Ethical, seasonal veg boxes in the UK go hand in hand with a lot of carrots.
Carrots are one of Britain’s major root vegetables – supplying us pretty much all year around – they store really well in the ground if they are protected from frosts in winter with a thick layer of straw.
Too many carrots can be a little daunting though. To help you out, here are some great recipes that will help you use up your carrots:
Carrot and Cumin Salad
Serve as a side dish or as part of a mezze or tapas.
– Steam your carrots – sliced thickly or whole if they are baby ones.
– Roast a teaspoon of cumin seeds and then pound them in a pestle and mortar or grinder
– Add a crushed garlic clove.
– Half a teaspoon of salt and grind some more.
– Mix in the juice of a lemon, half a teaspoon of sugar and a tablespoon of olive oil.
– Toss the carrots in the dressing together with a handful of chopped coriander.
– Serve warm or cold.
For another similar recipe see this carrot and parsnip salad from OrganicLea.
South Indian Veg Thoran
Great to serve with a simple dahl and rice, or any curry.
– Toast a teaspoonful of mustard seed until they start to pop,
– Add 25 curry leaves, 2cm of grated ginger, One chopped green chilli
– A dessertspoonful of desiccated coconut, in a frying pan.
– Add a tablespoon of sunflower or other oil.
– Add to the mix two grated carrots,
– Half a small cabbage, shredded, (you can add a grated beetroot too – optional).
– Top with a teaspoon of ground coriander and another teaspoonful of ground cumin, salt, and the juice from half a lime or lemon.
– Grate as many carrots as you want and measure the weight.
– Measure 3% (of the total weight of the grated carrots) of sea salt.
– In a big bowl add the salt and carrots and mix and squeeze together for 5 minutes.
– Add a teaspoon of cumin and paprika and 3 grated garlic. (ground coriander is also delicious)
– Add the carrot mix into a fermentation jar (clean beforehand).
– Press down firmly to pack down into jar and remove any air bubbles.
– Allow to sit on counter for 3- 7 days and burp your ferment when needed. Be sure to cover your fermentation jar to block out any light.
Another great recipe is the Carrot and Walnut Cake from the Honey and Co. Baking book. Or here is a lovely carrot cake recipe from Better Food Trader, Lee Greens.
Our personal favourite is this carrot and rhubarb marmalade from Better Food Trader, Local Greens.