Braised Carrots and Celery

Cook 4 carrots peeled and cut in chunks, 15 minutes. Drain. Cut celery stalks in 2 inch pieces. Measure 2 cups. Lightly brown carrots, celery, and 1 diced small onion in 2 Tbsps. butter. Add ¾ cup water, and season with salt and pepper. Cove, and cook until vegetables are tender. Uncover, to evaporate liquid. Sprinkle with chopped parsley. Makes 4 servings.

Carrots and Peas

2 cups cubed, cooked carrots

3 Tbsps. butter, other fat or medium Béchamel sauce

1 cup cooked peas, fresh or canned

Combine the carrots and peas, reheat and serve with melted butter or any savoury fat such as bacon fat; or combine with a Béchamel or Veloute sauce. Season to taste with salt and pepper.

No. 2  With Green Mint-Combine the carrots and peas, as directed above, add one-half cup mint leaves and a little boiling water and boil for five minutes. Drain; add salt and pepper, a generous amount of butter and sprinkle of sugar. Set in the oven until the sugar melts. Serve with a garnish of fresh mint leaves.

Carrot Moulds

2 cups grated raw carrot           

1 tsp. salt

½ cup bread crumbs

2 Tbsps. melted fat

2 eggs                       

½ cup milk

Wash, scrape and grate the carrots and mix with the crumbs. Beat the eggs and add to them the salt, fat and milk. Add this mixture to the carrot and crumb mixture. Fill a greased ring mould or popover cups, set in a pan of hot water, and bake in a slow oven (250-325 F.) until firm.

Mashed Carrots and Potatoes

In separate saucepans, cook, drain, and mash 6 medium carrots and 6 potatoes. Mix both vegetables, and season to taste with salt, pepper, and butter. Makes 4 to 6 servings

Carrots, Toasted

To serve carrots as a separate vegetable, scrape and wash; leave young carrots hole and cut old carrots in slices lengthwise or crosswise. Boil them until tender (15-30 minutes) in water containing a teaspoon sugar. Just before cooking is completed, salt the water. Drain, and butter, and seasoning or roll in butter, then in cornflakes and brown in oven at 350 F.

Wilted Spinach and Carrots

4 slices bacon

¼ cup water

½ cup vinegar

2 boxes frozen spinach  

2 Tbsps. sugar       

1 carrot, shredded

1 tsp. salt

Dash pepper

Fry bacon until crisp. Remove. Add vinegar, sugar, salt, pepper, and water to fat; bring to boil. Add spinach, and cook, breaking up with fork. Stir in carrot, and serve with crumbled bacon sprinkled on top. Makes 4 to 6 servings.