Carrots are the "work horses" of the vegetable world, and boy are they doing a good job! Now, your mom may have peeled your carrots, but STOP THAT! That's where all the good stuff is. Carrot tops are even edible, too. Check out some recipes for carrot tops below.
QUICK IDEAS: Cut into sticks and dip in peanut butter; slice or shred into a salad; add to a stew or pot pie; juice them; bake a cake with them
Carrot Breakfast Pancakes: serves 6-8
From Farm-Fresh and Fast
1¾ cups milk
¼ cup butter, melted
4 medium carrots, roughly chopped
1¼ cups all-purpose flour
1¼ cups whole-wheat pastry flour
2 tbsp flaxseed meal (optional)
2 tbsp baking powder
1 tsp salt
¼ cup sugar
½ tsp ground nutmeg
½ tsp ground cinnamon
Maple syrup (if desired)
1) Put the milk, eggs, and butter in a blender or food processor and blend. Add the carrots and blend well, until the carrots are completely integrated with no visible pieces. Pour the mixture into a bowl and add the flours, flaxseed meal if using, baking powder, salt, sugar, and spices and mix until thoroughly combined. If batter is too thin, add a little more flour.
2) Spray with cooking spray or lightly oil a large skillet or griddle and heat. Pour the batter onto the hot surface using a ¼ cup-measure. Cook the pancakes until bubbles appear on the top, and then turn over and cook until the other side is golden brown.
3) Serve with maple syrup.