Crops & Varieties: Carrots
Don’t bother peeling carrots (or most vegetables); the skins are full of nutritional benefits. If a quick wash doesn't remove the dirt, give them a nice scrubbing with a towel or vegetable scrubber.
Raw carrots, as you may know, are delicious. Salads made with shredded raw carrots are tasty, easy and great to have in your fridge as a side staple (although carrot salad is often best served at room temperature).
Roasting and grilling are a fantastic way to bring out the natural sugars lying in carrots. Toss whole carrots on the grill or in a roasting pan and brush with olive oil. Braising or glazing can also concentrate the sweetness and flavor. Boiling carrots is not ideal since the flavorful liquid leaches out into the water. Braising works since the carrots are cooked in liquid that is served in the dish. In glazing, after braising or sautéing with a minimal amount of liquid, the tender carrot is coated with a seasoned caramel-y finish.
Store unwashed in perforated or produce bags in the coldest part of the fridge or the crisper drawer. While carrots can last a while, it’s best to use them within about three weeks. Wash only when about to use them. If you need to prep them ahead of time, peeled or scrubbed carrots should wrapped in a damp towel so that they don’t oxidize. Don’t store near apples or pears, as they emit gases that turn the carrots from sweet to bitter.
From Asparagus to Zucchini: Honey-glazed Carrots
Itsy Bitsy Foodies: Curried Carrot Soup
Jaya's Recipes: Carrot Halwa (Sweet dessert!)
Lucillanne Delights: Orange and Carrot salad with Ginger
Mondo Mulia: Traditional British Carrot Cake
The Kitchn: Carrot and Cabbage Slaw
101 Cookbooks: Moroccan Carrot and Chickpea Salad
101 Cookbooks: Sunburst Carrot Salad
101 Cookbooks: Carrot-Oatmeal Cookies
All Recipes: Carrot, Chili and Cilantro Soup
Serious Eats: Roasted Carrot-Fennel Soup
Joy the Baker: Carrot Apple Ginger Soup
From our Tumblr: Szechwan Carrot Soup
Mike from Small Farm Central: Mike's Desperation Carrot Sauce
Preparation types and times
|Boiling||12-18 mins for 1” chunks|
|Microwaving:||8 mins for 1 lb of chunks|
|Roasting:||20-30 mins at 375-450°|
|Stir Frying:||4-7 mins|