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Give me Carrots!

post #1 of 7
Thread Starter 

Looking for some creative ideas... I've got a big beautiful 10 pound bag of delicious organic local carrots... what should i make??? Any and all suggestions are welcome, however our family does not eat refined sugar... otherwise anything goes!!!

 

I look forward to suggestions! Thanks!! (I hope i don't turn orange!)

post #2 of 7

Love these!

 

http://www.plantfoodfabulous.com/2010/10/smashed-chickpeas-with-roasted-carrots.html

post #3 of 7

For me, carrots don't get much better than when roasted.  Just toss in olive oil, salt, herbs or spices of choice and roast until soft and caramelized on the edges.  Mmmmm.

post #4 of 7

We love carrots!  We eat carrots in lots of things and often just raw.

 

These are probably our favorite ways:

 

Roasted with honey and butter

Roasted with olive oil, salt, pepper and cajun seasoning

post #5 of 7

This may just be a southern thing, but I LOVE carrot raisin salad.

 

I have no measurements since I just kinda mix till it looks right.  Maybe 6 or 7 carrots, a small can of pineapple and a couple of handful of raisins.

 

mix 

shredded carrots

crushed pineapple,  (I use the kid that's been canned with juice, not syrup)

and raisins

 

add just enough mayo or plain yogurt and pineapple juice to make a light dressing and mix it up.  Go easy on the mayo or yogurt.  It should basically disappear.  You don't want the carrots and everything swimming in the dressing.

post #6 of 7

I mostly eat carrots roasted and as carrot juice. But they are great in carrot cake, and a shredded carrot and orange salad with a little orange water is great too. They are great in any slaw recipe.

post #7 of 7

Carrot and Coriander Soup

 

1 Tbs. oil

1 lb. carrots, sliced

1/2 large onion, chopped

1 clove garlic, minced

1 medium potato, diced

1 tsp. ground coriander

4 cups stock

generous handful fresh coriander (cilantro), roughly chopped

salt and pepper to taste

 

Heat oil in large pot, then add carrots, onion, garlic and potato.  Cook gently 10 minutes.  Add ground coriander and stock.  Bring to a boil, then cover and simmer 1 hour.  Cool slightly, then add fresh coriander and seasoning.  Puree in blender or with hand blender.

 

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