A natural carrot question is when exactly are carrots in season? The answer is they’re always available because they’re grown worldwide and with modern transportation they’re always in season somewhere in the world.
The carrots you buy today are not the same kind your great-great-granddaddy grew. The carrots that were originally cultivated were either white or purple in colour.
Luckily, coloured carrots are being brought back to the market place with a vengeance these days by natural, organic and gourmet farms. You can find red, yellow, white and purple carrots right beside the orange ones. Of course they’re a little more expensive but with the subtle variations in flavour you’ll find them excellent when you add them to any carrot dish you want to make.
Carrot and zucchini fritters
o 1 large zucchini, grated
o 8 medium carrots, grated
o 6 green onions, chopped
o 1 tbsp. minced garlic
o 1/2 bunch fresh parsley
o your favourite pancake batter recipe (I use the one on the Bisquick box but use a ¼ less liquid than called for)
o salt and pepper
o olive oil to fry
o butter or sour cream for topping (optional)
In a bowl combine the zucchini, carrot, green onions, garlic and parsley. Mix to combine. Make your pancake batter, (don’t forget to omit ¼ cup of the liquid from the original recipe). Mix together the vegetables and batter. Season with salt and pepper.
Heat a skillet to and add a little olive oil to coat the bottom of the pan. Use a 1/3 measuring cup to scoop the batter onto the heated skillet. Cook 3 minutes the flip it over and cook 2 to 3 minutes. The fritter should be golden on each side. Place the fritter on paper towel or a cooling rack for a minute or two. Serve immediately.
Makes 8 to 12 depending on the size.
Honey glazed carrots and pea pods
o 11/3 cups carrots (sliced)
o 5 oz. sugar snap peas
o 2 tbsp. butter
o 2 tbsp. orange juice
o 1/2 tsp. cornstarch
o 1 tbsp. honey
Bring 4 cups of lightly salted water to boil. Add the carrots and cook just until tender but still crunchy (no more than 10 minutes.) Add sugar snap pea pods and cook 3 more minutes. Drain and remove the vegetables from the pan. Add the melted butter, orange juice, and honey and cornstarch in the pan. Whisk to combine and then return the vegetables to the pan. Mix to coat and cook, stirring occasionally, just until heated and the sauce thickens.
Serves 6 to 8.
READ: QUICK AND EASY FALL RECIPES
Carrot and beef rice bowl
o 2 cups raw rice, cooked according to the package directions
o 1 lb. beef (cut the steak into very thin slices across the grain/ ground beef, as is)
o 2 tbsp. soy sauce
o 2 tsp. sesame oil
o 1 tsp. grated fresh ginger
o 1 tsp. minced garlic
o 1 tbsp. brown sugar
o 1 1/2 tbsp. cooking oil
o 1/2 onion, diced
o 2 large carrots, julienned
o 1 small zucchini, diced
o 2 handfuls of spinach leaves
o 1 tbsp. roasted sesame seeds
In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate for 1/2 hour.
Heat a large saute pan or wok, heat the sesame oil. Add the onions and saute for 1 minute. Add the beef and stir constantly while it cooks. Saute for 2-3 minutes until just barely pink. Add the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.
Serves 4
Roasted maple carrots
o 2 lb. carrots, peeled and cut on the diagonal into same size pieces
o 2 tbsp. olive oil
o 1/4 cups maple syrup
o salt and fresh ground black pepper to taste
Preheat oven to 400. Pour the oil into a cookie sheet with sides. Put it in the oven for 2 minutes then place the carrots in it. Stir to coat the carrots. Drizzle the maple syrup, over the top and mix to coat. Season with salt and pepper. Roast for 15 to 20 minutes, stir once then serve immediately.
Serves 8.
