Use it all … carrots
We’ve already shared some tips to reduce wasted potatoes, and this week we’re turning our attention to carrots. Despite their relatively long shelf life, carrots are another of the most frequently wasted vegetables. So here’s some simple ideas that will stop them ending up in the compost or rubbish bin.
Do a little forward planning and only buy as many carrots as you know you will use. It might seem cheaper to buy them by the bag but really its false economy if half the bag ends up wasted.
To maximise their life, wrap carrots in wet paper towel before storing in the fridge.
If your carrots do go limp, you can trim the ends and soak them in a bowl of iced water to rehydrate them before using them in cooking.
Got soft raw carrots?
Use them to make a roasted carrot soup. Roasting the carrots will bring out their natural sweetness and if you throw some onions, garlic, thyme and a drained tin of chickpeas into the roasting pan you will end up with a lovely flavour combination. Keep some of the roasted chickpeas aside for garnish and put the remaining roasted ingredients in a saucepan with some vegetable stock and blitz. Heat over a gentle heat and enjoy with the crispy chickpeas on top.
Got leftover cooked carrots?
Our Carrot Bubble and Squeak is the perfect way to use up leftover cooked carrots. Cook some bacon until crispy, chop roughly and set aside. Boil some potatoes (or use leftover cooked potatoes) until soft and mash the potatoes with the carrots, a splash of milk and some butter. Season with salt and pepper, add the chopped bacon and a teaspoon of mustard and then shape into patties and cook in a frying pan until golden and crisp.