(no subject)

[pantryslut]

If you, theoretically say, had an excess of carrots and potatoes in your fridge, what sorts of things might you do to use them up in a delicious yet efficient fashion?

Comments

[epilady.livejournal.com]

Guinness beef stew

Lamb stew

roasted root vegetables: roughly chop carrots, potatoes, turnips, celery root, parsnips, onions, eggplants (brine before using and oil liberally), and garlic if you're into that sort of thing. Toss with balsamic, fresh rosemary, olive oil, and salt & pepper to taste. Spread in a single layer in a large heavy-bottomed roasting pan and cover with foil. Roast at 350° for about 30 minutes or until vegetables are steaming, just tender, and fragrant. Remove foil and roast for another 15-30 minutes until vegetables are to the desired degree of caramelization. YUM. A winter standard in our house.

Maple and citrus glazed pan-roasted carrots (best with a butter-olive oil combo)

I have nine million favorite things to do with potatoes. No such thing as too many potatoes!

[thette.livejournal.com]

Baby food. But mashed potatoes and root vegetables are Hulda's favourite food, so that's the natural choice.

Otherwise, roasted root veggies are yummy, too, but I prefer mine in butter instead of olive oil.

[serenejournal.livejournal.com]

Well, I don't keep potatoes in the fridge, but:

Curry

Mashed potatoes and carrots with chickpea gravy

My potato salad always has carrots in it (cooked in the last 5-10 minutes with the potatoes)

Vegetable soup

[pantryslut.livejournal.com]

No such thing as too many potatoes!

Potatoes tend to raise the blood sugar level of one of my sweeties, so I am cooking them more sparingly these days.

[serenejournal.livejournal.com]

Oh, or just roast 'em -- cut up, toss with olive oil and salt, roast at 400F for an hour (less if they're cut up small); turn once halfway through.

[pantryslut.livejournal.com]

If I had russet potatoes, I'd keep them out of the fridge somewhere, but the denser varieties live in the cooler quite happily, even more than outside the fridge.

[epilady.livejournal.com]

Ah yes. We tend to avoid them when in dieticious mode as well. However, certain varieties are much less glycemically hyperactive than others, and several of the diet/fitness/nutrition folks we follow advocate a small portion of potatoes to be taken with the evening meal (1/2 cup max, roasted or grilled with olive oil, no butter or frying oils).

The roast veg option I list above might be perfect for your sweetie as the turnips, parsnips, etc. are low-glycemic index foods that behave just like potatoes in terms of substance and mouth feel. We do a really satisfying celeriac/parsnip mash that's every bit as indulgent as mashed potatoes, but with a fraction of the calories, fat, and sugar.

[whittles.livejournal.com]

man, most soups and stews.
I use carrots in almost everything though and love potatoes (though I try not to eat them as much).

[pennski.livejournal.com]

Either potato and carrot curry - with cumin seeds - or fried in cubes with one or 2 cloves of garlic and a dried chilli. Yum!

I also like the various roasting suggestions you've already had.

[freakysparks.livejournal.com]

Carrots dipped in hummus!

[dr-moni.livejournal.com]

Mmm...creamy carrot soup. Use one potato to thicken it.

[fattest.livejournal.com]

roast 'em with olive oil, salt & pepper.

[bluebrie.livejournal.com]

I like the roasting option, too. I'd add garlice, olive oil, salt, pepper, rosemary.

I also like the carrot and potato soup option.

[slfisher.livejournal.com]

You can also cook them in little foil wrapped packets, perhaps with fish.