VegBox Recipes

Carrots

Carrots Carrots are one of the veggies that most people like.

Even those into their "meat & 2 veg" would often find carrots on their plates.

So here's a bit on the history of carrots, why they're so good for you, how to store them and even how to disguise them, for fussy eaters!

Buy?
Use your carrots while they're still firm, rather than rubbery.

It doesn't matter what shape they are (and we've seen some fascinating ones over the years!), they're all still edible.

Large carrots tend to be more woody and are better in casseroles and soups. Smaller carrots are sweeter and easier to get kids to eat.

They keep for longer if they're still muddy, so there's no need to be tempted by the ultra-clean versions in plastic bags. There's no soil left to protect them and the bags make them sweat and they go rotten quickly...
Store?
The carrots in your veg box will probably be supplied in their natural, muddy state. This is good news because they keep for longer, with the mud coating.
Store them in a paper bag in a cool dark place (not the fridge) for a week or more.

If your carrots are beautifully cleaned and washed, they'll only keep for a few days before going mouldy and soft.

They're best stored in the fridge and used quickly. Remember to wash them thoroughly before use, as you don't know whether they were washed in chlorine or other chemicals.
Cook?
Organic carrots don't need to be peeled, unless they're looking manky and have been stored for ages.

They just need a good scrub with a vegetable brush and washing in cold water.

This is great because many of the nutrients are either in or just below the skin.

With non-organic carrots, many of the chemicals used in farming are stored in the skin, so it's probably better to peel them.

Carrots can be grated, raw, in salads and coleslaw, sliced and steamed or boiled for 5-8 minutes (depending on thickness) or added to soups and casseroles.

Remember that the vitamin C in carrots is water soluble. So if you boil them, much of the vitamin C will end up in the water, rather than your dinner. To get round this, keep the water for use as a stock.

More Carrots Information

Carrots are a root vegetable that probably originates from Central Asia and was originally purple in colour.

The orange version we know and love today was brought to the West by The Netherlands, around the 1500s and became popular across Europe by the 1700s.

Carrots are a good source of vitamin C and beta-carotene, both of which are important anti-oxidants.

Did you know...
You can also get carrots in white, red and purple???

Do carrots really help you see in the dark?

Yes! The beta-carotene they contain is converted by the liver into Vitamin A, which the retina uses to create rhodopsin, essential for night vision.

Maple Glazed Carrots
Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness.
Ingredients

Serves 4

  • Enough carrots for 4 people
  • 1 tablespoon maple syrup (or honey)
  • 2 tablespoons orange juice (not squash / cordial)

Method
  1. Pre-heat the oven to 200 C. Put your potato roasting tin in the oven to pre-heat.

  2. Scrub the carrots . There's no need to peel them, unless the skins are a bit bad.

  3. Chop to the size you want to roast.

  4. Put the orange juice and maple syrup in a bowl and mix well. Add the carrots and mix well, ensuring all carrots are coated with the glaze.

  5. When the oven is hot, put the carrots in the roasting tin, with any spare juices from the bowl. Spread into an even layer.

  6. Roast for 20 minutes, then take the tray out of the oven (to keep the oven hot) and turn all the carrots, to allow all surfaces to get crispy.

  7. Cook for another 10 minutes.


Cupboard-To-Table

About 40 minutes

Suggested Carrot Recipes

Autumn Pancakes With Blue Cheese Sauce

This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!

Autumn Vegetable Soup

This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!

Baked Autumn Omelette

This baked omelette can be customised using so many different veggies, herbs and spices, and makes a fab lunch on its own, and a hearty dinner served as a side.

Bean & Carrot Patties

Delicious and healthy!

This recipe is suitable for freezing. At the end of step 3, place the patties on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.

This recipe has been kindly provided by www.britishcarrots.co.uk.

Serves 6

Per serving: 169 calories, 4.1g fat, 0.5g saturates, 1.32g salt

Breakfast Juice

If you have a juicer, this recipe takes just a few minutes to make. And it's a great way to boost your energy levels for the day.

Broad Beans Quinoa

This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.

Carrot And Celeriac Soup

The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat.

Carrot And Watercress Stir Fry

Watercress is farmed most of the year nowadays, but it's true season is spring. It's packed with nutrients and is usually served raw in salads. But in this recipe, it's lightly cooked in a stir fry and served with noodles. Delicious.

Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping

We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.

Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.

This was the result!

Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping

We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.

Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.

This was the result!

Chicken Carrot and Pearl Barley Soup

This recipe came to us from our friends at British Carrots to accompany our feature on ethical meat consumption.

They say:

"The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. It’s a delicious, warming soup for any time of year."

Chilli Non Carne

Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.

Coleslaw

Home-made coleslaw is quick, delicious and easy. It's just a case of grating / slicing the ingredients and mixing them with the dressing.

Courgette & Cracked Bulgar Wheat Salad

This delicious recipe makes the most of summer's courgettes (zucchini) and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer.

Dutch Potatoes with Winter Greens

This side dish is absolutely perfect for a cold Winter's night.

Fennel And Carrot Coleslaw

If you enjoy the slightly aniseed taste of fennel, then you’ll love this coleslaw. If you’re not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!

Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry

A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!

Halloween Amputated Fingers

*S-C-R-E-A-M!!!*

Halloween Savoury Eyeballs

ooOOOOOoooooOOOOO!

Halloween Veggie Skeleton Platter

I think the picture says it all!

I came across this idea last year - thanks so much to Laura at Feeding Frenzy for the photo.

Homemade Chicken Stock

In the spirit of zero waste and do it yourself, and to accompany our feature on ethical meat consumption, here is a basic homemade chicken stock recipe.

Hot Patty Pan Salsa

This is a deliciously simple recipe for patty pan squashes (also called custard squash or scallop squash).
The secret ingredient turns it into a tasty, hot salsa, with lots of potential variations. Great with rice, quinoa or as a jacket potato filling.

Jam-Packed Summer Vegetable Risotto

This ruby-red risotto not only looks stunning but tastes amazing AND it can be adapted to use whatever's in your box this week.

Jerusalem Artichoke And Carrot Salad

This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.

Kohl Rabi & Root Veg Curry

This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.

Leek And Red Onion Canneloni

This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.

Left-overs Pot Pie

This recipe was inspired by my dear friend Caroline P, an ex professional chef, who was describing to me her favourite way of using up savoury left-overs.

Do let us know if you try it. And if you want to use the left-overs without having to eat them immediately, these pies freeze really well.

Lentil Dahl

This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.

Lentil Spag Bol

Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.

Maple Glazed Carrots

Rather than just boiling your carrots, why not roast them with an orange and maple syrup glaze? Great for winter carrots that need a bit of extra sweetness.

Mini Carrot Cakes

This carrot cake recipe takes just ½ an hour from start to eating and they're really easy to make. Kids love them and the grown-ups don't take much persuading either! So if you've got some carrots to use up, it's time to get baking. Top tip: These are great for Hallowe'en or a bonfire night party!

Miso-Style Soup

In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper.

Mixed Veggie Roast

This recipe was sent in to us by Sue C in Fiji, who says:

"A veggie-lover's delight! There are a number of varieties of Sweet Potato - including white, orange and purple."

Monastery Soup

There are many variations on monastery soup but here is one that works well with spring and summertime vegetables.

Parrot Pie

This recipe was sent in to us by Anita J. We love the title and we can't wait to try it, especially on a cold evening. Anita says:

"We created this recipe to use parsnips of which my partner and I are not big fans. I enjoy the challenge of coming up with ways of using the vegetables I get in the veg box as I feel veg should be used in season and we are a little spoiled these days with all round veg. The main ingredients are parsnip and carrot... hence "Parrot". This recipe has a great "flow" as while you are waiting for one stage to finish you can be preparing the next stage."

Peanut Butter Coleslaw

This coleslaw recipe gets an extra zing with the addition of peanut butter to the sauce. It’s packed with delicious fresh vegetables and fruits, but misses out the traditional onion, which makes it a bit more “lunch-time-friendly”, if you know what I mean!

Pumpkin / Squash and Carrot Soup

This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty.

Puy Lentil Rice Salad

This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate. It’s easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice.

Red Onion Risotto

You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.

Roast Parsnip

Roast Parsnip is a delicious and simple way of serving this autumnal vegetable. The roasting cooks the parsnip slowly, making them even sweeter than they already are. Throw in a few spare carrots and double the veggie quota. And experiment with adding herbs or even balsamic vinegar to the mix for extra flavour.

Root Veg And Bean Stew

This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.

