19 Carrot Recipes to Root for This Season (2024)

FAQs

How to make Gordon Ramsay carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey.

Like most root crops, carrots do wonderfully when stored in a root cellar setting. Trim the greens, but do not wash the carrots. Pack them into boxes or other containers surrounded with damp sand, sawdust, or straw. Keep them around just above freezing (33-35 degrees) with plenty of humidity.

For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture. Follow up by browning in a 375°F (190°C) oven for about 40 minutes.

High heat and good browning make carrots taste sweeter and more delicious. Published Jan. 5, 2023.

Absolutely not. They develop much more flavor if stir fried without boiling. You just have to slice them fairly thin put them in pretty early in the process, as they take a while to cook—a bit longer than the onion. If you include beets, turnips or parsnips in your stir fry, threat them the same way.

However, provitamin A compounds don't cause vitamin A toxicity in humans because the body tightly regulates the conversion of provitamin A compounds to vitamin A. For this reason, there are no recommended limits on how much beta-carotene a person can safely consume each day.

What is the most popular veg at Christmas? ›

It is in fact the healthiest additions you can make to your winter diet. Carrots are filled with beta carotene, lycopene and lutein content that help aid eye health. They contain silicon, which may do wonders for your skin and hair health.

Like most vegetables, if frozen raw, the texture, taste, colour and nutritional value of carrots deteriorates. Make sure you blanch the veg to preserve these elements. Always use carrots that are at the peak of their freshness.

Its root serves as an energy reserve for the carrot's 2^nd year. The root will die, though … after year 2! If you leave a carrot root in the ground over winter, it won't die or rot, but will remain dormant (at least, if you're in hardiness zones 3 through 9 or a protected spot in zone 2).

But for longer-term storage — and to maximize flavor, texture, and nutrition — freezing carrots is a far better option. And it's easy. Read on for everything you need to know about freezing carrots, including how to use your frozen stash in recipes.

Blanching the carrots before stir frying ensures that they are perfectly cooked while retaining their vibrant color and crunchy texture. To blanch the carrots, bring a pot of water to boil and add a pinch of salt. Carefully place the carrots into the boiling water and cook them for 2-3 minutes.

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

Boiling, in particular, may lower some of the antioxidant activity in carrots and nutrients like vitamin C. But it makes it easier for the body to absorb the carotene in them. You can boil carrots for 5-10 minutes until tender.