I had a big bowl of leftover cooked carrots in the fridge and this is how I repurposed them: carrot-cheddar quiche, and whiskey glazed carrots.
To make the whiskey glazed carrots I sauteed the cooked carrots in a little butter. When they were heated through I added a few tablespoons of whiskey and a big sprinkle of brown sugar. I cooked the carrots until most of the liquid was reduced and the carrots were glazed with the whiskey-butter-sugar mixture. Yum!
pie dough for a single crust pie
2 cups of cooked carrots
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces grated cheddar cheese
Preheat the oven to 350F. Roll out the pie dough and place in a pie pan. Prick the bottom of the dough all over with a fork to keep it from bubbling up.
Combine milk, eggs, salt and pepper until well mixed. Stir in the carrots and cheese. Pour into pie crust. Bake for about 35 minutes, or until pie crust in browned and quiche is set. Let cool a bit before cutting.