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i made chili one time and we had a 3 lb bag of carrots that were a bit past their prime lounging in the fridge so i shredded them in. i wouldn't recommend using quite so many carrots but they were delicious. they took on all the chili flavours and added a surprisingly nice sweetness.

I made Cooks Illustrated Cream of Carrot Soup last week, loved it, and plan on making it again next week! They have a couple variations to choose from, I also adapted a bit from Martha Stewart's carrot soup recipe and added a tablespoon of honey because I love the sweetness of carrots.

Also if you have dogs, carrots are good fibrous snacks for them to chew on (vet approved and cut up of course).

And I don't think you can go wrong with glazed carrots or simple steamed ones! Enjoy! I'm missing the farmers market freshness in this Ohio winter!

I was also about to suggest the Cooks Illustrated Cream of Carrot Soup, a recipe I use all the time. I'm kind of a carrot addict (my hands and feet were orange for about 2 years in high school...I'm not kidding) so 6 pounds wouldn't actually last very long in my house! I eat them plain, with hummus, steamed, roasted, in soups, in carrot cake...any way imaginable!

Ooh... good stuff everyone, thanks. I see my link didn't work, but it was for a chocolate chip carrot cake on Epicurious that sounds awesome.

therealchiff, anything that takes 3 lbs of carrots is a friend o' mine!

Now, what to do with those watermelon radishes?

Make my friend Zanne's pickled carrot sticks. I always have a jar of these in the fridge.

I'll probably repeat somebody's suggestions, but the things that immediately come to mind include...

• Roast with other winter root vegetables, olive oil, S&P
• Cook and mash with cooked winter squash and bake gratinee
• Simmer till tender, puree and add to pasta sauce, soup, etc.
• Keep puree in 1-cup portions in the freezer
• Make pot roast, beef stew, beef bourguignon, etc. with lots of vegetables
• Roast chicken with carrots, cipollini, fingerlings, etc.
• Shred into coleslaw and salads, or make carrot raisin salad
• Pickle some or make escabeche
• Soups – not only carrot, but use in things like pureed broccoli soup; also a necessary ingredient in chicken, beef barley, minestrone, war won ton, etc.

I’m so dependent on carrots for cooking, kids’ lunches, etc., that we go through 3-5 lbs of them a week, easily. Truly one of the most versatile vegetables ever discovered. Because their flavor is so mild when cooked, carrots can be “hidden” in any number of recipes that don’t ordinarily call for them. It’s a great way to add sweetness in lieu of sugar, honey, etc., and a simple way to add loads of nutrients and fiber. And they keep a long time if properly bagged, so don’t feel to pressured to use them up!

I'm rumored to have turned orange as a baby from eating too many of these things, so I'm a little nervous about the bounty. Still, pickled carrots sound delish, as does everything else. Come on over if you're feeling blue... I will turn you orange instead!

you could make a different dessert, carrot burfi... it's Indian and super delicious and you'll use far more carrots than with the carrot cake.

You could also make maple vanilla glazed carrots... they're super sweet as a side dish.

Madelyn
KarmaFree Cooking

Cut them up in nice chunks and blanch them.
Wait for them to cool off and divide the chunks up between 3 big freezer ZipLoc bags.

Make three different Marinades and put each one in the bags, seal and shake then toss in the freezer. When you are ready to use them, take them out of the freezer and throw them into a roasting pan and roast them at 375 for about 30-40 minutes. Now you have 3 different, but delicious side dishes that are already prepped for you.

Honey Ginger Marinade
1/4 cup Olive Oil
1/8 cup Honey
1/2 tsp ground ginger
1/4 tsp black pepper
Zest of Half a Lemon

Tangy Brown Sugar Marinade
1/4 cup Brown Sugar
1/4 cup Olive Oil
2 tablespoons Mustard (stone ground is best)
pinch of Salt

Rosemary Balsamic Marinade
1/4 cup Olive Oil
1/8 cup Balsamic Vinegar
1/2 teaspoon Black Pepper
1/4 Teaspoon Salt
1 clove of Garlic, finely chopped
2 tablespoon Fresh Rosemary (you can sub dried if you want)
Juice of Half a Lime
Zest of Half a Lime

The beauty of these Marinades are that they lend themselves very well to proteins as well, so you could chuck a hunk of meat in the bag and marinate the whole deal and roast it all together. Then you'd have 3 whole dinners pre-made.

