I have a whole bag of giant carrots (clove, soup, cook)

[Dirt Grinder]

Originally Posted by DawnMTL

I'm not a fan of carrots at all, in any form, except... In chicken soup? LOVE!!! In barley and mushroom soup? LOVE!!! So, yeah, softened (mushy) in savory soup is the big winner for me.

My wife prefers the carrots in a soup to have more texture, so I bâtonnet the carrots (1/4" x 1/4" x 1"). That way they retain a bit of texture in the soup.

[TabulaRasa]

I like to roast them with other root vegetables.

My husband does a thing where he braises them in honey and rosewater.

[Debsi]

Raw with cottage cheese or buttermilk ranch.

Stir-fried and still crunchy.

Spicy refrigerator pickle with jalapeños, garlic, onion.

[silibran]

My grands like eating the tricolor baby carrots raw. I like them too!

I add carrot to the bean pot. But I prefer eating them raw. I will shred them for a salad or slaw. Or I will slice tgem into chips for dip.

I like them cooked in a mixed vegetable dish made in the Instant Pot better than any other way of cooking them. I like the flavor better that way.

But I like raw carrots best.

[greatblueheron]

Originally Posted by Dirt Grinder

My wife prefers the carrots in a soup to have more texture, so I bâtonnet the carrots (1/4" x 1/4" x 1"). That way they retain a bit of texture in the soup.

A new fancy term...batonnet. Care to explain, DG?

[greatblueheron]

Originally Posted by TabulaRasa

I like to roast them with other root vegetables.

My husband does a thing where he braises them in honey and rosewater.

ROASTED ROOTS....love them! So naturally sweet...and colorful too. I like my food to look good before I eat it.

[oregonwoodsmoke]

Simmer in a bit of chicken broth with a couple of thin slivers of onion. Dress with dairy butter.

My favorite way to eat them is raw, especially in my comfortable chair accompanied with a good book.

[gentlearts]

I love carrots, but hubby only likes them raw or very slightly cooked. My go to method is boiled for a few minutes with brown sugar and ginger, then drained and served with some butter and salt.....there’s just a hint of ginger.

[silibran]

Originally Posted by greatblueheron

A new fancy term...batonnet. Care to explain, DG?

Bâtonnet: A French vegetable cutting technique

I looked this up.

I think it just means fancy carrot sticks.

[NYC refugee]

Carrot cake!