This week’s performance spotlights the subtle flavor of this root vegetable. No props are necessary to disguise its character and taste. Carrots need little to deliver a superb act and top the list of showstoppers.

Taking center stage with a bright, colorful presence, the carrot gives a stunning performance that’s sure to have an audience demanding an encore. Your guests will be coming back for seconds as these recipes are sure to receive a standing ovation. No bad reviews here.

CARROT AND POTATO AU GRATIN

6 peeled and sliced carrots

   (1/8” thin)

6 minced, green onion tops

3 Tbsp. butter

6 peeled and sliced white potatoes (1/8” thin)

Salt and pepper

2 cups heavy cream

In a saucepan, boil carrots in water 10 min. until tender and drain.

Melt butter in skillet and saute green onions 2 min. until wilted.

Grease sides and bottom of a 2 qt. casserole dish. Layer bottom with potatoes. Then layer carrots. Continue to layer ending with potatoes on top. Salt and Pepper each layer.

Pour cream over top.

Bake at 325 degrees for 1 hour or until carrots and potatoes are tender and top lightly browned.

MANDARIN GLAZED CARROTS

7 peeled and sliced carrots (1/4” thick)

1 can of drained mandarin oranges, and retained juice (20

   oz.)

4 tbsp. butter (1/2 stick)

1 tsp. sugar

1 Tbsp. cornstarch

Salt and ground pepper

Reserve juice from the can of oranges and boil carrots in retained juice for 10 min. or until tender. Remove from heat.

Process the remaining oranges in processor until smooth. Melt butter in a skillet and stir in sugar and processed oranges.  Cook on low heat for 3 minutes.

With a slotted spoon, remove carrots to separate bowl and add any remaining juice to skillet mixture. Whisk in cornstarch to thicken the sauce.  Add cooked carrots to the thickened mixture in skillet and coat well. Salt and pepper to taste.

Cook 3 minutes until heated thoroughly. Serve warm with sauce.

CARROT TART

1 deep dish pie pastry, partially baked as directed

2 Tbsp. salted butter

6 sliced green onion tops/greens

Salt and pepper

3-4 cups peeled, sliced lengthwise, carrots (1/4” thick)

3 large eggs

1 ½ cups heavy cream

½ tsp. sugar

Pinch of grated nutmeg

1 ½ cup of grated Gruyere or Jarlsberg cheese

Prepare the pie pastry as directed.

In a skillet, melt butter and saute green onions for 2 min. until wilted. In a saucepan, boil carrots in water for 10 minutes. Drain.

Mix eggs, cream, sugar, and nutmeg in processor.

Cover pastry crust with ½ of the cheese. Arrange carrot slices on top of the cheese and layer with green onion in between carrot layers. Salt and pepper each layer. Pour egg mixture over the carrots. Top with remaining cheese.

Bake at 375 degrees for 25 minutes or until filling is set and the top is golden.

CARROT CREAM SOUP

1 cup peeled, sliced carrots (4)

1 medium, chopped onion

1 stalk of sliced celery

2 Tbsp. butter

1 ½ cups chicken broth

Salt and Pepper

Pinch of Cayenne

1/2 cup cooked white rice

3/4 cup light cream

In a skillet, melt butter and saute onion, and celery for 2 min. Add carrots and 1 cup broth and cook 10 min. or until tender. Put in processor and puree.  Add remaining broth, cream, rice, cayenne, and puree until smooth. Salt and pepper to taste. Serve chilled. Thin with a little more cream if the soup is too thick. (Optional: You can reserve rice and blend into soup instead of puree.

FRESH CARROT CAKE

2 cups sugar

4 beaten eggs

1 cup vegetable oil

1 tsp. vanilla

2 cups sifted flour

1 tsp. soda

1 tsp. salt

2 tsp. cinnamon

3 cups grated carrots (1lb.)

Mix sugar, eggs (one at a time), oil and vanilla in mixer. Add flour, soda, salt, and cinnamon a little at a time. Add carrots and mix well. Grease two layer cakes with shortening. Bake at 350 degrees for 35 minutes.

CREAM CHEESE FROSTING

8 oz. cream cheese

½ cup butter (1 stick)

1 box 10X powdered sugar

2 tsp. pure vanilla extract

1 cup chopped pecans

Beat all ingredients together.

Tips: Reserve all liquid from canned vegetables or use chicken broth instead of water to cook fresh vegetables as it enhances flavor. You can do a ½ broth and ½ water.

The best way to “grease” a pan is the old-fashioned way. Solid shortening and flour.

Salted butter and pure vanilla extract are two must-haves for baking.

Always begin to check oven at least 10 minutes before any recommended bake times.

Contact the author at blessyourspoon@gmail.com.