Cooking With Carrots

• Cut carrots into thin matchsticks and use to garnish soups.

• Puree leftover cooked carrots and use to thicken soups.

• Make carrot curls:
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  Slice a lengthwise strip from the carrot. Then, with a vegetable peeler, cut long, thin strips from the flat surface. The strips should curl (if not, wrap them around your finger). Drop into a bowl of ice water for an hour or longer.

• Chop leftover cooked carrots and add to hamburger meat or use to extended meat loaves or meatballs.

• Place finely grated carrots into commercial tomato sauce before heating to freshen its taste and reduce its acidity.

• Grate raw carrots into slaws or salads.

• Grate carrots and toss with lemon juice and black pepper. Serve along or with diced picked beets as an appetizer.

• Roll cooked carrots in butter and combine with one or more tablespoons chopped herbs such as dill, chives or fresh rosemary.

• For a delicious pickled snack, marinate carrot sticks in leftover pickle juice. And here you can recycle the pickle jar & the juice a couple of times.

By Bill IN S.E. MA