{"id":23867,"date":"2012-01-24T16:34:41","date_gmt":"2012-01-24T16:34:41","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=23867"},"modified":"2017-04-16T07:50:27","modified_gmt":"2017-04-16T12:50:27","slug":"six-ways-to-make-those-extra-carrots-in-your-fridge-into-something-delicious","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/six-ways-to-make-those-extra-carrots-in-your-fridge-into-something-delicious\/","title":{"rendered":"Six Ways to Make Those Extra Carrots in Your Fridge Into Something Delicious"},"content":{"rendered":"<p><strong><em>Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/strong><\/p>\n<p>So when is a vegetable bargain <em>really <\/em>a\u00a0bargain? Answer: when it\u2019s a ten-pound bag of carrots and you only need two-pounds&#8230;but the ten-pound bag is only $1 more than the two-pound bag.<\/p>\n<p>No brainer &#8211; you buy it.<\/p>\n<p>The truth is, I always have carrots in the fridge; sometimes I just have more of them than<a href=\"http:\/\/www.ou.org\/life\/files\/Carrot-Dish.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-post-23867 wp-image-23933\" title=\"Carrot Dish\" src=\"http:\/\/www.ou.org\/life\/files\/Carrot-Dish.jpg\" alt=\"\" width=\"425\" height=\"282\" srcset=\"https:\/\/www.ou.org\/life\/files\/Carrot-Dish.jpg 425w, https:\/\/www.ou.org\/life\/files\/Carrot-Dish-300x199.jpg 300w\" sizes=\"auto, (max-width: 425px) 100vw, 425px\" \/><\/a> other times. It\u2019s when I have <em>too<\/em> many that I <em>really<\/em> get creative.<\/p>\n<p>Carrots are my go-to veggie that are always in season and <em>always<\/em> cheaper than any other vegetable out there. They are delicious cooked or fresh and you can always count on them to lend fiber and color to any meal. They come in the ever-popular international orange we all recognize, white, red, yellow, purple (yes, purple) and everything in between.<\/p>\n<p>And, on top of being the \u201cpretty\u201d vegetable, carrots\u00a0 are a terrific source of\u00a0 potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.<\/p>\n<p>So since my soup recipe called for two pounds of carrots (recipe below)\u00a0but I bought the ten-pound bag, I had an excess of eight pounds.\u00a0But I figured that since I had them, I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different, easy to make and delicious enough that even the most finicky of non-veggie lovers would like.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Parsnips\u00a0and Carrots\u00a0with Honey\u00a0and Rosemary<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve or dairy)<\/span><\/h3>\n<p>8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>1 lb.\u00a0carrots (about 4 large), peeled, cut into bite-size pieces<\/em><\/li>\n<li><em>1 lb.\u00a0large parsnips, peeled, cut into bite-size pieces<\/em><\/li>\n<li><em>Kosher salt<\/em><\/li>\n<li><em>1 teaspoon sugar<\/em><\/li>\n<li><em>2 Tablespoons butter or margarine<\/em><\/li>\n<li><em>1 Tablespoon chopped fresh rosemary<\/em><\/li>\n<li><em>1\u00bd Tablespoons honey<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Heat the oil in large skillet.<\/li>\n<li>Add the carrots, sugar and parsnips and saute until the carrot and parsnips start to brown, 10 to 12 minutes.<\/li>\n<li>Add the butter, rosemary, and honey and mix to coat.<\/li>\n<li>Cook, stirring constantly until the vegetables are coated &#8211; about 3 to 4 minutes.<\/li>\n<li>Season to taste with salt and pepper.<\/li>\n<\/ol>\n<p><em>Modified from Bon App\u00e9tit, November 2007. Submitted by Molly Stevens.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Carrot\u00a0Slaw<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(Pareve)<\/span><\/h3>\n<p>10 to\u00a012 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 medium carrots, shredded<\/em><\/li>\n<li><em>\u00bd a head of green cabbage, shredded<\/em><\/li>\n<li><em>\u00bd a head of red cabbage, shredded<\/em><\/li>\n<li><em>4 scallions (green onions), sliced thin<\/em><\/li>\n<li><em>2\/3 cup of mayonnaise<\/em><\/li>\n<li><em>1 Tablespoon sugar<\/em><\/li>\n<li><em>1\u00bd Tablespoons of orange juice<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<li><em>\u00bd to 1 cup salted sunflower seeds<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large bowl, combine the carrots, green onions, cabbage. Toss to mix.