In one of my very favorite
food and recipe books, Nourishing Traditions (Sally Fallon), I read some
interesting information about the lowly carrot. Did you know it is a native of
Afghanistan and is a relative of celery, parsnips, caraway, cilantro, cumin,
and dill? Me neither.
By food scientists it’s considered
one of the most useful, versatile and nutritious vegetables around. We see how
popular it is because it shows up in soups, stews, casseroles, and pot pies.
And the research says that three raw carrots, eaten daily, lower blood
cholesterol and a single carrot a day cuts the risk of lung cancer in half
This pretty vegetable is a
rich source of carotenoids, B vitamins, phosphorus, calcium, and iodine, which
is why it’s a staple in the baby food department. Pureed carrots—yum. Or maybe not.
UNLESS you roast it, add a little virgin olive oil, a bit of sea salt, and some
sour cream. NOW we’re talking. Try this recipe, courtesy of Nourishing
ROASTED CARROT PUREE (serves 4-6)
2 lbs carrots, peeled and cut
into 1-inch pieces
¼ C extra virgin olive oil
¾ C crème fraiche
(European-style sour cream)
½ tsp sea salt
Toss carrots with olive oil
and stew in a baking pan. Bake at 400 degrees about 1 hour or until carrots
become well browned and tender. Watch carefully that they do not burn. Transfer
to a food processor and process with the cream and salt. This makes an unusual
but delicious dip for raw veggies and crackers.
Download this recipe.
And of course, most cooks
know pureed veggies make great soups. Carrots are no exception. Take a look at
this creamy carrot soup recipe:
CREAMY CARROT PUREE SOUP
1 med. onion, diced
2 cup raw carrots, thinly sliced
4 cup chicken stock
1 cup cream
½ C sour cream
Sea salt to taste
Saute onions until transparent. Remove and place in blender. Do not
run. Saute carrots until tender-crisp. Reserve 1 cup carrots. Put remaining
carrots with the onions in the blender. Add 1 cup chicken stock, and puree.
Combine cream and sour cream, puree, and remaining carrots in the top of a
double boiler or in a microwave oven. Heat. Garnish with parsley or dill and
season with salt to taste.
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