Instructions: Orange-glazed carrots
Thinly slice carrots and toss with a couple of tablespoons of orange juice, cover and simmer until tender. Toss with a little butter, if desired, and serve.

Provencal carrot salad
Flavor mayonnaise with anchovy paste and lemon juice to taste, then stir in grated carrots. Serve salad on lettuce and garnish with green and black olives.

Curried carrots
Slice carrots and steam until tender-crisp, then drain. In another pan, melt butter and add curry powder, carrots and golden raisins, stirring until well combined.

Creamy carrot puree
Cook carrots in broth until tender, then puree with cream.

Cucumber-carrot salad
Finely dice carrots, cucumber and red onion. Toss together with a mixture of plain yogurt, sour cream and freshly chopped dill.

Orange-chive chicken salad
Flavor mayonnaise with orange juice and orange zest. Toss diced chicken, grated carrots and chopped chives with dressing and serve with wheat roll or on bed of greens.

Sweet potato-carrot puree
Dice sweet potatoes and coarsely chop carrots. Simmer in broth until tender, then puree until smooth. Stir in ground rosemary and garnish with fresh rosemary sprigs.

Sweet and sour carrots
Toss steamed carrots with store-bought sweet and sour sauce.

Chickpea and carrot salad
Dice carrots and toss with drained, canned chickpeas, cilantro leaves and cumin vinaigrette.

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