What can i do with carrots? I bought too many bags
I bought too many bags
7 Comments
NancyMarch 23, 2025
Remembered another old good carrot dish.
Carrot Avocado Salad, by Jean-George Vongerichten.
One of the earliest and most consistently popular dishes when he opened ABC Kitchen around 2010 in NYC, a restaurant to serve farm and market fresh dishes.
Recipe in his books, at Serious Eats, and here at food52 adapted by Merrill Stubbs.
https://food52.com/recipes...
Carrot Avocado Salad, by Jean-George Vongerichten.
One of the earliest and most consistently popular dishes when he opened ABC Kitchen around 2010 in NYC, a restaurant to serve farm and market fresh dishes.
Recipe in his books, at Serious Eats, and here at food52 adapted by Merrill Stubbs.
https://food52.com/recipes...
ElaineMarch 17, 2025
Here are a few suggestions
Parsnips & Carrots in Papillote - just leave replace the parsnips with more carrots
https://cookinwithlove.blogspot.com/2025/02/parsnips-carrots-en-papillote-with-wine.html
Caramelized Carrot Mash
https://cookinwithlove.blogspot.com/2021/05/caramelized-carrot-mash.html
Carrot Vichy
https://cookinwithlove.blogspot.com/2021/04/carrots-vichy.html
Parsnips & Carrots in Papillote - just leave replace the parsnips with more carrots
https://cookinwithlove.blogspot.com/2025/02/parsnips-carrots-en-papillote-with-wine.html
Caramelized Carrot Mash
https://cookinwithlove.blogspot.com/2021/05/caramelized-carrot-mash.html
Carrot Vichy
https://cookinwithlove.blogspot.com/2021/04/carrots-vichy.html
Miss_KarenMarch 13, 2025
NORWEGIAN SPICED STREUSEL MUFFINS
Makes 1 (9 x 5”) loaf or 15 muffins
6 MEDIUM CARROTS, peeled & cut into bite sized pieces
2 CUPS (240g) ALL-PURPOSE FLOUR
1 tsp. BAKING SODA
1 1/2 tsp. CEYLON CINNAMON
¼ tsp. GROUND NUTMEG
¼ tsp. GROUND CLOVES
¼ tsp. GROUND GINGER
½ tsp. SALT
½ CUP SUGAR
½ CUP + 2 TBSP. BROWN SUGAR
1 CUP RAISINS
½ CUP CANOLA OIL
2 LARGE EGGS, room temperature
½ CUP WHOLE MILK
½ tsp. VANILLA EXTRACT
STREUSEL (SMULDRE):
4 TBSP. BUTTER, melted
6 TBSP. BROWN SUGAR
½ CUP FLOUR
In a small pot cover the carrots with cold water and bring to a boil. Lower the heat and simmer 15-20 minutes, or until the carrots are tender. Drain the carrots and then puree until smooth.
For the streusel: Combine the butter, sugar and flour. Put it into the fridge while you make the bread.
Preheat the oven to 350°F
Spray a 9 X 5 loaf pan or muffin tin. Combine all the dry ingredients - except sugar - in a bowl.
In another bowl combine the carrot puree, both sugars and oil, and beat until blended. Add the eggs, one at a time, incorporating each egg before adding the next. Beat 2-3 minutes or until light and creamy. Add the milk and vanilla and mix well. Add the flour mixture and the raisins. Stir until just incorporated. Pour the batter into the prepared pan.
Break the streusel into pieces and scatter evenly over the batter. Bake for 1 hour or until golden brown. Let cool in the loaf pan for 10 minutes, then transfer to a baking rack to cool completely.
Makes 1 (9 x 5”) loaf or 15 muffins
6 MEDIUM CARROTS, peeled & cut into bite sized pieces
2 CUPS (240g) ALL-PURPOSE FLOUR
1 tsp. BAKING SODA
1 1/2 tsp. CEYLON CINNAMON
¼ tsp. GROUND NUTMEG
¼ tsp. GROUND CLOVES
¼ tsp. GROUND GINGER
½ tsp. SALT
½ CUP SUGAR
½ CUP + 2 TBSP. BROWN SUGAR
1 CUP RAISINS
½ CUP CANOLA OIL
2 LARGE EGGS, room temperature
½ CUP WHOLE MILK
½ tsp. VANILLA EXTRACT
STREUSEL (SMULDRE):
4 TBSP. BUTTER, melted
6 TBSP. BROWN SUGAR
½ CUP FLOUR
In a small pot cover the carrots with cold water and bring to a boil. Lower the heat and simmer 15-20 minutes, or until the carrots are tender. Drain the carrots and then puree until smooth.
