9 unusual ways to use carrots
Carrots last a long time in the fridge, they're good for you and can be used in countless sweet and savoury concoctions. Here are 9 of our favourite (unusual!) ways to cook with them.
1. Use them in smoothie: Switch up your everyday breakfast routine by making a sweet, vitamin C-loaded carrot smoothie. It pairs well with citrus, honey, ginger and mango. Use a high speed blender to make sure the carrot breaks down completely.
2. Make a dip: Use roasted carrots to add a different flavour to classic hummus, or blend them with yogurt, spices and herbs for a healthy appetizer.
3. Update your pizza toppings: Use shredded carrots as a pizza or flatbread topping mixed with sharp cheeses, robust herbs (thyme, rosemary or oregano) and a drizzle of honey.
4. Bake them: Carrot cake is the quintessential way to use carrots when baking, but try adding them to other staple recipes as they add nice texture and sweetness. They work well in muffins, French toast and breakfast cookies to name a few. You can also candy them and then use them as garnish for a variety of baked goods.
5. Make fries: Cut your carrots into matchsticks and season generously with salt, pepper and spices (coriander, cumin, cinnamon and chili powder would all work well here). Arrange them in a single layer on a greased baking sheet and roast at 425°F until the carrots are golden on the outside and tender within. This will take about 25 minutes depending on the size of your carrots.
6. Head to the grill: Use your backyard barbecue or indoor grill to char thick carrot strips. Aim for grilled marks on the outside, and tender-crisp on the inside. You can brush your carrots with a mixture of mustard and maple syrup as they're cooking away.
7. Shred, shred, shred: Shredded carrots are delicious in a salad, but try adding them to some of the recipes you might make on a regular basis like pancakes, burgers or pasta bakes.
8. Ribbons: Use a peeler to form long, paper-thin carrot ribbons. This changes the texture of carrots making them the perfect main event for a salad made with roasted nuts, freshly chopped herbs and a tangy dressing.
9. Pickle them: Cut your carrots into thin rounds and pop them in a jar. Make a simple pickling juice with vinegar, salt and sugar and cover the carrots with the liquid. Pickle them for at least 30 minutes, or keep them in the fridge until you're ready to use them (they will keep for up to 3 weeks). Use them in sandwiches, salads or as a side kick to cheeses.