Whether you've nabbed a bargain at the farmer's market, bought a big bag of carrots at the supermarket or perhaps even have a bumper crop from your garden, here are some ways to use up those ...

I keep big bags of them on hand for salads ... Despite their longevity, carrots do not last forever. And if you're like me, ...

When winter hangs on and on, often the only way to brighten it is at the table. From breakfast or luncheon muffins to salads and main dishes, the humble but power-packed carrot is at the ready to perk ...

If your soil is not ideally suitable for carrots or parsnips, you can prepare a large container for sowing instead. When digging over your soil, do not add manure as this makes the soil too rich ...

This dish puts carrots centre stage. If you're after a quick and easy addition to your roast dinner, look no further. Peel medium to large carrots thinly, top and tail, then cut into slices ...

As the quinoa cooks, whisk together the vinegar, honey, mustard, garlic, salt and pepper in a medium bowl or Mason jar. Add ...

In a large, deep ovenproof skillet ... Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate ...

Place the carrots in the baking dish. Using a colander, spider, or another large-holed strainer ... will not let the juices spread out all over; do not substitute a rimmed baking sheet because ...

Grate the carrots in a food processor or by hand on ... and cloves to blend them. 4. In a bowl large enough to hold all the ingredients, combine the sugar and orange rind. With your fingers ...