A truly amazing root, the sweetness is sublime.

Here is a recent appreciation post for this veg.

What are some of your favorite ways to use this?

  • ElGosso [he/him]13•3 years ago

    Whoa I didn't even know there was another way to eat carrots than holding them like a cigar and crunching noisily while saying "what's up doc" like bugs bunny

      • garbology [he/him]5•3 years ago

        grated carrots

        grated veg can go in anything. Pancakes can be up to 50% veg before anyone would even notice. Sneak it into everything.

    • quartz242 [she/her]M2•3 years ago

      Plain hummus? I recently found a really great lemon one that I'm loving

      • garbology [he/him]5•3 years ago

        For me a plain hummus is tasty enough, but a spicy mix, roasted red peppers, or sun-dried tomatoes are all great for enhancing a hummus.

    • GrafZahl [he/him]1•3 years ago

      I usually mix carrots in when I'm making the hummus in the first place. Good taste and also I like the color more.

  • MagisterSinister [he/him,comrade/them]8•3 years ago

    Slowly bake them in a clay pot with onions and potatos until you can cut them with a fork. They get this special, smooth yet still chunky texture and it really brings out the sweetness. Clay pots do amazing things to root vegs.

    • quartz242 [she/her]M4•3 years ago

      Whoa! I've never heard of that, brilliant! thank you

  • quartz242 [she/her]M6•3 years ago

    I love pickled carrots so much:

    Ingredients 2 lbs large carrots 2 large jalapeños 1/2 white onion medium 5 cloves garlic smashed 1 1/2 cups white vinegar 1 1/2 cups water 1 tbsp vegetable oil 6 bay leaves whole 10 black peppercorns 2 tsp dried Mexican oregano 1 tsp salt

    Peel and slice carrots and onion into 1/4 inch thick pieces. Cut the stems off jalapeños and slice thin on diagonal. Set aside. In a large stock pot add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, salt. Bring to a boil and add the carrots, onion and jalapeños. Lower heat to medium-low and cook for 15 minutes, uncovered. Allow to cool completely and store vegetables and cooking liquid in clean, sterile glass containers with lid. (This recipe fills 4 pint or 2 quart jars.) If more liquid is needed to cover add equal parts water and white vinegar. Keep refrigerated. Fine to eat after 3 hours, best if pickled for at least a day or two.

  • crime [she/her, any]3•3 years ago

    Carrot-ginger soup is great, I'm also a big fan of shredded carrot salads - run em on a box grater, add some raisins and walnuts or pistachios, toss them with vinegar and a spice or two. Really easy and pretty tasty. Honestly I prefer to just eat em baby cut with some blue cheese dressing though.

  • science_pope [any]3•3 years ago

    I made borscht yesterday, which involved carrots.

      • 4_AOC_DMT [any]3•3 years ago

        Carrots are so versatile. Also, I love this category of thread.

  • quartz242 [she/her]M2•3 years ago

    Please use this comment to suggest & vote via upbears for next week's ingredient!