Craving a crunchy carrot?

carrot field

You may or may not know this, but some of us in the OSU Archives are a bit obsessed with vegetables … And we’re likely to be found “rooting” for this robust vegetable.So if you are in the mood to turn a bit orange (the winter version of an Oregon tan), check out a couple of carrot creations below!

If you find that these make you a bit peckish, try them out for yourself and let us know what you think! And if you feel like tasting more recipes from the days of yore, be sure to stop by the Archives at 12:00 next Wednesday (10/27) to join us for a sampling of savory and sweet delights. And yes, we’d love you to share! So feel to free to bring a dish — we’d love to taste it!

From Twenty Ways of Using Oregon Carrots, Ext. Bulletin 439, March 1932


Cream of Carrot Soup

  • 1 cup chopped or ground carrots cooked in water to cover
  • 1 1/4 teaspoons salt
  • 2 tablespoons butter
  • Pepper
  • 2 cups milk
  • Slice onion
  • 2 tablespoons flour
  1. Cook chopped carrots until tender.
  2. Make white sauce of milk, flour and butter, adding salt, pepper, and onion minced fine.
  3. Add cooked carrots and liquor which should be reduced to 1 cup.
  4. Chopped parsley may be added just before serving.


Carrot Delight

  • 3 cups diced carrots cup
  • 3 cups diced potatoes
  • 1/2 cup of butter
  • 1/2 cup of water
  • 1 cup sliced onions
  • 1 teaspoon salt
  1. Put the vegetables in layers in an oiled baking dish.
  2. Place the butter in bits over the top; pour over the water in which the salt has been dissolved.
  3. Tightly cover the dish and bake in moderate oven until vegetables are tender.

Six large servings.


Carrot Timbales

  • 2 cups grated carrots
  • 1/8 teaspoon pepper
  • 1/2 cup bread crumbs
  • 2 tablespoons butter, melted
  • 2 eggs ½ cup milk
  • 1 teaspoon salt
  1. Wash, scrape and grate carrots and mix with the crumbs.
  2. Beat eggs slightly, add seasonings, butter and milk. Combine the carrot and egg mixtures.
  3. Fill oiled baking dish or custard cups with the mixture, set in pan of hot water, and bake in moderate oven until firm.

Six servings.


Carrot Loaf

  • 2 cups ground carrots
  • 2 cups strained tomatoes
  • 2 cups bread crumbs
  • 1 teaspoon salt
  • 2/3 cup chopped walnuts
  • 1 teaspoon pepper
  • 3 eggs
  • 1/8 teaspoon pepper
  • 2 teaspoons minced onion
  1. Mix the ingredients in order given.
  2. Shape the mixture into a loaf and put into a well-oiled baking pan.
  3. Steam the loaf for one hour, then brown in the oven.
  4. Serve with a white sauce.

This is a good meat substitute.

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