My neighbor gave me a huge box of fresh carrots and I have no idea how to use them up.
Any suggestions/recipes?
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Comments: 79
A vegetable type soup is another great idea.
Unfortunately, I have no money left in my food budget, so I have to work with what I have on hand. Which isn't much.
And I've never tried glazed carrots. They sound great!
Or maybe make carrot juice for smoothies...or lots of carrots in a stew. If I have too many carrots at once that will go bad before I use them, I usually shred the carrots and freeze them for another time :)
We had sooo many when our garden was ready. We used them in the crock pot with a roast, and I shredded TONS of them and made carrot cake. I actually was told that you can shred and then freeze them for use in carrot cake at a later time, so I have enough in the freezer for carrot cake #3 made from our garden carrots.
Carrot and coriander soup
Honey-glazed carrots to serve with a main meal
Add to an array of oven roasted veggies
Got a great recipe for the honey glazed?
Keep turning carrots until glazed and golden - I sometimes add rosemary or dill or cardomom seeds to the carrots, depending on what I serve as the main.
I like the idea of using cardamom.
Make sure you use young carrots or cut them into batons so they can get coated in the buttery/honey sauce.
INGREDIENTS:
6 boneless, skinless chicken breasts
4-1/2 T. whole-grain mustard (I use Mailles)
3 T. low-sodium soy sauce
Kosher salt & pepper
1 bag small carrots
1 red onion, cut in wedges
12 sprigs fresh thyme
4 T. olive oil
DIRECTIONS:
1. Heat oven to 400 degrees.
2. Wash chicken in cold water and pat dry. Combine the mustard, soy sauce and 1 tsp. pepper in a large bowl. Whisk and add chicken to coat. Place chicken in a 9x13 pan.
3. Mix olive oil with 1 tsp. salt and 1/2 tsp. pepper. Add carrots and onion to coat and place around the chicken. Add thyme to olive oil mixture and lay a stem on top of each chicken breast and place remainder in with the vegetables.
4. Roast until the chicken is cooked through and the vegetables are tender, about 50-60 minutes.
Do you have a recipe for the muffins? I've got coconut.
I'm not a big fan either, other than in a carrot cake :)
I eat 'em cuz they are good for me.
-Carrot cake (or carrot cake muffins)
-Stir Frys
-Carrots and hummus (or nut butter!)
-In omlettes
-They go great in fried rice or quiniona
I like lightly steaming them with various seasonsings...gnger is one of my favs
I also make a mean carrot soufle...much like sweet potatoe pie is made...
Also use carrots in soups...
hope it helps...as are your points
My points are still sky rocketing! You guys are awesome!
...had a Dan Quayle moment
1# carrots sliced into coins
1/4 cup water
2 TBL butter
kosher or sea salt and freshly ground pepper
1/2 tsp sugar
Put it all in a pan, bring to a boil, cover, reduce heat & simmer 5-10 minutes, remove lid & raise heat a bit and cook, stirring from time to time, until all liquid is gone and carrots are tender.
They're delicious & sweet this way, and not soggy and waterlogged. You can substitute olive oil for the butter and once you master the method, change up the liquids (part OJ, soy sauce or balsamic vinegar), add some fresh ginger, or garnish with fresh herbs (dill, parsley) if you like.
It's fun answering questions!
Shred them and incorporate them into brownies.
Stew is always a good (and nutritious and inexpensive) choice. I'm big on tempeh stew; tempeh is great to work with.
Got any recipes/ideas for the curry? I haven't made a curry in a while and I miss it!
Another idea would be to add some to pizza.
I know, I want carrot cake so bad now! Don't want to shred carrots today though.
He brought back red velvet instead. He may end up with the rest of it, though. I took a couple of bites, and it definitely doesn't live up to some of their other stuff.
He did get me their yummy bread and cookies, though.
Thanks for the idea!
I may try the glazed with honey.