Sherried Carrots Recipes

SHERRIED CARROTS

Steps:

• Peel and slice carrots.
• Melt butter with chicken stock and sherry.
• Add carrots and sultanas.
• Simmer approximately 10 minutes.
• Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
• Season to taste.
• Sprinkle with chopped parsley before serving.

DIABETIC, BAKED GRATED CARROTS WITH SHERRY

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients except chives, stirring well.
• Put in a 1-quart casserole dish and sprinkle with chives.
• Bake, covered, for 30 minutes.

RAVIOLI WITH SHERRIED CARROT PUREE

Steps:

• In a large frying pan, melt 2 tablespoons butter over medium heat.
• Add onions and cook, stirring occasionally, until just beginning to color, 2-3 minutes.
• Add carrots, sherry, salt and pepper. Cover and cook until carrots are tender, 15-20 minutes. Let cool 5 minutes.
• In a blender or food processor, puree carrot mixture with broth, in batches if nedessary, until fairly smooth.
• Transfer to a small saucepan and cover to keep warm.
• In a large saucepan of lightly salted boiling water, cook ravioli according to package directions.
• Drain. Return to pan and toss with remaining butter.
• To serve, reheat carrot puree if necessary. Spoon over warm ravioli. Sprinkle with chopped parsley and serve.

SAM'S FAMOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
• In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
• In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
• In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
• Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
• Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
• Allow to cool for at least 20 minutes before serving.

SHERRIED CARROT SOUP

Steps:

• In a large saucepan, cook the onion in the butter over moderately low heat, stirring, until it is softened.
• Add the carrots, ginger, cinnamon and cook the mixture stirring, for 1 minute.
• Add the broth, bring mixture to a boil and simmer it, stirring occasionally, for 20 minutes, or until the carrots are very tender.
• In a blender or food processor puree the mixture in batches, transferring it to the saucepan as it is pureed and add the Sherry and the cream. Bring the soup to a boil and simmer it for 5 minutes. Season the soup with salt and white pepper to taste. Garnish with parsley just prior to service.