Have you noticed that vegetables taste better in the spring?
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.
Braised Carrots with Peas
- 1 Bunch of carrots
- 2 Tbsp Butter
- 1/2 Tbsp Tarragon
- 1 c Frozen peas
- 1 Tbsp Sugar (optional)
- 1 Tbsp Flour
- To maximize nutrition, look for purple carrots.
- Wash carrots, peel them with a vegetable peeler, and cut off both ends. You can make pesto from carrot greens.
- 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.
- Add frozen peas, 1/3 cup of water and sprinkle with flour to make a thicker sauce.
- Add fresh or dried tarragon to season.
- Enjoy and share food with others!
Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball, J. M. Hirsch, Michelle Locke, Matthew Card, & Diane Unger
Call Number: 641.65 KIMBALL
Publication Date: 2021
Vegetable Simple by Eric Ripert and Nigel Parry
Call Number: 641.65 RIPERT
Publication Date: 2020
To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients by Alexis DeBoschnek
Call Number: 641.552 DEBOSCHN
Publication Date: 2022
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