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Carrot scraps. Your ideas

post #1 of 18
Thread Starter 

You know those hand-carved baby carrots? I need some ideas for what I can do with all the scraps from that.

 

Some of my ideas:

 

Minced for meatloaf, meatballs, or maybe stuffings

Minced for dumplings.

Pureed for soups or even a side dish.

post #2 of 18

Place I used to work at made a tasty carrot puree side with butter and a little caraway. They cooked the carrots with OJ.

 

You can make puffs with carrot puree and tapioca starch or IIRC rice flour.

 

Dessert side there is this:

http://blogquat.blogspot.com/2010/10/recipe-carrot-spice-tower.html

 

In India they make puddings/fudges by cooking down carrots with milk and sugar and green cardoman.

post #3 of 18
Thread Starter 

mmm carrot mousse....

post #4 of 18

All of the above are very good. Literally there ar hundreds of ways to use, all good and  naturally cost effective. I have been in places where the skins of potatoes are deep fried and sprinkled with Bar.B Q spice or s&p  and used in employees cafeteria. Try it they are not bad.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 18

Carrot cake!!  Also throw in as mirepoix.  Use in a bolognese.  Make into a slaw.  Throw into a sweet potato puree.

 

On a more serious note, I've always wondered how those creepy little baby carrots in a bag have come to be. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 18

KK,

 

From its early start to the finished product.

 

http://planetgreen.discovery.com/food-health/the-odd-evolution-of-the-baby-carrot.html

 

There is a reason why they cost more...just to be pleasing to the eye.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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post #7 of 18

Stock Pot

post #8 of 18

carrot chipotle syrup

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 18

Cook, puree, and make a carrot custard.  If you have other scraps you can layer it, like brocolli, carrot, cauliflower.

post #10 of 18

Carrot coulis

 

Carrot Puree soup , also known as Potage Crecy

 

Dehydrated carrot flakes

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #11 of 18

If  you take regular carrots cut them into 1 inch pieces and put in a  standard electric commercial potato peeling machine they will come out like the belgian style carrot in the bag at 1/3 the price.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #12 of 18
Quote:
Originally Posted by petalsandcoco View Post

KK,

 

From its early start to the finished product.

 

http://planetgreen.discovery.com/food-health/the-odd-evolution-of-the-baby-carrot.html

 

There is a reason why they cost more...just to be pleasing to the eye.



Great info thanks!  I'm still at odds about it.  On one hand I'm glad those knobbly carrots are being put to use.  On the other hand, I refuse to pay so much money for something that I can do at home at a fraction of the cost.  My husband hates those things and wouldn't want them in the house.  I'm in the mood for carrots with my hummus right now.

 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #13 of 18

Real baby carrots come with a stem and are served with same. These plastic bag things are regular carrots cut or as we used to call them like Turned carrots.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #14 of 18

Yes, and what I love about this time of year are baby carrots in various colors. Love them roasted.

imagesCAPZVHIU.jpg

 

imagesCA0YXSH4.jpg

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
Reply
post #15 of 18
Thread Starter 

hahah I knew that this:

 

babycarrots.jpg

would come into discussion. But to be clear I am speaking of 

21.jpg

Baby carrots aren't found in any grocery stores within a 15 mile radius of my home, so I am kind of forced (for presentation sake) to carve these out with a tournee knife.

post #16 of 18
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Carrot cake!!  Also throw in as mirepoix.  Use in a bolognese.  Make into a slaw.  Throw into a sweet potato puree.

 

On a more serious note, I've always wondered how those creepy little baby carrots in a bag have come to be. 



I'm finding it very odd that coleslaw, let alone salad hasn't even occurred to me...

post #17 of 18

There's absolutely no comparison between carrot fingers in a bag and a real baby carrot.  I have to go to the farmers market very early though to get them because they run out so fast.  Most of the time I come home empty handed.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #18 of 18

The fall    Blue potatoes, purple carrots, red celery, mini squash, patti pan squash.. All great on plate

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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