Help with carrots!

Maybe cut them all up into sliced coins or "baby carrot" size, blanche briefly, and freeze in 1/2 or 1lb packages. Then use individual packages in stews, pot pies, curries, etc.

rough chop and steam til tender. whiz them in the food pro. you can portion and freeze the puree because 5 pounds is a lot.

you can mix with stock and a bit of butter for soup. use ginger, allspice, garlic, cayenne, or curry to season.

for dip, you can thin with a bit of oil and use similar seasonings.

savory carrot custard is lovely too. mix with roasted garlic or cardamom and ginger.

The Crusty Roasted Carrot Casserole by Beatrice Ojakangas, featured at the end of this interview, is very good
http://heavytable.com/beatrice-ojakan...

And these carrot cake pancakes from Cooking Light are awesome - http://www.myrecipes.com/recipe/carro...

carrot cake.
throw into beef broth for soup.
throw into anything tomato-based for sweet and vit a.

Roast them! Cut them in half or quarters the long way, coat them with olive oil, and add salt, pepper and some minced garlic, and maybe even a bit of honey, spread them on a large pan where they have some breathing room, and throw them in a 425 oven for about 30 minutes, stirring once or twice, until they start to carmelize. Absolutely delicious, plus you can put some aside in your freezer to add to soups some other day.

Just made this last week: http://www.food.com/recipe/braised-ca...

Soup!
I really like both of these- and they freeze well- this one uses miso and the toasted sesame oil at the end is a must
http://smittenkitchen.com/blog/2012/0...

For this one i use veg stock, i have swapped in olive oil before and that worked fine too. It's a thin soup but very flavorful
http://www.sassyradish.com/2013/11/ca...

roasted in the oven, they taste great.

My absolute favorite carrot soup recipe: Spicy Carrot-Orange Soup

It has the added virtue of calling for 3 cups of carrots. That will make a nice dent in your supply. The step in which the carrots are processed will compensate for any loss of text when the carrots got frozen.

3 cups carrots, peeled and diced
3 tablespoons butter (unsalted)
1 1/4 cups onion, diced
2 cups chicken or vegetable stock
½ cup orange juice
1 tablespoon dill weed
1/8 teaspoon ground hot red pepper (or to taste)
1 cup plain yogurt

In a 3 quart pot, melt butter over low heat. Add onion, mix well to coat. Cover pot and cook over low heat for 15 minutes. Add the carrots and stock. Bring to a boil over medium-high heat; reduce heat and cover pot. Simmer for 20 minutes, until carrots are soft. Remove cover and allow to cool for 5 minutes. Place approximately half the soup into a blender or food processor and puree. Return puree into the soup pot. Add orange juice, dill weed, red pepper and (optional salt and pepper). Add yogurt. Simmer over low heat for 5 minutes.

Note: This can be made a day in advance with all the ingredients except the yogurt. On day of serving, heat soup without yogurt and, then, add the yogurt using low heat as above.

Scaled up quantities:
4 cups diced carrots
4 tablespoons butter
1 2/3 cups onion, diced
2/3 cup orange juice
1 1/3 tesaspoon dill weed
1/8 hot red pepper
1 1/3 plain yogurt

http://thewimpyvegetarian.com/2015/11...

I made these carrot flans recently and really enjoyed them. I did not use parmesan cheese, and subbed cinnamon for the cardamom called for. They made a really tasty breakfast!

For what it's worth, I am not someone who generally enjoys cooked carrots and I will be making these again.

Pan roasted carrots are lovely - slice them thickly, and put in a single layer in a heavy bottomed pan with some olive oil, then cook on medium-low heat until they've reduced in size significantly, and are starting to brown slightly.

If they're really mushy after thawing, I'd go with soup - you can freeze the cooked puree for later use as well.

Try some pickled carrots. Would only use a few but I love them on sandwiches.

http://www.seriouseats.com/recipes/20...