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BTD Forums  /  Cook Right 4 Your Type  /  Favorite Ways To Eat Carrots
Posted by: san j, Friday, March 8, 2013, 11:06pm
Do you have favorite Carrot recipes?
Raw or cooked, chime in if you like.

They're sweet and yet herbaceous-tasting. Glad they're a benny!
Posted by: aussielady582, Friday, March 8, 2013, 11:44pm; Reply: 1
I love it in a raw juce with other veg like celery, beet, apple, etc.   Sometimes in a salad.  Good in cultured / fermented vegetables.  I used to make carrot cake but I no longer eat cooked or baked food at this present time.  Carrot great for the liver, eyes, skin - valuable amino acids so long as eaten raw and fresh. Some say it needs to be cooked, other books say eat raw.  I definetly say and prefer raw and fresh.
Posted by: ABJoe, Friday, March 8, 2013, 11:56pm; Reply: 2
We like them both raw and cooked.  For breakfast, I often have steamed carrots.  I like eating carrot sticks with some meals and as snacks.  

We have a great carrot cake recipe, but have never taken the time to convert it to BTD or our SWAMI diets.

Other than that, we don't really do anything special with carrots.

We do have to be careful as DD's SWAMI says no carrots...
Posted by: Chloe, Saturday, March 9, 2013, 12:26am; Reply: 3
shredded carrots/ginger/garlic, cultured (stuffed into a jar to ferment after being squished around
with some sea salt)

roasted carrots (evoo/sea salt)  350 oven, mixed with parsnips drizzled with ghee/honey

carrots roasted with brussels sprouts

carrot/pumpkin soup

Carrot/ginger soup

carrots/apples shredded...add spices of your choice...I like ginger, allspice, cinnamon...a few dried
cranberries or raisins, a little lemon juice, honey.  Creates a slaw.

Carrot juiced with celery and apples.

just eaten raw, dipped into any compliant bean dip or hummus....or tzadiki
Posted by: Adopted4, Saturday, March 9, 2013, 12:40am; Reply: 4
Shredded carrots soaked in apple juice.....a Ukrainian specialty.
Posted by: Chloe, Saturday, March 9, 2013, 12:49am; Reply: 5
Quoted from Adopted4
Shredded carrots soaked in apple juice.....a Ukrainian specialty.


I really LIKE that!  :)  Two benes for me!

Posted by: shoulderblade, Saturday, March 9, 2013, 1:09am; Reply: 6
Quoted from Adopted4
Shredded carrots soaked in apple juice.....a Ukrainian specialty.
;D

Sounds good, I will have to try it.

Going simple, I like carrots quartered into strips, steamed and covered with a little butter and sprinkled with a little ground Dill seed. I have no idea where I heard about this, or if I made it up myself, but it works for me. :)

Posted by: san j, Saturday, March 9, 2013, 1:24am; Reply: 7
Quoted from Chloe
shredded carrots/ginger/garlic, cultured (stuffed into a jar to ferment after being squished around
with some sea salt)

roasted carrots (evoo/sea salt)  350 oven, mixed with parsnips drizzled with ghee/honey

carrots roasted with brussels sprouts

carrot/pumpkin soup

Carrot/ginger soup

carrots/apples shredded...add spices of your choice...I like ginger, allspice, cinnamon...a few dried
cranberries or raisins, a little lemon juice, honey.  Creates a slaw.

Carrot juiced with celery and apples.

just eaten raw, dipped into any compliant bean dip or hummus....or tzadiki

Chloe, it is not surprising you did so well on our  imaginary "Chopped" game. You have such a full and varied file in your head, and I'm quite sure you could have kept going... ;)
Aren't carrots amazingly versatile?
Love 'em.
Posted by: RedLilac, Saturday, March 9, 2013, 2:06pm; Reply: 8
I like my carrots raw.  I don’t like them cooked.
Posted by: SquarePeg, Sunday, March 10, 2013, 12:19am; Reply: 9
Don't like 'em at all.  But when they're ground to a fine pulp, they can be added to a meatloaf with onions in place of bread crumbs to lighten and sweeten it.
Posted by: kitari, Sunday, March 10, 2013, 12:24am; Reply: 10
I mostly add them to soups and salads because I like the color.   :)
Posted by: passionprincess, Sunday, March 10, 2013, 12:39am; Reply: 11
Raw, lightly sauteed in olive oil and sea salt with a bit of lemon juice and black pepper... in any shape or form! I LOVE carrots!

