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Based on those experiences, I decided to try my hand at an idea of my own, namely spiced pickled carrots Ingredients: 1 - 1,5 kg carrots 3 1/2 c apple cider vinegar 1 tbsp mustard seeds 1 c sugar 1 tsp salt Add other ingredients and cook until the carrots are tender. 2) Meanwhile, sterilise your jars. keeping it at a rolling boil, submerge the jars and their lids for at least 15 minutes. 3) Spoon the carrots

This time I decided to do a spiced (but not spicy) carrot ketchup, in part because I had a bunch of carrots Ingredients: 6 c carrots, chopped 3/4c tbsp apple cider vinegar 5 tbsp brown sugar 1/2 tsp ras el hanout seeds Salt and pepper 1) Place all ingredients except nigella seeds in a saucepan and simmer until carrots

The carrots did though. Eventually, by early November, the carrot tops were each about 2 cm wide, if not bigger, and the greens There were root hairs hanging from the bottom of the carrot. That was all there was. Each of the carrots, 2 cm or more at the top, was only 2 to 3 cm long. I cleaned them up and supplemented them with store-bought carrots for Thanksgiving dinner and laughed

With a kilo of carrots in the fridge and a large chunk of ginger, a warm "salad" seemed ideal, especially I spiralised the carrots and ginger (my first time spiralising ginger. Ingredients: 5 carrots, spiralised 3 inches of ginger (ish) spiralised or chopped 1/2 head of garlic, Add carrots and stir. 2) Add other ingredients aside from sesame seeds and cook for 5 minutes until the carrots are beginning to become tender.

Ingredients: 2 tbsp peanut oil 4 onions, chopped 1 (largish ) chunk ginger, chopped 8-10 carrots, chopped Add other ingredients and bring to a boil, then simmer until carrots are tender (30-40 min). 2).

Ingredients: 2 onions, chopped 1 tbsp olive oil 600g of carrots, chopped 1 large quince, chopped 1 tbsp Add carrots and quince and enough water to cover it all. Add spices and honey. Simmer for 45 min or until carrots and quince are tender. 2) Blitz until smooth (or almost.

Very tasty, quick to pull together and a good twist on the various other carrot-based soups we make. Ingredients: 1 kg carrots, chopped 2 onions, chopped 4 potatoes, chopped 1 l of veggie stock 1/2 c dried Add carrots and potatoes and allow to char briefly on the bottom of the pan. 2) Add stock and sage and

This happened because of their phenomenal fresh carrots and kale. Ingredients: 2 onions, spiralised 2 normal carrots (or one huge one), spiralised on the ribbon setting minutes before adding to the kale. 4) Meanwhile heat the rest of the oil in a second pan and sauté the carrots

After a visit to a local farmer, where I picked up yellow carrots, I started playing around with ideas Spread the pesto over the base and then arrange the carrots over the top radially. Dollop the honey and drizzle the olive oil over the carrots. Mix the wild thyme into the ricotta and then spread the ricotta over the carrots. Bake at 190°C for 35-45 minutes, until the crust is golden and the carrots are tender but not soft. 4

Here is the recipe for the kale and honey carrot salad, and here is the one for the carbonara.