I often get tips for the work I do, but this week dad gave me half of one of his - A 25kg bag of organic carrots.
I certainly wasn't going to turn down half a potato sack full of carrots!
Not sure what we're going to do with them all though - any ideas? I think a carrot soup might be in order...
Yum!
ReplyDeleteMy little girl loves them more than any other food!
Deleteyes, lots of soup....have you thought about putting them back in the ground, they might keep a bit longer? They'll probably start growing again too, but what the heck!
ReplyDeleteI did think about it but our house is never too warm so they should keep alright for a few weeks, it helps that they're covered in mud.
DeleteWine? Or what about some pigs or a pony?
ReplyDeleteI haven't made any country wine in a long while - it used to knock our socks off! Pigs are on the cards but not just yet - it's too wet!
DeleteIf I have too many carrots and they are starting to go a bit manky then as well as soup (carrot and coriander is one of my top favourites) I often freeze some. They freeze well cooked and mashed. When reheating, I add pepper and a knob of butter.
ReplyDeleteI think we'll freeze some today when we do the sunday roast, a carrot mash is a good idea!
DeleteI agree Carrot and corriander soup is my favourite. I also loved carrots, sliced and boiled, then add a little butter and lemon juice. Carrot cake and carrot juice. Yummy.
ReplyDeleteWe like parsnip soup but I've never made any carrot soup before, must give it a try
DeleteThe things I do with excess carrots are - Wine ! (very strong); carrot and cumin soup; carrot rosti; carrot cake. or cook and mash for the chickens.
ReplyDeleteTo preserve - don't wash them and place between layers of sand in a bucket or make carrot jam or freeze or bottle them or, as Sue suggest, bung 'em back in the soil for a few weeks
Gill
Not much of a drinker so the wine might go to waste. carrot rosti sounds nice though. I've got some some carrots packed in sand as a bit of an experiment to see how long they'll keep for.
DeleteYou can lacto-ferment them like sauerkraut, they can be mixed with cabbage and for a colorful kraut. They can also be used with cabbage in cole slaw. We can them in jars here with a pressure cooker but that seems to be a US thing.
ReplyDeletehttp://www.foodrenegade.com/lactofermented-carrot-sticks/
Never really tried sauerkraut except in polad so not sure quite which way to go with that one, thanks for the link I'll check that one out!
DeleteCarrot and Orange soup, delicious!
ReplyDeleteThat one sounds more like a pudding rather than a main course!
DeleteI have heard that the best way to preserve them is to stick them in a bucket full of sand in a cool cellar.
ReplyDeleteI dream of having a cellar for storing all my roots and vegtables. One day if I build a barn I might have to have a small cellar under it for these things
DeleteCarrot and lentil, carrot and orange,gingered carrot soup, carrot cake,open freeze to throw in soups and stews,send them to me!
ReplyDeleteJane x
I think freezing them will be a good idea and maybe some soup for the cold week ahead.
DeleteHow about pickling them?
ReplyDeleteI'd not thought of that but I might give it a go.
DeleteCarrot juice uses up a lot of carrots & you can't beat it as a refreshing drink.
ReplyDeleteI don't really like raw carrot so I don;t think I'd like the juice. That said I bet my little girl would!
Deletecarrot and swede mash freezes well. CAKE CAKE CAKE!
ReplyDeletecarrot salad?
I've been hinting at the cake option all week but it's not happened yet!
DeleteCarrot Pickle, Soup then freeze it, Jam, Marmalade, Ice Cream (yes!) - lots more in the World Carrot Museum
ReplyDeleteAmazing! I never knew such a site exsisted! my little girl would live on carrots if she could! The pickle sounds interesting!
Deletecarrot fritters
ReplyDelete