Estimates based on 1/4 cup serving

Raw: shredded, sliced, sticks



(about 10-12 servings per pound: luckily carrots don’t shrink much when cooked)


Carrots will last for several weeks if whole.

Be sure to blanch if serving younger children.

Cooked carrots can be frozen.

Chop up for soups/stews.

Shred for salads, slaw, stir fry.

Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Glazed carrots: Add water, brown sugar, honey (or syrup), and cinnamon to sliced carrots.  Cook until carrots are soft.

Egg Roll Salad: Shred broccoli stems, cabbage, and carrots. You can add shredded zucchini or cucumber as well.  Mix with a bit of soy sauce, garlic seasoning, and ground ginger.

Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, bok choy, eggplant, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger.  Add meat of choice (chicken and beef are popular). Bake until warm.  Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving.  Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).