I know I’m not the only one out there trying to save money. So on a recent trip to Costco, I was pretty psyched to see a gigantic, and I mean gigantic, bag of organic carrots—for only $6. Talk about a bargain! I heaved it into my cart and went on my merry way. Being a cook, I hadn’t even gotten to the checkout before I started brainstorming about all the things I could make.
Now, I know that carrots aren’t the sexiest ingredient. But they’re certainly a refrigerator staple, and they’re pretty versatile too. They also last a while, so I’ve had quite a good run—I’ve made puréed carrot soup (which freezes really well and has been a great light weeknight supper); a delicious braise with chicken, tomatoes, and vegetables (carrots included); lots of baby food (my 7 month old thanks me); and my favorite carrot cake recipe from Fine Cooking. And I’ve still got quite a supply of carrots left.
What do you do with carrots? Anyone have any suggestions for me?
Here it is. My favorite carrot cake recipe from FC: Leslie Revsin's Carrot Cake with Orange Cream Cheese Frosting.