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What to do with baby carrots?

DrewEck Apr 9, 2009 08:52 AM

I was recently left with a number of supermarket vegetable platters. Anyone have any recipes for all of the baby carrots in my refrigerator? I made a carrot soup last time I had 'em, so I'd like to try something else. Any ideas? Thanks.

  1. geminigirl Apr 10, 2009 02:46 PM

    since I have been perusing carrot cake recipies on Epicurious this afternoon, that would have to be my vote. personally I love them raw but can't stand them cooked....except in cake of course...

    1. m
      maggiej Apr 10, 2009 07:24 AM

      You can roast them in a pomegranate glaze...delicious!

      Or cook till soft in water, drain, and whiz up in a blender with a splash of red wine vinegar and half a canned chipotle for a delicious dip. (Might need a bit of salt.)

      1. alkapal Apr 10, 2009 06:39 AM

        see this thread, too, for some good carrot "stuff": http://chowhound.chow.com/topics/535586

        one of my favorites: dip the raw carrots in cattleman's bbq sauce mixed with a splash of frank's hot sauce. munch, munch!

        1. kchurchill5 Apr 9, 2009 07:48 PM

          Carrot bread is a favorite
          Carrot marmalade is great, I did that when I lived up north and had a garden
          Pickled carrots and onions is also a favorite
          The typical glazed or roasted carrots which is great
          Shredded carrot salad with raisins, apple and walnuts
          but I have many varieties which are equally as good
          Shredded carrots with a honey balsamic and dill dressing is great
          Shredded carrots pan seared with fennel and butter is great
          Muffins, carrot cake
          And a carrot bake (not sure what to call it au gratain maybe, cheese, a cream sauce and a crunchy crust)

          1. s
            soupkitten Apr 9, 2009 07:36 PM

            do a basic glazed carrot recipe, but use real maple syrup instead of the brown sugar. make sure to get a little color on the carrots. serve alongside any roast or eat them plain. eat more & skip dessert.

            3 Replies
            1. re: soupkitten
              alkapal Apr 10, 2009 06:37 AM

              mr. alka was just asking for some glazed carrots. a little orange juice concentrate is good in glazed carrots, too.

              1. re: soupkitten
                greygarious Apr 10, 2009 07:53 AM

                Other glazes:
                - Simmer them in apple cider with a knob of butter until it reduces to a glaze.
                - Simmer them in real ginger ale, butter, and a little brown sugar until glazed.

                1. re: greygarious
                  kchurchill5 Apr 10, 2009 10:46 AM

                  ginger ale is great. Did that many of times. I love Vernos.

              2. BamiaWruz Apr 9, 2009 07:25 PM

                You can chop them in rings and put them in a vegetable soup (like a minestrone) or make a tajine, anything really but I normally buy those carrots and put them in everything instead of the big ones, they always come out more tender.

                1. Zeldog Apr 9, 2009 07:22 PM

                  I do nothing with them. They are not "baby" carrots. They are just grown up carrots that have been shaved down to look cute and increase their retail price. Do with them what you would with any other carrot.

                  1. Glencora Apr 9, 2009 07:16 PM

                    Try cutting green onions into the same lengths as the carrots and cook quickly in a very hot pan with a little butter, pinch of sugar and soy sauce until nicely browned. A little bit trashy but very good.

                    1. e
                      eatmyfood Apr 9, 2009 06:49 PM

                      My favorite way to prepare carrots is to roast along with thickly sliced fennel, drizzled with olive oil, sprinkled with salt and pepper for 20 - 30 minutes at 400 degrees.


                      1 Reply
                      1. re: eatmyfood
                        valerie Apr 9, 2009 07:22 PM

                        Another vote for roasting, with red onion wedges, cauliflower and/or brussels sprouts. But I leave it in the oven for about an hour.

                      2. b
                        bnemes3343 Apr 9, 2009 09:42 AM

                        Slice them and saute them in a skillet with a little butter and S&P. When then start to get a nice brown, add several tablespoons of sweet vermouth and continue to saute until the vermouth has cooked down. Finish up with some fresh parsley. THis is an old and simple recipe from the Frugal Gourmet. BTW, "baby" carrots are really grown up carrots that are cut up to look like they are really baby carrots.

                        16 Replies
                        1. re: bnemes3343
                          Scargod Apr 10, 2009 11:16 AM

                          I'm not buying that. I need proof...
                          I would think you would see the core. Then them stick them in a carrot sharpener to get the right shape? I can't see how y'all are saying that when you can't even see them.

                          1. re: Scargod
                            KTinNYC Apr 10, 2009 11:20 AM

                            Not a sharpener but you have the general idea.

