Have you noticed that vegetables taste better in the spring?

Childhood Favorite 

Carrots with sweet peas were my favorite childhood dish that continues to be a menu staple now that I am an adult. It is a simple light dinner or a tasty vegetable side dish, and it takes only 10 minutes to make. 

Carrots of Many Colors

You may have noticed more variety in the color of carrots at grocery stores and farmers’ markets recently. But they are not a novelty food; they have been around since the 17th century when carrots were violet in color. It was the Dutch growers, who, through selective breeding, created the orange variety, but carrots originated from the region of Afghanistan around 5,000 years ago. Black and white carrots are depicted in Egyptian temple drawings. California grows the majority of carrots consumed in the US, and we each consume about 12 pounds of them per year. 

Carrots For Eye Health 

It is common knowledge that eating carrots is good for our eyes. They are an excellent source of beta-carotene, which converts into vitamin A in the body and contains antioxidants, vitamins K and C, and potassium. Go for purple carrots whenever you can find them because they have roughly nine times more polyphenol antioxidants than carrots of other colors. Cook them to increase their antioxidants and boost their nutritional value. You can learn more about the nutrition of all the colors of carrots here

Carrots are used in all cuisines, and they add sweetness and crunchiness to food. They can be consumed raw in salads, juices, roasted, stir-fried, or pickled.  

Sliced carrtos and peas in a blue and white bowl

Braised Carrots with Peas

Magda Born
Carrots with sweet peas were my favorite childhood dish that continues to be a menu staple now that I am an adult. It is a simple light dinner or a tasty vegetable side dish, and it takes only 10 minutes to make.
Course Side Dish

Ingredients
  

  • 1 Bunch of carrots
  • 2 Tbsp Butter
  • 1/2 Tbsp Tarragon
  • 1 c Frozen peas
  • 1 Tbsp Sugar (optional)
  • 1 Tbsp Flour

Instructions
 

  • To maximize nutrition, look for purple carrots. 
    Purple carrots on a wooden cutting board
  • Wash carrots, peel them with a vegetable peeler, and cut off both ends. You can make pesto from carrot greens. 
    Peeled carrots and a peeler sitting on a wooden cutting board
  • In a shallow pan, melt butter and thinly sliced carrots (using a food processor if available) and sugar, if using, and cook covered, until carrots are tender.
    Butter and sliced carrots in a metal pan
  • Add frozen peas, 1/3 cup of water and sprinkle with flour to make a thicker sauce. 
    Frozen peas in a metal pan with cooked carrots
  • Add fresh or dried tarragon to season.
    Cooked carrots and peas with tarragon added, in a metal pan
  • Enjoy and share food with others! 

Resources: 

https://health.clevelandclinic.org/reasons-why-carrots-of-all-colors-are-healthy-for-you

book cover Milk Street Vegetables

Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball, J. M. Hirsch, Michelle Locke, Matthew Card, & Diane Unger

Format: Book

Call Number: 641.65 KIMBALL

Publication Date: 2021

book cover Vegetable Simple

Vegetable Simple by Eric Ripert and Nigel Parry

Format: Book

Call Number: 641.65 RIPERT

Publication Date: 2020

book cover To The Last Bite

To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients by Alexis DeBoschnek

Format: Book

Call Number: 641.552 DEBOSCHN

Publication Date: 2022

Magda Born

mborn@kckpl.org

Community Services Librarian

Kansas City, Kansas Public Library

625 Minnesota Ave.

Kansas City, Kansas 66101      

913-295-8250 ext 1103