C is for Carrot.
Who: The Carrot.
What: Root Vegetable, scientific name Daucus Carota, which has been traced in writings to the 3rd century. Carrots belong to the Umbelliferae family which also includes Parsnips, Cumin and Dill.
When: Carrots can be planted in early spring, as soon as the soil is thawed.
Where: Anywhere! Carrots are one of the easiest vegetables to grow.
Why: Carrots are very rich in anti-oxidants, and are the best vegetable source of Vitamin A. They are full of Beta-Carotene which helps your vision. The nutrients in Carrots also promote Colon and Lung health.
Carrots can be purchased fresh, frozen and canned. Carrots can be eaten raw or cooked, and are actually better for you if eaten cooked. Carrots are commonly used in salads, stirfrys and stews.
Did you know? Baby or Mini Carrots sold in bags in the grocery store are not baby carrots at all. They are fully grown carrots that are either broken or deformed that have been peeled and formed in to a small carrot shape.
1 cup shredded carrot
1 cup shredded potatos
1/4 of a red onion finely chopped
1 garlic clove minced
1 egg, beaten
2-4 tb flour
oil for frying
Squeeze as much moisture out of the potatos as you can, then mix the carrots, potatos, onion and garlic together. Add the egg, mix well, then add flour to bind. Season with salt and pepper.
Heat 1 tb of oil over medium heat. Drop the carrot mixture by large spoonfuls into the pan and press down slightly to flatten. Cook for 5-6 minutes on each side until golden brown. Repeat with the remaining batter and serve straight away.
It doesn't get much easier than this, but what a dish! Goes super with roasted chicken and potatos.
Slice some carrots into rounds. Steam until tender. Pour into a bowl. In a separate bowl, stir together very soft or melted butter, honey and curry powder. Pour over the carrots and stir gently. If you have some parsley, chop it up and add it in.
Avert your eyes! It's NUDE MAN CARROT!
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