oodles of carrots

carrottopsuk

ben500 wrote:

Eat it.

Oh I will! Thanks

yellowtigeruk

I've made this carrot soup recipe many tifmes but have not tried freezing it. However it will keep in the fridge for a day or two.

1 onion, chopped. 8oz potatoes, chopped. 1oz butter or marg. 1lb carrots, sliced. 2pts vegetable stock. 1/4 pt single cream. Salt & pepper to taste.

Fry the onion and potato in the butter/marg for about 5 minutes. Add carrots and stock. Stir. Simmer for 20 - 30 mins until tender. Cool slightly. Puree in food processor or I guess you could try one of those hand held blitzing things. When ready to use you just reheat the amount you need with a bit of cream and add salt and pepper.

Lady_E

I have been given a load of carrots and now wonder what else I can do with them apart from boil/steam them . Lord E likes those carrot crisps that you get in fancy restaurants (look like carrot shavings and I assume fried??) but I dont know how to do them . Any suggestions apart from buying a rabbit ?

make_life_easier

I once made carrot wine - it was nice but very very strong

Debt_Free_Chick

Lady_E wrote:

Any suggestions apart from buying a rabbit ?

Blimey, can rabbits cook?

:rotfl: :rotfl:

Penelope_Penguin

Lady_E wrote:

Any suggestions apart from buying a rabbit ?

Didn't know that rabbit and carrot went well together :rotfl: :rotfl:

More seriously, we make a delicious pasta sauce (cook a chopped onion and garlic, add 300g pork mince, 4 grated carrots, tin of tomatoes. Simmer for 45 mins, season and serve with basil and parmesan.

I make a huge batch and freeze it for later.

Carrot cake??

Penny. x

Uniscots97

A few recipes that might help (hopefully)


Carrot crisps - Heat your oven to 180C. Get baking tray and put lots of salt over the base and thinly slice your carrots (cut them on a slant to get a nice sized crisp). Arrange them over the baking tray and lightly drizzle with olive oil and a dash of salt and pepper. Place in the oven until crisp. keep an eye on them because they'll frazzle quickly if left!!!!!


This is my recipe I had posted in Ciao

Carrot and Coriander soup

Ingredients:

1 lb of Carrots
1 onion
1 potato
Coriander (Up to you, you can buy a bunch of the fresh stuff. Asda is the cheapest at 76p per bunch or a jar of the powdered stuff for about 80p from most supermarkets and if using this you'll need 2 large tsps)
1 litre of cold water
pinch of salt


Peel the potato and chop up and place in a large pan containing the 1 litre of cold water. Add a pinch of salt to the water and place the saucepan on a medium heat. Grate and slice up the carrots and place (carefully) in the pot. Chop the onion up and also place in the pot. Loosely place the lid on top of the pot and stir occassionly. Now the heat can be turned up slightly.
Once the vegetables are soft (this takes about 20-30 minutes), remove from the heat and allow to cool for 5 minutes. Then using a hand blender, carefully blend the contents of the pot. Once the soup is blended, place back on a low to medium heat and add the coriander (if using fresh finely chop it before adding to the pot). Cook for a further 10 minutes and then serve. A twist of black pepper or a dash of cream will make this look really professional. Its lovely served with warm crusty bread.

This soup can also be made in advance and once allowed to cool naturally it can be stored in the fridge (2-3 days) or in a suitable container in the freezer (up to 3 months).

Lady_E

Debt_Free_Chick wrote:

Blimey, can rabbits cook?

:rotfl: :rotfl:

:rotfl: :rotfl: :rotfl: :rotfl:

Pink.

Hi Lady E,

We have an older thread on what to do with carrots that might give you some ideas, so I'll merge your thread with it to keep all the suggestions together. Posts are listed in date order so you'll need to read from the beginning to see all the replies.

There's a thread on freezing carrots that might help too: Freezing carrots

Pink

beachbeth

This is my favourite pasta sauce - and my daughter's too!

Chop half an onion and cook in a little oil and butter until soft. Add 8 small thin sausages (remove skin or get skinless ones) cut up into small rounds until brown and cooked. Add three medium carrots, grated and cook for about 2 minutes.

Make stock with 4oz water and half a cube of chicken stock and add this with one bay leaf,1 teaspoon of dried oregano and a 14oz can of tinned, chopped tomatoes (I usually whizz the tomatoes in the blender first) and a little salt and pepper.

Cook for half an hour and then remove bay leaf and add cooked macaroni or fusilli pasta. Serve sprinkled with grated cheddar or parmesan.