Easy Carrot Recipes
- Cut carrots into matchsticks or coins. Cook in a little boiling water until just tender. Slather with butter. You can also sprinkle with some chopped herbs – parsley is good.
- Carrot juice, especially when well-iced, is a delicious alternative drink. You can also add a little zing with a bit of lemon juice if it’s too sweet.
- Mix up your favorite dip and slice the carrots in long diagonals for scooping.
- Roast carrots in olive or coconut oil, alone or with other root vegetables. Cook until they start to brown slightly – they’ll be sweeter.
Chinese Carrot Salad
- 2 cups shredded Napa cabbage (although any kind of cabbage works fine)
- 1 pound jicama, peeled and shredded
- 2 cups shredded daikon radish
- 2 Granny Smith apples – peeled, cored and shredded
- 2 large carrots, shredded
- 1 firm pear, shredded
- 1/4 cup finely chopped cilantro
- 2 tablespoons olive oil
- 3 tablespoons orange juice
- 1 tablespoon lime juice
- Sea salt and pepper to taste
Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Spicy Carrot Salad
- 10 ounces shredded carrots
- 2 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley
- ½ – 1 teaspoon crushed red pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
Toss carrots, garlic, parsley, peppers, lemon juice and oil in a large bowl. Season to taste with salt and pepper.
Fermented Ginger Carrots
- 1 pound carrots shredded
- 1-2 inch piece of ginger peeled and shredded or grated
- 2 teaspoons sea salt
- 1 cup water
- 1 rounded teaspoon sea salt
Shred the carrots and ginger in a food processor and dump into a large bowl. Sprinkle with 2 teaspoons of sea salt. Mix thoroughly with your hands, squeezing the carrots as you go. Let the carrots sit for 15 min before moving to the next step. Divide the carrots evenly between two pint-sized (16 oz) mason jars. Press the carrots down firmly until you’ve removed as much empty space as possible. There may be some natural carrot liquid at this point but not enough to cover the veggies. Place a small 4 oz jar or clean weight on top of the carrots. Mix the remaining salt into the water. Fill the remainder of the space with a little bit of the brine solution. The carrots should be completely submerged. Repeat with the other jar. Save extra brine in the fridge because you might need it during the fermentation process. Cover the jars with cheesecloth and place them on a rimmed plate to catch any bubbling over. Place in a dark spot (like a pantry or cupboard) and check daily to make sure the water level has not dropped down to the carrots. If it has, pour a bit more brine on top. Fermentation time varies from 7-14 days; start checking at five days. Store tightly covered in the fridge…it will last for a few months!
- 5 cups carrots, peeled and grated
- finely grated rind and strained juice of 2 lemons
- finely grated rind and strained juice of 1 orange
- 4 ¼ cups granulated sugar
- 2-3 cinnamon sticks
- 6 cloves
- 1 tsp grated nutmeg
Put the carrots, juices, zest and sugar into a preserving pan, and stir. Tie the cinnamon and cloves into a small circle of muslin, tie with kitchen string and place in the middle of the carrots. Leave overnight to macerate. Pour over about 3 ½ cups water, add the nutmeg, warm and stir until any sugar crystals have dissolved. Bring to the boil. Boil until it reaches its setting point, about 30-40 minutes; test to see if it’s ready using a chilled saucer. Carefully fish out the spice bag. Pour into hot, sterilized jars and cover with lids while still hot. Store in a cool, dry place and use within one year.