Recipes for Carrots

Ingredients

• 500g expired carrots, peeled and chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon grated ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. Add the expired carrots and cook for a few minutes until slightly softened.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the carrots are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve hot, garnished with fresh cilantro.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup grated slightly expired carrots
• 1/2 cup raisins

Instructions

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix together the melted butter, sugar, milk, vanilla extract, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the grated carrots and raisins.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Ingredients

• 2 cups grated carrots
• 1 1/2 cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• Butter for cooking
• Cream cheese and maple syrup for topping

Instructions

1. In a bowl, combine flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, whisk together eggs, milk, and vanilla extract.
3. Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
4. Stir in the grated carrots.
5. Heat a griddle or skillet over medium heat and melt a little butter.
6. Pour 1/4 cup of pancake batter onto the griddle for each pancake.
7. Cook until bubbles form on the surface, then flip and cook until golden brown.
8. Serve with cream cheese and a drizzle of maple syrup.

Ingredients

• 4 carrots, slightly expired
• 2 tablespoons honey
• 1 tablespoon butter
• salt and pepper to taste

Instructions

1. 1. Peel and slice the carrots into diagonal pieces.
2. 2. In a large skillet, melt the butter over medium heat.
3. 3. Add the sliced carrots to the skillet and cook for 5 minutes, stirring occasionally.
4. 4. Drizzle the honey over the carrots and continue cooking for another 5 minutes.
5. 5. Season with salt and pepper to taste.
6. 6. Remove from heat and serve as a side dish.

Ingredients

• 2 cups grated carrots
• 1 can chickpeas, drained and rinsed
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large bowl, combine grated carrots, chickpeas, parsley, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the carrot and chickpea mixture and toss well to combine.
4. Let the salad sit for at least 15 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!

Ingredients

• 2 cups grated carrots
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped parsley
• 1/4 cup chopped green onions
• 2 eggs
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil for frying

Instructions

1. In a large bowl, combine grated carrots, flour, Parmesan cheese, parsley, green onions, eggs, baking powder, salt, and black pepper.
2. Mix well until all ingredients are combined.
3. Heat vegetable oil in a large skillet over medium heat.
4. Scoop about 2 tablespoons of the carrot mixture and drop it into the hot oil, flattening it slightly with a spatula.
5. Cook for about 2-3 minutes on each side, or until golden brown.
6. Transfer the fritters to a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining carrot mixture.
8. Serve hot and enjoy!

Ingredients

• 500g expired carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 can chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tablespoons tahini
• Juice of 1 lemon
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Pita bread or vegetables for serving

Instructions

1. Preheat the oven to 200°C (400°F).
2. Place the expired carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
3. Roast the carrots for about 25-30 minutes or until they are tender and slightly caramelized.
4. In a food processor, combine the roasted carrots, chickpeas, garlic, tahini, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
5. If the hummus is too thick, add a little water or more olive oil to achieve the desired consistency.
6. Taste and adjust the seasoning if needed.
7. Serve the roasted carrot hummus with pita bread or fresh vegetables.