Carrot Shavings: How to Reinvent Your Winter Vegetables!

Introduction

Okay, we want to eat local in winter, but are you also wondering if lettuce grown in a greenhouse at -20°C really makes sense?

For my part, I try to avoid greenhouse-grown lettuce in winter... but it creates a bit of a void... How can we renew the way we prepare our root vegetables to diversify our plate during the cold season?

Here's my favorite way to replace lettuce and add freshness and winter crunch to all kinds of recipes!

The best part is, all you need is a bag of good carrots and a good potato peeler!

Yes, grated carrots are great in winter, but at some point, you can get a bit tired with their texture or appearance...

For me, however, by changing the way I grate them: by making “shavings” with a potato peeler instead, it's like suddenly discovering a whole new ingredient!

Techniques and inspiration

Those carrot shavings are so amazing, I'm putting them everywhere this winter!!!! 🥕😃

In coleslaw

For a first, rather standard example, you can use them to make a coleslaw with a renewed look and texture.

In a balsamic salad

They can be prepared on their own and dressed with a little sunflower oil and balsamic vinegar to serve as a “side” to replace lettuce or salads.

As a sandwich!

Why not also put them IN our sandwiches or “grilled cheese” as a substitute for lettuce!

Make them into chips!

Want more? Make your own carrot chips by baking them at 400°F or drying them in a dehydrator!

These carrot chips might look a bit burned, but they were nevertheless really delicious! 

Baked Carrot Chips Recipe

Ingredients

• 2-3 large carrots

• 2-3 tablespoons sunflower oil

• Salt

Instructions

1. Preparing the Carrots:

   • Wash the carrots and peel them with a potato peeler.

2. Preheating the Oven:

   • Preheat your oven to 400°F (about 200°C).

3. Shaving the Carrots:

   • Shave the carrots into strips using your peeler. For best results, make your shavings as wide and thick as possible. The thinner they are, the quicker they'll cook and risk burning.

4. Seasoning:

   • Place the carrot shavings in a large bowl. Add a drizzle of sunflower oil and a pinch of salt. Mix well to ensure each strip is coated with oil and salt.

5. Baking:

   • Spread the carrot shavings on a baking sheet lined with parchment paper in a single layer.

   • Bake for 10 to 15 minutes, checking regularly to prevent burning. Cooking time will depend on the thickness of the strips.

6. Finishing:

   • Once golden and crispy, remove the carrot chips from the oven and let them cool for a moment before serving.

Tips

• Carefully monitor the chips during baking to achieve the desired texture.

• You can also experiment with different spices to vary the flavors.

Enjoy!

Practical tips

• Use a good peeler.

• Choose firm, high-quality carrots.

• Larger carrots give a better yield!

• In terms of technique, I like to press the carrot firmly against a cutting board to shave it, and turn it on its side when it becomes a little thin.

• Vary the seasonings: balsamic vinegar, cider vinegar, wine vinegar, mustard, yogurt, sunflower oil, sesame oil, fresh herbs, spices, etc.

I hope I've inspired you to try carrot shavings in your cooking !

Beyond the recipe

This method isn't just about cooking and following recipes. It's an invitation to reinvent our relationship with local vegetables, to rediscover creativity in our winter cooking!

With summer just around the corner, it'll be time to grow your own carrots in your own gardens, or to think about picking up your delicious organic carrots from your family farmers.

At Tourne-Sol Farm, we're here to help, from seed to table!

• Gardening: For your storage carrots, we recommend the Danvers 126 variety.

• Organic baskets: Visit the “organic vegetables” section of our website to learn more about our organic baskets and our 4 new delivery points in Vaudreuil-Soulanges!

We hope to meet you soon!

Frédéric