Picking winter carrots in the Netherlands is a cozy, hands-on way to spend a crisp day outdoors. There’s something satisfying about tugging them from the earth, their bright orange tops peeking through the soil. It’s even better with friends or family—racing to find the biggest carrot or laughing when someone unearths a oddly shaped one. Back home, rinse off the dirt and enjoy their sweet, earthy flavor.
Ways to use winter carrots:
- Roast them with honey and thyme for a caramelized side dish.
- Shred into a vibrant slaw with apples, raisins, and a tangy dressing.
- Blend into a spiced soup with ginger and coconut milk.
- Juice them with oranges and ginger for a zesty boost.
Recipes:
Honey-Glazed Roasted Carrots
- Toss whole winter carrots with olive oil, salt, and pepper. Roast at 200°C until tender. Drizzle with honey and sprinkle fresh thyme before serving.
Carrot & Lentil Soup
- Sauté chopped carrots, onions, and garlic. Add red lentils, vegetable stock, and a pinch of cumin. Simmer until soft, then blend until smooth. Top with yogurt and cilantro.
For a fun twist, try a Carrot-Gin Fizz: Muddle a cooked carrot slice with basil, add gin, lemon juice, and simple syrup. Shake with ice, strain into a glass, and top with soda water.
If you’re feeling crafty, save the leafy tops—they make a quirky garnish for plates or a rustic touch in a seasonal centerpiece.