The Lemon Fool

Carrots seem astoundingly cheap and plentiful at the moment (r maybe they always are and I've only just noticed).

But the thing is I love carrots, they are a cheap and plentiful food but never know what to do with them other than put them in stew or roast a few with Sunday lunch.

So my question is, does anyone have any delicious recipes for which carrots are the main or primary constituent please? (Rather than them being something you add to a recipe for something else such as a stew or a cake.)

Coleslaw?
I used to have a juicer and carrot and apple juice was popular.
I used to have a deep fat fryer and veggie pakoras were a regular snack. Grate your carrots, put the salted shreddgins in a colander to drip, dump into a tea towel to squeeze some wet out. Mix with a beaten egg, chick pea flour and some spices for a sticking batter. Deep fry about a tablespoons worth. You can do fritters in a fry pan.

One of my favourite salads, from sojourns in Bulgaria, shredded cabbage and carrots, with a sort of vinaigrette dressing (though it’s not vinaigrette as the french do it - tastes quite different) https://gotvacha.com/recipe-items/salat ... i-morkovi/
Very simple, but delicious.

Crécy plate pie.

I use the recipe from my old Cranks recipe book, but a quick web search found this.
https://www.blipfoto.com/entry/2304350399202593095

Note that the fact that it contains Marmite may be an issue. It doesn't taste strongly of the stuff, especially if you reduce the amount to 1/2 tsp, but you then have a jar to use up.

I've not tried, and not Vegi, but you could try replacing it with 1/2 a beef stock cube.

You could also try Potage Crécy (French carrot soup).

To add a bit extra to roasted carrots try with caraway seeds and maple syrup.

kempiejon wrote:Coleslaw?
I used to have a juicer and carrot and apple juice was popular.

Not just carrot-and-apple.

If you have a juicer, carrot is second only to apple as the ingredient you can blend with pretty-much anything to make a delicious drink. Just drink it!

Another option is soup. Carrot-and-coriander seems ubiquitous, and it can blend with other root veg and rich spices for a winter brew, or perhaps with beans and herbs for the coming season.

Mike4 wrote:Carrots seem astoundingly cheap and plentiful at the moment (r maybe they always are and I've only just noticed).

But the thing is I love carrots, they are a cheap and plentiful food but never know what to do with them other than put them in stew or roast a few with Sunday lunch.

So my question is, does anyone have any delicious recipes for which carrots are the main or primary constituent please? (Rather than them being something you add to a recipe for something else such as a stew or a cake.)

Not a recipe but if I have excess carrots I like to shred them into a big bowl of fine strands and eat as an appetiser with nothing other than caesar salad dressing. More delicious than the sum of the parts

Dicky99 wrote:

Mike4 wrote:Carrots seem astoundingly cheap and plentiful at the moment (r maybe they always are and I've only just noticed).

But the thing is I love carrots, they are a cheap and plentiful food but never know what to do with them other than put them in stew or roast a few with Sunday lunch.

So my question is, does anyone have any delicious recipes for which carrots are the main or primary constituent please? (Rather than them being something you add to a recipe for something else such as a stew or a cake.)

Not a recipe but if I have excess carrots I like to shred them into a big bowl of fine strands and eat as an appetiser with nothing other than caesar salad dressing. More delicious than the sum of the parts

Thanks, I'll definitely try this!

And off at a tangent I LOVE finding recipes that are, as you say, "more delicious than the sum of the parts". A subject for a whole new thread I reckon!

Cut into thin slices (vertically, not rounds) and stir fry in sesame seed oil with garlic, ginger, chilli and a splash of soy/sukiyaki/teriyaki.

Or, cut into thin slices or pencil thick sticks and saute in olive oil with garlic and sprinkle with herbes de Provence.

Or, cut into thin slices with red onions (or eschalots) and parsnips similarly sliced, pour the lot into a pan of hot olive oil, just enough to coat the pan, and straight away stick on a lid and turn it down to a low heat and caramelise it all for around 30 minutes. This ends up very sweet, which you may like as is or may like the contrast if you sprinkle some vinegar over it and stir before turning it out of the pan.

