How to Cook with Carrots

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A simple, sweet, and savoury roasted carrot dish that pairs well with any main.

Ingredients:

Method:

Preheat the oven to 200°C.
Toss the carrot slices in olive oil, honey, thyme, salt, and pepper until evenly coated.
Spread the carrots out in a single layer on a baking sheet.
Roast for 25-30 minutes, flipping halfway through, until the carrots are golden and tender.
Garnish with fresh parsley and serve immediately.

A delicious way to enjoy carrots, crispy on the outside, tender on the inside, and perfect as a snack or side dish.

Ingredients:

Method:

In a large bowl, combine grated carrots, breadcrumbs, Parmesan, eggs, cumin (or paprika), salt, and pepper. Mix well.
Heat olive oil in a frying pan over medium heat.
Scoop spoonfuls of the carrot mixture and shape them into patties.
Fry the fritters in batches for 3-4 minutes per side, or until golden and crispy.
Drain on paper towels and serve warm with a dipping sauce of your choice.

A hearty, vegan curry with the rich flavours of carrots and lentils in a spiced tomato sauce.

Ingredients:

Method:

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, cooking for 5-7 minutes until softened.
Stir in the curry powder and cook for 1-2 minutes until fragrant.
Add the chopped carrots, red lentils, diced tomatoes, and coconut milk. Stir to combine.
Bring to a simmer, then cover and cook for 25-30 minutes, or until the lentils and carrots are tender.
Season with salt and pepper, and garnish with fresh cilantro before serving.

Whole carrots (with tops): Store carrots in the fridge’s vegetable crisper drawer. If they still have their leafy green tops, cut them off to prevent them from drawing moisture from the root and causing the carrots to wilt. Place the carrots in a perforated plastic bag or a container that allows for airflow.
Whole carrots (without tops): If you’ve already cut off the tops, store the carrots in a plastic bag or airtight container in the fridge. They’ll stay fresh for about 2-3 weeks.
Carrot sticks or cut carrots: Store them in a bowl of water in the fridge, changing the water every 2-3 days to keep them fresh.
Freezing carrots: If you have too many carrots, you can freeze them. Peel and chop them, blanch in boiling water for 2 minutes, and then plunge them into ice water to stop the cooking process. Drain well, and store in an airtight bag or container in the freezer. They’ll last for up to 12 months.

Peeling and chopping: While you can eat carrots with the skin on, peeling them gives a cleaner texture. For uniform cooking, chop carrots into even pieces.
Boiling carrots: To avoid overcooking and to keep the flavour, chop carrots into uniform pieces. Bring salted water to a boil, add the carrots, and simmer for about 5-10 minutes, or until tender.
Roasting carrots: Roasting brings out the natural sweetness of carrots. Toss them in olive oil, salt, pepper, and any herbs or spices you like. Roast in a preheated oven at 200°C for 25-30 minutes, flipping halfway through, until they are golden and tender.
Steaming carrots: Steaming carrots preserves nutrients while giving them a soft texture. Steam whole or chopped carrots for about 5-10 minutes, depending on size.
Grating carrots: Grated carrots are great for adding to salads, cakes, or even as a topping for wraps and sandwiches.