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RECIPES

carrot & Potato fritters

3/22/2018

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home version

Ingredients:
For the fritters:
  • about 1 lb. potatos, peeled a roughly chopped
  • 1 large carrot, grated
  • 1 small onion, finely chopped
  • 2 teaspoons of mixed herbs
  • pinch of black pepper
  • olive oi
​For the dipping sauce:
  • 1 cup of plain tomato sauce
  • 1 cup of no added salt chicken stock
  • 1 clove of garlic crushed
  • 1 small onion finely chopped
  • 1 small carrot finely chopped
  • splash of balsamic vinegar
​
Directions:
For the fritters:
  1. Steam potatoes until fork tender (steaming reduces water the content and makes everything hold together better). Remove from saucepan, mash and set aside.
  2. Drizzle a frying pan with some olive oil over medium heat and add the onion and grated carrot. Fry for a few minutes to soften. Sprinkle with the mixed herbs and a little black pepper.
  3. Combine with mashed potato and mix all ingredients together well. Form into equal size cakes.
  4. Refrigerate for an hour or so to firm up.
  5. These can then either be shallow fried with a little bit of oil, or can be placed on parchment paper on a baking tray and baked at 400 degrees until golden on each side. Approx 20-30mins.
For the dipping sauce:
  1. Drizzle a frying pan with a little bit of olive oil, add the onion, garlic and carrot and fry for a few minutes to soften.
  2. Add the tomato sauce and stock, bring to a boil and simmer, covered for approx 20 mins until sauce reduces down. Add to a blender and blend till smooth.
  3. This can be served warm or cold. Refrigerate or freeze any extra sauce for another day.

Source: Little Grazers
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Maple-Glazed Carrots with Dill

3/28/2016

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Food Service Version

​Yield

~100 1/2 cup servings

Ingredients

14 ¼ lbs carrots, sliced
1 ¾ cups (or 3 ½ sticks) butter
1 ¾ cups maple syrup
21 Tbsp chopped fresh dill
2 tsp salt
2 tsp pepper

Directions

  1. Place carrots in a skillet and add just enough water to cover. Bring to a boil, then simmer until carrots are tender. Drain off any extra water.
  2. Stir in butter, syrup, dill, salt, and pepper. Mix until well-combined, and serve warm. ​

​

Home Version

Yield

4 servings

​Ingredients

​3 cups sliced carrots
2 Tbsp butter
2 Tbsp maple syrup
1 ½ Tbsp chopped fresh dill
⅛ tsp salt
⅛ tsp black pepper

Directions

  1. Place carrots in a skillet and add just enough water to cover. Bring to a boil, then simmer until carrots are tender. Drain off any extra water.
  2. Stir in butter, syrup, dill, salt, and pepper. Mix until well-combined, and serve warm.

​
Source: AllRecipes, edited by GMFTS
​
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Carrot Fries

3/8/2016

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Food Service version

Yield

100 1/2 cup servings

Ingredients

20 lbs carrots, peeled and cut into thin sticks
½ cup vegetable oil
4 tsp salt
3 tsp ground oregano
2 tsp black pepper
4 tsp chopped raw garlic

Directions

  1. Preheat oven to 400 degrees F (350 for convection ovens).
  2. Toss carrots with the remaining ingredients: oil, salt, pepper, oregano, and garlic.
  3. Spread out carrots on parchment -lined baking sheets and baking until tender (15-20 minutes), stirring occasionally.

​

Home Version

Yield

6 servings

Ingredients

2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic

Directions

  1. Preheat oven to 400 degrees.
  2. Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
  3. Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.

​Source: Project Bread

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Carrot Celeriac Slaw

3/8/2016

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Food Service Version

Yield

15 cups

Ingredients

10 cups shredded carrots
5 cups peeled and shredded celeriac
1 ¼ cups raisins
1 ¼ cups walnuts
10 Tbsp canola oil
10 Tbsp lemon juice
5 Tbsp honey
5 small shallots, minced
1 Tbsp salt
1 ¼ tsp black pepper

Directions

  1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
  2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

​

Home Version

Yield

4 servings, ~3/4 cup each

Ingredients

2 cups shredded carrots (about 4 medium)
1 cup peeled and shredded celeriac
¼ cup raisins
¼ cup walnuts
2 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp honey
1 small shallot, minced
½ tsp salt
¼ tsp black pepper

Directions

  1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
  2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

Source: Eating Well

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