3 Wicked ways with carrots
I used to hate vegetables. I swear everyone cooked them to a tasteless mush. Many restaurant chefs and cooks still have this uncanny talent. Use my wicked tricks from three decades of making finger lickin comfort food to get everyone to eat their veggies.
Carrots with melted butter, garlic, sherry and honey
Grade: Easy: Less than 10 minutes
Taste Test: Awesome
1 oz butter
1 Ib carrots
3 garlic cloves (optional)
3 tablespoons of Sherry (I used Tio Pepe)
1 teaspoon of honey
Peel and slice carrots.
Peel and slice garlic.
In a pan, melt the butter and cook the garlic for 3 minutes.
Add the carrots and stir around.
Pour in the sherry and put the lid on the pan.
Allow to steam on a low heat for 6 minutes.
Strain any juices and the serve carrots with a teaspoon of honey drizzled on top.
Chefs Tip 1: Remove carrots and reduce any remaining juices by turning up the heat for a minute and stirring in a teaspoon of honey. If there is not sufficient juice, add a tablespoon of sherry to the pan and heat with the honey. Pour juice over the carrots before serving.
Roasted carrots with parmesan and honey
Grade: Easy: Less than 30 minutes
Taste Test: Awesome
2 Ib carrots, peeled and sliced lengthways. (optional:leave the stringy tops on if there are any)
6 cloves garlic (optional)
4 tablespoons olive oil (I use extra virgin)
1/2 teaspoon salt (I use milled Himalya)
1/4 teaspoon black pepper (I use milled)
1/2 teaspoon paprika
2 tablespoons dried herbs finely chopped
fresh flat leaf parsley
tablespoon of any honey, use any (I used organic honey 'Sierra de Sobre' from Andulusia)
tablespoon of grated parmesan cheese
Set oven to 425 F or 230 C.
Peel and slice 2 pounds of carrots.
Peel the garlic and leave whole.
Add the carrots and garlic to a roasting pan and sprinkle with oil and seasonings.
Roast in the oven, removing the tray and turning the carrots after 15 minutes.
Sprinkle with parsley, honey and parmesan just before serving.
Note: The soft roasted garlic will easily pop out of its skin to eat. Do not eat the skin.
Chef's Tip 1:
Ensure the carrots aren't crowded in the roasting process. One layer is sufficient.
Chefs Tip 2:
Keep an eye on the carrots after about 20 minutes. They are in the caramalisation process and could easily burn. Remove from oven when slightly charred and not burned black.
Chef's Tip 3:
Other vegetables, like potatoes, parsnips and red and green peppers, should roast well with carrots. Potatoes take a bit longer, so cook them for 10 minutes ahead of the carrots and parsnips. Make sure they are all more or less the same size.
Blend 2 peeled, grated carrots with a cup of pineapple or orange juice, 2 tablespoons of yogurt and 1 tablespoon of honey into a bright orange, dream drink.
Health Benefits of carrots
One cup of chopped carrots, or apx 128 grams =
52 calories12.26 g carbohydrate
3 g of sugar
1.19 g of protein
0.31 g of fat
3.6 g of fiber
1069 (mcg) of vitamin A7
6 mcg vitamin C
42 mg calcium
0.38 mg of iron
15 mg of magnesium
45 mg of phosphorus
410 mg of potassium
8 mg of sodium
0.31 mg of zinc
4 mcg folate
6.9 mcg of vitamin K
Carrot Alert: People who take medication derived from vitamin A, like isotretinoin (Roaccutane) for acne or acitretin for psoriasis should avoid eating large amounts of carrots, as it could lead to hypervitaminosis A. Which is an overdose of vitamin A.