Kathy's Carrots

Carrot Cake Pancakes for breakfast and Crock Pot Carrots and more for dinner. . . my farmers market carrots make any meal special.  Kathy Evans from Evans Knob Farm grows colorful carrots of many sizes and sells them by weight.  I'm always so happy when I can get these!  The pancake recipe is from Starbucks.

Carrot Cake Pancakes with Yogurt

(Makes 6)

Cook carrots in water over medium heat until tender.
2 medium carrots, peeled and cut in 1 inch chunks

Mix dry ingredients.
1/2 cup whole wheat pastry flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
Dash salt

Drain carrots.  Puree in blender with milk.
3/4 cup skim milk
2 teaspoon lemon juice

Add to blender and puree to incorporate.
1/2 vanilla bean, split and scraped
1 egg
Orange zest from one orange (I used a small mandarin)
1/4 cup toasted walnuts

Stir wet ingredients into dry.  Drop batter by 1/4 cup measures onto preheated griddle.  Cook on each side under brown, about 2 minutes each.

Serve with yogurt topping.

Yogurt Topping

Mix.
1 cup Greek yogurt
1 tablespoon honey
Orange zest from one mandarin

I have lots of vegetables that cook great in the crock pot.  For dinner, I put those in a crock pot with 10 ounces of sirloin steak and 2 cups low sodium beef broth.  3 hours on low and 1 hour on high made a great meal, with leftover vegetables for tomorrow.  

 
Vegetables included Yukon gold potatoes, carrots, celery, parsnips, turnips, parsley and cremini mushrooms.