Ugly Carrots

Ugly Carrots // Mono + Co

“Common sense and a visual inspection should dictate whether the (cracked) carrot is safe to eat or not.”love2garden.

I find this so true for most of the ugly produce we see in the market. Or we do not get to see since they usually don’t make it to the shelves, rejected by the distributors and retailers, and ended up as food waste.

Slightly cracked carrots are quite common at the wet market, and I have no qualms picking them up since I know that they are generally safe to eat after a good scrub.  During a recent shopping trip, I noticed a bunch of broken carrots placed aside at the usual vegetable stall I patronize.  A check with the stall holder revealed that these carrots had just arrived and found to be damaged, most likely when the cartons were dropped from a great height during transportation, and she was willing to let them go at $1.  It was already past noon, I guess no one was interested.

Since I always chop up carrots for cooking anyway, the snapped carrots don’t really bother me.  So these carrots went home with me and it is now my job to turn them into beautiful meals.

// 001. Creamy Carrot Soup

adapted from here

Ugly Carrots // Mono + Co

I like how the recipe added white rice to make the soup creamier.

Ugly Carrots // Mono + Co

Added my own idea : Nutritional yeast instead of making broth from scratch and cashew nuts for a more nutty flavor.

Ugly Carrots // Mono + Co

After blending, who cares if the carrots have cracks or have snapped into halves?

//002. Pickled Carrot Sticks

adapted from here

Ugly Carrots // Mono + Co

Glass jars are great for pickles.  I sterilise mine by steaming before reusing.  More glass jars and bottle recycling ideas here.

Ugly Carrots // Mono + Co

Instead of finely julienned carrots, I simply prep mine matchstick style for crunch.

//003. Mashed Carrot Buns

adapted from here

Ugly Carrots // Mono + Co

Instead of taro, I replace with the recipe with mashed carrots.

Ingredients: 250g white flour, 1 teaspoon instant dry yeast, 150g mashed carrots, t tablespoon raw honey, 1 tablespoon raw sugar, 1/4 teaspoon sea salt, 1 egg, 80g water, 20g cold butter.
Method: here

Some recipes use carrot juice to get the bright orange color for the bread, but there is something special about being able to spot real carrot bits in the buns when I use mashed vegetables to bake my bread recipes.

After making these, I still have half of the carrots left.  This and this for breakfast real soon.

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