Easy Eats

What’s in my Pantry? Canned Carrots

This is the first installment in a new series here at Macheesmo. I’ve heard from a number of people that one of the daunting things about cooking is finding ways to use random stuff you accumulate in your pantry. I have that problem.

My goal with this series is that each post will get rid of something in my pantry without adding a bunch of new stuff. This means that I can’t buy $20 worth of crap to make a great meal out of some leftover canned thing. This is a practice in frugality and usefulness. I think the dishes will end up being pretty experimental, possibly awful, but hopefully educational.

What you can do: Send me your pantry items! Got something that has been in your pantry forever that you can’t use? Email it to me or leave it in a comment! I’ll try to help out.

No. You don’t have to actually send me the item via snail-mail. Although if you wanted to get rid of it immediately, I guess you could!

Without further ado, let me introduce you to:

Canned, sliced, and a bit blah.

Sliced, canned, and a bit blah.

I’m not really sure where I got these from. I know I didn’t purchase them. Not because I don’t like canned food. Canned food has a place in a cook’s arsenal without a doubt. Canned beans and tomatoes are things that use weekly. But canned carrots just aren’t my favorite. I actually think these were given to me if you can believe it. A friend was moving and I’m pretty sure I adopted all of her food including these beauties.

So I browsed my kitchen and found some wonderful things that I thought might add some life to the carrots. I came up with these items:

Some things with a kick.

Some things with a kick.

After I thought about this, I realized that most readers may not have brandy, or curry powder, or maybe not even brown sugar! But at the same time, I wasn’t really sure that any of these additions would help our poor friends, the carrots.

So, I decided since I had two cans, I would make two batches both with the same base which included:

– 1 Teaspoon butter.
– 1 Teaspoon brown sugar.
– A pinch of salt.

Let the butter melt in a pan and then throw in your carrots on low heat! After they get warmed up, sprinkle with your brown sugar and the sugar will caramelize just a bit. Then add a touch of salt.

I did that preparation with both of my pans.

Carrots with butter and sugar.

Carrots with butter and sugar. Times two!

This was such a quick preparation. From can opener to spoon I would guess this took 7 minutes.

After the sugar in both batches started to melt I went two separate directions. In one pan I poured in a splash of Brandy. I stirred – expecting magic. Instead, the pan just kind of turned to mush. I’m fairly certain I made alcoholic baby food. What was weird is in the final result, you could taste neither the butter, sugar, or brandy. It just tasted like canned carrots – in other words, not the best.

So don’t put brandy in your carrots. Some of you smarties may have already thought that, but you never know if you don’t try right? Well, I tried so you don’t have to.

Now let’s talk about what worked! The curry. I did the exact same starting base but near the end I added about 2 teaspoons of curry powder. I wasn’t expecting a lot, but I must admit I was presently surprised! You could still taste the carrot, but the curry just kind of smoothed it out and at the same time gave it some shabang.

If you don’t have curry powder, you could just use butter and brown sugar (or heck just butter) and the carrots taste way better than out of the can. But if you happen to have some curry powder lying around, I highly recommend it.

If you have Brandy lying around, however, drink it. Do not mix it in with your canned carrots unless you have already consumed at least half a bottle of said brandy – then maybe the dish would be appetizing.

What are some items that you have laying around your pantry?

11 comments on “What’s in my Pantry? Canned Carrots

  1. With the curry in there it sounds like a good start to a nice carrot soup. Just puree and add a little chicken stock, I'll bet that would be pretty good.

  2. This is very helpful. I have 2 cans in my pantry and don't know what to do with them. I am going to try to cook them with butter and simply add some salt and pepper on them and see how that works.

  3. I have a TON of canned carrots. I got some help from friends and a food pantry recently and I simply couldn't think of what to do with the carrots. I was thinking along the same lines. I don't have brown sugar OR curry, but I do have homey and butter. I was thinking of doing a sweet potato style casserole out of them. The fact of the matter is I just have never eaten canned carrots and was really stumped. I also have a 5 pound bag of fresh carrots, so I might mix some of those in for flavor. God knows the tinny taste of canned goods is hard to kill.

    1. I made a Carrot Soufflé with 2 cans of carrots and it was DELISH! I have one more can left and was looking for a Snack size Carrot cake made with canned carrots…so far, all I’ve found would need me to purchase another can of carrots or cut the recipe in 1/2 and hope for the best.

  4. What about a Carrot salad?
    ver try it?
    2lbs cooked, sliced or canned carrits, drained
    1 medium onion sliced
    1sm green pepper chopped
    Layer sliced carrots in a bowl and cover and mix with the following sauce.

    1 cantomato soup
    half a cup vinegar
    half a cup sugar
    1teaspoon salt
    half teaspoon pepper
    Blend all ingredients in blender or use hand mixer.
    Pour over arrot mixture. Cover and store in refrigerator for 12 to 24 hours before serving.
    delicious use for canned or even fresh carrots.
    recipe could take up to 3 or 4 cans depending on size of tin.
    1tsp dry or prepared mustard
    half cup oi salad oil

  5. I, too, have some canned carrots to get rid of… I had a similar idea to the curried idea, with using Indian spices, I also thought about what if a carrot cake would work, draining the canned carrots, and mash them up.

  6. ok I’m reading comments loking for some aha! recipe instead your all trying to hide the taste.[no blame there] so I scrub 6 big spuds,cut & boil w/skins on dirty style. rinse carrots twice,nuke just till warm, add to taters along with enough butter to need lipitor, 3/4 tsp, cumin salt &pepper mix well and eat. if made thick next a.m. add onions & ?? potato pancakes!

  7. Something simple but good my grandma (who really didn’t like to cook) did was take the drained canned carrots and pour a can of cream of celery soup over them and heat.

  8. I received 12 cans of carrots from a friend. I thought, wow! I can make some kind of casserole and maybe throw some in a stew…Anyway, it hasn’t happened. I may try some of the suggestions here. Not really a curry person myself, But I will try anything Once! Thanks for suggestions!

  9. I just made a small mix of brown sugar, salt, olive oil, a couble of TBS of water, and a dash of powdered chicken boullion, put the carrots in a cake pan, covered with alinuminum foil and baked them at 375 about 15 mins, then removed the aluminum and baked another 15 mins until the liquidy mixture turned into a glaze and the carrots browned. They were decent.

  10. I use canned carrots in soup, beef or chicken – two of each canned carrots, corn, sweet peas or green beans, diced tomatoes, fresh potatoes , rice or noodles . Season to taste. It’s just me , so I freeze some for later!

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