So you just got home from Costco with a 10 pound bag of carrots, now what? Whether your harvest has created a bounty, the farmers market has a beautiful selection, or you couldn’t pass up organic carrots for $.66/pound you’ll be needing to use those carrots up. Uncut carrots have a shelf life of 4-5 weeks.
There are 5 main ways I can think to prep them. And if you’re “smart” like me you’ll likely end up with orange hands, a few flesh wounds and 10 pounds of carrots prepped in just under an hour and a half.
Pureed- Makes a beautiful creamy puree perfect for baby foods or adding to sauces. It adds just a bit of sweetness to spaghetti sauce and our new favorite macaroni and cheese. Delicious in soups too like this creamy carrot soup with spinach pesto.
Julienne- The perfect consistency for slaws and salads. Try out a classic carrot and raisin salad or this twist on the traditional, carrot slaw with cranberries and toasted walnuts. And how about this cold veggie pizza. yum!
Sliced- No matter how you slice it they’re perfect raw for dipping or steamed. We do steamed carrot sticks using a crinkle cutter for our youngest. It’s the perfect finger food. JD would go crazy for these roasted spring veggies with arugula pesto.
Grated- Try grating carrots over your salad or a spin on a classic healthy carrot cake.
Juiced- I prefer using my Blendtec and using whole carrots, but for those without a high-powered blender, juicing carrots is the perfect addition to add color, sweetness and a boost to smoothies. Try this coconut mango carrot smoothie.
Transfer your steamed carrots to a high-powered blender like a Blendtec. An immersion blender works beautifully also. Depending on how much water your carrots retained and the consistency you are looking for you might need to add water. I used about 1/2 c. of water for 5 c. of carrots. Blend until smooth and creamy. Freeze in ice cube trays and transfer to freezer bags for perfect portions.