25 Lb Bag Of Carrots......What Would You Do? - The Bread Bag Blog at Allrecipes.com - 236051

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25 lb bag of carrots......what would you do? 
 
May 16, 2011 9:51 pm 
Updated: May 18, 2011 6:31 am
Hi all.  I participate in a fruit and veg co-op and pick up is this Saturday.  I have only until tomorrow night to decide, would I be able to use a 25 lb bag of carrots?  It sounds like such a fun chalenge...but... carrots?  without jarring, freezing or juicing, I am not sure how to use them. Any ideas? What would you do with them? I am kind of leaning in the lots of cakes direction, but, would love to get y'alls feedback!!
 
Comments
May 17, 2011 4:12 am
You could make Sweey Potato Pie substituing the carrots for sweet potato.
 
Elle 
May 17, 2011 6:34 am
Carrot Souffle, carrot salad (the pineapple/raisin one), carrot cookies (although they aren't as good as I remembered from my childhood). Cake is good, of course! Roasted carrots with orange sauce.
 
Elle 
May 17, 2011 6:36 am
Carrot Souffle, carrot salad (the pineapple/raisin one), carrot cookies (although they aren't as good as I remembered from my childhood). Cake is good, of course! Roasted carrots with orange sauce. If you search "carrot" you'll find mock carrot burgers, all sorts of things. Definitely fun to try!
 
May 17, 2011 7:40 am
carrots cooked with bacon and onions goes over well at our house. Know you can't make pounds of it but hopefully one more suggestion will help :)
 
May 17, 2011 9:09 am
If they were mine, and they might very well be come late summer. I planted 21 carrot plants, paired. I would turn a bunch of them into Morrocan Carrot soup and freeze individual portions. If you were to triple the recipe, you'd get enough for 4 servings for tonight and 8 frozen using 3Lbs of carrots. the recipe is here, http://www.epicurious.com/recipes/food/views/Moroccan-Carrot-Soup-357911
 
May 17, 2011 2:54 pm
I have a Italian carrot sauce somewhere. It calls for a pound of carrots and Italian sausage. Carrots last forever...Id get them!
 
May 18, 2011 6:31 am
You should be able to store them in a cool dark place for months.
 
 
 
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charlotte

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Oakville, Ontario, Canada
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Fountain Hills, Arizona, USA

Member Since
Aug. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Slow Cooking, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy

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About Me
I was born in England and raised in Toronto. We have been in the USA now for 10 years. I love to cook!
My favorite things to cook
Stuffed Mushrooms, Scallops. Lasagna, salads! Quick breads, vegetarian, anything!
My favorite family cooking traditions
Scotch Eggs, Cornish Pasties, Sunday Lunch, Yorkshire Pudding, Battenburg Cakes all recipes shared and made with Mum. Vegan cuisine with my friend and mother in law.
My cooking triumphs
Pastry! Although, not always a triumph!
My cooking tragedies
cookies with no sugar. banana bread with no eggs! Half raw swiss roll cakes! Forgotten lemon juice in an unset cheesecake!!
 
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