Not exactly a meal, but how about carrot jam?

Apparently Mrs Beaton had a recipe.
http://www.foodsofengland.co.uk/carrotjam.htm

However a web search will find a more modern translation, rather than original wording.

I forgot I have a spiraliser in the top cupboard. It was in heavy rotation a while back and favourite veg were courgette, carrot, potato, in that oder s anything you'd do with pasta you can sort of do with spiralised carrots.
Or these suggestions.
https://www.google.com/search?q=spirali ... e&ie=UTF-8

If you do not have a spiraliser I wouldn't recommend buying one special, much like the sandwich toaster, doughnut maker and fondue a short novelty could be all it's god for. Salad season does make pretty radishes. And for a low-carb diet courgetti is valuable.

kempiejon wrote:I forgot I have a spiraliser in the top cupboard. It was in heavy rotation a while back and favourite veg were courgette, carrot, potato, in that oder s anything you'd do with pasta you can sort of do with spiralised carrots.
Or these suggestions.
https://www.google.com/search?q=spirali ... e&ie=UTF-8

If you do not have a spiraliser I wouldn't recommend buying one special, much like the sandwich toaster, doughnut maker and fondue a short novelty could be all it's god for. Salad season does make pretty radishes. And for a low-carb diet courgetti is valuable.

...you can get a big pencil sharpner for carrots.
which gives you nice shavings for salads and lighter curries
and a sharp pointy end to crunch on when you're done

servodude wrote:

kempiejon wrote:I forgot I have a spiraliser in the top cupboard. It was in heavy rotation a while back and favourite veg were courgette, carrot, potato, in that oder s anything you'd do with pasta you can sort of do with spiralised carrots.
Or these suggestions.
https://www.google.com/search?q=spirali ... e&ie=UTF-8

If you do not have a spiraliser I wouldn't recommend buying one special, much like the sandwich toaster, doughnut maker and fondue a short novelty could be all it's god for. Salad season does make pretty radishes. And for a low-carb diet courgetti is valuable.

...you can get a big pencil sharpner for carrots.
which gives you nice shavings for salads and lighter curries
and a sharp pointy end to crunch on when you're done

Why a dedicated tool?

That tool you use to grate cheese has finer grids on its other sides. Serves for veg, including carrots.

UncleEbenezer wrote:

servodude wrote:
...you can get a big pencil sharpner for carrots.
which gives you nice shavings for salads and lighter curries
and a sharp pointy end to crunch on when you're done

Why a dedicated tool?

That tool you use to grate cheese has finer grids on its other sides. Serves for veg, including carrots.

... because it's a big pencil sharpener for carrots!

https://www.kitchenwarehouse.com.au/product/avanti-carrot-spiretti

Yeah I could use my box grater or mandolin (which I do a lot with carrots)
- but this actually gives really pleasant and interesting shavings, as well as being a big pencil sharpener

Carrot cake?

Also beware of over indulging unless you want to end up looking like Trump.

redsturgeon wrote:Also beware of over indulging unless you want to end up looking like Trump.

That's not carrot, that's turmeric!

(which, to be fair, is rather good for spicing up root veg if one is looking to emphasise the earthiness).

redsturgeon wrote:Also beware of over indulging unless you want to end up looking like Trump.

The now ex wife of a chum of mine went a funny colour after overdoing vitamin supplements, I think it must have been Vitamin A.

Consuming high amounts of provitamin A, like beta carotene, doesn't carry the same risks as getting too much preformed vitamin A, but it can turn your skin yellow or orange. This isn't serious, and your skin will return to its typical color once you lower your beta carotene intake.

https://www.healthline.com/health/vitamin-a-for-skin

I seem to remember an episode of the District Nurse, or perhaps Heartbeat where the poor farming family had no money for food and had been eating nothing but their carrot crop and gone orange.

For a simple dessert, serve with 2 large scoops of vanilla Ice Cream.

I called it "Olaf's Surprise". My niece was not amused, although her kids thought it was hilarious.