Carrots are my go-to veggie – always in season and cheaper than any other vegetable out there. They are delicious cooked or fresh, and you can always count on them to lend colour and fibre to any meal. They are also all over the place when it comes to their colour. They come in the popular orange we all recognize, but also in white, red, yellow, purple (yes purple) and everything in between.
On top of being the “pretty” vegetable, carrots are a terrific source of potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.
So now I’ve got all these carrots and I only needed 2 pounds for the soup I was making. I figured that since I had them, I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different and easy to make and delicious enough that even the most finicky of non-veggie lovers would like.
PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Modified from Bon Appétit November 2007, submitted by Molly Stevens
2 tbsp. olive oil
1 lb. carrots (about 4 large), peeled, cut into bite-sized pieces
1 lb. large parsnips, peeled, cut into bite-sized pieces
1 tsp. sugar
2 tbsp. butter or margarine
1 tbsp. chopped fresh rosemary
1 1/2 tbsp. honey
pepper to taste
Heat the oil in a large skillet. Add the carrots, sugar and parsnips and sauté until the carrots and parsnips start to brown, 10 to 12 minutes. Add the butter, rosemary and honey and mix to coat. Cook, stirring constantly until the vegetables are coated, about 3 to 4 minutes. Season to taste with salt and pepper. Serves 8.
6 medium carrots, shredded
1/2 a head of green cabbage, shredded
1/2 a head of red cabbage, shredded.
4 green onions, sliced thin
2/3 cup of mayonnaise
1 tbsp. sugar
1 1/2 tbsp. orange juice
salt and pepper to taste
1/2 to 1 cup salted sunflower seeds
In a large bowl, combine the carrots, green onions and cabbage. Toss to combine. In another bowl, combine the mayonnaise, sugar and orange juice. Whisk to combine and season with salt and pepper to taste. Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve. Serves 10 to 12.