Carrots - cooked

Leftover	Idea & ingredients	recipe
Carrots - cooked	FRITTATA Serves 4 for brunch INGREDIENTS ½ stale French loaf but can use any bread 4 eggs 100ml milk or single cream 100g cheese grated Pinch nutmeg 2-3 cooked carrots finely chopped or crushed up Crushed fennel, coriander or caraway seeds 25g Chopped pumpkin seeds METHOD Beat eggs and cream, season with spices and salt and pepper. Mix in ½ cheese. Chop bread and cut up the carrot. Grease a flan tin (or individual ones). Put carrot and bread in tin(s). Pour over egg mix and top with rest of cheese. Bake 190C/375F about 25 minutes or until puffed up and browned – serve immediately with a big salad or as part of a big breakfast.
Carrots - cooked	Simple root mash Serves 4 INGREDIENTS 1 large potato – peeled 2 parsnips – peeled 2 cooked left over carrots Butter Salt and pepper METHOD Cut potato and parsnip into equal sized pieces and boil in salted water until tender.  Drain Return veg to pan together with the carrots and a good knob of butter.  Mash over a gentle heat NOTE - can be roughly crushed or mashed until smooth.
Carrots - cooked	Caribbean cup cakes makes 6 muffin size cupcakes INGREDIENTS 2 cooked carrots – blended or sieved smooth paste 125g butter 125g soft brown sugar 2 eggs 150g SR flour Good pinch cinnamon and nutmeg FOR THE BUTTER CREAM 150g butter 200g icing sugar ½ teaspoon ground cinnamon Lots of blingy sprinkles METHOD Beat together the butter and sugar then beat in the eggs one by one. Gently mix in the carrot puree then sieve in the flour and spices.  Gently fold in. Divide between the muffin cases and cook in a pre-heated oven (180C/350F) until cooked – soft and springy to the touch. When cool, beat the icing ingredients together and pipe onto the cakes.  Sprinkle with the edible bling and enjoy.
Carrots - cooked	Carrot hummus There are loads of veg that can be whizzed up into a hummus style dip – and here’s one for carrots. INGREDIENTS 2 large cooked carrots 1 400g tin chickpeas drained and rinsed 2 tablespoons peanut butter (optional) 100ml olive oil Lemon juice to taste 1 clove garlic finely grated 12 sprigs fresh coriander METHOD Put everything but the fresh coriander in a food processor/blender and whizz until smooth. Serve drizzled with a little more olive oil and scatter with plenty of the fresh coriander.