Every week you buy a bag of carrots to use in your meals, for snacks and/or throw in your homemade stock. BUT is it just me, or anyone else find sad, limp carrots in your crisper drawer at the end of the week? It happened to me more often than I care to admit. And I’m so proud of myself that it’s now in distant past, because I have a great system in place to use up all of the vegetables in great shape.
And today, I’m going to share with you how to prep and store carrots for the week.
It’s convenient to snack on throughout the week and easy to use for dinner without washing and peeling couple carrots every night. Just reach in and grab as many carrot sticks as you need!!
This’s such a time saver for sure!!!
BONUS TIP: if you get your little kiddos involve in this process, they’ll have so much fun and happily munch away on those veggies. Depending on their age, you could have them wash, peel, and even chop carrots.
Ok, enough rambling.
Let me share how I prepare and store carrots to eat throughout the week:
- Wash and peel the carrots.
- Cut the ends off.
- Cut the carrots in half to fit in a jar*, and then slice them into thinner strips. (Watch my the video in my Instagram highlights under “Tuesday Tips” to see it in action!)
- Place the carrot sticks upright in a jar with a lid and fill it with cold water until carrots are completely covered.
- Store in fridge, covered, for up to a week. Use as needed, as snack or for cooking.
What kind of container to use?
You can use any kind of container, but I like an old pickle jar with a screw on lid. But large mason jar and these plastic containers would work great as well.
No more sad carrots. This way all of your beautiful carrots will be eaten by next grocery run!