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I want to cook up a bag of carrots and freeze for future meals. Don't like sweet versions. Any suggestions?

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We're leaving town soon and will be gone two plus weeks. I have a bag of carrots, which I bought in a snit over the price of produce!, and have used perhaps one. Any suggestions for a single recipe that I can cook and freeze in mealsize portions. Combinations with other vegetables would be good also. I have some things on hand but it's no problem picking up other ingredients. Like savory and spicy, not sweet. I'd appreciate any advice. TIA.

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  1. I don't like frozen carrots, as the texture is mushy. I'd make a soup and freeze that in portions you could thaw, blend, then heat before serving. I enjoy red curry carrot soup with ginger and coconut milk, if that appeals, but there are lots of carrot soup recipes out there.

    2 Replies
    1. re: amyzan

      Totally agree with making carrot soup and freezing it...here's another one to consider from Epicurious which is on their "best soup" list...it's delish--Moroccan Carrot Soup:
      http://www.epicurious.com/recipes/foo...

      1. re: Val

        Val, thanks a heap for the tip. Made the Moroccan Carrot Soup today and got an A+ from the family. Didn't have any yogurt handy, and added a dash of garlic powder, otherwise as specified.

    2. I'm thinking this should freeze fine, but better cooks need to chime in. One Thanksgiving I cooked a ton of carrots, like maybe 10 pounds, in chicken broth until fairly soft, drained (saving the broth in the freezer for a later soup), pureed velvety smooth with s & p and lots of butter. It was delicious. But let me tell you, one carrot purees into a tiny amount, so figure maybe two carrots per serving as a small side dollop. I've never froze this. You may want to experiment with just five or six carrots. Or maybe I'll test drive it! It won't help you this time, but good or bad, it might be a worthwhile exercise.

      6 Replies
      1. re: nemo

        I agree - mashed/pureed carrots. You could mash them with some swedes or parsnips or spudes to make them go further.

        1. re: nemo

          I like the puree carrot idea - especially when I saw a chef (can't remember who) using pureed carrots as a substitute for tomato paste in soups and stews. I thought it was brilliant as I'm not big on tomato.

          1. re: TheHuntress

            Huntress: 6 carrots, peeled and trimmed = in my case, 9 oz. Cooked in chicken broth, pureed with s & p and butter = 1 cup. Frozen overnight. Thawed fine. Made individual carrot souffles for lunch. A bit too eggy and not enough carrot flavor. Next time will use, instead of 4 eggs, 2 yolks and 4 whites.

            1. re: nemo

              Is that a recipe you're willing to share please?

              1. re: c oliver

                Happily, although not really a recipe. Drain the chicken broth before pureeing the carrots. I used s & p only in cooking the carrots and the souffles themselves.

                Made a very thick white sauce -- 4 T butter, 4 T flour, 1 cup warm milk (all I had was skim evap). Used 1/2 cup white sauce to 1 cup carrot puree. 4 eggs separated, but next time I will try 2 yolks and 4 whites. As I mentioned above, it was too eggy tasting. Mixed the yolks into the carrot/white sauce. Beat whites with a pinch of salt to soft peak. Stirred in 1/4 of the whites to lighten the carrot mixture, then folded in the rest. Some streaks okay. Buttered and used dry bread crumbs to coat two 16-oz ramekins. Baked at preheated 375 oven for 25 minutes. Next time will probably check at 15-17 minutes, as they were a tad dry.

                Notes: 16-oz ramekin too generous for one serving. 8-oz would be perfect for lunch or 4-oz for a starter. Was going to add some cheese (Parm or smoked Gouda) but I'm glad I didn't. I wanted to see how the carrot flavor held up. It's delicate. I think improved with less yolk. Lovely light orange color. Considering the heavy ingredients, they rose fine -- not huge, but a definite little poof. I'm also thinking a slightly less thick white sauce might encourage a better poof.

                If you try this with your own tweaks, please report back. I always enjoy your comments.

                1. re: nemo

                  This sounds lovely. Now I'm content to cook, puree and freeze those carrots :) And I like the idea of four 8oz. to two 16oz. unless serving as a vegetarian entree. Thanks for this, nemo.