                            "Baby carrots aren't babies at all. They're grown-up carrots cut into 2-inch sections, pumped through water-filled pipes into whirling cement-mixer-size peelers and whittled down to the niblets Americans know, love and scarf down by the bagful."


                            1. re: KTinNYC
                              Scargod Apr 10, 2009 11:29 AM

                              What happens to all the carrot that goes to waste as they make them small? Rabbit food? Juice?

                              1. re: Scargod
                                KTinNYC Apr 10, 2009 11:35 AM

                                I only know what I've read but I hope it's not going to waste.

                                1. re: Scargod
                                  greygarious Apr 10, 2009 12:55 PM

                                  Off the top of my head, I can think of these uses: bagged shredded carrots, the carrot shreds in cole slaw and premix salads, V-8 and other vegetable juices, canned soups, the dried vegetable powders used by food manufacturers, commercial carrot cakes/muffins and carrot cake mix, and yes, animal feed.

                                  1. re: greygarious
                                    KTinNYC Apr 10, 2009 01:46 PM

                                    I doubt what is ground away is suitable for anything you would see in a slaw. I think the carrot bits would look more ground down carrots than something shredded.

                                2. re: KTinNYC
                                  kchurchill5 Apr 10, 2009 12:38 PM

                                  If I remember correctly, they are a full grown up carrot. However the variety is a more dwarf size, which is fast growing and thinner. Not like the "normal" full size carrots we normally see bagged. But none the less, full grown carrots.

                                  1. re: kchurchill5
                                    Caitlin McGrath Apr 10, 2009 12:42 PM

                                    There are true baby carrots, which look like regular carrots, complete with a bit of green on top, and there are the "baby carrots" sold in bags for snacking, such as those KTinNYC describes.

                                    1. re: Caitlin McGrath
                                      kchurchill5 Apr 10, 2009 12:47 PM

                                      I know those, I buy them all the time for catering. but the variety used for the bag baby carrots are a full size carrot but a different variety and then cut to size. All three are different. I cater all the time and usually only use the small baby carrots that look like regular ones, but the bagged are similar to large but most often a different "dwarf variety."

                                    2. re: kchurchill5
                                      KTinNYC Apr 10, 2009 01:41 PM

                                      Did you read the article I linked? These are carrots that are "too twisted, knobby, bent or broken to sell".

                                      1. re: KTinNYC
                                        kchurchill5 Apr 10, 2009 02:58 PM

                                        I knew someone in the industry who told me about them. No I didn't read yours but the guy I know worked for a company in CA for 10 years. If I could find the article I would send it but it is in a POD storage unit with a few hundred other boxes so sorry, but he used to give me updates all the time on those.

                                        1. re: kchurchill5
                                          KTinNYC Apr 10, 2009 03:13 PM

                                          Were you told or did you read it in an article?

                                          Until I see further documentation I'll choose to believe the USA Today article and the man that INVENTED the baby carrot....

                                          1. re: KTinNYC
                                            c oliver Apr 10, 2009 03:59 PM

                                            I'm with you, KT. And it seems like lately they're not even calling them baby carrots. Can't remember what though.

                                            1. re: KTinNYC
                                              kchurchill5 Apr 10, 2009 04:10 PM

                                              He told me and then sent me the article but like I said ALL my paperwork is in many boxes since I moved from a large house to a small apt. He is in Australia doing research and if I talk to him I can find out. He worked for a small farm that produced them. Also not just in CA but GA I believe, but I may be wrong, I can't remember that far back. I read the whole article

                                    3. re: Scargod
                                      blue room Apr 10, 2009 01:03 PM

                                      There's even a Wikipedia entry about them--

                                      1. re: Scargod
                                        pikawicca Apr 10, 2009 01:54 PM

                                        I have real baby carrots sitting in my fridge right now, tops and roots attached. The largest is at most 1/2 inch thick at the thickest part. These are very sweet and juicy, and bear no resemblance whatsoever to those things that come in plastic bags in the supermarket!

                                    4. n
                                      Nyleve Apr 9, 2009 09:36 AM

                                      Spread them out in a skillet and cover with some chicken broth, a couple of blobs of butter, salt, pepper and chopped fresh mint or parsley. Cover and cook just until almost tender. Then uncover and let the broth evaporate. Cook, stirring gently, until just beginning to brown. A very very nice side veg.

                                      1. Squirrels Apr 9, 2009 09:06 AM

                                        Toss them in with a braise.

                                        1. alwayscooking Apr 9, 2009 09:05 AM

                                          - stock (chicken or vegetable)
                                          - sauted, sugared
                                          - roasted
                                          - pureed for a smoothie
                                          - grated (although a real prob when they're so small) for a salad
                                          - Julienned for a stir fry or salad
                                          - pickled with jalapenos (my fav)

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