The Carrot Collection

From cakes to easy midweek sides, here are some of my favourite ways to use carrots.

Happy Easter

Welcome to this week’s Recipe Crumbs Newsletter

I hope you are enjoying the extended break. I have spent the last week busy up in our cottage garden in Suffolk where although there has been a bitingly cold wind at times, it has been dry and sunny and we have been lucky enough to have missed the worst of storm Dave which has swept across the north.

Yesterday was International Carrot day - who would have thought that such a day existed! But still it gives me a reason to share some of my favourite carrot recipes with you.

Carrots are one of those reliable vegetables we’re lucky to have almost all year round in the UK. Their peak season runs from June to November, when they’re at their sweetest and freshest. You’ll start to see the early “bunched” carrots in June, (save my carrot top pesto for then) followed by the maincrop varieties through autumn. These are either stored or left in the ground, so we can keep enjoying homegrown carrots right through winter and into early spring.

Thanks to modern farming methods, British carrots are now available for nearly 12 months of the year. In fact, around 95% of the carrots you’ll find in supermarkets are grown right here in the UK, and bit by bit we are seeing the heritage varieties on the shelves which is bringing different colours and tastes to our meals.

Happy cooking and have a delicious week.

P.S. I love seeing your photographs, so if you make any of my recipes and are happy to share them tag @recipecrumbs on social media or send them by email.

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🍴 Featured Recipe

Swiss Carrot Cake

This pretty Swiss carrot cake has a delicious lemon and almond flavour. It is low fat and is both gluten and dairy-free. For a carrot cake with a difference, this cake is a must try! – Only Crumbs Remain

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📌Cook’s Tip

• A lot of the flavour (and goodness) sits just under the skin. For this reason, I prefer to use organic carrots, which thankfully are not that much more expensive and I can skip the peeling. It may be better to peel non-organic carrots to remove any pesticide residue.

• Vary the way you cut carrots to make them more interesting. Chunky pieces are perfect for roasting or stews, while thin slices or batons cook quickly for stir-fries and sides. Whichever way you choose, they should be roughly the same size to ensure they cook evenly.

• Try roasting with a drizzle of oil (and maybe a touch of honey or maple syrup) for an easy alternative to boiled or steamed carrots as a side.

• Alternatively, try adding a little spice such as cumin, coriander, and paprika, or some chopped fresh herbs such as thyme and parsley. A squeeze of lemon at the end can also lift the flavour.

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More Carrot Recipes

Lemon and Thyme Glazed Carrots

A simple way to transform the humble carrot into a star with the addition of just a couple of extra ingredients – Recipes Made Easy

Carrot and Coriander Soup

A classic soup that is easy to make. Fresh young carrots have the best flavour but it can be made and enjoyed all year round– Recipes Made Easy

Carrot and Goat’s Cheese Dip

So simple to make, this carrot and goat’s cheese dip not only tastes fabulous but will add a splash of colour to the table. Ideal to serve as a snack, starter, light lunch or part of a party spread – Recipes Made Easy

Roasted Spiced Carrot and Feta Strudel

A simple to make vegetarian main dish ideal for special occasions – Recipes Made Easy

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👀 Have you Seen?

Rich Chocolate and Salted Caramel Tarts

These rich chocolate tarts make a decadent dessert for a special occasion. A rich chocolate ganache contrasts with a sweet salted caramel layer inside a hazelnut pastry case – Only Crumbs Remain

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📖 Cookery Terms Made Easy

Mirepoix – A mix of diced onion, carrot, and celery gently cooked to form the flavour base of soups, stews, and sauces.