7 days – 7 ways to cook carrots

Carrots daily? – But doesn’t it get boring to eat them every day? Not necessary! Variation and creativity is the key! So here we go – 7 ways to cook carrots.

1, Carrot breakfast pancakes (click link to see recipe) – a great way to start the day!

2, Carrot mash

Here with lamb and cucumber with garlic and yoghurt. Simply boil pieces of peeled carrots soft in salted water. Drain. Add butter (kind of a lot – yummy!), and mash. I like to sometimes add some sweet potato (2/3 carrot and 1/3 sweet potato) to get an even creamier mash…

3, Carrot fries with Parmesan cheese

Here with meatballs in coconut mushroom sauce, and green beans. Peel carrots and cut lengthwise into sticks. Boil in salted water for 5-6 minutes. Drain water, add oil and sprinkle with grated parmesan cheese. Transfer to an ovenproof form and bake for about 20-25 minutes in 180 – 200 C (350- F) You can do the same with a mix or carrots and sweet potato as well if you like.

4, Fried carrot cakes

Peel and grate the carrots and put in a bowl. Add egg (roughly 1 per 150 g carrot) and coconut flour (1 tbsp per egg). Salt and pepper to taste. Drop spoonfuls into a pan with (a lot of) fat and flatten them to “cakes”. Fry for a minute or two on each side.

Here with grilled chicken filet, tomatos and green beans.

5, Coconut and curry carrots

A totally fantastic combination – coconut, carrot and curry! Peel and dice the carrots. Fry for a few minutes in a pan using the fat of your choice. Sprinkle with salt and yellow curry spice mix, and add coconut milk. Let simmer until carrots are soft.

Here served with oven baked salmon, broccoli and a salad.

6, Carrot mash heaps in the oven

Now – how do we call these? I have no idea to be honest but there must be a better name out there! Anyway – I’ll just tell you how to make them and then you can name them what ever you feel suitable. Just peel and boil carrots soft in salted water. Drain the water, mash and add egg. About two eggs for 3-4 normal sized carrots. Then load an icing bag (or just a freezer bag with one corner cut of…) and make little macaron sized heaps. Pop into the oven (180 C – 350 F) for 20 minutes, or until they have a bit of color. Served in the picture, with meatballs (or rather “meat-flats” :-) ) and a green salad.

And finally 7, – the perfect ending – Carrot cupcakes (click link to see recipe)

That’s it! Hope you got inspired!

Enjoy!

Liesel