Carrot recipes please

I Have a great pasta sauce one with sausage meat and grated carrots ?

I often grate carrot and apple and mix the two to add to salad. This next one is heresy to some. Stovies with added grated carrots.

Thank you. I was really hoping for recipes for using carrots with a roast, say.

Carrots and swede mashed together with black pepper and some nice butter, as an alternative to potatoes?

Cook as usual but not overcooked. Drain, return to pan with a knob of butter, a splash of orange juice and a hint of ground cumin or a few carraway seeds. Cook on gentle heat for a couple of minutes before serving.

21 exciting things to do with carrots:
1 boil
2 roast
3 soup
4 juice
I'm stuck for ideas now, sorry kittylester

Actually, I googled it and was astonished at the results:
fillyourplate.org/blog/50-creative-ways-use-carrots/
www.cookinglight.com/food/in-season/carrot-recipes?slide=309132#309132
www.bonappetit.com/recipes/slideshow/carrot-recipes
There are more
Who'd have thought it?

I forgot to order any this week

I’m cooking carrots at the moment, sliced in a wild rabbit stew, along with rabbit (of course), celery, baby onions, mushrooms, mustard, cider, fresh herbs and cream. Does that count?

I roast with a little Muscavado sugar, balsamic vinegar and garlic.

Spiced carrot puree - cook carrots till tender with a bit of root ginger, a couple of cloves of garlic. Drain, season with salt and black pepper then mash or puree. Delicious with fish.
We had it with Christmas dinner.

Carrot and orange soup delicious
Carrot and fresh ginger soup tasty, and the ginger clears your sinuses.
Grated carrot cheese and finely chopped celery, mixed in a bowl with mayo and used as a sandwich filling. I call it 'cheese savoury' and even my husband will eat it!
Roasted carrots in a Pyrex dish with top on, with thyme, caraway, a splash of orange juice and a knob of butter.

Plain steamed carrots, these are the things I do with carrots, and I make sure I never run out of them as I love them!

Cutting them into. rounds
Cutting them into batons

I’m still making the carrot and orange jelly I saw on another thread. Really refreshing. And I’ve been using a lot of sweet potato these days and mashed some with carrots and garlic the other day. It was lovely. I always add grated carrots to chilli these days as well.

If you eat too many you could go orange.
Well, yellowish

True

Braise them with strips of fennel, add a dash of white wine, lemon juice and sugar and reduce.

My everyday method of cooking carrots (cos I learned to cook in Forrin Parts where they do things a bit differently) - peel and cut into thick batons. Sweat sliced or minced garlic in olive oil, add carrots and coat with this mix. Add deseeded fresh red or green chili. Add chicken stock cube and enough water to cover. Cook over medium/ low heat until tender. At this point I adjust seasoning for salt if necessary, cos the stock cube contains salt. I'll usually throw in a handful of frozen peas too.

Reading back at other recipes here, see I forgot to add thyme - thanks 3dognight for the reminder!

MawBe

Cutting them into. rounds
Cutting them into batons

Apparently they taste better in batons
according to DD and DN who had an in-depth discussion about it ????

Actually, now I am going to channel my inner Nigella
After tossing the cooked carrots in a little butter to glaze, serve with fresh sage leaves fried in a little butter.

Callistemon

If you eat too many you could go orange.
Well, yellowish

True

Like Donald Trump!

I think cutting them into rounds is “common” but batons is posh! Or is that just me?

I was just going to plonk them in with the beef casserole tomorrow, in the slow cooker..
I need to be a bit more imaginative.

What about a carrot gratin? You can also add other root veg if you prefer. Toss in double cream, garlic, some herbs, season with salt & pepper, sprinkle a mix of breadcrumbs and parmesan cheese on top, and bake in oven.

Cut carrots and potatoes into matchstick thin strips.

Place them in a well greased ovenproof bowl.

Add a little water, olive oil, salt, pepper, garlic if liked and ground corinader.

Put in a warm (200 degrees celsius) oven and bake until the potatoes are soft. Time 45 minutes to 1 hour. Check that the water doesn't evaporate.

Eat as a side dish or main dish, depending on the quantity.

As James Martin said...if you casserole keep them big, like halves, to stop them going mushy. I also tried carrot hasselbacks with a sage butter - yum!