What can I do with the massive bag of organic carrots I bought today? Too many! 5 lbs or something. Why oh why did I? I don't have a juicer.
10 Comments
susan G.August 19, 2011
They can be added to a tomato based pasta sauce, since we're in tomato season... And many soups have carrots in the base along with onions, celery, etc.
healthierkitchenAugust 19, 2011
As mainecook says, they will keep for a while, but I really loved this: http://www.thewednesdaychef...
The original is in the NYT Cookbook!
The original is in the NYT Cookbook!
CarlaCooksAugust 19, 2011
I highly recommend Reeve's roasted carrot soup (http://www.food52.com/recipes...). It's simple, healthy, and really delicious! I made it when my CSA box presented me with several kilos of carrots. Enjoy!
mainecook61August 19, 2011
Why worry? Carrots keep forever in the frig. with no loss of flavor.
Summer O.August 18, 2011
A cold carrot and ginger soup should be able to dispose of 1/2 of them, carrot salad with harissa, pickle the rest?
A Whole Foods Market CustomerAugust 18, 2011
Thank you everyone! Great ideas! Cheers!
Sam1148August 18, 2011
Peel them cut them into sticks and pack in your lunch. Along with a creamy dressing (like blue cheese dressing) in a small container for dipping. They make great snack food. Use some big sticks for a garnish for a bloody marry for a weekend brunch--pared with a quiche or omelet, or eggs Benedict.
Sauteing them lightly with dill and a touch of honey is also a great side quick side dish with rice.
If you want to go more Asian, a quick 'water fry' and finish with some red pepper flakes and sesame oil is good with noodle bowls.
A using them in thai salads (lettuce carrots, celery, red peppers, hot peppers) with a lime, honey, fish sauce (or soy) dressing is good. (you can top that with chicken or fried tofu as protein element).
They'll keep several weeks. But, if they have the bushy green tops...cut those off right now, they'll wick away moisture from the carrot and cause it split very quickly in the 'fridge..and they'll go limp or split much quicker.
Sauteing them lightly with dill and a touch of honey is also a great side quick side dish with rice.
If you want to go more Asian, a quick 'water fry' and finish with some red pepper flakes and sesame oil is good with noodle bowls.
A using them in thai salads (lettuce carrots, celery, red peppers, hot peppers) with a lime, honey, fish sauce (or soy) dressing is good. (you can top that with chicken or fried tofu as protein element).
They'll keep several weeks. But, if they have the bushy green tops...cut those off right now, they'll wick away moisture from the carrot and cause it split very quickly in the 'fridge..and they'll go limp or split much quicker.
AntoniaJamesAugust 18, 2011
There was a contest here whose subject was carrots. Here is a link: http://www.food52.com/contests...
There are many excellent recipes included. Have fun!! ;o)
There are many excellent recipes included. Have fun!! ;o)
A Whole Foods Market CustomerAugust 18, 2011
Roasted carrot salad. Roast them and toss them with lemon juice, olive oil and salt and pepper. Herbs are always a bonus.
The classic shredded carrot and raisin salad. The dressing is mayonnaise, salt sugar, and vinegar.
Carrot butter, think along the lines of pumpkin or apple butter. Cook the carrots down with sugar and spices until rich thick and brown.
I wonder if a carrot pie would be good. Blanch them lightly and assmble as apple pie method.
Hmmm, I hope that gives you a good start.
The classic shredded carrot and raisin salad. The dressing is mayonnaise, salt sugar, and vinegar.
Carrot butter, think along the lines of pumpkin or apple butter. Cook the carrots down with sugar and spices until rich thick and brown.
I wonder if a carrot pie would be good. Blanch them lightly and assmble as apple pie method.
Hmmm, I hope that gives you a good start.
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