Eight ways to use carrots

Let’s be honest: when we go to the fair or the supermarket, rather than buying carrots thinking about a specific recipe, we usually take them home without thinking too much about their destination, because we know that sooner or later we will will use in a sauce, stew or something like that.

And of course, since they’re cheap—although their price has gone up in recent weeks—no one thinks it’s wrong to have carrots in the crisper drawer of the fridge. They also last a long time, so there is no risk of losing them.

But the truth is, carrots can shine in so many other ways, beyond as a supporting performer in a stir-fry or stew. For the same reason, it is advisable to continue with this habit of always having carrots at home, but I recommend that you take a look at the recipes presented here, which demonstrate the versatility of this vegetable.

Are all carrots the same? My advice is to always go for the finer units (even the ones recommended for juicing) as they tend to have better flavor and especially better texture than the larger ones. To peel or not to peel? It depends on both individual taste and quality. If they do not peel them, they must be washed very well and even scraped them a little, in order to remove any dirt that may have stuck to them.

Perhaps the easiest way to consume raw carrots is in a simple salad, where they should be presented grated. But of course, to give it a little complexity and grace, it is better to add something to it, as in this recipe.

Carrot and peanut salad (for two people)

—5 carrots, peeled and grated

—½ cup peanuts, peeled and salted

—Olive oil, pepper and lemon juice

Put the grated carrot and peanuts in a bowl and mix well. Then, season with a little pepper, olive oil and lemon juice according to your taste. Stir well and serve immediately.

Carrot juice is said to be a “pure vitamin”, and that’s why it’s good for so many things. Even for the view, they promote some. But beyond that, the truth is that for many people, this drink is too sweet. However, it is worth mixing it with orange juice, in the best style of the “vitamins” of the old bowling alleys in the center of Santiago.

Carrot-orange vitamin

—3 peeled carrots

—2 oranges

Strain the carrots through a juicer and reserve the resulting liquid. Squeeze the oranges then mix the two together. Serve in a long glass — with ice, if you like — and the “vitamin” is ready.

A salad of carrots, or even cooked ones, can be a very good accompaniment to proteins such as chicken or beef. However, if we give those same carrots a twist with another ingredient, things can improve a lot. An example? Freeze them.

Glazed carrots (for two people)

—4 carrots, peeled and halved (lengthwise)

-100 grams of unsalted butter

—4 tablespoons of sugar

—Salt, black pepper, olive oil and balsamic vinegar

Melt the butter (with a drizzle of olive oil) in a saucepan over low heat and add the carrots. Without ceasing to stir them, cook them for about five minutes. Then, cover the pan and leave them until they are rather crispy. At this point, add the sugar plus a little balsamic vinegar, enough to dissolve the sugar. Continue cooking uncovered for another ten minutes, being careful not to burn the glaze. Season with salt and pepper to taste and serve.

But of course you can! Just try to hydrate them and season them well before subjecting them to heat. The idea is that they are made slowly, so that their natural sugars appear in glory and majesty.

grilled carrots

—5 carrots, peeled and halved lengthwise

—Garlic salt, pepper, dill and olive oil

—1 plain yogurt

Soak the carrots in a bowl of cold water for half an hour. Then take them out, pat them dry and put them in a bowl, where you should season them with salt, garlic and pepper to taste, plus a generous drizzle of olive oil. Leave to marinate for another half hour, then grill over low heat for about 15 minutes per side or until tender. Finally, serve them on a large plate with a little plain yogurt and dill on top, as well as a drizzle of olive oil.

Much appreciated during the cold months, carrot cream can also save us when we want a light lunch or even as a starter for a slightly more elaborate meal. Obviously, it is not a question of arriving and crushing a carrot: you have to work it a little.

Carrot cream (for two people)

—4 carrots, well washed and cut into pieces

—1 onion, peeled and halved

—1 stalk of celery, cut into pieces

—½ tablespoon grated ginger

—Salt, pepper and olive oil

—Seeds of Wonder

In a pot put the carrots, onion and celery stalk. Add a little salt, a little pepper, cover with cold water and cook over medium heat until all the vegetables are tender. Then, transfer the vegetables to a blender and add some of the remaining broth from the pan as well as the ginger. Mix until obtaining a consistency of semi-liquid cream. Adjust the salt and pepper if necessary and decorate the plate with a few marigold seeds and a few drops of olive oil.

Don’t think that cream of carrots is the same as mashed potatoes. For nothing. The puree has a less accentuated carrot taste and obviously its texture is different. Note: Children like it very much.

Carrot puree (for two people)

—4 carrots, washed and cut into pieces

-1 potato peeled and cut into pieces

—Salt, white pepper and nutmeg

—100 grams of butter

—1/2 cup of milk

Put the carrots and potatoes in a saucepan, with a pinch of salt. Cover with cold water and cook over medium heat until tender. Turn off the heat, drain and return the vegetables to the pan. Season them with salt, white pepper and a pinch of nutmeg. Add the butter and, using a potato masher, mash everything and finish the work with a fork, to finish with any unmilled pieces. Gradually add the milk and stir with a fork until you get the texture of the puree. Let stand with the pot covered for five minutes and serve.

Here, one can enjoy the sweetness of the carrot with confidence. Thinking of children, moreover we make the cake a little healthier.

Carrot cake (for twelve individual cakes)

—3 cups whole wheat flour

—¼ cup marigold oil

-4 eggs

—3 teaspoons baking powder

—1 cup semi-skimmed milk

—½ cup of honey

—1 cup finely grated carrots

Preheat the oven to medium temperature (about 180º). In a large bowl, add the ingredients in the same order as they appear in the list above. Using an electric or manual mixer, mix well each time you add a new one, so that in the end you have a very homogeneous mixture. Beat as many minutes as necessary, until the mixture is smooth, moist and lump-free. Using a small brush, oil a tray of twelve individual molds and pour in the prepared mixture. Finally, bake for about 35 to 40 minutes, or until the cakes are cooked through. Wait for them to cool and unmold.

Now we are fine. Yes, because a refreshing sorbet, which can help us change the taste in the mouth between dishes during a long meal, can be made from carrots without any problem. They don’t believe me? Read below.

Carrot sorbet (for about four people)

—6 carrots, peeled, washed and chopped

-2 lemons

—200 grams of sugar

Cut the carrots into medium pieces and put everything in a food processor. Add the sugar and mix until a smooth paste is obtained. Then add the juice of both lemons and stir very well until everything is combined. Cover and put in the freezer for an hour. After that, take it out of the fridge and beat it with an electric mixer. Put it back in the freezer for another hour and it will be ready to eat.

*Prices for products in this item are current as of October 11, 2022. Values ​​and availability may change.