Here are 3 interesting recipes I found online which all use carrots. Let me know if you try any and how they come out!
This first recipe is from Alton Brown of the Food Network. I usually use carrots as one of a few ingredients in a recipe, but when I remember to, I love glazing them in butter and brown sugar and serving them as a side dish sprinkled with a bunch of dill. This Glazed Carrot recipe sounds a little different, calling for chili powder and ginger ale in the glaze.
The next recipe uses the carrots we’ll get this week, as well as the chard. I’m intrigued by this Carrot, Chard, and Ginger Soup, but would definitely use more than just one chard leaf and possibly play around with the amounts and serving sizes to make bigger portions.
And finally, I’ve got a Quinoa With Moroccan Winter Squash And Carrot Stew recipe that sounds amazing! I love finding recipes that use quinoa, which is an incredibly tasty and nutritious grain, containing all 9 essential amino acids. This one will use this weeks carrots, onions, and winter squash. I disagree with the note in the recipe claiming quinoa doesn’t need to be soaked though. I like to soak quinoa for 15 minutes and then do multiple swishes and rinses to make sure all the natural coating of saponin gets washed away.