My A sister (whom I strongly suspect to be a nonnie) is sooo sensitive to texture and color, she thinks carrots are evil.  :'( She claims that food products should not have an "artificial", funny orange color. She thinks it is unnatural!
Posted by: marjorie, Sunday, March 10, 2013, 12:41am; Reply: 12
i love carrots:) however, i think my swami said to avoid. I still eat them now and then though.

kind of annoying since they are one of my favorites.
Posted by: san j, Sunday, March 10, 2013, 1:55am; Reply: 13
I like their versatility, partnering well with just about everything.
Posted by: gulfcoastguy, Monday, March 11, 2013, 1:38am; Reply: 14
Carrot and raisen and pineapple salad, as a crudite with Peppermint Twists almond-yogurt dip, roasted with a beef or lamb roast, in soup, or just plain raw pulled out of the garden like today.

BTW Brighid's Carrot Cake is in the recipe base. I've made it several times.
Posted by: san j, Monday, March 11, 2013, 2:26am; Reply: 15
Quoted from gulfcoastguy
...roasted with a beef or lamb roast, in soup...


...oh, yeah...
Carrots roasted with roasted meats and birds, the way they sop up those juices and get all sweet -- and in soups likewise...
Just Wonderful!

Homemade chicken soup was a big part of my childhood, and everyone knew to put lots of carrots in my bowl; they were the first things I'd finish in there...

The Beneficial!

Posted by: md, Tuesday, March 12, 2013, 1:25am; Reply: 16
I prefer raw carrots (especially with almond butter); but if I eat them cooked, I like them in soup or cooked lightly with raisins, butter, and sugar or maple syrup. I, also, like them in carrot fritters that my Mom used to make.
Posted by: san j, Tuesday, March 12, 2013, 1:44am; Reply: 17
Who has a favorite Pickled Carrots recipe?
Posted by: gulfcoastguy, Tuesday, March 12, 2013, 2:10am; Reply: 18
Baby carrots sauteed in butter with lemon juice and dill and fresh Sugar Snap peas.
Posted by: san j, Tuesday, March 12, 2013, 2:18am; Reply: 19
I'm completely at a loss for where I used to buy (and the brand) jars of spicy picked carrot sticks.
Not that they're at all difficult to home-make.
But, strangely, even googling it turns up nothing thus far.
Sometimes you just like to reminisce... ;)
Posted by: gulfcoastguy, Tuesday, March 12, 2013, 2:39am; Reply: 20
Quoted from san j
I'm completely at a loss for where I used to buy (and the brand) jars of spicy picked carrot sticks.
Not that they're at all difficult to home-make.
But, strangely, even googling it turns up nothing thus far.
Sometimes you just like to reminisce... ;)


http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-jalapenos-and-carrots-recipe/index.html

I don't see why you couldn't use applecider vinegar instead of white. The sugar is a bit more of a problem.
Posted by: san j, Tuesday, March 12, 2013, 3:01am; Reply: 21
Quoted from gulfcoastguy
http://www.foodnetwork.com/recipes/guys-big-bite-/pickled-jalapenos-and-carrots-recipe/index.html

I don't see why you couldn't use applecider vinegar instead of white. The sugar is a bit more of a problem.

Right. And leave it to Guy Fieri to shove plenty of jalapeños into the jar!
You and I, both, gcg, can appreciate that!
Thanks.

Posted by: san j, Sunday, August 18, 2013, 2:55am; Reply: 22
http://www.youtube.com/watch?v=_NMTlZGb3KY

This is just...this is just...stunning. Ravishing.

