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Carrots: Inexpensive and Filled with Good Stuff

January 9, 2013 By:
Eileen Goltz | JE Feature
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Carrots are my go-to veggie. They are always in season and always less expensive than any other vegetable out there. They are delicious cooked or fresh and you can always count on them to lend color and fiber to any meal.

Carrots are also a terrific source of potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.
Parsnips and Carrots With Honey and Rosemary
2 Tbsps. olive oil
1 lb. carrots (about 4 large), peeled and cut into bite-sized pieces
1 lb. large parsnips, peeled, cut into bite-sized pieces
1 tsp. sugar
kosher salt and pepper
2 Tbsps. margarine
1 Tbsp. chopped fresh rosemary
11⁄2 Tbsps. honey
Heat the oil in a large skillet. Add the carrots, parsnips and sugar, and saute until the carrots and parsnips start to brown, 10 to 12 minutes. Add the margarine, 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 head of green cabbage, shredded
1⁄2 head of red cabbage, shredded.
4 green onions, sliced thin
2⁄3 cup mayonnaise
1 Tbsp. sugar
11⁄2 tsps. of orange juice
salt and pepper to taste
1 cup salted sunflower seeds
In a large bowl, combine the carrots, the cabbages and the green onions. 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 dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour and up to 6 hours before serving.
Sprinkle the sunflower seeds over the top and serve.
Serves 10 to 12.
Carrot Soup With a Kick
1 Tbsp. olive oil
1 Tbsp. minced garlic
1 large onion, chopped
5 celery stalks, cut into pieces
1-2 tsps. curry powder
8 carrots, chopped
1 parsnip, peeled, cut into small pieces
4 cups of water
sea salt and pepper to taste
In a large soup pot, heat the olive oil. Add the garlic, onion and celery for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat. Add the carrots, parsnip and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat and serve.
Serves 6 to 8.
Apricot Carrots With Wild Rice Pilaf
3 cups baby carrots or regular carrots, peeled and cut into bite-sized pieces
1 large onion, chopped
1 Tbsp. minced garlic
2 Tbsps. oil
1⁄8 tsp. ginger
1⁄8 tsp. cloves
3 Tbsps. brown sugar
1⁄8 tsp. allspice
12-16 dried apricots, chopped
1⁄4 cup water
salt and pepper to taste
2 cups wild rice/white rice mix cooked
Steam carrots until tender, but still firm and then set them aside.
In a skillet, saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, allspice and apricots and cook for 2 or 3 minutes until the sugar has been incorporated.
Add the water and whisk until the sauce thickens slightly. Add the carrots, and cook for a few minutes until the carrots are hot throughout.
Season with salt and pepper to taste. Add the rice, mix to combine and serve.
Serves 6.

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