I’ve been experimenting with different ways to incorporate more vegetables into my diet lately. After all, we are supposed to have 4-5 servings a day and I’m not sure I’m getting that. After searching on the internet for some recipe ideas I stumbled across a recipe for Moroccan-style carrots that intruiged me.
Firstly, let it be known that I love carrots. Back when I was a picky eater, and vegetables were a four-letter word to me, I was introduced to carrots. They were one of the first vegetables I instantly liked. They can be cool and crisp; a refreshing treat with a creamy dip. Or they can be roasted, tender and complex. Plus, carrots are one of the vegetables that can actually be better for you after they are cooked.
Now, I know some of you currently picky eaters are out there thinking, “Gross, cooked veggies. I don’t like mushy, stinky cooked carrots.” And this is where I say you are WRONG! There are a couple of main reasons I have found some people claim they don’t like cooked vegetables. 1) They have only had badly cooked vegetables (ie: overcooked, dry, or mushy) or 2) They have not tried seasoning their vegetables. Well, here’s my tips to ensure you will have delicious, healthy, nutritious carrots for dinner.
Step 1: Cutting the vegetables. It is very important that all of your vegetable pieces are approximately the same size. Do not skip this step or you will have some mushy, overdone carrots, and some hard, underdone carrots. If you cut them up so they are all approximately the same size, everything will cook evenly and they will all be done at approximately the same time.
Step 2: Do not cook vegetables for long! Veggies (unless very starchy) rarely take longer than 20 minutes to cook. You should be watching vegetables carefully anytime you cook them because they will go from almost done to overdone fast. Make sure to keep an eye on them and test them with a fork for tenderness. Take your vegetables off the heat the second BEFORE you think they are done. This is because all food cooks for a short while after you remove it from the heat.
Adapted from Pikelet & Pie
Approximately 2 cups of carrots, trimmed, washed and peeled.
1 1/2 Tbl olive oil
1 Tbl butter
1/4 tsp cayenne pepper
1 tsp cumin
1/2 tsp corriander
1/4 tsp ground ginger
2 tsp lemon juice
salt and pepper to taste
Heat oil and butter in a pan over medium heat. While the oil and butter are heating through, combine all of the spices together in a bowl. Once the butter is completely melted, add carrots. Cook until almost fork tender, approximately 15-20 minutes depending on the size of your carrots. Add the spice mixture to the carrots and cook for a couple of minutes are coated and the spices are slightly toasted. Turn heat off and splash lemon juice over carrots. Cover with a sprinkle of salt and pepper. Mix well and serve warm.