There is nothing quite like pulling a carrot straight from the garden, running it under the tap and eating the crunchy sweetness straight away. But is it healthier to eat a carrot raw or cooked?
|The last of my autumn planted orange and purple carrots – their “hairy legs” show their age but they still taste sweet when cooked in the oven|
Caramelised Carrots with Gremolata (lemon and parsley topping)
|Use this method of mixing the oil or dressing through and then tossing onto a preheated tray for all your vegetable roasting adventures and experiment with other herbs e.g. marjoram, rosemary|
But there is a warning that you can overdose on vitamin A especially if you are consuming lots of carrot juice. People have turned up in doctors surgeries looking quite orange with vitamin A poisoning.
My favourite juice combination is carrot, apple and ginger and is a great tonic to take if you are fighting infection or feel your body is under stress – and it tastes so good!
Baked Carrots with Cumin, Marjoram and Chardonnay
450g preferably whole new carrots scrubbed
1/2 tsp ground cumin* (you can add a little more as to your taste but cumin can easily dominate)
About 1 Tbsp of fresh marjoram or oregano or a couple of sprigs of thyme
Olive oil or I really like Avocado oil with lime for this – or you can use butter
1 glass chardonnay (or any leftover white wine and just as much as you have leftover)
Seasoning with salt and pepper
Jamie Oliver does this all in a large piece of foil. I tend to use a covered casserole dish. He mixes everything together on the foil (like I did in the bowl in the previous recipe), brings the sides up and then add the wine and scrunch the foil together to seal.
He cooks this for 45 minutes at 220C or longer for older bigger carrots. I tend to cook them for 50 minutes at 180C fanbake in the casserole dish. But it can fit in with whatever else is in the oven temperature wise – just the cooking time will vary.
I often cook potatoes and other vegetables this same way with some squashed garlic to make a one pot vegie meal for the two of us. New potatoes are especially delicious.
The foil method is handy to use if you haven’t got much room in your oven as it can be shaped to fit, or if you are somewhere where there are not enough oven dishes. It’s great to present for an outside meal as it looks rustic and casually thrown together…which is it.
* Its important that your ground spices are fresh so that the oils and fragrance remain. You don’t need to buy ground cumin you just need cumin seeds. Put them into a small heavy pan on the stove top and toast until you can smell the fragrance – it will only take about ten seconds. Now put the seeds into a spice grinder (a coffee grinder you keep for the purpose) or grind with a mortar and pestle. Now smell the difference between the ground cumin you buy and the one you have prepared.
|Carrot tops contain vitamin K but the carrot itself doesnt|
I didnt know you could eat carrot tops. I won’t will be eating my aged carrot tops for vitamin K but I will try some baby carrot tops when they arrive. I need to plant some carrots soon so that I can enjoy lots of carrots over the summer. I do prefer to get my vitamin K from parsley (see my previous post on parsley).