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Carrots-Description and how to store

Carrot Slaw


  • 1 bunch of carrots peeled

  • 5 tablespoons Dijon mustard

  • 1/4 cup extra virgin olive oil

  • 1/4 cup finely chopped fresh Italian parsley

  • 3 tablespoons minced fresh chives

  • 3 tablespoons red wine vinegar

  • 2 teaspoons orange zest

  • 1 1/2 teaspoons salt

Grate carrots using largest size on grater or a food processor with grater attachment. You want about 6 cups​.

Whisk the remaining ingredients together in a bowl. Add the grated carrots and toss until coated

Whisk together remaining ingredients in a nonreactive mixing bowl until evenly blended. Add carrots, and, using clean hands, toss together until they are well coated. Season with ground pepper. Let this marinade for at least 15 minutes before serving..

Hasselback Carrots


  • 1 bunch of carrots, peeled, trimmed and cut to 4 or 5 inch lengths

  • 1 tsp cumin seeds or 1/2 tsp powder

  • 1 tsp fennel seeds or 1/2 tsp powder

  • 1 tbsp olive oil

  • 1 tbsp honey

  • Feta cheese

  • a handful of chopped flat-leaf parsley

Preheat oven to 350 degrees. Cut small slits about 3/4 of carrot deep along the entire length of the carrot.

If using cumin and fennel seeds, gently crush using a mortar and pestle. Mix the cumin, fennel, oil and honey in a bowl. Add the carrots and toss until coated.

Spread on baking sheet lined with parchment paper and bake until crispy and golden. 25 minutes or so.

When cooked, serve sprinkled with feta cheese and parsley.

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