Just before I divulge my favourite carrot preparations, let me explain why the ladies of the English King’s court beautified themselves with carrot ‘feathers’ as the green tops were called.
It’s simple really. You see, ostrich feathers from Africa were in short supply due to some political embargo or other. Anyway, it was soon over but so was King Charles the First’s head – over the chopping block.
MORE FACTS. Carrots are rich in Vitamins A, B and C. Vitamin A good for the skin as well as the eyes. During the Second World War the Battle of Britain pilots were fed bucket-loads of them as they were told it would improve their night vision. I don’t know about night vision, but I do know they are good-oh for vision in general.
Vitamin B is good for helping absorb calcium into your bones amongst other things, and Vitamin C is good for your general health, gums (ask your dentist) and helps fight infection.
They also have Vitamins E and K and thiamin as well as iodine. This is said to help prevent cancer of the colon, help heal gastric ulcers and stimulate the immune system. It’s not just my opinion that carrots, like cabbage are a very important food. And by the way, they have no fat and no cholesterol or sodium.
Choose the bright orange ones as they have more goodies, and be sure to store them in the vegetable compartment of your fridge. They keep well, but not for long in my house.
My grandson was once fond of grating them into strips which he’d then fashion into an attractive birds nest shape. Into those raw strips he’d sprinkle very finely grated raw ginger, then pop in a softly boiled egg – minus its shell. The egg was hot the carrot cold. He loved it and proudly made it for all his mates after school. He’s now a professional dancer – and a highly successful one. I put it down to the carrots.
We all know carrots can be boiled, baked, fried, mashed, sliced or served whole. They are served savoury or as a sweet dish (carrot cake for instance). No doubt you have your favourite way of cooking and presenting them. But remember that it is an advantage to retain their unique flavour and so this very simple recipe does just that. It’s so good, I like to serve it as an entree.
Recipe: Carrots in Honey and Garlic
- 2 tablespoons butter
- 2 tablespoons honey
- freshly ground black pepper
- 1 clove garlic, crushed
- 2 medium carrots cut diagonally
Heat the butter over a low gas flame in a large skillet or frying pan. Add honey, pepper and garlic. Toss the carrots through this mixture until heated through. Sprinkle with a little salt and serve immediately, pouring the sauce over the carrots.