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Started By
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Let's talk about carrots
Posted on 2/10/15 at 10:30 am
Posted on 2/10/15 at 10:30 am
Aside from raw with dip/hummus or cooked in a stew or with a pot roast we usually don’t eat carrots at our house. I am trying to find some new ways to incorporate them into our dinner sides rotation. Any suggestions?
26
Posted on 2/10/15 at 10:35 am to WhoDatHippie
I sure like those Le sueur canned carrots for a quick meal...
Posted on 2/10/15 at 10:35 am to WhoDatHippie
grill em just like asparagus. Okra is great grilled also
Posted on 2/10/15 at 10:37 am to WhoDatHippie
Cut them like french fries and roast with salt and pepper.
Posted on 2/10/15 at 10:38 am to WhoDatHippie
Piccadilly make an outstanding carrot souffle.
Posted on 2/10/15 at 10:39 am to WhoDatHippie
I shred them and add to cabbage for slaw.
Then there's always this nasty crap:
Then there's always this nasty crap:
Posted on 2/10/15 at 10:44 am to WhoDatHippie
Roast them
Like carrot frech fries
Like carrot frech fries
Posted on 2/10/15 at 10:44 am to WhoDatHippie
We eat a lot of carrots. I buy a 1 pound bag so it doesn't go bad in the veg bin of the fridge.
Our favorites:
Steamed... takes 2 minutes. Salt and pepper and some butter.
Stir Fried... takes about 3 minutes with other veggies.
Raw with a dip. My favorite is ranch.
When I chop raw carrots the dogs come running. They love raw carrots and it's really good for their teeth.
Our favorites:
Steamed... takes 2 minutes. Salt and pepper and some butter.
Stir Fried... takes about 3 minutes with other veggies.
Raw with a dip. My favorite is ranch.
When I chop raw carrots the dogs come running. They love raw carrots and it's really good for their teeth.
Posted on 2/10/15 at 10:46 am to WhoDatHippie
Carrot soup
Shaved carrots in a slaw/salad
Diced carrots in a salad dressing (works well with asian flavors)
Roasted carrots with honey/ginger, maybe some cumin if you are adventurous
Carrot cake
Sauteed/glazed orange carrots
Pickled carrots with jalapenos
Roast them with parsnips
The ever classic cabbage and carrots
Shaved carrots in a slaw/salad
Diced carrots in a salad dressing (works well with asian flavors)
Roasted carrots with honey/ginger, maybe some cumin if you are adventurous
Carrot cake
Sauteed/glazed orange carrots
Pickled carrots with jalapenos
Roast them with parsnips
The ever classic cabbage and carrots
Posted on 2/10/15 at 10:51 am to Zach
steamed only takes 2 minutes? I would imagine those are still a little crunchy after just 2 minutes? No?
Posted on 2/10/15 at 10:58 am to WhoDatHippie
Throw some carrots, mushrooms, broccoli, garlic pods, and really any other veggie you want into a little pouch of aluminum foil and throw it on the grill when you're doing steaks, burgers, chicken etc. Throw in a little butter (optional), salt/pepper and they turn out freaking awesome as a side dish.
Posted on 2/10/15 at 11:00 am to WhoDatHippie
roast them until there is a nice char on them. delicious.
olive oil, a little salt and pepper. yummm
olive oil, a little salt and pepper. yummm
Posted on 2/10/15 at 11:00 am to WhoDatHippie
Thanks for all the ideas! I am definitely going to try some out. I do prefer them cooked but steaming them is just boring to me. Roasting them will be my first endeavor!
Posted on 2/10/15 at 11:01 am to Crusty
quote:
steamed only takes 2 minutes? I would imagine those are still a little crunchy after just 2 minutes? No?
We don't like soft carrots. That's why I never use canned. I also slice the carrots thin (think of two nickels). 2 minutes is great.
Lately I've been double tasking. When I remove the carrots I leave the water boiling and chop
up some broccoli. But it in the basket and steam for 2 minutes. Cut the heat on the glass top electric and let coast for another 6 minutes. Comes out perfect every time.
Posted on 2/10/15 at 11:07 am to Zach
I use carrot, diced small, in a whole bunch of soups & stews. It adds sweetness, depth of flavor, vit/min, and fiber. I rarely make anything tomato-based without a little diced carrot.
Posted on 2/10/15 at 11:42 am to hungryone
Carrot cake. #winning
Posted on 2/10/15 at 11:49 am to WhoDatHippie
Sous vide the carrots with butter, salt and a little bit of sugar. 185 for 1 hour. Empty bag into skillet over high heat for about 2-3 minutes, add salt and pepper and you are good to go.
You can also toss in some pearl onions in the bag with them.
You can also toss in some pearl onions in the bag with them.
Posted on 2/10/15 at 11:51 am to WhoDatHippie
Carrots and ground meat over rice
Posted on 2/10/15 at 11:58 am to CHEDBALLZ
Take your fresh carrots and cut them on a bias. Saute them on the stove with olive oil, salt and pepper until tender. Right before serving, add one tablespoon of orange marmalade and your done.
I also like to roast them whole with olive oil, salt and pepper, then sprinkle the smallest amount of brown sugar on top. Pay close attention so you don't burn the sugar
I also like to roast them whole with olive oil, salt and pepper, then sprinkle the smallest amount of brown sugar on top. Pay close attention so you don't burn the sugar
Posted on 2/10/15 at 12:01 pm to WhoDatHippie
As a child, I thought I hated cooked carrots because my mom would make them on the stove with sugar and stuff. I don't like that still.
But I love a roasted carrot. Season with kosher salt and roast, and their natural sweetness will come out. Let them get a little black on the outside.
Also, I agree with whoever posted the slaw.
But I love a roasted carrot. Season with kosher salt and roast, and their natural sweetness will come out. Let them get a little black on the outside.
Also, I agree with whoever posted the slaw.
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