This week’s Secret Ingredient for Friday Foodie Fix is carrots. I love to munch on carrots and so does the Easter Bunny. Don’t forget to put some out for him. I love carrots. They’re delicious, cheap, great raw or cooked and pack in tons of Vitamin A. One of my strongest memories from being a kid was my dad pulling up carrots from his garden, hosing them off and eating them right there in the garden. I had no idea carrots could taste so good. I wish I knew what type he grew because I would plant some in my garden.
If you buy carrots with the greens still on top remove that greenery as soon as possible because it removes the moisture and vitamins from the roots. Store your carrots in a plastic bag in the refrigerator buy not near apples that emit ethylene gas and that can give carrots a bitter taste. Make sure when buying carrots they are firm and have no cracks. If your carrots become limp, re-crisp them in a bowl of ice water. If you are using shredded carrots in a recipe that calls for 2 1/2 cups, start with 1 pound of fresh carrots.
I think carrots are often over looked or maybe a last minute thought. Well they can be around my house. I love roasted carrots and in the past my family has not so I stopped making them. Well now that they are eating more healthy with more real foods I think I’m going to give them another try. Adding fresh ginger with some salt and pepper is one of the ways I like to roast them.
I also love carrot cakes. For my birthday last year I made Elana Amsterdam’s of Elana’s Pantry recipe from her Gluten Free Almond Flour Cookbook and it was amazing. I also love the muffins Ali Segersten from The Whole Life Nutrition Kitchen has in her Whole Life Nutrition Cookbook and make them often. I also want to have a replay on the Glazed Carrots I made last summer with the North African Meatballs.
Do you eat carrots or just feed them to the bunnies? Do you prefer them raw or cooked? Do you use a recipe when making carrots or do you just wing it? Please share your recipes with Mr Linky or your non- recipe recipes in the comments section.