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.