Any recipes for carrots?

[Farmer_Gyles]

I sowed carrots at intervals so I could pull up fresh carrots through the summer - failed dismally - but I do have quite a lot of small carrots that I can pull any time now

Any recipes for chutneys or something I could use carrots in??

[HeyWayne]

Carrot cake maybe?

[Farmer_Gyles]

hmmmm ..... that would need dozens and dozens of carrot cakes to use them all up!!

[zazen999]

Can't you leave them in the ground and pull them when you need them?

[Bren In Pots]

Farmer Gyles have a look here lots of recopies from soup to ice cream

carrot museum

One of my faves is Carrot, orange and coriander soup. from the saga website.

[ginger ninger]

Brilliant sight B.P, lots to choose from..i've got to admit, my all time fav has got to be carrot cake..yum

[Skotch]

How about Indian Pickled Carrots:

3 carrots, peeled and sliced (use a potato peeler to get them really thin)
1 tbsp fenugreek seeds
1 tsp celery seeds
1 tsp mustard seeds
1/2 tsp tumeric powder
1/2 tsp onion seeds
1 tsp cumin seeds
1/3 tsp chilli flakes (or powder)
1 tsp salt
A drop of vegetable oil for frying
Juice of a lemon

Dry the carrot slices out by wrapping them in a tea towel.

Dry fry the spices except the tumeric (and chilli if using powder)and break them down a bit in a mortar & pestle.

Return the mix to the pan with the oil together with the powdered spices. When they start popping, add the dried carrot slices and 'stir fry' for 3 minutes until the carrots have wilted.

Take the lemon juice and pour over the carrots.

Allow to cool then pack into a container and chill.

Use within a week - they are best left for a day or so to really infuse the flavours

[HayleyB]

Or you could just freeze them??

[Sue]

Yes like HayleyB I freeze them for use as either cake or in soups.

The other thing I love in the winter is Russian Salad
Lightly cooked cubed potato and carrot mixed with a small onion, mayonnaise, lemon juice and gherkins. (lemon juice is essential, very bland without) lovely on a bed of lettuce.

Also if you cook with potatoes you can mash them up when soft, mix with soft softened onion and shape them into burger shapes and fry - got that from a wartime cookbook! It was given as a breakfast dish but supper was better I think.

Chop them into very small pieces and you can add to the meat in pasta sauces, shepherd's pie etc to extend the meat, also tastes very good.

best wishes
Sue

[jenjen]

At the moment we're having lots of carrots roasted with a little garlic and olive oil and, last night, shallots. They are gorgeous

[Skotch]

In that vein, there's the Heston Blumenthingy way of cooking them - in batons, a small dab of butter, pinch of salt & sugar and that's it. On a very low flame on the hob for 15 to 20 minutes and they just cook in their own liquid. A sprinkle of chopped parley to finish and enjoy