The stock pot is often the ultimate destination for all sorts of kitchen trash, but once the liquid has been drained away, some of those scraps – namely, carrots – still have more to give.
I will admit that carrots used to flavour stock are not super appealing fresh from the pot. They’re mushy, dull in colour, and have usually lost a bit of their flavour. But they’re still quite sweet, completely edible, and flavoured with whatever other aromatics they happened to be hanging out with in the pot.
These thoroughly-cooked, almost obliterated roots would be unappealing served whole, but when taken to their logical, mushy conclusion, they make an excellent puree. Simply warm them in a pan with a pat or two of butter (depending on how many carrots you have), and mush them with a spatula or fork. Season with salt and pepper, keeping in mind they may already be a little salty, depending on how you seasoned your stock. If you wish to make a truly velvety puree, hit them with an immersion blender or food processor for a bit. Serve with pork chops or some other roasted meat, and top with Parmesan if you truly value yourself.
If carrot puree ain’t your thing, these babies can be chucked into almost any creamy squash or root-based soup for extra body and sweetness. They also make an excellent dog treat; my spaniel loses her ever-loving mind over mushy carrots.
This is part of Eating Trash With Claire, a Lifehacker series where Claire Lower convinces you to transform your kitchen scraps into something edible and delicious.