Favorite Carrot Recipes?

[minoanmiss]

Seems like a good question for a Friday.

Comments

[baranduin]

Ginger lime carrots

Put carrots (baby size) into a pan. Grate ginger into a pile, then squeeze it into the pan. Squeeze limes into the pan in an equivalent amount to the ginger juice. Cook on high heat until the liquid evaporates into a glaze. Carrots should be cooked but not mushy. The glaze will be sweet, tart and spicy. Your hands will smell wonderful.

Approximately-one-ingredient carrots.

[brooksmoses]

I'll put this here, since it's a variant on the same basic idea. This is more of a concept and half-remembered experiment rather than a recipe, but:

Obtain a significant quantity of carrots. Peel them. Chop a bit over half of them into rough chunks, and run them through a macerating juicer to obtain carrot juice. (Optional: feed the leftover dry pulp to a small child who inexplicably loves the stuff.) Slice the rest into slices about 3/16" thick. Heat a medium saucepan, add a touch of butter, and sauté the carrot slices in it until they start caramelizing and softening a bit. Pour in the carrot juice when you need to in order to prevent things from starting to burn, and simmer until carrots are cooked to taste and juice is mostly reduced.

It's possible I added some honey for sweetening, but I don't think so. Also, obviously you could use purchased carrot juice, I just happened to have a juicer handy when I wanted to try this. It really does take more carrots to make a reasonable amount of juice for simmering than the amount of carrots you want to simmer.

This is a variant on having done this with orange juice, and I'm sure combining it with lime and/or ginger juice would work well too. (The macerating juicer is, of course, excellent for juicing ginger.)

[cmcmck]

Vietnamese pickled carrots.

3 Grated carrots

Half cup white rice wine vinegar

Tablespoon of sugar

Teaspoon of nam pla or other good fish sauce (more if you like fish sauce). I tend to use a veggie Worcestershire sauce being veggie.

Pinch of sea salt.


Combine ingredients making sure the sugar and salt dissolve completely and allow to stand for a little while before use.

They go well with just about anything savoury or as part of a sandwich filling.

This will keep a few days in the fridge.

[clevermanka]

This sounds incredible.

[cmcmck]

Simple, but so good!

[lunabee34]

I don't think shoving them in my mouth raw is a recipe. Lol

[petra]

Glad I am not the only one who thought: open mouth, insert carrot, chew.

[lunabee34]

We can be heathens together. LOL

[just_ann_now]

I have made this several times and it's been a hit every time: Masala Lentil Salad and Cumin Roasted Carrots

I didn't get the chance to make this when Vegan Daughter was visiting, but it's definitely on the list for next time: Moroccan Carrot and Chickpea Stew

We have had this as a side dish to a Greek-ish pasta casserole: Greek-style Mini Carrots (I cut regular carrots into chunks.)

[adrian_turtle]

My favorite carrot soup! I made this last nigh, with the soup recipe pretty much as written.
https://smittenkitchen.com/2013/01/carrot-soup-with-tahini-and-crisped-chickpeas/

For the garnishes, Redbird and I both like it with the tahini stirred in, even though she doesn't usually like tahini. The chickpeas are good when I cook them to proper crunchiness, but that takes a lot more than 20 minutes in this oven, and is more fuss than I usually want to bother with after chopping 2 pounds of carrots. I substitute flour tortillas for the pita, because I never have pita around and I usually have tortillas.

[ex_flameandsong751]

Does carrot cake count?

[aphrodite_mine]

https://www.reddit.com/r/mealkits/comments/nb3le7/everyplate_harissa_roasted_chickpea_bowls_with/?utm_source=BD&utm_medium=Search&utm_name=Bing&utm_content=PSR1

This is one we made recently. I can upload the recipe if it sounds good, as I can't find it online. For the carrot part, essentially sliced, oiled, tossed with harissa seasoning, and baked.

[lemonsharks]

TBH I'd actually oven dehydrate the carrots for long term storage in the pantry

Alternately, they're great briefly steamed, then tossed with oil and thyme and roasted until they start to char

[acelightning73]

Here's something my mom found in a "ladies' magazine" back in the Dark Ages.

Nutmeg-Buttered Carrots

Baby carrots or sliced carrots
Enough water in a saucepan to submerge the carrots.
A pinch of salt
1/2 teaspoon ground nutmeg
2 tablespoons of butter

Put everything in the pan and put a cover on it. Bring it to a boil, and cook until the carrots are tender. Don't drain the water off before serving - just fling it into a serving bowl with the cooking liquid, which smells amazing.

[brooksmoses]

Ooh, that sounds yummy, and I bet nutmeg it would go well with the variation on this recipe that I posted above which uses carrot juice (not enough to submerge, about 1/2 to 1/3 of that) and simmers it down to a glaze.

[acelightning73]

Because of their underlying sweetness, carrots go well with many sweet spices. I once read a story set in the early 1800s, in which someone in a castle smelled "carrots being fried in butter and honey, Roman style. " I have never been able to figure out how to do that.

[cmcmck]

Your wish in my command! :o)

Roasted rather than fried but honey is problematic when frying as you know.

The amounts are adjustable as are the ingredients except the carrots, butter and honey.


