Carrots: Leftover Logic
So you and your kids aren’t making like Bugs Bunny and you have lots of leftover cooked carrots to deal with? Well, we wouldn’t exactly say “recycle” your carrots, but definitely put them to use a second time. And no, it doesn’t have to be the same old steamed carrots you served last night. (By the way, check out our video “How to Cook Carrots“ for a great glazed-carrot recipe and a step-by-step cook’s guide.)
Orange Halves Filled with Whipped Spiced Carrots (pictured at left). Cream cheese, orange juice butter, ginger, cinnamon, chili powder, and brown sugar are whipped with your cooked carrots and perched in an orange shell for a sweet-spicy side dish that’s as crazy looking as it is wildly flavorful. Begin this recipe at step 2 (since you already have the cooked carrots you’ll save lots of time).
Versatile Vegetable Soup: Here’s a soup that everyone who wants to eat healthy and maybe even drop a few pounds is going to want to make. It’s chock-full of veggies: sweet potatoes, leeks, tomatoes, green beans, and cabbbage. The original recipe calls for 3 raw carrots, but quantity is unimportant. Toss in your cooked carrots about 5 minutes before you serve the soup so that they’ll be piping hot (but not overcooked). Tex Mex and Asian versions of the soup are also available on the recipe page.
Fluffy Dilled Carrots and Potatoes: Not only will you make your plain old mashed spuds (or parsnips) a groovier color, by adding carrots you’ll add a smooth, sweet touch. Cook potatoes or parsnips as usual, and toss in your cooked carrots a minute before you drain and mash the spuds. Dill gives the dish a dash of herb flavor. You can garnish the mix with a sprig of fresh dill.