Storing Carrots Update

I am happy with the results of my carrot storage technique found here.  The picture is that of them brought up from the root cellar 3 months later.  There is some growth at the top.  I may cut off more of the top next time to see if it makes a difference. 

Its that time of year.

That time when you disguise yourself and pretend your something your not.  Like these carrots that are all dressed up to look fresh.  Well at least edible.

Roasted Vegetables with Fresh Herbs
Adapted from Food and Wine
Serves 12

2 pounds of carrots, sliced 1/4 inch thick (I used a food processor slicer)
5 pounds of potatoes, peeled and cut into 1 inch cubes
1/2 cup extra-virgin olive oil
10 sage leaves
5 thyme sprigs
Two 6-inch rosemary sprigs, cut into 2-inch lengths
Kosher salt and freshly ground pepper  
  
Preheat the oven to 425°. In a large bowl, toss the vegetables with the olive oil, sage, thyme and rosemary and season generously with salt and pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for about 55 minutes, tossing once halfway through, until the vegetables are tender and golden. Scrape into a bowl and serve hot or at room temperature.

 

Winter Carrots and Lettuce

I planted carrot and lettuce seeds in the fall under some old windows after the frost.  The winter was so mild here I left them grow all winter.  I planted Danvers carrots which are shorter as my planter isn't very deep.  An even shorter carrot is Chantenay which I might try.

Easy Pot Roast

Some people brown their meat in oil before roasting it to give it a nice brown color. That's too hard. This recipe let's you skip that.
Easy Pot Roast
Serves 8

• 1 5-pound beef chuck roast
• One envelope French onion mix (I use Simply Organic)
• 1 cup water
• 4 onions, peeled and quarted
• 2 pounds carrots, cut into desired size
• 2 pounds potatoes, peeled
• Frozen green beans (optional)

Preheat oven to 325.

In a large roasting pan with a lid, place potatoes and carrots. Add green beans. Dot with onions. Add one cup of water. Place meat on top of vegetables. Sprinkle French onion mix over meat. Cover. Roast for 4 hours. At 350, roast for 3 hours.

Slimy, Yet Dry

I found a 5 pound bag of baby carrots in the back of a refrigerator drawer. Under the moldy lemons. And a few other things which I will not mention. Until later.

Back to the carrots. How is it possible that they can be dried out and slimy at the same time? As always, rinsing stinky things helps.

"How are the carrots?"

"Good, despite the fact that they are ancient and exhumed from burial."
"The correct description is they were slimy yet dry."

"How is that different than being exhumed from burial?"
Glazed Carrots
From Betty Crocker
Serves 6

1 1/2	lb ready-to-eat baby-cut carrots
1/3	cup packed brown sugar
2	tablespoons butter
1/2	teaspoon salt
1/2	teaspoon grated orange peel

1. In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
2. In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
3. Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Substitution

Instead of the baby-cut carrots, you can use 1 1/2 bags (1-lb size) frozen sliced carrots, cooked as directed on the bag, or 1 1/2 pounds regular carrots, cut into julienne strips, cooked as directed in step 1.

Success Tip

If some of the baby-cut carrots are large, cut them in half lengthwise so all of the carrots cook in the same amount of time.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 130
• (Calories from Fat 35),

• Total Fat 4g
• (Saturated Fat 2 1/2g,
• Trans Fat 0g),
• Cholesterol 10mg;
• Sodium 310mg;
• Total Carbohydrate 23g
• (Dietary Fiber 3g,
• Sugars 17g),
• Protein 1g

Carrots from the Garden

Glazed Carrots
From Betty Crocker
Serves 8

2	pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2	teaspoon salt, if desired
2/3	cup packed brown sugar
1/4	cup butter
1	teaspoon grated orange peel
1/2	teaspoon salt

Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
While carrots are cooking, heat brown sugar, butter, orange peel and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Special Touch

Want this dish to look really special? Cut the carrots into diagonal slices or julienne strips. Be sure to decrease the cooking time because the carrots will have more surface area and cook more quickly.

Variation

Add another flavor dimension to this veggie side dish by stirring in 1 teaspoon finely chopped ginger root with the orange peel.

Nutrition Information:
1 Serving (1 Serving)
Calories 160,
(Calories from Fat 55 ),
Total Fat 6 g
(Saturated Fat 4 g,
Cholesterol 15 mg;
Sodium 380 mg;
Total Carbohydrate 28 g
(Dietary Fiber 3 g,
Protein 1 g;

Dried Ham Pickins'

I left out the Easter ham all day so people could pick at it. It dried out. I used some of it instead of pancetta in this recipe.

Carrots with Peas and Pancetta

From Whole Foods
Serves 6 to 8
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.

Ingredients

24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish

Method

Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.

Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.

Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.

Nutrition

Per serving (about 4oz/113g-wt.): 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 4g protein

Wobbly Carrots

No crunch left. No takers. So I made carrot cake. The hard part is grating the flexible things. This carrot cake is a wholesome good for you lower fat kind of "cake."
\

Carrot-Oat Cake

From Whole Foods
Serves 16
Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.

Ingredients

Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 1/2 teaspoons vanilla extract

Method

Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.

Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.

Nutrition

Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein