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Oct 12, 2007 02:09 PM

Too lazy to peel one billion baby carrots--ideas?

My husband bought many pounds of these guys from a farmer because they looked cute. Anyone have a recipe where well-scrubbed skins wouldn't be noticeable/detrimental? (I saw someone's adaptation of the Marcella Hazen braised carrots, but I don't have a giant roasting pan.)

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  1. My first thought was to ask if you had a juicer...
    How about carrot soup...
    Mirepoix, to use in another recipe....
    Roasted with other vegetables...
    As one of the ingredients in a soup...

    1 Reply
    1. re: Gio

      Nope, no juicer. My first thought was to roast them, but that seemed so plain. Maybe if I did 'em with shallots?

    2. I just posted a carrot soup recipe in the soup thread. I never peel carrots anymore.

      Do you have a food processor with a shredder blade? You could make a nice, simple carrot salad.

      1 Reply
      1. re: seattledebs

        I never peel carrots either. Especially since I almost always buy organic ones.

        1. Wow, there really is a website for everything...

          I've actually never made a carrot salad before. If the skins wouldn't ruin it, I could certainly try...

          1 Reply
          1. re: foodshark73

            Carrot salad is delicious. Shredded carrots, North African spices. I have at least 5 recipes (Wolfert, Roden, etc.) Some are sweet and sour.

          2. If you're talking about the Hazan recipe for braised carrots with parmesan, you don't need a roasting pan. I used my Le Creuset dutch oven and it was fine -- basically I think you need a heavy pan that can withstand scorching.

            I wouldn't juice baby carrots -- too precious.

            2 Replies
            1. re: Miss Needle

              Oh, good to know. They're about the size of my pinky; do you think I could do the Hazan recipe without slicing them, or is that integral to the cooking process?

              1. re: foodshark73

                You definitely need to slice them, but you don't slice them that thinly, so you should be okay. And I agree that you don't need a large roasting pan, I did them in my big skillet and they were excellent (she says in the recipe to start them in two skillets if one won't hold them all, and then to transfer to one after they shrink).