Hi everyone,

I came across a couple of side dishes that would be a nice accompaniment if you serve a ham or pork roast for your Easter dinner.

Honey Glazed Carrots – http://www.foodnetwork.com/recipes/honey-glazed-carrots-recipe/index.html

Ingredients:

  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley

Directions:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

 

Carrot and Yam Puree – http://www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-yam-puree-recipe/index.html

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds carrots, peeled and thinly sliced
  • 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 4 cups low-sodium chicken broth
  • 1/2 cup water

Directions:

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook’s Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Take care,

Judy

Posted by admin, filed under Healthy Food, Local Food Connections, Random Recipes, Vegetables. Date: April 16, 2011, 11:09 am | Comments Off on Carrot Side Dishes for Easter

04  Apr
C is for…Carrot

Hi everyone,

After a frantic March, I am back on track, so here goes!

C is for Carrot, Cucumber, Cilantro and Coconut –  our April “C” foods.

Starting with carrots… the “good for your eyes” food.  Carrots are a root food and grow underground. California grows carrots year around, however, the very best tasting carrots will be those grown locally and fresh in their season, which is summer and fall.

Carrots are a member of the Umbelliferare family, which includes parsnips, fennel, caraway, cumin and dill. That is due to the umbrella-like flower clusters that are part of the plant. They come in the familiar orange color, as well as purple, red, white, yellow and black.

Carrots are a superior source of Vitamin A and have many anti-oxidant properties, which benefit anyone’s diet. Beta-carotene helps with vision, particularly night vision, and carotenoids promote good colon and lung health. They are also rich in Vitamin K, C, B6 and dietary fiber.  One cup chopped carrots contain 52 calories with 428% of your Vitamin A requirement, 13% of Vitamin C and 14% of your recommended dietary fiber. The minimal amount of fat and sodium occur naturally.

When selecting carrots, look for firm, smooth, straight carrots with bright color – the more orange in color, the more beta-carotene in the carrot. Storing carrots is easy. They will keep longer than many other veggies. Simply store them in the coolest part of the refrigerator wrapped in a paper towel or plastic bag. Don’t store them with apples, pears, potatoes or fruits or veggies that produce ethylene gas. If the green tops are attached, cut them off before storing.

Want to grab a quick snack, peel a carrot and enjoy. Carrots are a wonderful (and to me necessary) addition to stew or that roast in the crock-pot. They do well in soups also. I also like to serve them with my Buffalo Chicken tenders. I like the sweet contrast of the carrot to the spice in the chicken.

Food52.com had a recent carrot showdown and here are the recipes and links for the two finalists: Roasted Carrot Soup and Glazed Carrots with Braised Bibb Lettuce. Check out the blog and the recipes. Go ahead, try them and vote for your own favorite.

http://www.huffingtonpost.com/2011/03/14/carrot-recipes_n_835696.html

Check back next week and we’ll talk about another “C is for….” food.

Take care,

Judy

 

Posted by admin, filed under Alphabet Posts, Healthy Food, Local Food Connections, Vegetables. Date: April 4, 2011, 11:36 am | Comments Off on C is for…Carrot