And if you don't eat pumpkin, he also does it with Sweet Potatoes or Butternut Squash (attention: gcg)

The inside story on his blog:
http://benstarr.com/blog/masterchef-celebrities-and-cake/
(cake specifics start halfway down the page)

The recipe and a step-by-step instructional video, if you're game to try reproducing it:
http://benstarr.com/recipes/ben-starrs-pumpkin-carrot-cake-with-cream-cheese-frosting-and-candied-hazelnuts/
Posted by: wanthanee, Sunday, August 18, 2013, 6:53am; Reply: 23
:D Hello everyone and welcome for all newbies.  :D

I would like to share some more information about the Carrots

I read in the book say:

“Some foods are more nutritious when eaten raw, but carrots are better for you when cooked. The heat breaks their tough cell walls, making some of their nutrients more bioavailable. A 1998 study determined that volunteers who consumed cooked carrots for a month absorbed three times more beta-carotene than people who consumed the same amount of raw carrots. Practitiioners of Chinese medicine intuited this eons ago. They have long advised their patients that cooking carrots increases their medicinal benefits
It also matters how you cook carrots. Boiling them allows many of their water-soluble nutrients to leach into the cooking water. Sauteed or steamed carrots retain more of their food value because the carrots are in contact with less water.
There’s another recent discovery you should know about. If you cook carrots whole and then slice or chop them after they’ve been cooked, you get more nutrients than if you cut them before you cook them. Whole carrots do take longer to cook than sliced carrots, but more of their nutrients stay in t;he vegetable. Once the carrots are cooked, you can carve away at them with no nutritional loss.
Eating carrots that have been cooked whole may even reduce your risk of cancer. Carrots contain a cancer-fighting compound called falcarinol. British researchers at Newcastle University discovered that whole-cooked carrots have 25 percent more falcarinol than carrots that have been cut before cooking. As an added bonus, whole-cooked carrots retain more of their natural sweetness. In a blind taste test of one hundred volunteers, 80 percent of them preferred ;the flavor of whole-cooked carrots, making this a win-win situation.
Finally, carrots are best for you when you eat ;them with some type of oil or fat. Beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. Combining these four simple steps

1 choosing whole carrots rather than baby carrots
2 cooking them whole
3 steaming or sautéing them rather than boiling them
4 serving them along with some oil or fat can give you eight times more beta-carotene than eating raw baby carrorts, and at no extra cost.

The purple varieties of carrot are more nutritious than all other colors.”


:)
Posted by: C_Sharp, Sunday, August 18, 2013, 1:35pm; Reply: 24
"the book" = Eating on the Wild Side by Jo Robinson
Posted by: gulfcoastguy, Sunday, August 18, 2013, 4:08pm; Reply: 25
I like: carrot salads, crudites, plain raw, grated up into turkey meatloaf. Not really a fan of boiled and mashed.
Posted by: wanthanee, Sunday, August 18, 2013, 7:16pm; Reply: 26
Quoted from C_Sharp
"the book" = Eating on the Wild Side by Jo Robinson


;D Oh hello C-sharp, WOW! you are always amazing and I just love to read your posts. :D

I just had a drink 0f 12 oz of fresh organic carrot juce after making it, myself.  I warmed the juice on the stove first then let it cool down.  I put a tsp of lecitin and 1 tsp of Harmonia Deluxe, a few drop of flaxseed oil ,if ARA 6 available i will put 1 tsp in it too. yummy.

Luckily, the Costco in my area carries 1 bag of 10 pounds organic carrots for 9 dollas.

I used to steam the whole carrot and just eat like that but after read this book, I slice the carrot, include steamed squash or pumpkin and onions.  Then I mix it with flaxseed oil or sesame oil and sometimes sprinkle with black sesame seeds. yum yum!  :D

Posted by: ruthiegirl, Sunday, August 18, 2013, 7:55pm; Reply: 27
Carrots are good roasted too- cut into rounds, mix with chopped onions, garlic,and sea salt, some kind of cooking oil (such as olive or rice bran) and roast in a 400 degree F oven until cooked.

If you do boil carrots, eat the cooking water. I often put carrot slices into soup.
Posted by: san j, Sunday, August 18, 2013, 8:53pm; Reply: 28
Quoted from ruthiegirl
Carrots are good roasted too- cut into rounds, mix with chopped onions, garlic,and sea salt, some kind of cooking oil (such as olive or rice bran) and roast in a 400 degree F oven until cooked.

If you do boil carrots, eat the cooking water. I often put carrot slices into soup.

rg:
You are Right On The Money here.
But I'd add this: Meat Fat.

When carrots are included in the roasting pan, and those meat drippings bathe them, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.
Likewise: When carrots are found in a meat soup, infused with the meat's broth, mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

The inherent sweetness of the carrot is a perfect foil for the natural salt and fat of meat. All together, it's "umami" of the first order.  :D

Posted by: ruthiegirl, Sunday, August 18, 2013, 9:12pm; Reply: 29
Yup- I love carrots in turkey broth! I do that every week in the winter and fall. It's been too hot for soups lately.

