I love all of the orange color that comes with fall. Carrots have so much potential. They work perfect with a simple spinach salad, can stuff spring rolls, and even make one delicious soup. Of course, carrots also work well as a simple snack to keep you going during the day. Carrots will often loose their crispiness in the refrigerator but if you keep the carrots in a water bath and cut off the tops when you bring the carrots home, this will ensure a little extra crispiness.
Freezing carrots is perfect if you need a little extra veggie to your winter strews or frozen shredded carrots are perfect for carrot cake or muffins. To freeze carrots, blanch for two minutes, place in a ice bath, let cool and then place in a freezer safe container. Carrots must be canned using a pressure canner or pickled to where there is a safe amount of acid (since carrots are a low-acid food.) This dill carrot recipe is a good example of a carrot recipe that can be safely canned in a hot water bath.
My recipes for Carrots:
Recipes from around the web:
- Charred carrots with griddled goat cheese from The Yellow House
- Grilled Carrots with Lime and Cilantro from A Couple Cooks
- GRILLED CHEESE WITH ROASTED CARROTS + CARROT GREEN PESTO from Happyolks
- Carrot Cake Pancakes from Cookie and Kate
- Carrot Cake from The fauxMartha
- Red Roasted Carrots from the Forest Feast
- roasted carrots with cilantro yogurt by Love and Lemons
- Carrots, Dill, and White Bean Salad from 101 Cookbooks