For example: Ginger Beef and Carrots, Brown Sugar Glazed Pork Loin and Carrots and Rosemary Balsamic Chicken and Carrots.

Lucky you with all those extra carrots!
Are you growing Bunny Ears yet?

I just joined to pass this recipe along. It's so easy, tasty and good for you-plus it has a really great name. "Carrot Dish." Ha! Aren't you convinced! It comes from a Turkish chef pal of mine. I almost always have some of this around.

Carrot Dish
---------------

2# shredded carrots
2 T. olive oil (or any oil)
1/2 t. sugar
1/2 t. salt

1 C. plain yogurt (fage is great, if other, let drain for 20 minutes)
juice from 1 lemon
1 clove garlic, mashed to a paste

whatever herbs you like, or not
salt and pepper to taste

heat oil in med high skillet, add salt and pepper. add shredded carrots, mix to coat and cook three to four minutes, until still crunchy, but completely hot. remove from heat, cover for 3-5 minutes. they should be firm still, but not crunchy. uncover and let cool a bit.

mix yogurt, garlic, lemon juice. add to carrots. salt and pepper to taste.

This recipe is very forgiving, and open to interpretation. It's great with just about any herb you want to add. I particularly love it with cilantro, mint or dill (which is the most traditional) though it seems to be best when only one is used. You don't like garlic? Leave it out. Hot chili flakes? Tasty. It's frankly really great with no herbs. it's good warm, it's good cold, it's traditionally served room temperature. I like it after it's been in the fridge a few days.

Anyhow, I'm pretty excited to find this site, hope you enjoy the contribution!

Make a pumpkin pie substituting with the mashed roasted carrots, better yet add a dash of real maples syrup (not that pancake stuff).

...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin

Carrot-Ginger Soup

I like to quick-saute grated carrots with grated turnips in olive oil (you'll want to add salt and pepper) for a fast (and really yummy) side dish.

Make some carrot bread, or carrot salad or carrot cake...I will eat carrots fixed any way!

my friend's mom always makes this amazing carrot souffle and now i make it too, although i've been requested to keep the recipe a secret. it's grated carrots with brown sugar, butter, flour, and eggs, and it's basically a butter delivery system. i've tried spicing it and adding things like orange zest but it really is best just plain. it tastes like carrot flavored butter!

I just read Molly Katzen's recipe for roasted brussel sprouts and hazelnuts.

Simply substitute carrots for brussel sprouts and voila !

I once had that problem and apart from soups and salads made the following delicious jam I found in a book by Oded Schwartz called 'Preserving':

Carrot Jam

2 lb carrots, finely grated
1 ½ cups golden raisins
2 cups water
3 cups granulated sugar
Rind of 2 lemons
Juice of 3 lemons
2 tbsp grated or finely chopped or sliced ginger

Put carrots, raisins and water in a saucepan. Bring to boil. Reduce heat and simmer for 10-15 mins until carrots are soft.
Add sugar and lemon rind/juice, stirring until sugar is dissolved. Bring to boil, reduce heat and cook for 1 hour, stirring frequently. Add ginger just before taking it off the fire.
Ladle into sterilized jars.

I am also very fond of carrot lasagna:

50g butter

60g flour

160 ml sour cream

750g milk

1 tbsp pepper

100g cheddar

4 eggs

2 tbsp pesto

750g carrots

250 g lasagna sheets

50g cheddar for topping

Mix sour cream, milk and pepper in a measuring cup. Dissolve butter in the pot, add flour and stir in milk mixture until you’ve got something like a white sauce. Add cheese, eggs and pesto while stirring continuously. Take off 1/3 of sauce and put to the side. Add grated carrots and pesto to the remaining sauce. Layer carrot mix alternately with lasagna sheets. Finish with the left-over third of the sauce and sprinkle with grated cheese. Bake for 40 mins at about 150°C.

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