The humble carrot

1. Add the carrot tops, pine nuts or whichever nuts you have to hand, and garlic cloves to a food processor and pulse until chopped. Slowly add the oil and continue pulsing until well combined, but not smooth.
2. Add parmesan or zarai, salt, and pepper and pulse a few more times until combined.

Created by Radhika Khandelwal, Worldchefs  www.pandoodle.org.

1. Separate the carrot top leaves from their stems and save the stems for pickling.
2. Chop the carrot tops very finely, add a pinch of salt and mix well. Adding the salt directly to the chopped carrot tops before mixing with other ingredients will help them soften up and release more flavor.  
3. Chop the chives finely, add a little olive oil, few drops of lemon juice, freshly cracked black pepper and mix with chopped carrot tops.

It’s best to use the salsa as soon as possible and it shouldn’t be prepared more than a day before use.  

Created by Vojtech Vegh, Worldchefs  www.surplusfoodstudio.com.

1. Wash the carrot greens and dry them with a towel.​
2. Chop the garlic and ginger and set aside.​
3. Cut the shallots into fine cubes and set aside as well.​
4. Heat up a wok on the stove and add the oil.​
5. Sauté the garlic, ginger and onions for 2-3 minutes.​
6. Add the chili flakes and fry for another minute.​
7. Add in the carrot greens and fry until soft.​
8. Add the remaining ingredients and mix well.​
9. Adjust the seasoning with more soy sauce if needed.​
10. Serve immediately.

The carrot green stems close to the root can be a little hard and difficult to soften. It is advisable to trim some of these hard stems away.​

Created by Daniel Schneider, Electrolux Professional.

1. Pre-heat the oven to 180°C (350°F). 
2. Lightly grease a loaf tin and line the base with non-stick baking parchment. 
3. Measure all the ingredients for the cake into a large bowl and mix well until thoroughly blended. 
4. Turn the mixture into the prepared cake tin and gently level the surface. 
5. Bake in the pre-heated oven for about 50-60 minutes or until the cake is well risen, golden and beginning to shrink away from the sides of the tin. 
6. A fine skewer inserted into the center of the cake should come out clean. 
7. Allow the cake to cool in the tin for a few minutes, then loosen the sides of the cake from the tin with a small palette knife or blunt knife, turn the cake out and leave to cool completely on a wire rack. 
8. For the topping, mix the mascarpone cheese in a small bowl with the vanilla extract and the sieved icing sugar.
9. Spread evenly over the top of the cake and scatter the chopped walnuts on top.

Why not swap the carrots for fresh parsnip, fresh beetroot of even heirloom carrots? 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Grate some of the peeled carrots so you have 50g of grated carrot. Set aside.  
2. Chop the rest of the carrots into rounds, then place them in a saucepan with enough cold water to just cover them.  
3. Bring to a boil, then cook over a medium heat for about 10 minutes until soft. 
4. Drain, then purée the carrots (I use a Nutribullet). 
5. Put the puréed carrots into a sieve (fine mesh strainer) and press out, and discard, any excess water. 
6. Weigh out 400g of puréed carrot.  
7. Put the carrot purée and the 50g of grated carrot into a large saucepan over a medium heat.  
8. Add the sugar, bring to the boil, and boil until you reach the jam setting point (105°C or 220°F), stirring constantly.  
9. Skim off and discard any froth that rises to the top. 
10. Allow the jam to cool slightly, then stir in the lemon zest and juice.  
11. Pour into sterilized, lidded jars, seal, and leave to cool, then refrigerate. 

 You can also substitute the carrots for beetroot or parsnip. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Heat oven to 160°C (320°F). 
2. Grease and line the bases of 2 x 20cm round cake tins with baking parchment.  
3. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.  
4. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean.  
5. To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.  
6. Drizzle over the cakes, then scatter with the zest and leave to set. 

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Preheat oven to 200°C (390°F).
2. Use a bowl to evenly coat all the vegetable peels with oil and salt.
3. Spread on a baking sheet in a thin layer and bake for 8-10 minutes.
4. Serve immediately with your favorite dip.

Created by Radhika Khandelwal, Worldchefs  www.pandoodle.org.

1. Cook whole and unpeeled carrots in the oven at 200°C (390°F) for 30 minutes.
2. When done, let them cool.
3. Place peeled garlic, ginger and oil in a container and blend with a stick blender until smooth.
4. Place the garlic-ginger mixture together with carrots and coconut milk in a pan and bring to a boil.
5. Add optional spices and salt.
6. Soft boil the soup for about 30 minutes.
7. Blend the soup with a stick blender.
8. Serve!

Created by Chef Paolo Armani, Worldchefs, Ireland.

1. Combine all ingredients except the carrots in a bowl and mix well. Make sure there are no lumps of paprika powder.​
2. Add in the carrot peel and mix well. Ensure to mix gently to not to break the peel.​
3. Preheat your oven to 180°C (355°F).​
4. Place the carrot peel next to each other on a baking tray lined with non-stick baking paper.​
5. Bake the bacon in the oven for up to 15 minutes.​
6. After 7 minutes, turn the carrot peel to ensure equal roasting on both sides.​
7. Once the carrot peel has shrunk and appears wavy, with a nice color, the carrot peel bacon is ready.

You can add more seasoning to the carrot for more flavor. Garlic, Onion, and Chili powder are all great seasonings to add.

​

Created by Daniel Schneider, Electrolux Professional.