No one in this house is a big fan of carrots by themselves. Especially cooked. But, in the winter they are an indispensable ingredient in soups and stews. We buy a bunch when stew is on the menu. Then they sit in the crisper. And sit. And sit. At some point they rival Rory for their ability to do yoga poses. At that point, they get tossed into the compost.
Carrots came in the box last week. I ate one. We shredded one for the potato-zuke pancake. That left a lot of carrots. We finally learned how to blanch and freeze them. I'm embarrassed to admit I have never done this before. It is wicked easy. If you have done this, pat yourself on the back for your practicality. If you haven't, but think maybe you could; read on.
Step 1. Peel and chop carrots.
Step 2. Put in pot of boiling water. Boil covered for 2-3 min.
Step 3. Drain and plunge in ice water for 2-3 min.
Step 4. Drain again and pick our the cubes. Put in a bag, squeeze out air and freeze.
Oh my goodness! Can I come round? I adore carrots. I think they are my favorite vegetable (broccoli comes a close second). I like them raw dunked in hummus (or just plain), but they are also great roasted along with potatoes (chop them big though), or cooked in a frying pan with butter, a splash or orange juice and some brown sugar, slowly until they sort of caramelise.
ReplyDeleteI've been called a carrot top before but never a carrot yogi.
ReplyDeleteHey, at least no one ever tossed you into the compost....
ReplyDelete