        2. You could make black bean or other bean or tofu and carrot burritos

          Could also do some curried carrots to go with indian bread... http://sakhi-indiancuisine.blogspot.c...

          my favorite cooked prep includes carrots, onions, little garlic, olive oil, cumin, dash of cayenne and dash of cinnamon... good on top of salads or as a side dish or a main over brown rice, etc.

          or, steam them up, puree in a food processor with some cooked onions and roasted/cooked garlic, some egg whites (or whole eggs, and 2 egg whites to 6 cups final product), some vegetable broth, salt, pepper, other spices if desired. should be pretty thick. spread on a baking sheet lined with parchment paper and sprayed with non-stick spray, hopefully 1/4-1/2 in thick. then bake at 350 until it's firm and almost crispy around the edges. when you break a piece off, it should definitely feel like there's some pull, slightly bread-like. let cool. break up as you like and freeze... Carrot Flat"bread"

          1. If you can't decide on a dish or preparation, you can also blanch and freeze as-is, then decide at a later date.

            3 Replies
            1. re: enbell

              enbell, could you give me more details about blanching and freezing please? I appreciate the suggestions but I'm not big into carrot soup and, honestly, puree sounds like baby food :(

              1. re: c oliver

                http://www.bellaonline.com/articles/a...

                1. re: greygarious

                  perfect! thanks :)

            2. Moroccan-Spiced Roasted Carrot Spread, which freezes well and is surprisingly tasty served warm as a side with roast chicken:

              http://www.deliciouslyhealthyrecipes....

              i toast the spices, substitute smoked paprika, use tamari instead of soy, and add a little harissa and apple cider vinegar.

              8 Replies
              1. re: goodhealthgourmet

                i'd blanch and batch the carrots too, this way you're not stuck with a big pile of one thing.

                this weekend i made a savory carrot/ginger custard with cardamom and almonds that had my guests licking their plates. i used about a pound of carrots, but wish i had made more.

                and i've had great success with carrot dips at parties.

                1. re: hotoynoodle

                  this weekend i made a savory carrot/ginger custard with cardamom and almonds that had my guests licking their plates.
                  ~~~~~~~~~
                  recipe? pretty please? :)

                  1. re: goodhealthgourmet

                    Yes, please.

                    1. re: c oliver

                      about a pound of carrots simmered in chicken stock with a bunch of sliced ginger. in a separate pot, heat 2 cups heavy cream with 10 crushed cardamom pods. let that steep. when the carrots are approaching soft, strain and put the carrots and ginger in the food pro. i kept it kind of chunky. let cool. add 2 egg yolks and whiz again. strain the cream, add to carrots with a bit of almond extract and orange blossom water, whiz again. (be careful with the orange blossom water -- VERY powerful stuff. a little goes a long way. did not go to full puree consistency, because i wanted the visual of pieces to show in the custard.

                      in a separate bowl beat the 2 left over egg whites til peaks form. fold in batches into the carrot mixture. i baked it in a 6 inch round cake pan in a water bath. @ 350, for about 30 minutes, til a pick came out mostly clean. let cool, remove from tin and then finish cooling on a rack. i refrigerated it and served it the next day at room temp. WOW! was this good. the texture and the mix of flavors was just super.

                      i suspect it's something that tastes better the next day after baking too, so a good party dish.

                      1. re: hotoynoodle

                        Bless your heart :) Never thought I could get excited about carrots :)

                        1. re: c oliver

                          you will love this, my friend. you're very welcome.

                          low-carb and full of fiber and vitamin a, lol.

                          1. re: hotoynoodle

                            Dang, I hate it when it's healthy AND it tastes good :)

                        2. re: hotoynoodle

                          fabulous. thanks so much!!!

                2. You could also juice them; if you don't have a juicer, you probably have a friend who does. You'd be surprised how many carrots go into a tall glass of juice. Vary it with ginger or a little beet or celery.

                  (And if you don't finish the juice, freeze and use in soup, as with the carrot purees below.)