The Dutch are creditedwith creating the familiarand common orange carrotvarieties.
The small town of Nantesin Brittany, France, spawnedan orange carrot by the samename. Sweet and tender,Nantes carrots grow very wellin Alberta.
Gert Lund of Lund’sOrganic Farm in Innisfailchuckles when asked aboutthat sweetness.
He says all root vegetablesare sweet in Alberta becauseour cool nights duringthe growing season causephotosynthesis in the root
Carrot and cabbage thoran
2 tsp ( 10 ml) coconut oil
1½ tsp ( 7 ml) black mustard seeds
10 fresh curry leaves (optional)
1 diced jalapeño
3 cups (750 ml) green cabbage, chopped
6 large carrots, grated
1 cup (250 ml) grated coconut (fresh or frozen)
1 tsp ( 5 ml) turmeric½ tsp ( 2½ ml) freshly ground black pepperHeat the oil in a deep pan over medium-highheat. Add the mustard seeds and curry leavesand cook until the seeds begin to pop andsplutter, about 30 to 60 seconds. Add thejalapeño, cabbage, carrots, coconut, turmericand pepper and stir to mix well. Cover with a lidand cook on low heat until the vegetables aretender, about 10 minutes. Serves 8.
NUTRITIONCarrots pack big taste anddeliver vitamin A (beta-carotene), potassium andfibre. Vitamin A is essentialfor good vision and immunity(preventing disease).
TIPS FOR BUYINGAND STORINGLook for firm carrots withsmooth skins and no cracks.
Avoid ones with green tops,as they may be bitter fromexposure to the sun. Carrotswill last up to six monthsstored in your refrigerator’scrisper.
Using the Alberta Nutrition Guidelines, this recipe is:
choose most often
Per serving: 80 calories, 5 g total fat ( 4 g saturated fat, 0 g trans fat),
40 mg sodium, 8 g carbohydrate, 3 g fibre, 1 g protein.
I learned to make this recipe on a recent tripto India; enjoy as a side dish with pulled pork,barbecued chicken, grilled fish, or with daland naan bread.
vegetable’s leaves to stop andsugars to concentrate in theirroots.
Lund is a bit of a carrotsnob. He jokes that he won’teven eat carrots until afterthe first frost each fall whenthey’ve had a chance tosweeten.
Carrots the world over
are famed for their flavour
as a culinary ingredient.
Combined with celery and
onion they are known as the
three jewels of cooking, or
simply mirepoix, after the
Duc de Mirepoix’s cook who
popularized the practice of
form the flavour base of many
sauces, stocks and soups.
Carrots pair well withfruits such as raisins, apples,oranges and apricots.
They also go well withmeats and are essential instews. And they brightensalads.
Herbs such as dill, tarragonand thyme, and spices such ascinnamon, cloves, coriander,cumin and mustard seed allcomplement carrots. Carrotsalso meld with honey and areoften used in desserts such ascarrot cake in North Americaor rich pudding desserts inIndia. |a