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larryhammerDespite our best efforts, we continue to lose ground to our CSA when it comes to carrots. They are delicious, but we cannot dispose of them all with our usual cooking methods, not when we get a new large bunch every. single. week. The backlog has gone way past Condition Orange or even Condition Red. I am considering declaring it Condition Actinic.
In short, we need help.
Can anyone suggest recipes that use large amounts of carrots?
Bonus points for dishes tasty and interesting enough to keep us from getting sick of the taste.
---L.
In short, we need help.
Can anyone suggest recipes that use large amounts of carrots?
Bonus points for dishes tasty and interesting enough to keep us from getting sick of the taste.
---L.
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Carrot mung
Date: 19 May 2011 04:41 pm (UTC)Julienne carrots into roughly matchsticks. Julienne ginger root (roughly 1/5th the volume of carrots, give or take), identical size.
Wilt in butter. Salt to taste. Cook over low heat until caramelized; the carrots will be shriveled and limp.
DEVOUR.
Re: Carrot mung
Date: 19 May 2011 04:54 pm (UTC)Re: Carrot mung
Date: 19 May 2011 05:00 pm (UTC)Depending on how you feel about texture, carrot puree flavored with ginger is also very good. I've been at restaurants that served two puddles of puree on the plate, one carrot and one winter squash. Nice contrast.
Re: Carrot mung
Date: 19 May 2011 05:38 pm (UTC)---L.