Carrots are a great burst of flavor and color on your plate, and unlike many of our favorite fruit and vegetables, they are in season as we move into fall and winter. If you’re a fan of these orange root vegetables, but have run out of recipes that use them, check out these recipes which offer new ways to eat this healthy vegetable.
Carrot, Honey and Pecan Slaw
Ingredients (to serve 4)
- 4 carrots, scrubbed clean
- Half a head of purple cabbage
- Half a red onion
- 1/4 cup of broken pecan nuts
- 1 tablespoon of honey
- 1 tablespoon of red wine vinegar
- 2 tablespoons of mayonnaise
- Salt and pepper
Instructions
- Finely grate or slice the carrots, cabbage and onions.
- In a large bowl, mix the grated vegetables with the pecan nuts.
- Whisk the honey, vinegar, mayonnaise and a pinch of salt and pepper together to form an emulsion.
- Use the mayonnaise emulsion to dress the slaw. Serve immediately alongside burgers or pizza.
Carrot and Pea Puree
Ingredients (to serve 4)
- 4 large carrots
- 1/2 cup of chestnut mushrooms
- 1/2 cup of fresh or frozen garden peas
- 1/2 cup of cooked chestnuts
- Salt and pepper
- 1/2 teaspoon of nutmeg
- 1 teaspoon of miso paste
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1 teaspoon of pepper
Instructions
- Boil the carrots and the peas until both are just tender. Remove from the heat.
- Fry the chestnut mushrooms in the oil until cooked, then remove from the heat.
- Melt the butter in a pan, stir in the miso paste, pepper and nutmeg.
- Move all of the ingredients to a food processor and blitz until smooth.
- Serve on crackers as part of a canape spread, or on bread alongside a soup.
Carrots are famously good for our eyes, but eating them also has health benefits for hair, skin and nails. So stock up on these orange vegetables and see what you can do with them in your kitchen.
