Saturday, January 10, 2015

The Carrots

If you're following along you're probably wondering what all this carrot nonsense is about.  Well here it is.


So I went out on a limb and bought some organic carrot slices/chips/whatever.  I try to feed my child better than myself and carrots were the cheapest unadulterated, pesticide free, vegetable I could find.

Then we were gifted a megaton of carrots from a Costco veggie tray. Thanks...

And  right after that we were gifted an overstuffed gallon bag of the most beautiful homegrown carrots I have ever seen.  They were cute, kinda stocky, kinda chubby.  These carrots were just lovely, so ya know, I was kinda starting to feel it.

But folks, come on!  We are NOT carrot people!

Hide yo kids, hide yo wives! They be giftin carrots to e'rybody!  Fo' real.

Anyway, I try not to throw away food, no matter how many times I have to eat it.  I don't want to throw away money or nutrition, but after carrot pudding and carrot souffle I have no idea what else to do with these things.  Haha, I kid.  I haven't gone that far quite yet.

But here are some cheap, easy and delicious uses we have found for them.

Herb Roasted Root Vegetables
Cut up whatever root vegetables you happen to have on hand.
For us that was carrots, sweet potato, carrots and onion.
Drizzle with olive oil
Season to taste with salt, pepper, and any or all of rosemary, thyme, garlic, oregano and parsley.

Stir to coat, spread evenly on a baking sheet
Bake at 400 degrees for about 30 minutes, stirring halfway.
Vegetables should be soft with edges browning when done.

Honey Rosemary Carrots (from allrecipes)
4 large carrots peeled and sliced fancy
1/4 C water
2T butter
a good squeeze from the honey bear (1/4 C.  Pretty sure I used less.)
Rosemary fairy dust until it looks pretty (1 sprig or to taste)

Bring carrots, water and butter to boil in a small saucepan.  It doesn't seem like enough water, but alas, it is.   Reduce heat to medium and simmer for 10 minutes.  Add the honey and rosemary and continue simmer until carrots are tender, about 5 more minutes.

Potato Soup (adapted from Ree Drummond)
6+ Strips of Bacon chopped
3 large carrots diced, or like 6 if you're in my position
3 stalks of celery diced
6 "medium" potatoes cubed.
4 cups of chicken stock
1 cup of cream, or 1 cup of milk with 1-2 T of flour whisked in.
Seasonings to taste, salt, pepper, savory blends, cajun blends, etc.

Brown bacon in a pot, then remove bacon pieces and drain off most of the excess grease.  Add carrots, celery and onion to the pot.  Cook on medium-high for two minutes and then add in the potatoes.  Season with salt and pepper.  Cook for another five minutes.  Pour in the broth and bring it to a gentle boil.  Cook until potatoes begin to get tender.  About 10 minutes.  At this point you can stir in milk and flour mixture and continue boiling a few minutes or stir in the cream and reduce the heat.

Remove about half the soup to blend.  Allow it at least 5 minutes to cool before blending until smooth.  Otherwise you risk an explosion of very hot liquids from your blender.  Add the soup back to the pot and stir to combine.  If you have an immersion blender it does the job in a few seconds.


I predict by Sunday, that everyone in my family will have 20/20 vision.

No comments:

Post a Comment