Carrots

Season: Fall/Winter/Spring
Storage: Refrigerator crisper for 1-2 weeks. Separate green tops and store vegetables unwashed in perforated containers.

While orange might be the color you typically associate with carrots, they can also be white, yellow, red and purple. Carrots are a versatile root vegetable. They can be consumed raw – simply cut into wedges as a crunchy vehicle for hummus. Roast or grill rainbow carrots to bring out the smoky-sweet flavor in a colorful side dish. Slice thin and stir-fry carrots with noodles and sauce or use in vegetable stock or soup. Finally, you can never go wrong with a classic carrot cake for dessert!

Don’t forget the carrot greens – carrot tops can be cooked or eaten raw. They have a carrot flavor  with a fresh aftertaste. The leaves can be sauteed or made into a pesto, however the long stalks are usually discarded. 

Sautéed Carrots and Mustard Greens

Recipe from Atlanta Magazine

Ingredients

  • 1 tsp. olive oil

  • 1 bunch fresh carrots, trimmed and sliced ¼ inch thick on the bias

  • Coarsely ground pepper
  • Coarse salt
  • 1 bunch tender mustard greens, chopped, rinsed and drained (but not dried)
  • Pinch freshly grated nutmeg
  • 1 fresh lemon wedge

Instructions

  • Heat oil in sauté pan over medium high heat. Add the carrots; sprinkle generously with pepper and a pinch of salt. Cook without stirring 2 to 3 minutes, then toss and cook until just fork-tender, 2-3 more minutes.

  • Remove carrots from pan and set aside.

  • Add greens to pan, stir, then cover and cook for 2 to 3 minutes, until just tender. Return carrots to the pan, sprinkle with a grating of nutmeg, add a squirt of lemon juice and toss to combine. Taste and adjust seasonings.

Jamaican Carrot Punch

Recipe from Marie-Antoinette, PIF’s Volunteer & Community Engagement Coordinator; she shares her family’s carrot punch recipe! Get transported to the Caribbean with this recipe!

Ingredients

  • 2 pounds carrots (chopped)

  • 4 cups water

  • 1 can condensed milk

  • ½ teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • ½ tsp ground cinnamon

Instructions

  • Wash and chop each carrot into 3-4 pieces. Puree your carrots with the water in a blender on high until there are no more chunks.

  • Sieve the carrot mixture using a small sieve strainer or cheesecloth.

  • Rinse the blender with water to remove any leftover carrot pulp. Then place the carrots juice in the blender with all the other ingredients and blend.

  • Place the carrot punch in the fridge and serve once it’s chilled. Give it a stir before pouring.

Elizabeth’s Carrot Ice Cream

Recipe from Farmer Elizabeth

Elizabeth’s grandchildren can’t get enough of this delicious, nutritious ice cream!

Ingredients

  • 1 small bunch of fresh carrots, trimmed

  • 1/2 – 3/4 cup of canned coconut milk (substitute: water)

  • 2 tablespoons of honey (substitute: maple syrup)

Instructions

  • Blend all the ingredients in a high power blender or food processor.

  • Freeze for 1 – 1/5 hour. Do not leave in the freezer for a longer period of time or the ice cream will harden.

Cumin-Roasted Carrots with Greek Yogurt

Recipe from The Food Network

Ingredients

  • 2 pounds small carrots (about 20 carrots), peeled

  • 1 ½ tablespoons extra-virgin olive oil

  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt

  • ¼ cup parsley leaves, roughly chopped

  • ¼ cup Greek yogurt

Instructions

  • Preheat the oven to 400°F. Place the carrots on a baking sheet and drizzle with the oil. Sprinkle with the cumin and salt and toss well. Spread out in a single layer on the baking sheet and roast until tender, about 40 minutes, shaking pan halfway through the cooking time.

  • Place the carrots on a platter, sprinkle with the parsley and top with the yogurt.

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