Here are 3 easy to make carrot recipes to show the versatility and ease of cooking with carrots. We make beautiful healthier carrot, chocolate and banana muffins, carrot smoked “salmon” which might sound crazy but it really does taste amazing and lastly we make a carrot pesto which is a beautiful way to use carrots.
Prep time : 10 mins | Cook time : 45 mins | Total time 55 mins Makes: 10 Servings | Difficulty: Medium
Carrots tend to be hemmed into being seen as a side veg or a base ingredient for a mirepoix or purely a vegetable for soup but seldom as the star of the show. In these carrot recipes we really want to show you have versatile carrots are. Because carrots are the second sweetest of all veg they work in both sweet recipes and also work wonderfully in savoury dishes. Due to their sugar content when roasted carrots tend to caramelise really well which adds both sweetness and also some acidity but either way more flavour to any dish.
In these carrot recipes we wanted to make one sweet recipe, one savoury recipe and one recipe that rides the line between both. The carrot muffins are super easy to make and because we use banana with carrot as the main sweetener they are lower in refined sugar and also higher in fibre than traditional muffins. We add some walnuts to bring in more diversity. The chocolate is to add an indulgent factor to draw people in enjoy more carrots.
The carrot smoked salmon to most people will seem far fetched but trust us it really does work. By roasting the carrot whole it kind of steams itself inside making it soft, sweet and open to infusing. The marinade is made up of a nori sheet or kelp powder which are both seaweed ripped up finely to bring that note of the sea, mixed with smoked paprika to give that smoked note, along with tamari or soy sauce to bring the umami hit. Grow up at christmas mom used to always serve smoked salmon on brown soda read as a seasonal appetiser. For the last few years mom was happy serving these smoked carrots instead and they genuinely taste great. The benefit of service these instead of salmon is that there is no dietary cholesterol in the carrots and they are also higher in fibre as salmon has no fibre.
Lastly we make a carrot pesto which when blended lightly looks almost like an Irish flag with the green, white and orange colours! The sweetness of the carrots really helps elevate the base flavours of the garlic and olive oil. This is a lovely way to use carrots to make a delicious pesto!