Carrot Blocks –Our school lunch recipe wagon presents a school lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Carrot Blocks
SCHOOL LUNCH RECIPE WAGON: Carrot Blocks
Makes about 6 dozen 1-inch blocks
3 packets unflavored gelatin
1 pound carrots, peeled, trimmed and cut into 1 inch pieces
3 cups cold carrot juice ( see hint)
- Cook carrots in 1 ½ cups of the carrot juice and enough water to cover over medium-low heat for 35 to 40 minutes or until tender when pierced with a fork.
- Meanwhile, sprinkle the gelatin, over the remaining 1 ½ cups carrot juice and let stand for 1 minute. When the carrots are cooked, drain off all but 1 ½ cups of the hot liquid. Put the cooked carrots with this liquid into a food processor and process until pureed. (the remaining liquid can be used for soup)
- Add the gelatin mixture to the carrot puree and process again until well mixed. Pour into an 8 or 9 inch square baking pan. Refrigerate until set, at least 3 hours. Cut into 1 inch squares. Pack in a 10 Hour Personal Cooler for a lunch on the go.
You can find carrot juice in cans in the supermarket, or you can make it yourself in a home juicer.
These squares will last for about 1 week in your refrigerator.
SCHOOL LUNCH CHEF