Lots of leftover Carrotts

Bella79

Hi all

Hoping for some inspiration, I have 4 bags of carrots that need using, I've made a soup and a carrot cake and still have lots and lots!

Can anyone suggest what I can do with them?

buildersdaughter

Any root vegetable will make a nice souffle for a vegan centrepiece, but it doesn't use a great many carrots!
I'd definitely make a nice carrot salad / slaw to eat with jacket potatoes & sausages one evening.
If you have freezer space, I would prep, blanche & freeze to use a vegetables.
Soup & cake will freeze well so I'd make some more!
If your freezer space is limited, think about doing a puree which you can dilute for soup throughout the year.
If you don't have freezer space, but do have a few kilner jars, consider bottling some.
I have eaten pickled carrots, so I googled and found this:
https://www.bbcgoodfood.com/recipes/pickled-carrots-garlic-cumin
Lovely with pitta and meatballs or falafel.

buildersdaughter

Just went to the next thread, to see Lurcherwalker has bumped up Thriftladys wartime thread, and guess what? Carrot cookies!

Bella79

ohh i cant find the recipe?

pelirocco

Why do you have 4 bags of carrots

ToastLady

You don't even need to blanch carrots for the freezer, just dice up and bag. 
Carrot chutney, plenty of recipes on web.
Roast them with some herbs/spices and a drizzle of oil. Really brings out the sweetness. Can be frozen for using in soups, stews etc. 

Rosa_Damascena

Gajrela!! Or how to make 4kg of carrots disappear overnight. But it does take time and a bit of patience; a wide pan helps. Can be stored in the fridge / frozen and defrosted later. Serve warm with vanilla ice-cream, and don't forget to invite me over 

NB: it seems the time factor can be lessened by using a pressure cooker: https://myheartbeets.com/instant-pot-gajar-halwa-indian-carrot-pudding/

jdaniens

Your options are limitless, but since you need an easy way to use your bags of carrots, you can bake them with honey using this

Easy Honey Roasted Carrots in a Bag

Ingredients

• 3 cups coarsely chopped peeled carrots
• 4 cloves garlic (finely sliced)
• 2 sprigs of fresh rosemary (finely chopped)
• 1 teaspoon raw honey
• 2 teaspoons organic extra virgin coconut oil
• Zest from 1/2 of a fresh orange (look for organic, if possible)
• 2 tablespoons freshly squeezed orange juice
• Pinch of unrefined sea salt and pepper (to taste) (omit black pepper for AIP)

---

Instructions

1. Preheat oven to 400 degrees.
2. Get a sheet of parchment paper about 2 feet long and fold in half. Place the carrots, garlic, rosemary, raw honey, extra virgin coconut oil, orange zest and orange juice on one side of the parchment half; gently toss carrots to coat. Season carrots with salt and pepper to taste. Fold over each of the three sides of the parchment paper and seal as best you can (using a bit of oil helps seal parchment paper.)
3. Place your parchment carrot package in a baking tray and roast for about 50 minutes, or until desired doneness (but please don’t overcook!) Remove carrots from oven when done and let cool for at least 5 minutes before opening the parchment pouch. To serve, place the honey roasted carrots in a large serving dish.

I think even the name suits your situation nicely

unrecordings

Personally I'd just eat a load raw.When I was on chemo I went through a phase of leaving a bowl of washed but not peeled, to graze on like you would with grapes

marycanary

jdaniens said:

Instructions

1. Preheat oven to 400 degree

I suppose this is degrees Fahrenheit used in the US rather than degrees Celsius which is used by most cooker in the UK. 400F is about 204C.
mary