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Carrots- storage tips and recipes


Carrots can be stored in the refrigerator for up to a month if stored properly. To prevent condensation

from forming, wrap the carrots in a paper towel and then place them in a bag in the refrigerator, or use

a perforated plastic bag. Excess moisture will cause them to rot. If the carrots still have the greens

attached, cut them off 2 inches above the crown to prevent them from drawing moisture out of the

carrots. Do not store carrots next to ethylene gas producing fruits, such as apples and pears. Carrots that

have become limp can be soaked in ice water to make them crisp again. Carrots can also be peeled, cut

up, blanched, and then frozen to preserve them for approximately a year.


Roasted Carrot Salad                            Submitted By: Morgan Nowicki to allrecipes.com

Prep Time: 20 Minutes         Cook Time: 30 Minutes        Ready In: 1 Hour 30 Minutes

Servings: 3



1 pound carrots, peeled and thinly sliced on the diagonal

1/4 cup slivered almonds

1 clove garlic, minced

1/8 cup extra-virgin olive oil

salt and ground black pepper to taste

½  teaspoon honey

½ tablespoon cider vinegar

1/4 cup dried cranberries

2 ounce package crumbled Danish blue cheese

1 cup arugula or other salad green



1. Preheat an oven to 400 degrees F (200 degrees C).

2. Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to

taste with salt and pepper. Spread out onto an ungreased baking sheet.

3. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes.

Remove and allow to cool to room temperature.

4. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until

coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula

and serve immediately.


Fresh Tarragon Carrots

8 small carrots, sliced 1/4 inch thick

2 tablespoons butter

3/4 tablespoon fresh tarragon, chopped

2 teaspoons balsamic vinegar

1/2 teaspoon honey


1.  Cook carrots in salted water until tender, drain.

2.  Melt butter in a small sauce pan, add remaining ingredients and stir to mix.

3.  Place carrots in a serving dish, pour butter over them and toss.


Butternut Squash and Carrot Soup


Prep: 30 minutes Cook: 25 minutes



3  cups peeled, diced butternut squash (about 1 small squash)

2  cups thinly sliced carrot (4 medium)

3/4  cup thinly sliced leek or chopped onion

1  tablespoon butter or margarine

2  14-ounce cans reduced-sodium chicken broth

1/4  teaspoon ground white pepper

1/4  teaspoon ground nutmeg

1/4  cup half-and- half or light cream

  Crème fraiche or dairy sour cream (optional)

  Toasted pumpkin seeds (optional)

  Fresh tarragon sprigs (optional)



1. In a large covered saucepan cook squash, carrot, and leek in hot butter over medium heat about 8

minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35

minutes or until vegetables are very tender. Cool slightly.


2. Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until

almost smooth. Repeat with remaining squash mixture. Return all of mixture to saucepan. Add white

pepper and nutmeg; bring just to boiling. Add half-and- half; heat through. If desired, garnish each

serving with crème fraiche, pumpkin seeds, and/or fresh tarragon.


3. Makes 6 servings (6 cups)


Carrot Zucchini Bread



3 egg whites, whipped.

½ cup of applesauce, room temperature.

½ cup of orange juice, room temperature.

1 teaspoon of orange extract.

2 teaspoons of vanilla.

2 cups of zucchini, grated.

1 cup of carrot, grated.

3 cups of flour.

½ cup of sugar.

1 tablespoon of cinnamon.

½ teaspoon of salt.

½ teaspoon of baking powder.

½ teaspoon of baking soda.



Preheat your oven to 350°F (175°C). Prepare pans with cooking spray and flour.

In a suitably sized mixing bowl, combine the egg whites, applesauce, orange juice, orange extract,

vanilla, grated zucchini and grated carrots.

In another mixing bowl, combine the flour, sugar, cinnamon, salt, baking powder and baking soda.

Mix wet ingredients with dry ingredients just until moistened.

Pour the batter into your pan and bake for 60 minutes.


Carrot Puree with Hazelnut Tapenade From EatingWell: September/October 2009

This carrot-potato puree has an amazing silky-smooth texture. We give it a sophisticated touch with a

quick tapenade made with green olives, orange zest, hazelnuts and garlic. For a simpler dish, just make

the puree and skip the topping. 

4 servings, about 1/2 cup each | Active Time: 30 minutes | Total Time: 30 minutes


 1 pound carrots (5-6 medium), cut into 1/2-inch pieces

 2 medium red potatoes, peeled and cut into 1/2-inch pieces

 2 tablespoons chopped hazelnuts, toasted (see Tip)

 2 tablespoons chopped green olives

 2 teaspoons freshly grated orange zest

 1 small clove garlic, minced

 1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided

 1/2 teaspoon salt


Preparation   Bring 1 inch of water to a boil in a large saucepan or Dutch oven fitted with a steamer

basket. Steam carrots and potatoes until very soft, 12 to 15 minutes.  Meanwhile, combine hazelnuts,

olives, orange zest, garlic and 1 teaspoon oil in a small bowl.  Transfer the carrots and potatoes to a food

processor; add the remaining 1 tablespoon oil and salt. Process until smooth. Serve each portion with a

spoonful of the hazelnut tapenade. Tip: To toast chopped nuts or seeds, cook in a small dry skillet over

medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.



Everything Awesome Life Juice


2 carrots

3 tomatoes

2 apples

1 cucumber

3 slices of pineapple

4 beets

chunk of ginger


2 bell peppers


1) Wash, slice, peel, chop and cut as needed. 2) Throw it all in the juicer! Not literally, that would be

messy. 3) Drink!

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Beet, Carrot, Potato, Apples, Ginger, Cucumber, Oranges, Eggs, Pineapple, Zucchinni,
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