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Carrots getting almost limp

FoiGras Aug 9, 2012 04:04 PM

I will defer to the Chowhound Team as to where to post this question.

I have a very large bag of carrots that I've not been able to use for salads, etc. They are just beginning to get a bit limp and I don't necessarily want to make "candied carrots,' Does anyone have a recipe or suggestion. I even thought of just cutting into chunks and dousing them with olive oil and balsamic vinegar and "roasting" them in the oven--maybe adding some herb--tarragon perhaps. Or making carrot chips. Help, don't want to waste good food. Thanks. FoiGras

  1. s
    sandylc Aug 10, 2012 01:02 PM

    Carrot puree. Good enough for holiday menus. Chop, steam, then process with S&P, butter, cream and nutmeg. Yum.

    1. f
      FoiGras Aug 10, 2012 12:41 PM

      Thanks to all for your suggestions. No wasted carrots in my kitchen. I am busy roasting,and pickling. I did try the iced water method. It works!!! I'll try soup next time when the weather is a bit cooler. FoiGras

      1. s
        smtucker Aug 10, 2012 10:11 AM

        Cut the carrots into batons and soak in iced, salt water while you make a brine. Then pickle them! Adding a bit of thinly sliced onion or shallots is a nice touch as well. Delicious and crunchy snack.

        1. h
          Harters Aug 10, 2012 02:27 AM

          Bear in mind that, if they are going limp, they are well past their prime. So, you want to use them where texture and appearance is not a prime consideration. Anything like this tends to end up in soup with us.

          1 Reply
          1. re: Harters
            Harters Aug 10, 2012 11:13 AM

            Carrot & coriander soup:


          2. a
            acgold7 Aug 9, 2012 11:51 PM

            You can also just soak them in water for an hour and they'll crisp right up and keep for at least another month.

            3 Replies
            1. re: acgold7
              scubadoo97 Aug 10, 2012 12:49 PM

              Done this with celery. Limp as a noodle and refreshed in ice water to be firm and crisp

              1. re: scubadoo97
                acgold7 Aug 10, 2012 12:59 PM

                And note that it doesn't have to be ice water. Room temp or even warm water works just fine as well... some say even better.

                1. re: acgold7
                  scubadoo97 Aug 11, 2012 04:42 AM

                  Good to know. Thanks

            2. j
              JeremyEG Aug 9, 2012 10:26 PM

              You could also grate them with some miso, rice wine vinegar and sesame oil. If they are firm enough to grate, they will make a good carrot/miso vinaigrette. Enjoy!

              1. ipsedixit Aug 9, 2012 09:36 PM

                ice cream

                1. v
                  valerie Aug 9, 2012 08:08 PM

                  Yes, roast them. You don't need to douse them, you just need a small amount of oil, salt and pepper.

                  1 Reply
                  1. re: valerie
                    cheesecake17 Aug 10, 2012 09:48 AM

                    Roasted carrots are delicious.

                    Or make carrot ginger soup

                  2. c
                    Chowrin Aug 9, 2012 08:05 PM

                    chicken soup. heavy on carrot. if it's not yellow, add more carrot!

                    1. todao Aug 9, 2012 07:39 PM

                      Carrot soup; carrot cake; carrot milk shake; Moroccan carrot dip; the list goes on .....

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