Harvesting of carrots is nearly complete for the season and homemakers might be looking for ways to use them if winter storage is not available.
Ideas for their use are included in this week’s column.
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Pickled Carrot Sticks
- 11 cups (about 5 lbs) carrots
- 2 tbsps. oregano leaves
- 4 tbsps. finely chopped red pepper
- 2 tbsps. finely chopped green pepper
- 2 tbsps. minced garlic
- 5 cups white vinegar
- 1 2/3 cups granulated sugar
- 1 2/3 cups water
- 4 tsps. pickling salt
Sterilize six pint jars and lids.
Peel carrots and cut into lengthwise strips.
Combine vinegar, sugar, water and pickling salt in a large saucepan. Bring mixture to a boil and boil for 5 minutes. Add carrots and return to a boil then boil for 2 minutes.
Place 5 tsps. of chopped peppers and 1 tsp. of oregano into each jar.
Pack carrot and vinegar mixture snugly into the jars to within 3/4 inch of top rim. Remove air bubbles and then apply sterilized snap on lids and screw bands.
Place jars in a canner filled with water. Cover and bring to a boil. Process for 10 minutes. Remove jars and cool for 24 hours. Let pickles sit for several weeks before opening. Store in cool place.
• • •
Spiced Carrot Pie
- 9 inch pie crust
- 1 lb. carrots, peeled, cooked and pureed
- 1 cup heavy whipping cream
- 3/4 cup maple syrup
- 3 eggs, beaten
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. ground ginger
- 1/2 tsp. fine sea salt
Preheat oven to 375 degrees F.
In a large bowl mix the cold carrot puree, cream, maple syrup, beaten eggs, vanilla and spices and blend until smooth.
Pour into pie crust. Bake for 50-65 minutes until centre no longer jiggles and a tooth pack inserted in the centre comes out clean. The top should look slightly caramelized.
Cool at room temperature for 30 minutes then chill in refrigerator for 60 minutes. Serve with whipped cream.
Note: if pie crust starts to brown too much, place foil pieces over the crust. Remove foil as soon as pie is removed from oven.
• • •
Carrot-Pineapple Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 cup crushed pineapple, with some juice
- 2 eggs, beaten
- 2/3 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup raw, grated carrot
Preheat oven to 350 degrees F. Grease or line muffin tins.
Whisk together all the dry ingredients in a large bowl.
Combine wet ingredients then stir into dry ingredients and mix until just combined. Fold in carrots and mix carefully.
Spoon mixture into muffin tins, filling 3/4 full.
Bake for 20-22 minutes until toothpick comes out clean.
Remove from oven and cool five minutes before removing from muffin tins. Cool completely on wire racks.
Joyce Walter can be reached at ronjoy@sasktel.net
