Wednesday, January 9, 2013

What's Cooking with Carrots

Carrot and Raisin Salad

 These little baby carrots are from our hoophouse garden.

My mom used to make a similar salad and I've wanted to find a recipe for some time.  The recipe below is from

I don't have a kitchen gadget for shredding carrots so I cut them in little strips and then I put them in the food processor for just a jiffy.

6 to 8 med. carrots, finely shredded
2/3 cup raisins
1/2 tsp salt

Cooked Salad Dressing:
1/4 cup all purpose flour
2 Tablespoons sugar
1 tsp salt
1 tsp mustard
1 1/2 cup milk
2 egg yolks, slightly beaten
1/3 cup vinegar
1 Tablespoon butter

Mix carrots, raisins and salt.  Add just enough cooked salad dressing to moisten; toss.

Salad Dressing:  Mix flour, sugar, salt and mustard in 2-quart saucepan.  Stir in milk gradually.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Stir at least half of hot mixture into egg yolks gradually.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in vinegar and butter.  Cool slightly; refrigerate.  makes about 2 cups dressing.

Thanks for Judy's encouragement to try something new, this recipe is one I think I'll use again. See the things others made with carrots at