Sure, munching on celery and carrots (with a bit of hummus, perhaps), seems to the perfect snack: delicious, nutrition, and easy to prepare. And often, we just end up throwing those carrots in a salad, baking up a carrot cake, or simmering them in a soup stock are typical ways to use them… But when do carrots really get to shine?

Luckily, we’ve gathered together five delicious ways to eat carrots–all of which they are on the forefront of each dish.

Simple Roasted Carrots

Preheat oven to 400F. Peel about 10 large carrots. But them in half lengthwise, then slice into 1 1/2-inch thick slices. Toss with olive oil, sea salt, and fresh ground pepper. Bake for about 20 minutes, until browned and tender. Toss with fresh dill, finely minced. Season to taste. Serve warm.

Thai Carrot Salad

Use a vegetable peeler to shave about a pound of carrots into strands. Mix a clove of crushed garlic with 1 teaspoon chopped fresh ginger, juice of 2 limes, zest of 1 lime. Whisk in a tablespoon of canola oil. Toss with the carrots. Add salt and pepper to taste, along with a handful of chopped cilantro. Drizzle with a bit of honey if desired.

Ginger Carrot Soup

Heat a little oil in a large saucepan. Add a pound of peeled, chopped carrots, 1 medium chopped onion, a 2-inch chunk of fresh ginger, chopped and about 6 chopped garlic cloves. Cook, stirring occasionally, until onion is golden, about 10 minutes. Add the zest of 1 orange, and about 4-5 cups of broth or stock. Bring to a boil, cover and reduce heat to let simmer for about 20 minutes. Use an immersion blender to puree the soup. Add the juice of the orange, salt and pepper to taste, and a handful of freshly chopped cilantro. Garnish with sour cream or a drizzle of full-fat coconut milk.

Carrot Cake Cookies

Preheat oven to 325F. Whisk together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. Beat 1/2 cup butter or nondairy margarine and 3/4 cup brown sugar until fluffy. Add 1/4 cup applesauce and 1/2 teaspoon vanilla extract. Add the dry ingredients to the wet ingredients. Mix in 1 cup cgrated carrots, 1 cup toasted, chopped pecans, 1/2 cup raisins. Drop the batter by generous tablespoonfuls onto parchment lined baking sheets. Bake for about 15 minutes until lightly browned.

Carrot Marmalade

Make sure your jars are sterilized. Finely shred 1 lemon and 1 seville orange. Secure seeds in a cheesecloth. Put the lemon and orange shreds, along with their juice, in a large pot. Add 2 cups of water and the cheesecloth. Boil 10 minutes. Add 2 cups grated carrots and 2 1/2 cups sugar. Boil until very thick, about 30 minutes. Remove the cheesecloth. Transfer to the jars, properly sealing them.

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