The ancient Greek word for carrot is philon, and is related to the word for love, philia. Modern carrots are derived from a wild white root called Queen Anne's Lace. They are an Afgan native that has become the most widely consumed taproot crop in America.
To get the most nutrition out of your carrot, use it unpeeled, since the nutrients tend to concentrate in and near the skin. The tops are also edible, but only when fresh and young. The leaves can be used like parsley, but be sure to discard the tough stems.
We don't have to try hard to get through the carrots in our house, but in case you do, there is a recipe for carrot slaw below. It would be divine on lunch sandwiches!
Stolen wholesale from Put a Lid on It
3 sterilized pint jars, lids and rings
4 cups matchstick carrots (this is how to easily cut beautiful matchsticks with no waste)
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar
Toss carrots, onion, spices and salt. Bring vinegar to a boil. Pack veg into jars and fill with vinegar. Process for 10 minutes. (Follow all standard canning procedures- you can learn about them here.)
To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.
4 cups matchstick carrots (this is how to easily cut beautiful matchsticks with no waste)
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar
Toss carrots, onion, spices and salt. Bring vinegar to a boil. Pack veg into jars and fill with vinegar. Process for 10 minutes. (Follow all standard canning procedures- you can learn about them here.)
To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.
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