Carrots...Carrots...Carrots!!!

Carrot, Peach and Fresh Thyme Smoothie
6 medium carrots
2 fresh peaches,peeled
1 orange, juiced
1/2 cup water, very cold
2 sprigs fresh thyme, leaves only
Directions:
Process the carrots in a juicer & use the resulting juice for this drink. In a blender process all ingredients until smooth. Or if you have a powerful blender...just throw everything in and blend. It's wonderful!!

Carrot Casserole
2 cups cooked carrots,mashed
3/4 cup sugar
3 tablespoons flour
1 teaspoon baking powder
3 eggs
1/2-1 cup butter,softened
1 dash cinnamon
Directions:
Preheat oven to 375 degrees. Mix all ingredients together and put into a two quart casserole dish. Bake 15 minutes at 375 degrees. Reduce oven to 350 degrees and bake for 45 minutes. Edges will be golden brown.
* Great recipe for those that don't like veggies...it's a nice sweet side

Bistro Carrot Salad
from: Vegetables Every Day by Jack Bishop
This simple grated salad is a standard in French homes and restaurants. A little minced tarragon works especially well with the sweetness of the carrots, but parsley is fine. Serve this salad as is or spooned over some tender leafy lettuces.
SERVES 4 AS A FIRST COURSE OR SIDE DISH

1 tbsp lemon juice
2 tbsp extra-virgin olive oil
Salt
Freshly ground black pepper
4 medium carrots (about 3/4 pound), peeled
1 tbsp minced fresh tarragon or parsley leaves

1. Whisk the lemon juice and oil together in a large bowl. Stir in salt and pepper to taste.
2. Grate the carrots using the shredding disk of a food processor or the large holes on a box grater.
3. Stir the carrots into the vinaigrette. Stir in the tarragon and serve immediately.

Thank You Melissa M. for sharing this one with the coop!!!