<\/li>\n<li>In another bowl, combine the mayonnaise, sugar and orange juice. Whisk to combine. Season with salt and pepper to taste.<\/li>\n<li>Pour the dressing over the carrot mixture and toss to coat.<\/li>\n<li>Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Carrot Soup\u00a0with\u00a0a Kick\u00a0<\/span><\/strong><span style=\"text-decoration: underline;\">(pareve)<\/span><\/h3>\n<p>6 to\u00a08 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 carrots, chopped<\/em><\/li>\n<li><em>5 celery stalks, cut into pieces<\/em><\/li>\n<li><em>1 parsnip, peeled, cut into small pieces<\/em><\/li>\n<li><em>1 Tablespoon, garlic, minced<\/em><\/li>\n<li><em>1 large onion, chopped<\/em><\/li>\n<li><em>4 cups of water<\/em><\/li>\n<li><em>1 Tablespoon of olive oil<\/em><\/li>\n<li><em>1 to 2 teaspoons of curry powder<\/em><\/li>\n<li><em>Sea salt to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large soup pot, heat the olive oil. Add the garlic, celery and onion for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat.<\/li>\n<li>Add the carrots, parsnip, and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender.<\/li>\n<li>Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat<\/li>\n<\/ol>\n<p><em>Submitted by Antonia Marcarni from Chicago, IL.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Carrots &amp; Pasta<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve)<\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 large carrots, peeled<\/em><\/li>\n<li><em>3 Tablespoons olive oil<\/em><\/li>\n<li><em>Kosher salt<\/em><\/li>\n<li><em>1 onion, sliced into rounds<\/em><\/li>\n<li><em>1 red bell pepper, diced<\/em><\/li>\n<li><em>2 teaspoons garlic, finely diced<\/em><\/li>\n<li><em>2 teaspoons dried oregano<\/em><\/li>\n<li><em>1 teaspoon dried basil<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<li><em>1 cup your favorite spaghetti sauce<\/em><\/li>\n<li><em>1 lb. cooked pasta, spaghetti, rotini\u00a0or bow tie<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Using a vegetable peeler, peel the carrots into long, thing strips. Place the strips in a bowl and sprinkle them with a little kosher salt.<\/li>\n<li>Place the oil in the bottom of a large pan and add the carrots and onions. Stir frequently.\u00a0 When the carrots start to soften, add the garlic and pepper and continue cooking for about 5 minutes. Make sure not to let the veggies get too browned.<\/li>\n<li>Add the spaghetti sauce, oregano and basil and then continue to simmer until the everything is hot.<\/li>\n<li>Serve the sauce over the cooked pasta.<\/li>\n<\/ol>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Apricot Carrots\u00a0with Wild Rice Pilaf<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(pareve)<\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 cups baby carrots or regular carrots, peeled and cut into bite-size pieces<\/em><\/li>\n<li><em>1 large onion, chopped<\/em><\/li>\n<li><em>1 Tablespoon garlic, minced<\/em><\/li>\n<li><em>2 Tablespoons oil<\/em><\/li>\n<li><em>12 to 16 dried apricots, chopped<\/em><\/li>\n<li><em>3\u00a0Tablespoons brown sugar<\/em><\/li>\n<li><em>1\/8 teaspoon ginger<\/em><\/li>\n<li><em>1\/8 teaspoon cloves<\/em><\/li>\n<li><em>1\/8 teaspoon allspice<\/em><\/li>\n<li><em>Salt and pepper<\/em><\/li>\n<li><em>\u00bc cup water<\/em><\/li>\n<li><em>2 cups wild rice\/white rice mix, cooked<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Steam carrots until tender but still firm. Set aside.<\/li>\n<li>In a skillet, saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, and apricots and cook for 2 or 3 minutes until the sugar has been incorporated.<\/li>\n<li>Add the water and whisk until the sauce thickens slightly.<\/li>\n<li>Add the carrots and cook for a few minutes until the carrots are hot throughout. Add the rice, mix to combine and serve.