Carrots do have a tendency of hanging around in bags in the drawer of the fridge. I tend to buy them singly on the market so’s to avoid this congregation, but the odd runaway sack still slinks its way in every now and again. Below are some ideas on getting rid – and making the most – of them.
I’m not especially keen on just hunking painfully with my back teeth on a carrot, preferring something a little more joyful. Grated carrot is my favourite, as the act of grating brings out all the juice and kind of frees up any slightly dry salad. I like eating, so I’m not going to suggest that either of the below is anything other than a side salad.
1. This recipe is Rosie’s. Half a grated carrot and half a grated courgette stirred into a good serving spoonful of Greek or natural yoghurt, with a good pinch of salt and pepper, a generous squeeze of lemon and a small amount of finely chopped coriander leaves is a very fresh, raw alternative to sloppy, mayonnaisey coleslaw. It’s clean and more-ish.
2. Similarly, and this is courtesy of Leon, that wonderful exponent of fresh, seasonal, fast food, a carrot slaw is juicy and quick. Soak a small handful of sultanas in a mug of hot water for about 5 or 10 minutes until plumped. Grate a carrot onto your plate, adding a finely sliced spring onion and half a finely sliced red chilli (more if you fancy it) along with the ready sultanas. Just before eating, stir in a vinaigrette of lemon juice and olive oil, salt and pepper and some finely chopped fresh mint and coriander leaves. Combine well. The chilli in it keeps you coming back – all those endorphins.
3. For something warm, roast julienne carrots with honey and thyme straight into the oven and serve with homemade hummous and flatbreads (recipes for both to follow).
4. Or, roast them until very soft on the inside and crispy on the edges with fresh matchstick-sized ginger, a scattering of mustard seeds and dried cumin and serve with cottage cheese for an Indian-inspired Salad Club.
4. Tossing together loosely cut avocado with fresh red chilli, crumbled feta and grated carrot is equally delicious, especially when seasoned with a glug of good extra virgin olive oil and black pepper. The carrot makes an effort of sticking everything together.