For the streusel: Combine the butter, sugar and flour. Put it into the fridge while you make the bread.
Preheat the oven to 350°F
Spray a 9 X 5 loaf pan or muffin tin. Combine all the dry ingredients - except sugar - in a bowl.
In another bowl combine the carrot puree, both sugars and oil, and beat until blended. Add the eggs, one at a time, incorporating each egg before adding the next. Beat 2-3 minutes or until light and creamy. Add the milk and vanilla and mix well. Add the flour mixture and the raisins. Stir until just incorporated. Pour the batter into the prepared pan.
Break the streusel into pieces and scatter evenly over the batter. Bake for 1 hour or until golden brown. Let cool in the loaf pan for 10 minutes, then transfer to a baking rack to cool completely.
Miss_KarenMarch 13, 2025
CARROT & TARRAGON SOUP
Makes 7 cups
2 MEDIUM SIZED ONIONS
3 CLOVES of GARLIC, minced
2 TBSP. BUTTER
1 ½ LBS. CARROTS, peeled and sliced
2 (14½OZ.) CANS of CHICKEN BROTH
½ tsp. DRY TARRAGON, crushed
½ - 3/4 CUP ORANGE JUICE
½ tsp. SALT
1/4 tsp. WHITE PEPPER
Sauté onions and garlic in a large saucepan until onions are soft but not browned.
Add chicken broth, carrots and tarragon. Cover and let simmer about half an hour.
In a food processor, puree the soup a portion at a time, until smooth. Return the soup to the saucepan and add white pepper. Stir in orange juice (up to 3/4 cup) to give soup desired consistency.
Season to taste.
Makes 7 cups
2 MEDIUM SIZED ONIONS
3 CLOVES of GARLIC, minced
2 TBSP. BUTTER
1 ½ LBS. CARROTS, peeled and sliced
2 (14½OZ.) CANS of CHICKEN BROTH
½ tsp. DRY TARRAGON, crushed
½ - 3/4 CUP ORANGE JUICE
½ tsp. SALT
1/4 tsp. WHITE PEPPER
Sauté onions and garlic in a large saucepan until onions are soft but not browned.
Add chicken broth, carrots and tarragon. Cover and let simmer about half an hour.
In a food processor, puree the soup a portion at a time, until smooth. Return the soup to the saucepan and add white pepper. Stir in orange juice (up to 3/4 cup) to give soup desired consistency.
Season to taste.
702551March 13, 2025
Another preparation to consider is the classic carrot lokum (Turkish Delight). I don't have a specific recipe recommendation but there are plenty to be found online with a judicious Internet search.
If they are the baby carrot size, I'd probably try caramelizing them and put most of them in the freezer for future use (leftovers as weekday brown bag lunch, not to serve to company). If the texture isn't to your liking, you could easily pureed them and repurpose them for soup.
If they are the baby carrot size, I'd probably try caramelizing them and put most of them in the freezer for future use (leftovers as weekday brown bag lunch, not to serve to company). If the texture isn't to your liking, you could easily pureed them and repurpose them for soup.
Lori T.March 13, 2025
Carrot cake is always tasty. You could also make a grated carrot salad, in the French style- my favorite recipe comes from Cook's magazine. There is also an old fashioned carrot salad called Copper Pennies that's good with all sorts of things. Consider pickling them in a jar of pickle juice, or if you like make your own pickle brine. Actually doesn't have to be pickle brine, it could be from olives or even a bottle of Italian style salad dressing works. Make carrot ginger soup, roast them and coat with honey butter or herb butter. Shred them with some potato and make potato/carrot pancakes or patties. Add shredded carrot to pancake mix with sweet spices like cinnamon, and enjoy for breakfast. Make muffins or cookies. Carrots are a pretty versatile veggie that doesn't get the respect they probably ought to have because too many of us were subjected to over cooked mushy disasters on school lunch plates. Or sadly, dinner plates at home.
NancyMarch 13, 2025
According to your tastes or your menus:
• various dishes with subcontinent seasoning - curry ginger or coconut, stew or soups
• always good - a standard quick bread (like banana) with cream cheese frosting
• a more unusual savoury quick bread. To serve with wine or snacks (see recipe from Rose Bakery in Paris).
• shred or puree to use in smoothies.
• various dishes with subcontinent seasoning - curry ginger or coconut, stew or soups
• always good - a standard quick bread (like banana) with cream cheese frosting
• a more unusual savoury quick bread. To serve with wine or snacks (see recipe from Rose Bakery in Paris).
• shred or puree to use in smoothies.
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