We all know carrots are good for us….
They’re full of antioxidants, beta-carotene and vitamins plus they help fight cancer and reduce the risk of cardiovascular disease.
So why are they such a neglected vegetable?
No one talks about carrots.
Everyone talks about chard and spinach and all the other dark leafy greens.
We all love broccoli and cabbage and cauliflower and all the other cruciferous veggies.
We can’t get enough of butternut and acorn and delicata and all the other squashes.
But the poor carrot is just ignored.
Oh, we cut it up and munch on it raw – diet food.
We add it to stir-fries, soups and stews.
It’s impossible to make a decent stock without them.
We use carrots; we’d be lost without carrots.
But we take the poor carrot for granted.
Not any more….
Let’s hear it for CARROTS!!!!!
Whew, glad I got that out of my system…..
(Can you tell it’s been a bit of a slow, lazy day chez nous?)
Next time you are in need of an interesting side dish, or meatless supper, try this gratin.
It’s somewhere between a soufflé and a pudding. The carrots retain their texture and add a slightly sweet flavor to the rice.
The recipe, Carrot and Basmati Rice Gratin, has been updated, nutrition information added, and re-posted here: Carrot-Rice Gratin.
As long as we’re on the subject….
Well, now this is a bit embarrassing…..
I have 23 different recipes for carrots as a vegetable side dish on my website but only this ONE on my blog….
I’ll post some of my favorites later this week.