Overwhelmed with Carrots!
Every week we get a huge bag of carrots from our CSA, and we are not eating them... for some reason roasted carrots are just not what I want in the summer. I have put them many places where they do not belong (don't be dirty, I mean snuck into recipes and visitor's purses), made carrot cake... my question is... is there an ideal way to store them for later, like when we have no CSA... blanch & freeze??? or is there a faux root cellar setup I can create????
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Or how about making a carrot soup base, but with only about half the usual amount of liquid; puree and freeze? Then all you need to do for carrot soup is thaw, heat, and thin.
It has lots of parts, but I've made a more stripped down version that still had the same appeal.
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