Via Just Food:
“This is about the time of year where CSAs begin to see carrots. If you’ve gone through
your favorite recipes and are getting tired of eating them raw, here are a few unique and simple preparations to liven things up.
Indian Spiced Carrot Soup with Ginger from Bon Appetit
Moroccan Carrot Salad from Serious Eats
Sunburst Carrot Salad (with pepitas and cilantro) from 101 Cookbooks
Bleu Cheese Cole Slaw (from Smitten Kitchen, via NPR)
Storage tips: Remove the greens immediately, if they are still attached, as these draw moisture away from the roots. Don’t wash the carrots until you plan to use them, and store them in a plastic bag in the fridge. Carrots should last at least 10 days if stored this way.
Carrots can also be sliced or diced, blanched, and frozen in a plastic container to preserve them longer.”