My favorite way to prepare root vegetables in a non-slaw recipe is to slowly pan-cook them in some sort of sugar/salt/butter concoction, like this: http://backyardhomesteading.blogspot.com/2009/04/beet-candy.html (fyi, I've since discontinued this blog). I used beets in this recipe, but I'm pretty sure I've tried carrots with similar results.

Sarah in Boulder Creek CA

http://mountainstead.blogspot.com

Rosann --- We don't like slaw, but I'm sure those ideas will help out folks who are more into that type of salad.

Sarah --- That sounds a bit like the way I sauteed up some turnips for lunch. I cook carrots in stir fries, so you're right that I'd probably like a simple carrot dish without all of the extra stir-fry stuff.

my favorite thing to do with a bumper of carrots is make a mousseline.

"pumpkin pie" carrots
roast 1lb. salted carrots (rough, large chop), covered, until mushy.

puree with 1.5TBS of butter, 1tsp pumpkin pie spice, and necessary water until firm, but smooth. (or use dry milk and extra water)

I've made carrot soup a couple of times. I cook the carrots in chicken or vegetable stock till they're mushy then mash the bejeezus out of them (if one were more patient and thorough, one might let the carrots & stock cool then run it through a blender or food processor - we don't mind the small lumps, and I don't want to wait for cooling, blending, and heating up again). I add a bit of cream and a bunch of grated ginger, along with a handful of other spices. There's bunches of recipes on the intarwebs for it.

You could also make carrot pickles, either hot and spicy, or light like for banh mhi sandwiches.

I like moroccan carrot salad - sometimes made with slightly cooked carrot rounds, or with grated carrots. I can't find my recipe, but this looks similar: (You could probably use parsley instead of mint, and egyptian onions for the allium part. My recipe didn't use any baby greens.)

Moroccan Carrot Salad 6 to 8 servings PREP: 20 minutes TOTAL: 20 minutes Recipe by Taste at the Seattle Art Museum, Seattle, Washington November 2010 Ingredients 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground allspice Pinch of ground cloves 1/3 cup olive oil 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 3 tablespoons chopped fresh mint 1 pound carrots, peeled, coarsely grated 4 cups mixed baby greens 1 small sweet onion, thinly sliced Preparation Whisk first 7 ingredients in large bowl. Whisk in oil, lemon juice, orange juice, and mint. Add carrots and baby greens; toss to coat. Season with salt and pepper. Top with onion and serve. Adapted from Taste.

Read More http://www.bonappetit.com/recipes/2010/11/moroccan_carrot_salad#ixzz1dUfdMvqQ

Just out of curiosity, what is it that you two don't like about slaws. Personally, I hate slaws because I hate mayonnaise (except in deviled eggs - for some reason it's okay there, heh), but I like slaw-type salads (shredded raw veggies, that is) with other types of dressing. If the dressing is the only problem, you might want to try out these, making substitutions where necessary or preferred: http://www.foodnetwork.com/recipes/good-food-fast-with-family-circle/carrot-salad-recipe/index.html
http://www.foodnetwork.com/recipes/good-food-fast-with-family-circle/carrot-salad-recipe/index.html (Personally, I generally cut the olive oil by a third to a half for my own taste; otherwise, I find these a little too oily. )

One of my favorites when the cold sets in is hodge-podge ("hutspot" in Dutch).

• Slice 2 lb of (peeled or cleaned) potatoes in 1/4" slices.
• Slice 1 lb each of carrots and onions in 1/4" slices.
• Put the potato slices first in a wide pan with a thick bottom that conducts heat well. I like to use an enameled cast iron pot.
• Put the carrots and onions on top.
• Add 1 cup of water or stock.
• Put the lid on and put it on high heat.
• Reduce the heat to simmering when the water is boiling and the lid starts to "dance".
• Let it cook for about 25 minutes. At the end of that time the water should be al but gone. If not, remove the lid and let it boil off.
• Mash it all up with a little butter.

You don't have to peel the potatoes, but some people don't care for the taste of unpeeled potatoes. Some people like to add a bay leaf during cooking, but I don't particularly like it. You can season it with pepper and salt if you like, but the dish doesn't really need it. It has a rich flavour of its own.

This should server about four people depending on how hungry they are. You can keep leftovers in the fridge or freeze them.

Last year I came up with a grated carrot and beet salad that was delish.

Peel and grate equal amounts of carrots and beets (don't cook them!). Then make a simple vinaigrette with white balsamic and olive oil. Add a chopped up shallot or two with a handful of chopped flat leaf parsley and yum! It is great from the first moment by which I mean no need to sit and marinate to be good but also good for many days after.

Roland --- That sounds a lot like my roast vegetables recipe, but on the stovetop instead of in the oven. Intriguing! I'll have to give it a shot.

Jenny --- That sounds delicious, and just like what I was looking for. I wonder how it would work with turnips instead of beets....