Can I make something edible with canned carrots?
1/2 cup butter
1 lbs carrots sliced
1/4 cup sugar
1/2 cup all purpose flour
6 cups veal or chicken stock
2 teaspoons cream
2 teaspoons chopped chives or parsley (optional)
Heat three quarters of the butter in a heavy sauce pan. Add carrots and sugar, and salt to taste. Sauté uncovered for 10 minutes, stirring frequently. Put carrots in blender and blend until a smooth purée.
Return the puréed carrots to the sauce pan, and with a wooden spoon blend in the flour. Dilute with cold stock, stirring carefully. Bring to boil, reduce heat, take off the lid and summer for 10 minutes.
Remove from heat. Add the remaining butter and cream, sprinkle with chopped chives, if desired, and serve.
this!!!!!!!!!!!!!!!! its actually really good. my friend in elementary school lived with his oma and opa. they had both grew up in germany. she always made the most delicious food. generally from fresh and seasonal items. but she always put canned carrots in her mashed potatoes, and it was always sooooooo good.
Do you really need to use them right away? Are they about to expire (or have expired?)?
If not, & you really don't care for canned carrots, this time of year is the perfect time of year (although to me, EVERY time of year is the perfect time of year) to donate canned goods to your local food pantry.
Lol. Sweet hubby. For what it's worth, at least it's not bags and bags of doritos.
Chinon00's carrot soup would be my go-to, maybe a little ginger and coriander in there for punch. Or could add to a stew at last minute to amp up the veg quotient.
Also useful for hurricane/power outage stash... or if you have dogs, might be welcome addition to their food or as hand-treat.
I find that a lot of so-so veg, frozen or canned, can be greatly improved by roasting prior to use...get rid of some of that moisture from floating in can-water and you can intensify the taste considerably. Just dry them as much as reasonably possible, spread them on a cookie sheet, splash with some olive oil, and roast them until they begin to dry and darken, then you can turn them into soup or puree. I've never roasted carrots, but canned tomatoes roast beautifully and I don't see why carrots wouldn't work, as well.
Five-Minute Carrot Cake
(Can be sugar-free!)
One of my Single-Lady Recipes.
1/4 cup spelt flour (or white flour, or Arrowhead Mills gf)
1/2 tsp cinnamon
1/8 tsp pumpkin pie spice (optional)
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 “egg” of choice (I used 1/2 tsp ener-g, but 2 tsp flaxmeal would also work. If you must, you can omit completely. It just won’t rise as well.)
1.5 tablespoons xylitol or brown sugar (coconut or white sugar will also work)
1 packet NuNaturals stevia (or 1 more tablespoon sugar or xylitol)
1/3 cup canned carrots, drained (or steamed carrots, peeled) (for a variation, sub with 1/4c pureed pumpkin) (60g)
1 tablespoon milk of choice
1 tablespoon oil or more milk of choice
1/4 tsp pure vanilla extract
In a small bowl, mix dry ingredients (not carrots). If you have a blender (or Magic Bullet), mix all wet ingredients and blend. (Option for those without a blender: simply fork-mash the carrots very well before combining with the other wet ingredients.) Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug. (I used two 1/2-cup ramekins.) If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Or you can cook this in the oven at 350F for around 15 minutes. Let cool before trying to pop out. Serves 1-2.
I've got this recipe from
It taste so good and is healthy! Good luck