I sometimes put vegetables in the pan with cooking meat, but I usually roast the veggies in one pan and have the meat in another. I have enough vegetarian friends that I've found it works better to have all the dishes on the table "meat free" except for the meat itself. Just add a bean dish to the table and everybody eats well.
Posted by: Seraffa, Monday, August 19, 2013, 6:15am; Reply: 30
Wow, Wanthanee.

Um - eating them sliced, frozen, right out of the freezer bag and letting them melt in my mouth on a hot afternoon.It does break down their cell walls a bit. Or, juiced as a blood plasma fortifier during that "women's time of the month".
Posted by: Amazone I., Monday, August 19, 2013, 7:38am; Reply: 31
as RLilac mentioned for me too...raw but raffled :D ... is better I observed when cooked they're just too high in glycemic index for us ...da nonnies ;)  ;D
Posted by: san j, Monday, August 19, 2013, 7:44am; Reply: 32
Quoted from ruthiegirl
I sometimes put vegetables in the pan with cooking meat, but I usually roast the veggies in one pan and have the meat in another. I have enough vegetarian friends that I've found it works better to have all the dishes on the table "meat free" except for the meat itself.

If I were in your situation, I would certainly have a separate pan of roasted vegetables for my vegetarian friends, but I wouldn't penalize your omnivorous guests for that reason, depriving them of the meat-roasted veggies.
A roasted bird with the roasted carrots (and, for me, brussels sprouts!) is what it's about.
To tell the omnivores I didn't roast any vegetables with the bird because it wouldn't be fair -- or something?...... ??)
Can't say as I get it, but to each her own  :-/.

Posted by: Seraffa, Tuesday, August 20, 2013, 6:02am; Reply: 33
I know an Irishman who shoved potatoes and onions up the butt of the chicken he was roasting instead of stuffing. It kept the moistness in and made a gravy. Can carrots do that? (I'll add their white cousin, the Parsnip, too, and the rutabaga.)
Posted by: slk7387, Tuesday, August 20, 2013, 6:19pm; Reply: 34
Quoted from wanthanee
:D Hello everyone and welcome for all newbies.  :D

I would like to share some more information about the Carrots

I read in the book say:

“Some foods are more nutritious when eaten raw, but carrots are better for you when cooked. The heat breaks their tough cell walls, making some of their nutrients more bioavailable. A 1998 study determined that volunteers who consumed cooked carrots for a month absorbed three times more beta-carotene than people who consumed the same amount of raw carrots. Practitiioners of Chinese medicine intuited this eons ago. They have long advised their patients that cooking carrots increases their medicinal benefits
It also matters how you cook carrots. Boiling them allows many of their water-soluble nutrients to leach into the cooking water. Sauteed or steamed carrots retain more of their food value because the carrots are in contact with less water.
There’s another recent discovery you should know about. If you cook carrots whole and then slice or chop them after they’ve been cooked, you get more nutrients than if you cut them before you cook them. Whole carrots do take longer to cook than sliced carrots, but more of their nutrients stay in t;he vegetable. Once the carrots are cooked, you can carve away at them with no nutritional loss.
Eating carrots that have been cooked whole may even reduce your risk of cancer. Carrots contain a cancer-fighting compound called falcarinol. British researchers at Newcastle University discovered that whole-cooked carrots have 25 percent more falcarinol than carrots that have been cut before cooking. As an added bonus, whole-cooked carrots retain more of their natural sweetness. In a blind taste test of one hundred volunteers, 80 percent of them preferred ;the flavor of whole-cooked carrots, making this a win-win situation.
Finally, carrots are best for you when you eat ;them with some type of oil or fat. Beta-carotene is a fat-soluble nutrient that needs to be coated in fat for greatest absorption. Combining these four simple steps

1 choosing whole carrots rather than baby carrots
2 cooking them whole
3 steaming or sautéing them rather than boiling them
4 serving them along with some oil or fat can give you eight times more beta-carotene than eating raw baby carrorts, and at no extra cost.

The purple varieties of carrot are more nutritious than all other colors.”


:)


Wow I'll have to remember that! I just steamed carrots the other day, but they were baby carrots. I'll have to start buying whole carrots.
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