Carrots

I have some rather old carrots and not sure what to do with them besides roast carrots. Do you have any favorite recipes with carrots as the main ingredient?

Our faithful standby is boiling them in water with a few tablespoons of honey then served as a side dish. Don't use any other recipes where carrots are the "main" ingredient, but we add them heavily to many recipes that don't normally call for them.

Bourbon mint carrots.
2 cups of carrots peeled and cut at a slant
2 teaspoons of bourbon
2 teaspoons of butter
2 teaspoons of brown sugar
6 mint leaves thinly chopped.

Boil carrots until tender, strain and add the bourbon, butter, brown sugar and mint to the pot, toss around until sugar dissolves. Serve and enjoy.

cut them into stripes and lacto-ferment them.
there is a thread on fermenting carrots in the fermantation forum



boiling them with other stuff and stick-blending them to make a soup

grated and used in stir-fry dishes or currys

Grated carrots with walnuts and a hard cheese ( cheddar , contre, etc monteray Jack ? ) with bread and a soy sauce ( tamari ) yummy
Carrots added to any rice dish ,

David

Boil in water til tender, drain, add butter and apple pie spice.

Or, from Southern Living Cookbook:
( Love the carrot, orange rind combo here)

Honey-Glazed Carrots
1 1/2 qt. water
1 (1 lb.) package whole carrots, diagonally sliced
2 T. butter
2 T. honey
1/2 tsp. grated fresh orange rind
1/2 tsp. salt
1/4 tsp. pepper
1 T. chopped fresh parsley
Garnish ( optional): orange rind curls

Bring water to a boil in a Dutch oven over med. heat.
Add carrots and cook 10 min. or til tender. Drain.
Add butter and next 4 ingredients into carrots.
Cook 3-5 min. Stir in parsley. Garnish.

Lactoferment with ginger and garlic. It makes a great pickle all summer.

Cut into sticks and toss with dried herbs and salt. Roast in the oven until crispy. It's a multi purpose recipe that turns most vegetables into tasty crisps. Still roasting, but different from traditional 'roasted carrots' Don't forget the tops work as a halfway decent parsley substitute, so you can actually use them as their own seasoning.

I also like them in any soup base. I've never liked sweet cooked carrots.

If you juice, carrots are actually 90% water.

Thanks for all these suggestions!

Cook grated carrots slowly in milk or cream with cardamom seed, raisins, and the sweetener of your choice. Cool slightly and serve with cold whipped or pouring cream.

Red wine carrot recipe
1bottle Nederberg pinotage,1.5lb large carrots, roasted+salted peanuts or other snaxs of choice. Place carrots in glass bowl in centre of kitchen table. drink copious amounts of pinotage, till you forget how your mom nagged you as a child to eat your carrots cause they improve your eyesight

No recipe for carrot cake here? (I hoped to find it)

I always add some sliced carrots to any mix of stir-fried veggies. Can be served with rice or potatoes, or whatever. And in soup.

I found this a few years ago on a vintage recipe blog, and was intrigued. It's pretty tasty! DOES NOT taste like salmon. I assume it was called that because of the color. I've used quinoa in place of rice with good results.

Did anyone suggest dehydrating them? It's really handy to have a jar of dried diced carrots to toss into soups and such in winter.

These are good and use a whole lot of carrot. http://m.cookstr.com/recipes/mediterranean-carrot-mezza  

We used to peel whimpy carrots, then tie them in a knot.   They have to be really whimpy for that.   Then pan fry them in some olive oil and salt.   We called them bowties.   Mom would serve them with a bit of honey.   We were dirt poor, but never knew it.  

Carrots are among our grilling staples. If time's an issue, you can steam them first. The combination of smoke and sweet and root vegetable is tasty.