DID YOU KNOW… in 2013, Michigan produced 112 million pounds of fresh and processed carrots worth $72.8 million. This made Michigan the second-highest carrot producing state in the country. Michigan carrots are primarily found in the west, central counties of Montcalm and Oceana.
Produce Tip: Carrots are always in season. You can find them fresh, frozen, or canned.
Prep Tip: To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
1. Preheat oven to 357°F. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to form a crust, pressing the seams together.
2. Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
3. Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
4. Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
5. Chill at least one hour before slicing to serve.
Prep Tip: Cut carrots cook quicker than baby carrots. Whole baby carrots will cook in 4-6 minutes while cut carrots take 2-4 minutes. Or use canned carrots and cook just until hot (1-2 minutes).
Change it Up: Use 1 tablespoon brown sugar instead of maple syrup.
Nutrition Tip: Carrots are low in calories and high in vitamins and minerals. Try to eat orange vegetables and fruits at least 3 times a week.
1. Place cut carrots and 2 tablespoons water in a microwave safe dish. Cover and cook on high 3-6 minutes until tender. (See Prep Tip)
2. Drain water and add butter, lemon juice, maple syrup, and salt. Stir until well-mixed and butter melts.
1. In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
2. Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.
1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes) Stir often to prevent browning.
2. Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
4. Add stock and oats to pot. Raise the heat and bring to boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
5. Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
6. Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
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