<\/li>\n<\/ol>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Ultimate Carrot Cake<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(dairy)<\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2\u00bc cups flour<\/em><\/li>\n<li><em>1\u00bd teaspoons baking powder<\/em><\/li>\n<li><em>1 teaspoon baking soda<\/em><\/li>\n<li><em>1 teaspoon ground cinnamon<\/em><\/li>\n<li><em>\u00bc teaspoon ground ginger<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bc teaspoon ground nutmeg<\/em><\/li>\n<li><em>4 eggs, room temperature<\/em><\/li>\n<li><em>1\u00bd cups sugar<\/em><\/li>\n<li><em>1 cup oil<\/em><\/li>\n<li><em>\u00bd cup buttermilk or milk or non-dairy substitute<\/em><\/li>\n<li><em>2\/3 cups firmly packed brown sugar<\/em><\/li>\n<li><em>2 teaspoons vanilla<\/em><\/li>\n<li><em>\u00bd cup crushed pineapple, drained<\/em><\/li>\n<li><em>1 lb. finely grated carrots<\/em><\/li>\n<li><em>1 cup toasted chopped pecans<\/em><\/li>\n<li><em>1 cup golden raisins<\/em><\/li>\n<li><em>1 batch Cream Cheese Frosting (recipe follows)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper.<\/li>\n<li>Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl.\u00a0 Set aside.<\/li>\n<li>In a large bowl, place the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple. Mix to combine.<\/li>\n<li>Add the dry ingredients to the wet ingredients and mix until fully incorporated.\u00a0\u00a0 Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.<\/li>\n<li>Pour the batter into the prepared pans and bake on center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean.<\/li>\n<li>Cool cakes in their pans for at least 30 minutes before attempting to remove them.\u00a0 Then, remove from the pans and peel off the parchment paper.\u00a0 Continue to cool the cakes completely before frosting.<\/li>\n<li>To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1\u00bd cups of the cream cheese icing onto the top of the bottom cake layer.\u00a0 Using an offset spatula, spread the frosting evenly over the surface.\u00a0 Carefully place the second layer on top.<\/li>\n<li>Scoop another 1\u00bd cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides.\u00a0 Spread the icing around the sides of the cake, adding more as needed.<\/li>\n<li>Lift the cake off the turntable and place on a cake stand or platter. Chill a bit to firm up the frosting before slicing.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Cream Cheese Frosting<\/span><\/strong><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li>16 oz.\u00a0cream cheese, softened<\/li>\n<li>4 oz.\u00a0(1 stick) unsalted butter, softened<\/li>\n<li>2 teaspoons pure vanilla extract<\/li>\n<li>1 teaspoon orange extract<\/li>\n<li>3 to 4 cups confectioners\u2019 sugar<\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Beat cream cheese and butter together until smooth.\u00a0 Add extracts and beat just until incorporated.<\/li>\n<li>Beat in confectioners\u2019 sugar, one cup at a time, until frosting has the flavor and consistency you want. \u00a0<em>(You may not need to add all of the sugar)<\/em><\/li>\n<\/ol>\n<p><em>Adapted from The Essential Baker via Zoe Bakes.<\/em><\/p>\n<hr \/>\n<p><em>Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tasty, healthy and cheap, carrots are the triple-threat of the vegetable world. Jazz them up with these delectable recipes.<\/p>\n","protected":false},"author":53,"featured_media":23933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-23867","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>6 Ways to Make Those Extra Carrots Into Something Delicious<\/title>\n<meta name=\"description\" content=\"Tasty, healthy, cheap, carrots are the triple-threat of the vegetable world. Jazz them up with these recipes including carrot slaw, carrot soup, carrot cake\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/six-ways-to-make-those-extra-carrots-in-your-fridge-into-something-delicious\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"6 Ways to Make Those Extra Carrots Into Something Delicious\" \/>\n<meta property=\"og:description\" content=\"Tasty, healthy, cheap, carrots are the triple-threat of the vegetable world. 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