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Requested by:

Photo by Nonna Hope

Cooking Level: Intermediate

Living In: Middleton, Idaho, USA
Nonna Hope is looking for: (2 recommendations)
I was not able to get into my garden due to an injury until yesterday when I discovered my carrots were way overgrown. some had begun to go to seed. I am wondering if there is any recipe that will accommodate a very strong carrot flavor. They are much too strong to eat raw. I cooked a few and the texture is interesting. These are the multi-colored carrots.

Recommend a recipe

Last updated: Aug. 21, 2013 3:22 pm
Posted: Aug. 21, 2013 2:46 pm
Commented by: Keni
Aug. 21, 2013 2:49 pm
You could cook them, puree them and freeze them. Use them as needed or wanted in carrot cake, soups, casseroles, etc.
Aug. 21, 2013 2:54 pm***** you could try carrot cake.
Aug. 21, 2013 2:54 pm
Or do as Keni suggests, would be good in soup.
Nonna Hope
Aug. 21, 2013 3:01 pm
Thank you both I appreciate your input. There are so many I am glad to have the idea for freezing some.
Aug. 21, 2013 3:05 pm
The puree can be used as pumpkin is in baked goods or as thickener for hearty soups or for those who like to "hide" veggies for kids or whatever, this would work, too, for chili, spaghetti sauce, etc. Freeze in ice cube trays or "snack" size zipper bags and use a lil at time if they are that strong.
Nonna Hope
Aug. 21, 2013 3:20 pm
Thank you Keni
Aug. 21, 2013 3:22 pm
You're welcome
Recommended Recipe:
Photo of: Parsnip and Carrot Puree

Parsnip and Carrot Puree

Submitted by: Always Cooking Up Something 
Home Town: Cincinnati, Ohio, USA
Living In: Seattle, Washington, USA
Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats. 
Recommended by: Nonna Hope
Aug. 21, 2013 3:19 pm
I just found this recipe and since the carrots are so strong flavored I think I will use all carrots and try this. I know.... answering my own question but I thought someone else might also wonder about the same thing.
Aug. 21, 2013 3:21 pm
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