Carrots are so versatile in a kitchen! Did you know…
- Carrots originated in Afghanistan, but are cultivated all over the world. There are both domestic and wild carrots and over 15 different varieties of this root vegetable.
- Carrots can freeze themselves in the ground and can be harvested all year round. When harvested through the winter months, carrots are much sweeter.
- Carrots are not just orange. White, yellow and deep purple varieties exist, too.
- Carrots are an excellent source of beta-carotene and contain about 25 calories and 2 grams of fiber.
- Cooked carrots release more beta-carotene when cooked but can be consumed raw in salads, as a snack with hummus or included in soups, stews or roasts.
- Use them raw over salads or slice them and add them to soups and pasta. Take them with you for packed lunches and snacks, too.
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What to do with a bag of carrots
A bag of carrots in the crisper drawer is a handy thing. Carrots lend themselves to a variety of purposes, and you can enjoy them with breakfast, lunch, dinner, snack, or dessert. Here are a few suggestions:
- Sauté rustic cut carrots in olive oil and butter in a pan on the stove top until they just start to become tender and gain some color. Add a splash of orange juice during the last few minutes of cooking for a quick glaze. The time depends on how thick the carrots have been cut and how tender (or crispy) you want them.
- Brush whole carrots with olive oil and grill for about 15 to 20 minutes. Sprinkle with salt, pepper, and your preference of chopped herbs or ground spices (parsley and ground coriander, for instance).
- Roast them on a sheet pan in the oven at 400F for about 25 minutes (for whole carrots). Before putting them in the oven, brush the carrots with olive oil and sprinkle with powdered coriander or cumin.
- Cut raw carrots into julienne pieces to use in slaws, salads, and fresh spring rolls. (A julienne peelerwill make quick work of this!)
- Using a vegetable peeler, cut raw carrots into ribbons for a salad or side dish.
- Use spiralized carrot “noodles” in place of pasta. (I use a julienne peeler to make carrot “noodles” and they are gorgeous in chicken soup! Cut them before you cook them.)
- Get the flavors of carrot cake in “morning glory oatmeal” by adding grated carrots, spices, brown sugar, raisins (& more!) to your bowl of oats.
- Carrot sticks and dip are a classic, but (in addition to dipping carrot sticks, you can uss grated carrot in the dip! Plain yogurt, grated carrots, chopped herbs and garlic = delish. Style your own or start with this.
I haven’t even touched on soups or stews, but this is a good start – and you’re bound to have plenty of your own ideas. Please share them in the comments!