Carrot Recipes
how to store carrots
For the maximum flavour, young carrots should be eaten as fresh as possible, preferably on the day they are bought, although they can be stored for 1-2 days in a cool, dry vegetable rack or larder. Older carrots can be kept for several weeks, provided they are in a cool, dry place.
how to prepare carrots
Young carrots need only to be topped and tailed and scrubbed with a stiff brush. More mature carrots need to be either scraped with a knife or thinly peeled, depending on age. Young carrots should be left whole, but older carrots should be sliced and cut into strips or fancy shapes.
how to boil carrots
Carrots should be cooked in the minimum of water to give the best flavour and to preserve all the vitamins. For 600 g carrots, melt 25 g butter or margarine in a heavy-based pan. Add the carrots and cook very gently for 10 minutes, shaking the pan frequently so that the carrots do not stick to the bottom. Pour over approximately 100 ml boiling salted water, cover the pan, and cook the carrots gently for a further 10-15 minutes depending on their age. Serve the carrots with the cooking liquor and sprinkle them liberally with chopped parsley, mint, chervil or marjoram, and a little lemon juice, if liked. The carrots can also be served with a parsley sauce, or 1 - 2 tbsp cream can be added to the carrots in the pan just before serving.
how to steam carrots
Young carrots are particularly good steamed. Season with salt and cook in the top of a steamer over boiling water for 10-30 minutes, depending on the age of the carrots. Serve as for boiled carrots.
how to deep fry carrots
This is suitable for old carrots. Parboil the carrots for 5 minutes, drain, and dry thoroughly. Coat with batter and fry until golden brown, turning once during cooking. Drain thoroughly and serve very hot.
how to puree carrots
Older carrots make a good puree and can be mixed with an equal quantity of pureed potatoes. Cook the carrots as above and sieve, mash or process in an electric blender together with the cooking liquor. Add 25 g butter, season with salt and pepper, preferably freshly ground, and add a little cream or top of the milk, if liked. Sprinkle with chopped parsley before serving, or add a little grated orange rind for a more unusual flavour.