1/4 of a block of butter
2 tbsp. honey
1/2 tsp. dried rosemary
1 clove garlic finely chopped
Sea salt
Freshly ground black pepper
15 carrots (2 lbs.), peeled and halved lengthwise
Fresh thyme, for garnish (optional)

Preheat oven to 180c. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic and season with salt and pepper.
Place carrots on a large baking sheet. Pour over glaze and toss until coated.
Roast until caramelised and glazed, 35 to 40 minutes.
Garnish with thyme, if desired, before serving.

[acelightning73]

I couldn't begin to imagine how one would use honey for frying. And I'll have to leave the garlic out, but the rosemary sounds good (I need to get some thyme - the turkey recipe I used calls for thyme in the marinade, but I didn't have any.) Rosemary blends nicely with various spices - especially with allspice, which I have plenty of. I've never tried roasted vegetables before - largely because I avoid vegetables whenever possible.

[cmcmck]

Whereas if I avoided vegetables I'd be pretty hungry! :o)

[acelightning73]

There's an old comedy routine called "The Carnivores Creed" - it begins, "Vegetables are what FOOD eats." "Fish are vegetables that can swim." "Fruit is vegetables trying to trick us by pretending to taste good." "Mushrooms grow in what's left after food eats vegetables."

Actually I do eat plants - grains and nuts,mostly. And occasionally tofu. But I"m allergic to all of the vegetables that are considered the most "healthful" (all of the crucifers and alliums) I also don't like fruit, although I enjoy some fruit flavors (orange, lime, raspberry) - I just find the textures unpleasant. Biting into a squishy banana makes me want to spit it out. I only eat bananas when I can feel that my electrolytes are out of balance, and then I just gobble them down as fast as I can without tasting them. (Or I go to a Chinese or Japanese restauraunt and order "banana tempura".)

[ororo]

I read your more recent entry before this one, so I'll put it here too. This is all to taste:

Cooked carrots
Butter
brown sugar (just enough to make a very wet glaze)
ginger and/or allspice or curry powder

[dine]

I'm not a fan of cooked carrots, so don't have tons of fave carrot recipes - except carrot salad (grated carrots, a bit of mayo to bind it, and maybe pineapple bits). but this steamed pudding (like a plum pudding) is probably fairly old - it came from my grandmother's handwritten collection, and was traditional at Xmas gatherings


Carrot pudding

1 c grated raw carrot
1 c grated raw potato
½ c melted butter
1 c brown sugar
2 c raisins
1 scant c flour
1 tsp each nutmeg, baking soda, salt, cinnamon
may also add vanilla to taste

Mix all ingredients & steam in mold for 2 ½ hours

Serve w/ hard sauce, ice cream or whipped cream

[cellio]

A variant on the carrot salad: grated carrots, raisins, a little orange juice with some sugar dissolved in it (or honey mixed in it). Mix well, seal, and put in the fridge for a few hours for the flavors to mingle before eating.

[dine]

I think we sometimes included raisins, but the OJ is a new one to me. but I bet it could be delicious!

[corvidology]

In the way of my people, we like to roast everything.

So, toss baby carrots, sliced carrots or carrot chunks in olive oil*, salt, pepper and thyme. Spread them out on a baking sheet (if they're too crowded they'll steam) in a HOT oven (400F at least) and cook until tender. I do the same thing with Brussel sprouts** as it brings out the natural sugars.

* Also amazing with butter... but bloody gorgeous tossed in duck fat.

** I have a mate who's a caterer who taught me this can also be done with Brussel sprouts straight from the freezer without them going mushy which was both a revelation and an amazing time saver.

[kayre]

This, except I prefer to roast low and slow, 350 F for as long as it takes. Toss before cooking with olive oil and whatever spices suit my mood, often black pepper and some herbs.

[mdlbear]

Mom's carrot salad: grated carrots, raisins, lemon juice. Best if left sitting in the fridge overnight.

[pensnest]

I just like to roast them. Specifically, if I have something else a-roasting, I'll cut fat carrots into halves or quarters lenthwise, thin ones into halves, and put them in a bowl. APply garlic pepper and a smidge of smoked sea salt (I found these in Sainsburys and they are great), then olive oil to coat the carrots. Roast for, er, at least half an hour. Yummy.

[rachelmanija]

Roast with olive oil and salt.

Eat raw with Trader Joe's garlic dip.

[anna_wing]

Peel carrots and slice into batons. Brush with olive oil, and grill. Season with a bit of salt and pepper. Or you can use seasoned olive oil (herbs, garlic, etc) Eat by themselves or as a side dish.

[buggery]

I have two carrot-intensive things I've made that, frustratingly, I seem not to have written down the recipes for.

One time, about 12-13 years ago, I was able to buy five pounds of carrots for a dollar. I then had to figure out how to use them before they went off, as I didn't have space to store that much. I wound up making some sort of croquettes with about 3/5 of them, about which I can recall only that, despite the temptation to use a bit of butter, I wound up making entirely vegan. I then gave away most of what I'd made, since I didn't have space to store the croquettes, either.

The other thing I've made more recently, so it's fresher in my mind: paars sla, which is just Dutch for "purple salad" and which is a variation on American cole slaw, itself a variation on the German original. You use all purple cabbage instead of green, significantly more shredded carrot than American cole slaw recipes typically call for, and season it with a little ground allspice, more purple (or brown) whole mustard seed, and a generous amount of ground sumac (you can get this at middle-eastern markets, or from Kalamala). For the dressing, more or less mayo and more or less red wine and/or cider vinegar, to taste. It comes out a lovely color!

[minoanmiss]

that purple salad sounds glorious!