20 recipe ideas for leftover carrots — theguardian.com

Writing 40 years ago, the American humourist, journalist and food writer, Calvin Trillin, remarked: "Even today, well-brought up English girls are taught by their mothers to boil all veggies for at least a month and a half, just in case one of the dinner guests turns up without his teeth." Joking aside, he was only half wrong. I think that the British legacy of Mrs Beeton and a misunderstanding of how vegetables should be cooked made us boil our vegetables into oblivion. By the 1940s, we had the magical and health properties of the carrot and its ability to make you see in the dark shoved down our throats during World War II and its aftermath of food rationing. We know they are good for us, packed full of vitamins A and C, but we don't know how to treat them with respect, unlike say the cooks of France or the Middle East.

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