Peanut Butter Carrot Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 3/4 cup white sugar
• 1/2 cup peanut butter
• 1 egg
• 1/4 cup milk
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups rolled oats
• 1 cup grated carrots
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the margarine, brown sugar, white sugar, and peanut butter.
3. Add in the egg and the milk. Sift together the flour, salt and baking soda and stir in. Stir in oats. Add in the carrots and chocolate chips. Drop by teaspoon onto cookie sheets and bake for 15 minutes.

Maple Carrots

Ingredients

• 1 1/2 cups sliced carrots
• 1 tablespoon maple syrup
• 1/8 teaspoon dried tarragon

Directions

1. Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until tender. Drain. Stir in syrup and tarragon.

Candied Carrots

Ingredients

• 1 pound carrots, cut into 2 inch pieces
• 2 tablespoons butter, diced
• 1/4 cup packed brown sugar
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Whipped Carrots and Parsnip

Ingredients

• 1 1/2 pounds carrots, coarsely chopped
• 2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
• 1/2 cup butter, diced
• 1 pinch ground nutmeg
• salt to taste
• ground black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.