Carrots

Preparation

1. Bland

   Step 1

   Try adding any of the following seasonings to cooked carrots, using roughly 1/4 teaspoon per four servings: ground cloves, ginger, mace, marjoram, poppy seeds, or thyme. Consider ketchup or chile sauce over cooked carrots.

2. Burned

   Step 2

   See Appendix A.

3. Not enough

   Step 3

   For raw carrots, use with any other raw vegetable on a relish plate. Or shave them with a vegetable peeler and sink the peelings in a huge bowl of ice water. They will curl up, and when you have drained off the water they will look like three times as much.

   Step 4

   For cooked carrots, cook them until soft and see this recipe for what to do with overcooked carrots. Or mix them with peas (say, there’s an original idea!), broccoli plus cheese sauce, or lima beans.

4. Old

   Step 5

   How old are we talking here? A little shriveled or limp, but basically intact? For raw carrots, soak them in ice water overnight. Adding the juice of one lemon or a tablespoon of vinegar to the water can help bring back some life, but isn’t essential. But face it, once any vegetable gets slimy, it belongs in the compost heap.

   Step 6

   For cooked carrots, add a pinch of sugar and 1/4 teaspoon salt to each cup of cooking water.

5. Thawed

   Step 7

   See Appendix B for suggestions about foods that have been thawed out before you want to use them.

6. Too many

   Step 8

   Aw, come on. Carrots keep for up to a month when wrapped well in plastic wrap or foil. You’re bound to think of something in thirty days. If they’re already peeled, however, consider making a dip to dunk them in for an appetizer. Or make a carrot salad for tomorrow’s dinner. You’re having carrot salad today? Then cook them.