1 minute read
Too good to waste Carrots
Too good to waste Carrots
Helping you cut down on food waste, one ingredient at a time
Roasted with honey, mashed with swede, dunked in houmous and even baked into cakes, carrots are a bright and versatile staple. But despite their many uses, we waste a whopping 2.7 million per day*! Read on for our tips on how to use up and revive this veg.
STORE THEM RIGHT
Keep carrots in the veg drawer of your fridge. If they come in plastic packaging, take them out of it when you get home, as condensation can build up in the bag, causing them to spoil quicker. To freeze, chop carrots into rounds or batons; blanch in boiling water for a few minutes, then place in a bowl of iced water to stop cooking further before transferring to the freezer. You can even freeze grated carrot to use in cakes or fritters.
MAKE THEM GO FURTHER
Scrub before use, but there’s no need to peel, as the skin is full of nutrients. If your carrots have leafy tops, these can be blitzed into pesto or sautéed with olive oil and garlic, then added to salads. As they age, carrots dehydrate (which is why they become bendy); you can submerge them in water for 15 minutes to help get their snap back.
US E I T U P
FOR RAW CARROTS
Carrot katsu sauce
Fry onion, carrots, garlic and ginger until soft. Stir in curry powder, cook for 2 mins, then blitz with vegetable stock to make a thick sauce. Season with soy sauce and a little honey; serve with rice and breaded chicken or veg. FOR COOKED CARROTS
Carrot & white bean dip
Blitz carrots with drained cannellini or butter beans, garlic, smoked paprika, ground coriander, olive oil and a squeeze of lemon juice; season. Drizzle with a little more oil and serve with bread or crudités for dipping.
