If you follow my blog you know I never cook with butter and
very rarely add sugar to anything I make. Unfortunately I had to break both of
those rules when last week’s produce delivery yielded not one but two huge bags
of carrots. Carrots. . . my least favorite vegetable for as long as I can
remember. I can tolerate them in juice (mixed with plenty of fresh squeezed
orange juice and a little ginger) but that would have been a LOT of juice!
So I set out to find a recipe that that 1) utilized as many
carrots as possible 2) was edible and 3) was TASTY. And I think I succeeded!
Despite the butter and sugar I was able to feel good about this one due to all
the amazing health benefits carrots provide. They are full of beta-carotene
which improves vision and protects against macular degeneration and cataracts.
Carrots are also full of vitamin A and antioxidants, which protect the skin
from sun damage and prevent premature wrinkling, acne, and dry skin. Studies
also show that diets high in carotenoids are associated with a lower risk of
heart disease and stroke. Woo-hoo!
Ingredients:
¾ pound orange carrots
¾ pound white carrots (or turnips)
2 teaspoons unsalted butter
½ teaspoon sugar
Kosher salt and freshly ground black pepper
Directions:
Put the vegetables in a skillet just large enough to hold
them in a single layer. Add enough water so that it comes halfway up their
sides along with the butter and sugar. Bring to a boil over high heat, then
adjust the heat to maintain a simmer. Cover the vegetables with a round of
parchment paper or with a lid let ajar. Simmer the vegetables until tender
about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables
frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season
with salt and pepper to taste and serve.
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