How to Use Excess Carrots

Because carrots don’t have an overpowering taste, they blend with herbs and other foods quite well. You can use excess carrots for a basic yet flavorful side dish, or to dress up a sandwich. Perhaps you’d also like to try a cool and unconventional face mask! Enjoy browsing through some tips for using raw or cooked carrots. If you still have extra, store them in a refrigerator, freezer or root cellar to extend their shelf life.

Method 1
Method 1 of 3:
Cooking Carrots

  1. Image titled Use Excess Carrots Step 1
    1
    Make them into a side dish. Steam carrots and drizzle them with olive oil. Or boil and mash carrots as an alternative to mashed potatoes. You can also bake carrots in the oven. Whichever method you choose, add fresh chopped herbs and/or minced garlic to boost their flavor![1]
    • To bake carrots in the oven, first melt butter with garlic and herbs. Toss the carrots in it, and cook them in a covered baking dish at 375°F (190°C) for 50-60 minutes (or until tender), stirring once.[2]
    • Herbs that go well with carrots include parsley, basil, marjoram, oregano, rosemary and thyme.
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    2
    Puree them. Cut peeled carrots into small pieces. Arrange them in a steamer pan with water that is just visible above the basket. Steam them until the carrots are tender. Use an appliance to puree them.[3]
    • Add water as needed to achieve a smooth texture.
    • You can use pureed carrots for baby food, carrot cake or muffins, or soup.
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    Grill carrots. Cut carrots on the bias in 3/4" slices. Toss them in olive oil and honey, and season them with salt and pepper to taste.[4] Cook them on the grill at maximum heat for 45-60 minutes or until completely softened, flipping them several times.[5]
    • Another option for a glaze is to combine soy sauce, honey, brown sugar, and crushed red pepper. Mince ginger and garlic, combining both with the glaze.
    • Place the carrot chunks near the coals but not directly over them.
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    Make a face mask. Remove the tops and skin from two to three large carrots. Boil them until they are soft. Mash them up into a creamy texture. Mix in two tablespoons of honey, one tablespoon of olive oil, and two tablespoons of water. Spread the mixture on your face and leave it there for twenty minutes or until it starts to harden.[6]
    • Clean your face with warm water before putting on the face mask.
    • Reapply the mask once a week to revive and moisturize your skin while balancing out oils.
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Method 2
Method 2 of 3:
Using Raw Carrots

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    Keep them in the fridge as snacks. Wash and peel raw carrots. Cut them into rectangular strips and place them in the refrigerator in a freezer bag or tub. Serve them with dips, and other vegetables if desired.
    • You can dip raw carrots in ranch dressing, hummus, sour cream and dill, spinach dip or peanut butter.
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    Pickle carrots. Peel the carrots and cut them into pieces two inches long. Toss them with coarse salt and let them sit for an hour, then drain them. Mix vinegar, chili flakes and brown sugar in a pot over medium heat. Let the sugar dissolve, then cool the mixture to room temperature.[7]
    • For every eight ounces of carrots, use one tablespoon of coarse salt, one cup of rice wine vinegar, two tablespoons of light brown sugar, and crushed red chili pepper flakes to taste.
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    Juice the carrots. Clean the carrots and remove their tops. Peel the carrots. Cut any long or wide carrots in half. Feed them into a juicer.[8]
    • Six to eight medium carrots will make one glass of juice.
    • Add apple, orange or ginger for extra taste.
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    Use carrots to add a crunch to salads or sandwiches. Wash and peel the carrots. Then shred or julienne them. Add them to tossed salads, and/or as filling for sandwiches.[9]
    • Add whatever you like to your carrot sandwich! For example, hummus, yogurt, bean spread, spices, or raisins.
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Method 3
Method 3 of 3:
Storing Extra Carrots

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    Refrigerate them. Remove all of the leaves and green stubble from the carrots. Wash your carrots and pat them dry. Place them into ventilated containers, or bags with holes. Keep them in the refrigerator for up to three months.[10]
    • To refrigerate unwashed carrots, remove the green stubble. Let the carrots sit in the sun for a day or two. Place dry, unwashed carrots in a vegetable drawer lined thickly with absorbant kitchen paper. Replace the paper when it gets damp (once or twice a week).
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    Preserve them in jars. Remove the carrots’ tops. Wash and peel the carrots. Slice them in rounds, 1/2” to 1” thick. Then can or dehydrate them.[11]
    • To use the carrots later for soups or stews, slice them into 1/2" pieces.
    • To use them for carrot chips at a later date, slice them into 1/8” pieces.
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    Freeze your extra carrots. Remove any carrot tops. Wash and peel the carrots.[12] Blanch them in steam or boiling water to preserve taste.[13] Cool and drain them right way. Freeze them in sealed containers with half an inch of headspace.
    • You can freeze small carrots whole. Steam or boil them first for five minutes.
    • Cut medium to large carrots into thin slices, lengthwise strips, or quarter-inch cubes. Steam or boil them for two minutes before freezing them.
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    Store hand-picked carrots. Remove the leaves and stems of the carrot tops – but don’t wash, cut or peel the carrots. Place the carrots in sand, dry soil, or half sand and half wood shavings. Don’t allow the carrots to touch each other. Put them in a cool, dark place.[14]
    • Only store undamaged carrots this way. Don’t use carrots that are bruised or nicked. Check them occasionally while they’re in storage, and remove any rotting, bruised or softened carrots.[15]
    • Store carrots at 32-42°F (0-5.5 °C) and 90-95% humidity for up to four to six months.[16]
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References

  1. ↑ http://www.healwithfood.org/uses/leftover-carrots.php
  2. ↑ http://www.tasteofhome.com/recipes/herb-buttered-baby-carrots
  3. ↑ http://wholesomebabyfood.momtastic.com/carrotsbabyfoodrecipes.htm
  4. ↑ http://www.healwithfood.org/uses/leftover-carrots.php
  5. ↑ http://www.seriouseats.com/recipes/2014/10/grill-roasted-carrots-sweet-soy-glaze-recipe.html
  6. ↑ http://www.carrotmuseum.co.uk/skinbody.html
  7. ↑ http://www.carrotmuseum.co.uk/carrotstorage.html
  8. ↑ http://www.all-about-juicing.com/carrot-juice-recipes.html
  9. ↑ http://www.healwithfood.org/uses/leftover-carrots.php
  1. ↑ http://www.plantea.com/carrot-recipes.htm
  2. ↑ https://nchfp.uga.edu/how/can_04/carrots_sliced.html
  3. ↑ http://nchfp.uga.edu/how/freeze/carrot.html
  4. ↑ http://nchfp.uga.edu/how/freeze/blanching.html
  5. ↑ http://www.plantea.com/carrot-recipes.htm
  6. ↑ https://cedarcirclefarm.org/tips/entry/storing-carrots-beets-parsnips-and-similar-roots
  7. ↑ http://modernfarmer.com/2015/08/how-to-store-root-crops-for-winter/

About This Article

wikiHow Staff
Co-authored by:
wikiHow Staff
wikiHow Staff Writer
This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 3,547 times.
3 votes - 40%
Co-authors: 5
Updated: October 16, 2020
Views: 3,547
Categories: Basic Cooking Skills
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