Why You Should Keep These Dull Carrots in a Pot
The saucepan is often the final destination for all kinds of kitchen junk, but after the liquid is drained, some of those scraps, namely carrots, can still yield more.
This is part of the Lifehacker Eating Trash With Claire series in which Claire Lower convinces you to turn your kitchen waste into something edible and tasty.
I admit that the carrots used to flavor the broth are not very appealing when taken out of the pot. They are soft, dull in color and usually have lost some of their aroma. But they’re still pretty sweet, completely edible, and flavored with whatever other flavor they hung out with in a pot.
These carefully cooked, almost destroyed roots would be unattractive if served whole, but if brought to a logical and gentle conclusion, they make a great puree. Simply heat them in a skillet with a few touches of butter (depending on how many carrots you have) and blend them with a spatula or fork. Season with salt and pepper, remembering that they may already be slightly salty depending on how you season your broth. For a truly velvety puree, whip a little with a hand blender or food processor. Serve with pork chops or other grilled meats and sprinkle with Parmesan cheese if you really value yourself.
If you don’t like carrot puree, these babes can be tossed into just about any creamy squash or root soup for added body and sweetness. They are also a great treat for dogs; my spaniel is losing its ever-loving mind over soft carrots.