Root Vegetable 'Crumble' with Cheesy Topping

This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.

Satisfying Salad of Carrot, Beetroot and Balsamic Vinegar

This fabulous combo was sent into us by Karina L in New Zealand. Karina says:

"I saw a woman eating it one day and it looked scrummy so I asked her what it was. It's a very good liver cleanser, apparently!"

We love that you asked her what it was, Karina, and we're delighted that you did.

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND it’s vegan. Double bubble!

Sebastien Durieu's Prize-Winning Carrot and Courgette Cake

Thanks to all the wonderful folks that submitted their recipes for the Dorling Kindersley "Grown in Britain" Prize Draw.

The recipe lucky enough to be pulled from the bag was submitted by Sebastien Durieu from Glasgow, who says:

"I am trying to eat seasonal food because is fresher and so tends to be tastier and more nutritious. It is also important to support my local economy and reduce the energy needed to transport the food. I feel I am making an effort to reconnect with nature's cycles and the passing of time. I have now started growing my own selection of seasonal vegetables on my patio at home."

Well we like the passion, we love the recipe and we really hope the book is a valuable addition to Sebastien's collection. Here's how to make yours!

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although we’re struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Butternut Squash Soup

DELICIOUSLY SPICY BUTTERNUT SQUASH SOUP

Butternut squash has such a sweet taste and beautiful texture and this delightfully simple recipe will make a very special ingredient even more divine, with a touch of spice!

And why not give your squash soup a twist by adding a handful of nachos and a generous sprinkling of grated cheese as a topping.

Spring Pasta

Cooking spring / early summer vegetables lightly and serving them with pasta is a delicious way to enjoy the first signs of summer. This recipe is quick and easy and only uses one pan – always a bonus...

Spring Vegetable Fricassee

This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whatever’s around. The vegetables suggested here are just a starting point!

Spring Vegetable Quinoa

Quinoa (pronounced “keen-wa”) is a South American “grain” – actually a seed. It’s considered by many to be a super-food, because of the balance of proteins it contains. It's easy to cook and delicious.

This recipe also uses sunflower or walnut oil in the dressing (high in essential fatty acids), so it's a super-tasty, super-healthy meal.

Sprouting Broccoli Stir Fry

This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.

Stefan's Swede Cakes

Thanks so much to Stefan D for inventing this recipe and sharing it with us. We're inclined to agree with him when he says that he now prefers swede-based cakes to the more traditional potato variety!

Swede And Parsnip Soup

This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice.

Swede, Carrot And Potato Mash

I've never been a huge fan of swede (rutabaga), but this swede mash recipe actually had us all coming back for more. It's sweet, deliciously creamy and the pepper gives it a real kick. We're all looking forward to the arrival of our next swede!

Thai Style Squash Curry

This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.

Three Bean Summer Soup

This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!

Vegetable Tagine

This recipe has been kindly donated by The British Potato Council. It's so simple yet good enough to serve at a dinner party. Depending on the time of year you make it, you may have to do without the red pepper.

Vegetable Tempura

Although it's deep-fried, as long as the oil is hot enough and you drain the tempura after cooking, it's not that bad...! Quick, delicious and a nice change from sticking your veg in a curry!

Vegetarian Burritos with Fresh Cucumber and Tomato Salsa

These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.

Warm Mange Tout Salad

This recipe uses mange tout (snow peas) in a warm salad. Light cooking can bring out the sweetness of the mange tout and new-season carrots, and the radishes give things a little kick. This side dish takes literally a few minutes to throw together.

Winter Coleslaw

This recipe was provided for us by our good friend Angela at Wild Star Food.in South Yorkshire, to accompany our Kohl rabi feature. Thanks, Angela!

Winter Stir Fry

Stir fries are a real fast food, yet they're healthy.

The trick is to prepare all the ingredients before you start cooking.

The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick.

The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Winter Vegetable Minestrone Soup

Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.

Winter Vegetable Pancakes

This is a great way to use up spare pancakes – or it’s easy to make them fresh. By rolling them into cannelloni shapes, filled with the vegetables, you can bake them and turn this into a treat of a dinner.

Winter Vegetable Soup

This soup is a family favourite. It’s a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.

Yellow Courgette And Mange Tout

Bring out the buttery flavour of these delicious spring and summer vegetables with this simple recipe.

Got one? Send us your recipe!

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