugar.
• Add salt and pepper to taste.
• Let marinate for 15 to 30 minutes and serve with your meal.

Steps:

• Place carrots in lightly greased microwavable dish. Add wine, butter, honey,and lemon juice.
• Cover tightly with plastic wrap (vented at one corner).
• Microwave on high 5 minute.
• Stir in raisins, brown sugar, and curry powder.
• Cook 1-2 minutes more.
• Serve immediately.