Carrots galore

Carrots are a great frugal food. You can buy a big bunch of large carrots for just a few bucks at any time of the year. I recently discovered an excellent recipe for marinated carrots. It’s so good that I’ve been eating more carrots than I normally do (plain ol’ baby carrots get old pretty fast).

Picture of carrots with mint

Here’s the recipe:

Marinated Carrots from ‘Mediterranean Harvest’ by Martha Rose Shulman

1 pound of carrots cut into sticks
2 T sherry vinegar
2 T olive oil
coarse sea or kosher salt
fresh mint, finely chopped (optional)

Steam the carrots for 5 to 6 minutes, until just tender. Refresh with cold water and toss with the oil, sherry, salt, and fresh mint. The carrots will keep in the fridge for a week, standing ready when you need a snack, lunch, or a dinner side dish.

That’s it!

Super easy, tasty, and frugal. Also plastic-free, if you buy individual carrots and bring your own reusable produce bag.

How do you like to eat carrots?

My photo blog post for today:

Hosta leaves


  1. Hi Kate I love carrots sounds yummy. Living in this home I do not do any food preparation, but I will see what I can do about carrots, love Irene

  2. Cook your carrots slice or diced.Drain, Return to hot pan with a couple of pats of butter and a generous splash of honey and toss until coated. Even the grandkids like carrots done this way. A shredded carrot adds color and nutrition in anything without a noticable taste change. We like ’em grated in tuna salad. Always put them in coleslaw. Plus just good munching as you walk thru the garden….DEE

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